Abstract:
Pitaya (Hylocereus undatus) is well known in the Asian region. It
is delicious and having higher nutritional value. Study was conducted to
develop ice-cream incorporated with pitaya pulp and further studies were
undergone to determine the most acceptable formula for value added ice cream and evaluate the shelf life. The samples were prepared into three
different portion of pitaya pulp. Mashed pitaya pulp, the proportion of 12%,
15%, 18% (w/w) was added to the pasteurized ice-cream mix separately.
Finally ice-cream was stored under freezing condition. This ice-cream was
evaluated with 20 semi trained panelists with seven points’ hedonic scales to
find out the standard formula. Sensory, chemical and microbial analyses were
conducted for 12 weeks to evaluate the shelf life. Chemical, physical
components of the ice-cream were determined according to the methods
recommended by AOAC (1995). Formula with 12% pulp was selected
according to the panelist preference. Fat content of ice cream was
45.37±0.99% (dry basis), protein was 7.73±0.34%.There was a slight increase
in titratable acidity in the ice cream with time whilst pH, TSS decreased.
There were no significant changes of pH during the storage. Microbial
number also was reduced with time. The results revealed the possibility of
manufacturing of value added ice cream with pitaya pulp showing
satisfactory consumer acceptability
