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Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)] >
NPR Vol.5 [2006] >
NPR Vol.5(1) [January-February 2006] >
| Title: | Ginger shreds as flavouring in ice cream |
| Authors: | Pinto, Suneeta
Rathour, A K
Jana, A H
Prajapati, J P
Solanky, M J |
| Keywords: | Ginger shreds
Overrun
Melting resistance
Flavouring
Viscosity
Whipping ability |
| Issue Date: | Feb-2006 |
| Publisher: | CSIR |
| IPC Code: | Int. cl.7 — A23G 9/00, A23G 9/02 |
| Abstract: | Ginger ice cream was
prepared in an “ice and salt” type hand freezer using ginger shreds at 4, 6 and
8 % levels of ice cream mix and compared with control made using vanilla
flavouring. The basic ice cream mix had 12% fat, 11% MSNF, 15% sucrose, 0.25%
sodium alginate and 0.15% glycerol mono-stearate. Addition of ginger shreds
resulted in decrease in all the compositional attributes (fat, protein, sugars
and total solids) and pH and an increase in acidity, which was
significant especially at higher levels of shred addition. The ginger shreds
tended to increase the viscosity of ice cream mixes and melting resistance of
ice cream significantly, especially at higher levels of its addition. The shreds
had an adverse effect on overrun in ice cream. Ice cream containing 4% ginger
shreds was found suitable for preparing ‘Ginger ice cream’; it had an edge over
control with regard to sensory perception. The body and texture score of such
ice cream increased significantly up to 6% addition, beyond which the score
tended to decrease. |
| Page(s): | 15-18 |
| ISSN: | 0975-1092 (Online); 0972-592X (Print) |
| Source: | NPR Vol.5(1) [January-February 2006]
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