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J. Env. Bio-Sci., 2014: Vol.

28 (2): 151-153 ISSN 0973-6913 (Print), ISSN 0976-3384 (On Line)

QUALITY ANALYSIS OF ICE CREAM INCORPORATED WITH MALTO DEXTRIN


C. Pandiyan
Department of Dairy Science,
Veterinary College and Research Institute, Namakkal- 637 002, Tamil Nadu,
email: ch.pandiyan@gmail.com

Received: 02-07-2014 Accepted: 09-09-2014


Ice cream was prepared by incorporating maltodextrin with the objective of improving the functional quality of ice cream. Ice
cream was prepared by incorporating maltodextrin at four different levels viz., 1 (T1), 2 (T2), 3 (T3) and 4 (T4) per cent keeping a
control without incorporation of maltodextrin. A significant (P<0.05) difference in the acidity of the ice cream was observed
between the control and treatments. The fat and total solids contents were not statistically significant between treatments. The
melting time (in minutes) of the control, T1, T2, T3 and T4 were 6.21, 6.17, 5.79, 4.69 and 4.70respectively and showed a significant
difference (P < 0.01). It was found that the melting time of ice cream decreased as the percentage of maltodextrin increased. All
the samples showed no significant difference for total sensory scores. The results suggest that incorporation of maltodextrin up
to 4 per cent level was accepted by the sensory panel.

Ice cream is a delicious and nutritious frozen dessert consumed stabilizer, emulsifier, sugar, and vanilla flavour were purchased
by people of all age groups. As per the PFA Rules1, ice cream from the local market.
should contain not less than 10 per cent fat, 36 per cent total
Necessary calculations were made so as to have the level of
solids and 3.5 per cent protein. Maltodextrin is a polysaccharide
fat (10%) and total solids (36%) in ice cream to be in compliance
consisting of D-glucose monomers linked by glycosidic bond
with the standards prescribed by BIS4 (Table-1). Accordingly,
which obtains from partial hydrolysis of starch. Maltodextrin
calculated quantity of milk and butter was heated to 650 C and
improves mouth feel and reduces the dryness of Tissue.
then homogenized by a two stage homogenizer (I stage 2500
Maltodextrin gel can easily be combined with liquid and solid
psi and II stage 500 psi) to make uniform emulsion. The mix
fats and forms a stable gel-like emulsion. Since maltodextrin
was then heated to 750C, followed by addition of the skimmed
provides same taste as fats and helps foods to easily be broken
milk powder, sugar, stabilizer and emulsifier with constant
into smaller pieces in the mouth, it can a used as a functional
stirring so as to dissolve the constituents completely, then
ingredient in the food industry2. Prebiotics have been defined
pasteurized at 800C for 30 minutes and aged overnight at 50C.
as "non-digestible food ingredients that beneficially affect the
After ageing, the mix was frozen using a batch freezer and the
host by selectively stimulating the growth and/or activity of
prepared control ice cream samples were hardened and stored
one or limited numbers of bacteria in the colon, and thus,
at -23 to -180C5. Similarly ice cream samples of different
improves the host's health"3. Maltodextrin is a prebiotic
treatment groups were prepared by maltodextrin at 1, 2, 3 and
substance can be used to incorporate in the preparation of ice
4 per cent levels.
cream. Ice cream has lot of nutrients but lacks functional
property. This paper focuses on the utilization of maltodextrin The control and treatment ice cream samples were subjected
in ice cream, at 1, 2, 3 and 4 per cent levels and to study the to sensory evaluation using modified version of ADSA ice
quality parameters. cream score card by a panel of six judges6. Maximum scores
MATERIALS AND METHODS allotted for flavour, body and texture, melting quality, colour,
Fresh cow milk was obtained from the Livestock farm, appearance and packaging (CAP) and bacterial count were
Veterinary College and Research Institute, Namakkal. 10, 5, 3, 5 and 2 respectively. Full marks (2/2) were given for
Maltodextrin was procured from Kanishka Flora Chem (India), bacterial count in the score card. The data with respect to six
Chennai and butter (Aavin), skimmed milk powder (Sagar), replications are analyzed statistically7.
Quality Analysis of Ice Cream Incorporated (152)

Table-1. Quantity of ingredients for 1000 gram of Ice cream mix

[* Addition of maltodextrin is not taken for calculation of ingredients for ice cream Preparation]

Table-2. Physico-chemical and microbiological properties of ice cream samples


Incorporated with maltodextrin

[Means bearing different superscripts in capital letters (A, B, C) differ significantly at (P<0.05)]
[Means bearing different superscripts in small letters (a, b, c, d, e) differ significantly at (P<0.01)]
(153) Pandiyan

Table-3. Effects of WPC incorporation on the sensory qualities (Mean ± SE) of icecream

[Means bearing different superscripts in differ significantly at (P<0.01)]

Indian Standards4. The coliform count of control and treatments


RESULTS AND DISCUSSION
showed no significant difference and the counts were within
The mean fat and total solids percentage of the control and the limits as prescribed by the BIS4.
treatments were maintained at 10 and 36 per cent levels as Maltodextrin being a prebiotic substance and possess
prescribed by the BIS4. It is inferred from the Table-1, that the functional quality can be used in the ice cream preparation up
statistical analysis of the data for fat and total solids showed to 4 per cent level. The maltodextrin incorporated ice cream
no significant difference between control and treatments. A samples had sensory characteristics similar to that of control
significant difference (P<0.05) in titratable acidity (in ice cream samples. Further, maltodextrin can be used for the
percentage) was noticed. Progressive increase in the titratable preparation various dairy products, thereby the functionality of
acidity was found in the treatments as the concentration of dairy products could be improved.
maltodextrin increased when compared to the control. Increase REFERENCES
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