Development of flavoured ice Milk, using the cultured Milk product "Mala" and locally available Fruit Juices/pulps as raw materials

Abstract

Analytical data and label information of a European yoghurt-based ice milk product was used as a basis for development of an ice milk using the cultured milk product Mala and locally available fruits as flavours. The . product was prepared with varying levels of pectin, gelatine and sodium caseinate as stabilizers. The influence of varying proportions of sucrose, corn syrup and natural flavourings (mango, pineapple, passion fruit, strawberry and lemon), on the physical and sensory properties was investigated to determine their optimJk levels. Best product stability and quality were obtained with 0.3% pectin or 0.3% gelatine. Sodium caseinate improved the whipping properties of the mix but was found inferior with regard to hardness and melting properties. Pectin was selected for further investigation on account of its ready availability and compatibility with the fruit flavours. With part icular reference to sweetness and hardness, panelists rated samples containing corn syrup (CS) with a dextrose equivalent (D.E.) of 30.6 higher than those containing corn syrup of 74.7 D.E. Best sensory and physical properties were ohtained at the 25% level of substitution of sucrose with reducing sugars from corn syrup of 30.6 D.E. - X11 - For the various fruit preparations the best effects were achieved at the following levels: Mango pulp, 20%; Pineapple juice concentrate (60 °Brix), 6%; Passion fruit juice concentrate (45 oarix), 4%; Strawberry pulp, 20% and Lemon juice, 18%. The products flavoured with pineapple juice concentrate and mango pulp received the highest scores for taste, body and texture while those flavoured with mango pulp were scored highest for colour. The products flavoured with passion fruit concentrate were rated high for their taste and colour. Uneven colour and seed particles in strawberry pulp were found objectionable, while although having the best melting behaviour, the product flavoured with lemon juice was considered too sour.