Physico-chemical attributes of noni (Morinda citrifolia) incorporated functional ice cream

Abstract

Increased consumer interests in improving overall health have triggered the demand for functional dairy foods that give health benefits beyond their traditional nutritional value. In this regard, a study was carried out to prepare health giving noni (Morinda citrifolia) incorporated ice cream of acceptable sensorial attributes. Different treatments of ice cream prepared by supplementing noni at 5, 7.5 and 10 % levels were designated as NSIC1, NSIC2 and NSIC3 respectively and the ice cream prepared without supplementing noni kept as control was designated as CIC.The prepared ice creams have been subjected to various physico-chemical properties and compared with the control. The pH and titrable acidity showed that there was no significant difference between different treatments of ice cream. But the specific gravity, viscosity were increased with the increased level of addition of noni, whereas meltdown, hardness and over run were decreased with the increased level of addition of noni to the ice cream significantly. It is concluded that the noni supplemented ice cream prepared by supplementing 7.5% noni seems to be good because of its acceptability in comparison with other types of the ice cream.