Formulation of Orange‐fleshed Sweet Potato (Ipomoea batatas) Puree Incorporated Ice Cream

Show simple item record Ranatunga, B.U. Sajiwanie, J.W.A. 2019-05-07T05:25:33Z 2019-05-07T05:25:33Z 2019
dc.identifier.isbn 9789550481255
dc.description.abstract Orange Fleshed sweet potato is a cheap and abundant yet underutilized root crop in Sri Lanka. Even though functional and nutritional benefits of sweet potato were reported by many studies, scanty of value added products are found in the local market. Further, ice cream is a popular dairy product which can be utilized as an excellent carrier to deliver these nutritional and functional benefits of sweet potato. Therefore, the objective of this study is to formulate sweet potato incorporated ice cream along with probiotic culture BB12. For this purpose, three ice-cream formulations were prepared by replacing cows’ milk with sweet potato puree (10%, 20% and 30%). Textural properties of newly formulated ice cream were evaluated with compared to commercially available product by using Brookfield texture analyzer. Consumer preferences for the three ice cream formulations were evaluated using 9 point hedonic scale with 37 applicants and the data were statistically analyzed. The results showed that textural properties of all three formulations were largely deviate from commercially available samples. Ice cream formulation which added 20% sweet potato puree was the best accepted for color, flavor, odor, texture and overall acceptability. 103.6% over run was obtained for most preferred ice cream sample. The estimated shelf life of the product was approximately 4-5 weeks. en_US
dc.language.iso en en_US
dc.publisher Uva Wellassa University of Sri Lanka en_US
dc.subject Food Science en_US
dc.subject Food Technology en_US
dc.title Formulation of Orange‐fleshed Sweet Potato (Ipomoea batatas) Puree Incorporated Ice Cream en_US
dc.title.alternative International Research Conference 2019 en_US
dc.type Other en_US

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