Preparation of ice cream blended with Cocoa and Sago powder

Abstract

Ice cream coca powder is one of the most popular dessert options all over the globe liked by people of all age groups. Cocoa originates from beans of the cocoa tree (Theobroma cacao L.) and it is an important commodity in the world and the main ingredient in chocolate manufacture. Its value and quality are related to unique and complex flavors. Bulk cocoas (Forastero type) exhibit strong basic cocoa notes, whereas fine varieties (Criollo, Nacional) show aromatic, floral, or smoother flavor characteristics in ice cream. The obtained ice cream made from coca and sago powder is effective in thickness and stability quality. The role of sago powder was as astabilizer. A combination of coca and sago powder was used ratio (1.5:2), (1.5:3), (1.5:4) for different treatment i.e. for the combination was effective in ice cream without affecting the physic-chemical analysis and sensory of formed ice cream. The microbiological analysis was performed to study the consumption quality of the manufactured ice cream. The standard plate count was highest 2.40x103, coli form count was NIL and highest yeast and mould 10 indicating that the product is safe for consumption. According to the analysis, treatment T2 with 1.5% sago powder and 3% coca powder was found the best among the four.