DEVELOPMENT OF TECHNOLOGY FOR USE OF

CARROT AS A FUNCTIONAL INGREDIENT IN ICE

CREAM

A
THESIS
SUBMITTED TO THE
ANAND AGRICULTURAL UNIVERSITY
IN PARTIAL FULFILMENT OF THE REQUIREMENTS
FOR THE AWARD OF THE DEGREE

OF

Master of Technology
(DAIRYING)

IN

DAIRY TECHNOLOGY

BY
DIAS DENZIL
B. Tech (Dairy Technology)

DEPARTMENT OF DAIRY TECHNOLOGY

S. M. C. COLLEGE OF DAIRY SCIENCE
ANAND AGRICULTURAL UNIVERSITY
ANAND-388 110, INDIA

REGISTRATION NO: 04-2007-2012

 DEVELOPMENT OF TECHNOLOGY FOR USE OF
CARROT AS A FUNCTIONAL INGREDIENT IN ICE
DIAS DENZIL

CREAM
M.Tech.

BY
DAIRY TECHNOLOGY

DIAS DENZIL
B. Tech (Dairy Technology)

DEPARTMENT OF DAIRY TECHNOLOGY

S. M. C. COLLEGE OF DAIRY SCIENCE
ANAND AGRICULTURAL UNIVERSITY
2014

ANAND-388 110, INDIA

REGISTRATION NO: 04-2007-2012

 Acknowledgement
Emotions can’t be adequately expressed in words hence my acknowledgement is much more and
deep beyond the words used here.

A journey is easier when you travel together. Interdependence is certainly more valuable than
independence. I feel this is an extremely significant and joyous opportunity bestowed upon me by the
goddess of learning, to think about and thank all those persons, to dedicate their today for my
tomorrow. Nevertheless, I express my apology to those whose names get an unintentional exclusion.

I would like to extend my sincere appreciation to Dr. (Ms.) S. V. Pinto (Major advisor),
Associate Professor, Department of Dairy Technology, S.M.C. College of Dairy Science, Anand
Agricultural University, Anand. Her constant support and understanding as a Major Advisor &
Guide, have afforded me immeasurable experiences. I am now, and will remain, extremely grateful for
the invaluable and introspective guidance, keen interest, critical supervision and constant
encouragement throughout the pursuit of this study. I admire her acuity in planning the projects and
immense ability of reasoning, and appreciate his cool demeanor, unperturbed composure and
perseverance in tackling research problems.

I am very grateful to Dr. (Ms.) Smitha Balakrishnan, (Minor Advisor), Assistant Professor,
Department of Dairy Chemistry, S.M.C. College of Dairy Science, Anand, for her timely suggestions
and for her encouragement during the research work..

I bow my head in respect to Dr.B.P.Shah, SMC college of Dairy Science, AAU, Anand for his
magnificent attitude in providing the necessary facilities to carry out the research work.

I express my heart-felt gratitude to Dr.P.S.Prajapati, Professor & Head, Dairy technology

Department, SMC College of Dairy Science, AAU, Anand for his timely suggestions and for extending
the facilities available at Dairy Technology Department without which my study would have been an
unmanageable venture.

I express my heart-felt gratitude to Dr.J.B.Prajapati, SMC college of Dairy Science, AAU,

Anand for his munificent attitude in providing the necessary facilities to carry out the research work.

I extend my thanks to C.A.L.F., National Dairy Development Board, Anand for unstinted
help and co-operation during my research work.

I am immensely thankful to the members of Advisory committee Dr. P.S. Prajapati, Professor
& Head, Department of Dairy Technology, SMC College of Dairy Science, AAU, Anand, Dr. (Ms.)
Smitha Balakrishnan, Assistant Professor, Dairy Chemistry Department and Dr.V.B. Darji, Associate
Professor, Agricultural Information Technology, AAU, Anand for their ever willing help and
continuous motivation.

I owe a lot to the faculty members Prof. A.J. Gokhale, Prof. Amit Patel Prof. Mrs. Jarita
Malik and the supporting staff from Anubhav Dairy for providing necessary material and support for
my work.

