Studies on preparation of ice-cream from jackfruit (Artocarpus heterophyllus) seed powder

Abstract

The experiment was laid out in Completely Randomized Design with six treatments namely T1 (5% skim milk powder + 95% constant ingredients), T2 (1% jackfruit seed powder + 4% skim milk powder + 95% constant ingredients), T3 (2% jackfruit seed powder + 3% skim milk powder + 95% constant ingredients), T4 (3% jackfruit seed powder + 2% skim milk powder + 95% constant ingredients), T5 (4% jackfruit seed powder + 1% skim milk powder + 95% constant ingredients) and T6 (5% jackfruit seed powder + 95% constant ingredients) which were replicated four times. The treatment T4 recorded maximum score for colour and appearance as well as flavour. Whereas, Treatment T5 recorded maximum score for body and texture as well as overall acceptability. Treatment T5 also recorded highest B C ratio. on the basis of sensory evaluation treatment T5 (4% jackfruit seed powder + 1% skim milk powder + 95% constant ingredients) was found to be best and recorded highest B C ratio among six treatments. However, during the storage of five weeks this treatment has shown best results with respect to changes in chemical composition, sensory evaluation and even in microbial count.