Effect of various ingredients on the physico-chemical properties and sensory quality of ice cream

Three types of milk i.e. buffalo, cow and skimmed milk powder and four ingredients i.e. sugar, aspartame, fresh milk cream and vegetable ghee were examined for physicochemical properties of ice cream. Buffalo milk significantly resulted in increased TSS content, appropriate pH, reduced percent of moisture higher percent of Fat and increased sucrose and protein content compared to other milks i.e. cow and skimmed milk powder. Increase of value in these parameters attributed to improved flavor, texture and body of the ice cream. The reduced values of these parameters in skimmed milk powder and increased value of moisture percentage has resulted in poor flavor, texture and body of ice cream. Increased percentage of moisture has resulted in formation of icy crystals and ultimately poor quality of ice cream cow milk ranked second in preparation of quality ice cream. The result showed that fresh milk cream resulted significantly in higher TSS, norma l pH, less moisture percentage, appropriate percent of sucrose. Whereas vegetable ghee responded in increased fat and sucrose. Addition of fresh milk cream increased the flavor and improves the body and texture of ice cream. Vegetable ghee ranked second in improving the quality of ice cream. Sugar proved better than aspartame. Addition of aspartame resulted in decreased TSS percent, higher percent of moisture, reduced percent of fat 50% less than fresh milk cream. Very low content of sucrose 3.22 compared to 12.519 percent. Carbohydrate percent in aspartame was reduced to 19.97 compared to 30.430 percent in sugar. Reduction of values in these attributing parameters lower the quality of ice cream in flavor, texture and body. Increased percentage of moisture gave presence of icy crystals in the ice cream, which also affected the quality and texture of the product. Quality of ice cream was improved when prepared with buffalo and milk with fresh milk cream and cow milk with fresh milk cream, and sugar as sweetness. This also resulted in significantly higher percentage of TSS 19.60 with sugar and 23.33 in fresh milk cream in cow milk. Where as in buffalo milk TSS of 19.66 in sugar and 21.66 in fresh milk cream. The TSS was reduced to 19.33 in aspartame with cow milk and 9.00 with buffalo milk. The result on moisture percentage also showed that addition of fresh milk cream resulted in decreased moisture percent. Similar trend of moisture percentage was observed in sugar. When aspartame is added moisture percentage was increased. These attribute clearly effect the quality of ice cream higher percentage of moisture and lower percent of TSS affected the quality of ice cream where as fresh milk cream and sugar with cow and buffalo milk has resulted in improved quality of ice cream in terms of flavor, texture and body. Sensory evaluation indicated the ice cream prepared with cow and buffalo milk with vegetable ghee, fresh milk cream and sugar has received h igher score for their palatability texture, appearance and melting quality. Whereas, ice cream prepared with skimmed milk powder received lower score point. It was concluded that the cow and buffalo milk with addition of fresh milk cream and sugar resulted quality ice cream compared to aspartame and skimmed milk powder. The physicochemical properties of types of milk, ingredients and sensory evaluation results were better for cow and buffalo milk.