I am immensely thankful to my professors, Dr. A. H. Jana, Dr. J.P. Prajapati, Dr. Sunil Patel,
Mr. Amit Jain, Mr. Satish Parmar, Mr. Ehsan Qureshi, Mr. B. M. Bhavbhuti, Mr. Shreyas Patel for
their technical suggestions and unreserved help throughout the course of study.

I owe my special thanks to Assistant Professors Mr. Hiral Modha, Mr. Chetan Dhariya, Ms.
Komal Patel, Mr. Dhinal Patel, and Mr. Kunal Kadiya for their technical support, unceasing help
and invaluable guidance during the research.

Words are inadequate to express my gratitude to my college friends for their valuable support
and motivation.

It would be pleasure for me to acknowledge the staff members of my department, for their kind
gesture and support throughout my tenure.

I am indeed indebted to all my teachers and professors who have been a blessing of Goddess
saraswati upon me and have been instrumental in shaping my life.

I am also greatful to all my well wishers whom I might have failed to mention here.

Words are not sufficed to express my devotion and gratitude to my dearest “Mother and
father” who always were enthusiastic to support me for the academic pursuit. Their motivation,
possessiveness, nurture and blessings in counteracting every obstacle coming in the way of my
evolution ensured to have a sensible head on my shoulders. Without their invaluable sacrifices and
moral support, it would have not been possible for me to reach this landmark. It is none else but to
them I dedicate this thesis.

At the end, I bow my head in reverence at the Feet of Lord Jesus for guiding me through life,
for giving me strength and courage to accomplish my dreams and for blessing me with the love, care,
support of my family members, friends, teachers and colleagues who are greatest possessions of my life.

Place: Anand

Date: /09/2014
(Denzil J. Dias)
 SHETH M. C. COLLEGE OF DAIRY SCIENCE
ANAND AGRICULTURAL UNIVERSITY
ANAND- 388 110 (GUJARAT)

Dr. (Ms.) S. V. Pinto

Associate Professor
Department of Dairy Technology,
S. M. C College of Dairy Science,
Anand Agricultural University,
Anand - 388 110, INDIA

This is to certify that the thesis entitled “DEVELOPMENT OF TECHNOLOGY FOR

USE OF CARROT AS A FUNCTIONAL INGREDIENT IN ICE CREAM” submitted by

Mr. DIAS DENZIL (Registration No: 04-2007-2012) in partial fulfillment of the requirements

for the degree of Master of Technology in Dairy Technology of Anand Agricultural University

is a record of bonafide research work carried out by him under my guidance and supervision and

the thesis has not previously formed the basis for the award of any degree, diploma or other

similar title.

Date: /09/2014 S. V. Pinto

Place: Anand (Major Advisor)
 DEVELOPMENT OF TECHNOLOGY FOR USE OF CARROT AS A
FUNCTIONAL INGREDIENT IN ICE CREAM

Name of Student Major Advisor

Denzil J. Dias Dr. (Ms.) S. V. Pinto

Department of Dairy Technology

Sheth M.C. College of Dairy Science
Anand Agricultural University
Anand

ABSTRACT
_______________________________________________________________________

The present investigation was planned and conducted to develop a technology for the
manufacture of a vegetable based “carrot” ice cream. The study was undertaken in four
phases which involved: PHASE–I: Selecting a suitable variety and standardizing method
for processing of carrot, PHASE–II: Selecting the most suitable form/s of carrot and
development of a formulation for carrot ice cream, PHASE–III: Selecting desired level of
processed carrot forms viz. carrot shreds and carrot puree in carrot ice cream using
Response Surface Methodology, PHASE–IV: Selecting compatible flavour/s in
formulation of carrot ice cream and assessing the cost effectiveness of the formulated
carrot ice cream against vanilla ice cream.

The mix preparation involved: mixing of milk and cream and heating to 45 oC. Mixing of
dry ingredients viz. SMP, sugar, stabilizers and emulsifiers and addition of dry mixture
before temperature reached 50o C and further heating mix to 75oC. Homogenization at 150
and 50 kg/ cm2 pressure in the first and second stage respectively, pasteurizing the mix at
80oC and holding for 10 min and cooling the mix to about 7oC and subsequently ageing the
ice cream mix overnight at 4ºC and then frozen and whipped in a direct expansion type
batch freezer. Processed carrot puree was incorporated in ice cream mix and subsequently
frozen, while the processed carrot shreds were incorporated into the partly frozen ice
cream, when drawn from the ice cream freezer.

