Process optimization for manufacturing of banana enriched ice cream by using response surface methodology (RSM)

Abstract

Ice cream is a sweetened frozen product typically eaten as a snacks or desserts. The process for manufacturing a banana enriched ice cream was optimized. During the investigation, the effect of different level of Banana pulp and sugar on the sensory characteristics of Banana enriched Ice Cream was studied by employing central composite rotatable design. The best formulations with 10% banana pulp and 13.5% sugar yielded 48.5% of the product as a overrun. This formulations was found to be the most appropriate for manufacturing of banana enriched ice cream with predicted score of 8.4, 8.2, 8.5, 8.2, 7.8, 48.5% Body & Texture, Flavour, Colour and Appearance, Overall Acceptability (OAA) Sweetness and overrun respectively.