Asian Journal of Dairy and Food Research, volume 39 issue 1 (march 2020) : 24-29

Physico-Chemical and Sensory Qualities of Ice Cream Incorporated with Encapsulated Flavour

A. Vanathi, R. Palani Dorai
1Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Vepery, Chennai-600 007, Tamil Nadu, India.
Cite article:- Vanathi A., Dorai Palani R. (2020). Physico-Chemical and Sensory Qualities of Ice Cream Incorporated with Encapsulated Flavour. Asian Journal of Dairy and Food Research. 39(1): 24-29. doi: 10.18805/ajdfr.DR-1497.
Flavour is the most important positive attribute in ice cream. However its stability in ice cream during processing and storage get decreased. In order to limit its degradation in ice cream during processing and storage it is beneficial to encapsulate flavor compounds. The aim of this study is to evaluate flavor encapsulated (FE 1 and FE 2) compounds, physico-chemical of different flavor encapsulated ice cream (FEIC 0, FEIC 1, FEIC 2) and sensory qualities of different flavor encapsulated ice cream on different days ( 0 day, 7thd day and 15th day). The ice cream were prepared with 1.35 % of  FE 1 and FE 2 in ice cream and were analyzed for physico-chemical and sensory qualities and compared with regular ice cream (control – FEIC 0). The result of the present study shows that shape of the aggregated encapsulated flavour were irregular, but it is spherical in shape when it is dispersed. The size of the aggregated FE 1 and FE 2 did not differ significantly, but size of the dispersed and solubility of different encapsulated flavor differed significantly (< 0.01). Among physico-chemical properties, ice cream incorporated with encapsulated flavour significantly increased (< 0.05) viscosity and melting resistance of the ice cream, but it has not having any influence on pH, titratable acidity (%), fat (%), total solid (%) and specific gravity when compared with control ice cream (FEIC 0). In sensory qualities, colour and appearance of different flavour encapsulated ice cream did not differ significantly on different storage period. The intensity of flavour was significantly higher (< 0.01) in FEIC 0 on 0th day and non-significant among treatments on 7th day. But on 15th day the intensity of flavour was significantly higher in FEIC 1 and FEIC 2 when compared with FEIC 0 were analyzed using sensory panelist. Thus the study revealed that incorporation of FE compound in ice cream improves flavor stability in ice cream without affecting much of its physico-chemical properties.
  1. Akesowan, A. (2008). Effect of combined stabilizer containing konjac flour and k- carrageenan on ice cream. Aust. J. Tech. 12(2): 81 – 85.
  2. Alamprese, C., Foschino, R., Rossi, M., Pompei, C. and Savani, L. (2002). Survival of Lactobacillus johnsonii La1 and influence of its addition in retail-manufactured ice cream produced with different sugar and fat concentrations. International Dairy Journal. 12: 201-208.
  3. Alfaifi, M.S and Stathopoulos, C.E. (2009). Effect of egg yolk substitution by sweet whey protein concentrate on some Gelato ice cream physical properties over storage. J. Food. Nutr. Res. 48(4): 183 – 188.
  4. AOAC. (2004). Official Methods of Analysis. The Association of Official Analytical Chemists. Arlington, US.
  5. Bahram Parvar, M., Haddadkhodaparast, M.H. and Razavi, S.M.A. (2009). The effect of Lallemantia royleana (Balangu) seed, palmate – tuber sleep and carboxymethylcellulose gum on the physicochemical and sensory properties of typical soft ice cream. Int. J. Food. Sci. Tech. 62: 571-576.
  6. Barbosa, M.I.M.J., Borsarelli, C.D. and Mercadante, A.Z. (2005). Light stability of spray dried bixin encapsulated with different edible polysaccharide preparations. Food. Res. Int. 38: 989 – 994. 
