Abstract:
Ice cream is a delicious dessert that has a considerable demand throughout the
world not only the taste but also it gives high nutritional benefits and high-calorie
value. Orange fleshed sweet potato (Ipomoea batata L.) is an important staple crop
in the world. It is rich in β-carotene and a pigment that gives yellow and orange
color to the fruits and vegetables. This study was conducted to produce an ice cream
incorporating orange fleshed sweet potato (OFSP) powder with no added artificial
food colorant and to study the physical, chemical, nutritional attributes and shelf
life of the product. Ice creams were prepared by OFSP powder at 1%, 2%, and 2.6%
(w/w) with added water by replacing the milk. Sensory evaluation (5-point hedonic
scale) was carried out using 30 panelists. One percent (1%) (w/w) of OFSP powder
incorporated ice cream was selected as best for the further analysis. Results were
analyzed using Minitab software package. Milk solids non-fat (16.25%) and total
solids (36.81%) were complied with SLS Standard. Protein (2.62%) and fat (3.22%)
were not significantly differ from Brazil standard (2.5% and 3% respectively).
Melting rate pattern of OFSP powder ice cream was similar to standard ice cream
meltdown curve. OFSP ice cream was rich in β-carotene (1.8×106±0.0 µg/l) and
color was yellow orange group-15 brilliant yellow. The product was Shelf-stable for
four weeks’ period according to the microbial study stipulated in SLS standard. The
Orange-sweet potato incorporated ice cream was rich in β-carotene and
economically profitable novel product.
