Abstract:
Coconut ice cream is a vegan friendly frozen dessert prepared by using coconut milk as the
major ingredient. The aim of this research was to develop the formulation for coconut milk
incorporated ice cream and to study the effect of coconut milk and milk solid not fat
(MSNF) on ice cream quality. Design expert was employed for formulating the recipe of
ice cream. The obtained 9 formulations of coconut ice cream with varying levels of
coconut milk and MSNF were prepared in lab, where the range of coconut milk and MSNF
used were 0-100% and 10-12% respectively. The samples were subjected to sensory
evaluation for consumer acceptability. The melting rates and overrun of ice cream were
determined for all samples and the data subjected to response surface methodology to study
the effect of formulation on physical quality.
From sensory evaluation, 50% coconut milk and 10% MSNF were found to be
significantly best (p<0.05). In most of the formulations, taste, color, body and overall
acceptability were significantly affected (p<0.05) by variation in coconut milk and MSNF
while aroma, taste and aftertaste were not affected greatly. From response study, 62.602%
coconut milk and 10% MSNF was found to be the optimized formulation. Response
surface plot showed that coconut milk had an overall positive and MSNF had a negative
effect on the overrun. During the study of melting rate, it was observed that the rate
decreased on increasing coconut milk and MSNF, thus improving the quality of ice cream.
An overrun of 48.623% and melting rate of 0.578 g per 5 min was predicted by the
software for the above-mentioned formulation of 62.602% coconut milk and 10% MSNF.
Hence coconut ice cream can be prepared using milk and coconut milk with sensory,
physical and chemical qualities similar to that of plain ice cream
Description:
A dissertation submitted to the Department of Food Technology, Central Campus of
Technology, Tribhuvan University, in partial fulfillment of the requirements for the
degree of B. Tech. in Food Technology