Development of Antioxidant Rich Ice Cream using Spray Dried Jamun Juice Powder

Abstract

This research aimed to evaluate the effect of spray-dried Jamun juice powder on the various quality attributes of the ice cream. The physicochemical properties of ice cream, such as overrun, hardness, melting rate, total soluble solids, fat, ash, titrable acidity, pH, and sensory analysis, were investigated at different concentrations of spray-dried Jamun juice powder (2, 4, 6, and 8%). Results showed that powder concentration exhibited a significant (p < 0.05) effect on all quality characteristics. The physical parameters of the produced ice cream viz., overrun and hardness were in the range of 50.22–58.90 %, 21.2-34.26 N, respectively. The chemical properties, including total soluble solids, fat, ash, titrable acidity, and pH, were in the range of 30- 50%, 10.2-11.99%, 0.83 to 1.70%, 0.176 to 0.250%, 6.72 to 6.1. The functional attributes including total anthocyanin, total phenol content, and antioxidant activity were 0.088-2.1 mg g-1, 0.00-8 mg GAE 100-1 g, and 0.00 to 74.07%, respectively. Based on the sensory analysis scores, 6% Jamun juice powder was found to be the best treatment. Spray-dried Jamun juice powder can be used for product development, improve the food's physical attributes, and enrich nutrition.