Sensory and texture analysis to optimize vitamin D enrichment in ice cream

Abstract

The study was conducted to optimize the level of enrichment of vitamin D in ice cream to rectify the deficiency. Vitamin D3 in the form of crystalline enriched at three different levels viz.1000 IU, 1500 IU and 2000 IU in one litre of ice cream mix. The developed product was subjected to sensory evaluation for its acceptance using 9-point hedonic scale. Further, mechanical way of analyzing the attributes with the help of texture profile analyzer was carried out. The retention percentage of enriched vitamin D was carried out by high performance liquid chromatography. Hence it was concluded that vitamin D at 1500 IU/L could be enriched in ice cream mix to counteract vitamin D deficiency at large in general public.