Development of Novelty Spicy Water Ice Using Locally Available Spices

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dc.contributor.author Wickramasuriya, S.S.
dc.date.accessioned 2021-03-19T06:35:40Z
dc.date.available 2021-03-19T06:35:40Z
dc.date.issued 2012
dc.identifier.other UWU/ANS/08/0034
dc.identifier.uri http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/6139/UWULD%20ANS%2008%200024-09042019092900.pdf?sequence=1&isAllowed=y
dc.description.abstract Molded novelties of ice cream and water ices are becoming popular frozen confectioneries. Various shapes and flavours are creating huge range of novelty products and creativity is the major factor which develops this sector. The aim of this study was to develop pineapple flavoured water ice incorporating natural spices with higher sensory properties. Basic water ice mix was prepared according to the standard specification with slight modification of the ingredient percentage. There were two different commercial flavours. Best pineapple flavour was selected by sensory evaluation using 20 semi trained panelist. With the selected flavour, water ice samples were prepared by changing the salt concentration as 0.075% (w/w), 0.095% (w/w) and 0.115% (w/w). Melting trials were conducted for the selection of best salt concentration with the existing captain cool® water ice as a control. Water ice was developed with selected salt percentage and then sensory evaluation was conducted to determine the usage of vinegar for further development. There were two treatments as water ice with natural vinegar and water ice without vinegar. By using fifty untrained panelist water ice samples with natural vinegar and water ice sample without vinegar were evaluated. 5 point hedonic scale was used to assess sensory attributes such as appearance, smell, mouth feel, salt level, spicy level, pineapple flavour, melting quality and overall acceptability. Sensory data were analyzed by Friedman nonparametric statistical method in Minitab 16. Final water ice product was subjected to the market survey using 50 school children. Water ice prepared with Kerry® F1141 showed higher (P<0.05) preference with all sensory attributes. All the salt concentration between 0.075% (w/w) to 0.115% (w/w) has almost same melting behavior. The water ice was developed without vinegar showed higher preference with all sensory attributes. Market survey on the developed water ice showed the higher preference than the existing water ice. Based on the result it can concluded that water ice developed by using Kerry® F1141 pineapple flavour with 0.095% (w/w) salt concentration, without adding vinegar, with suitable spices has highest sensory attributes and suitable for the commercial production. en_US
dc.language.iso en en_US
dc.publisher Uva Wellassa University of Sri Lanka en_US
dc.relation.ispartofseries ;UWU/ANS/08/0034
dc.subject Animal Science Degree Programme en_US
dc.title Development of Novelty Spicy Water Ice Using Locally Available Spices en_US
dc.title.alternative Research Article – ANS 2012 en_US
dc.type Thesis en_US


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