Physicochemical,melting and sensory properties of ice cream incorporating processed ginger (Zingiber officinale) |
| |
| Authors: | Davinder Kaur Gabbi Usha Bajwa Rajpreet Kaur Goraya |
| |
| Affiliation: | Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India |
| |
| Abstract: | Ginger juice and paste (from 2 to 8%, ginger candy from 5 to 20%, and ginger powder from 0.5 to 2%) were incorporated into the ice cream mix prior to freezing. Inclusion of the juice and paste reduced total solids, fat, protein and overrun, and increased antioxidant activity and phenols, whereas the ginger candy and powder increased solids, crude fibre, antioxidant activity and phenols, and diminished fat and overrun. Acidity increased with the ginger juice and powder, whereas it decreased with the ginger paste and candy. First dripping time amplified and melting rate declined with all the ginger preparations. Ice cream containing ginger juice, paste, candy and powder at 6, 4, 10 and 1%, respectively, achieved the highest overall acceptability scores. |
| |
| Keywords: | Ice cream Ginger Physicochemical Phyto‐nutrients Sensory |
|
|