  7. BIS. (1960). IS 1470. Indian Standards Institution, Manak Bhavan, New Delhi.
  8. BIS. (1964). Bureau of Indian Standard: 2802 Indian standard for ice cream. Indian Standards Institution, New Delhi.
  9. De, S. (1991). Outline of Dairy Technology, Oxford University Press, New Delhi, India, 405.
  10. Fernandes, R.V., Borges, S.V. and Borte, D.A. (2014). Gum arabic/ starch/maltodextrin/inulin as wall material on the microencapsulation of rosemary essential oil. Carbohydr. Polymer. 101: 524 – 532.
  11. Frost, M.B., Heymann, H., Bredie, W.L.P., Dijksterhuis, G.B. and Marten, M. (2005). Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings. Food. Qual. Prefer. 16: 305-314.
  12. Gray, D.A., Bowen, S.E., Farhat, I. and Hill, S.E. (2008). Lipid oxidation in glassy and rubbery – state starch extrudates. Food Chem. 106(1): 227 – 234.
  13. Jafari, S.M., E. Assardpoor, Y.H. and Bhandhari, B. (2008). Encapsulation efficiency of food flavour and oils during spray drying. Drying. Tech. 26: 816-835.
  14. Karaman, S. and Kayacier, A. (2012). Rheology of ice cream mix flavoured with black tea or herbal teas and effect of flavouring on the sensory properties of ice cream. Food. Bioproc. Tech. 5: 3159 – 3169.
  15. Landy, P., Druaux, C. and Voilley, A. (1995). Retention of aroma compounds by protein in aqueous solution. Food. Chem. 54: 387 – 392.
  16. Madene, A., Jacquot, M., Scher, J. and Desobry, S. (2006). Flavour encapsulation and controlled release-a review. International J. Fd. Sci and Technol. 41: 1–21.
  17. Marshall, R.T., Goff, H.D. and Hartel, R.W. (2003). Ice Cream. 6th edition, Kluwer Acad / Plenum Pub. New York. 11-50.
  18. Masters, K. (1991). Spray Drying Handbook. 5th edition. Longman Scientific and Technical. Harlow. 616-617.
  19. Nedovic, V., Kalusevic, A., Manojlovic, V., Levic, S. and Bugarsk, B. (2011). An overview of encapsulation technologies for food applications. Procedia. Food. Sci. 1: 1806-1815.
  20. Pate, M., Pinto, S., Jana, A. and Aparnathi, K.D. (2011). Evaluation of stability of sago (Tapioca starch) as a functional ingredient in ice cream. Indian. J. Fundamental. App. Life. Sci. 1(2): 111-118.
  21. Santos, A.B. (2003). Encapsulation of the oleoresin paprika by atomization using gum Arabic and agglomerates of starch/    gelatin: stability and applications, Ph.D. University of Estadual Campanias. Campainas, Brazil.
  22. Sommer, H.H. (1951). The Theory and Practice of Ice Cream Making. 6th Ed. Olsen Publishing Co. Melwakee. 155: 350-354.
  23. Soottitantawat, A., Takayama, K., Okamura, K., Muranaka, D., Yoshi, H., Furuta, T., Ohkawara, M. and Linko, P. (2005). Microencapsulation of l – menthol by spray drying and its release characteristics. Innovat. Food. Sci. Emerging. Tech. 6(2): 163 – 170.
  24. Stones, H. and Side, J.L. (1992). Sensory Evauation Practices. 2nd edition: Academic Press, San Diego, 336.
  25. The British Standards Institution. (1975). British standard glossary of terms relating to the sensory analysis of food. British Standard Institution, London.
  26. Tomer, V. and Kumar, A. (2013). Development of high protein ice cream using milk protein concentrate. J. Environ. Sci. Toxicol. Food. Tech 6(5): 71-74.
  27. Turchiuli, C., Fuch, M., Bohin, M., Cuvelier, M.E., Ordonnaud, C., Mailard, M.N.P. and Dumoulin, E. (2005). Oil encap-    -sulation by spray drying and fludized bed agglomeration. Innovat. Food. Sci. Emerg. Tech. 6: 29-35.
  28. Verma, R.B. (2002). Technological Studies on Manufacture of Frozen Dairy Desserts using Artificial Sweeteners. Ph.D. thesis submitted to NDRI (Deemed University), Karnal. 

Editorial Board

View all (0)