In Phase-I, two varieties of carrot available from local market were screened for their
suitability for preparation of processed carrot viz. Pusa Kesar and Pusa Rudhira. Three
 Abstract

forms of carrot viz. cubes, shreds and puree were prepared using methods described in
literature. Based on paired preference test, forms prepared from Pusa Rudhira variety were
significantly (P<0.05) preferred compared to forms prepared from Pusa Kesar variety.
Methods for processing the forms of carrot viz. cubes, shreds and puree were standardized.
For preparation of cubes, carrots were washed, peeled and de-cored, blanched (90 oC for 5
min) and cut into cubes (0.5±0.2 cm3 size). Sugar and water were mixed with cubes to
prepare a 55o Brix sugar syrup (105oC) solution and cooked to concentration up to 70o Brix
for 25 min. For preparation of shreds, the blanched pieces were shredded. Sugar and water
were mixed with shreds to prepare a 55o Brix sugar syrup solution and cooked to
concentration up to 65o Brix for 30 min. Puree was made from the blanched carrot slices
by addition of 200 ml water per kg of edible portion. Sugar was added at the rate of 30 per
cent (by weight of puree) and cooked to concentration ratio of 1.3.

In Phase-II, it was found that the most suitable form of carrot for preparation of carrot ice
cream was a combination of processed carrot shreds and puree in a ice cream formulation
consisting of 12.0 per cent milk fat, 11.0 per cent MSNF, 14.0 per cent sucrose, 0.17 per
cent stabilizer (0.1 per cent sodium alginate, 0.05 per cent guar gum, 0.02 per cent
carrageenan) and 0.2 per cent glycerol mono stearate.

In Phase-III, Ice cream was prepared using a combination of selected form viz. shreds and
puree using different combination levels using a Response Surface Methodology (RSM)
method to choose the best combination of forms of carrot to be added to the ice cream mix.
The data were analyzed in Design Expert Package 9.0.3.1. In this, the per cent carrot
shreds (A) and per cent carrot puree (B) were chosen at 2 levels within a specified range of
6 to 8 per cent and 4 to 8 per cent respectively. These ranges of parameters were fed into
the statistical software programme and the software suggested 13 trials of combinations of
these parameters. All the 13 experimental samples were analyzed for sensory,
physicochemical and compositional which included flavour, colour and appearance, body
and texture, melting quality, total score, fat (per cent), total solids (per cent), melting
resistance (per cent), ash (per cent) and acidity (per cent lactic acid).

The flavour scores of carrot ice cream ranged from 36.1 to 39.7 (out of 45) on 100 point
scale. A significant (P<0.01) negative effect on flavour score of carrot ice cream was

ii
 Abstract

observed with varying level of per cent shreds and per cent puree at interactive and
quadratic levels. The colour and appearance score of carrot ice cream ranged from 4.1 to
4.7 (out of 5) on 100 point scale. A significant (P<0.01) positive effect on colour and
appearance score of carrot ice cream was observed with varying level of per cent puree at
linear level. The body and texture score of carrot ice cream ranged from 25.4 to 28.3 (out
of 30) on 100 point scale. A significant (P<0.05) negative effect on body and texture score
of carrot ice cream was observed with varying level of per cent shreds and per cent puree
at linear level. A significant (P<0.01) negative effect on body and texture score was found
with the varying level of per cent shreds at quadratic level. The melting quality score of
carrot ice cream ranged from 3.8 to 4.6 (out of 5) on 100 point scale. A significant
(P<0.01) negative effect on melting quality score of carrot ice cream was observed with
varying level of per cent shreds (A) and a significant (P<0.05) negative effect on melting
quality score of carrot ice cream was observed with varying level of per cent puree (B). A
significant (P<0.01) negative effect on melting quality score of carrot ice cream was
observed with varying level of per cent shreds and per cent puree (AB). A significant
(P<0.01) negative effect on melting quality score was found with the varying level of per
cent shreds content (A2). The total score of carrot ice cream ranged from 84.8 to 92.1 (out
of 100) on 100 point scale. A significant (P<0.01) negative effect on total score score of
carrot ice cream was observed with varying level of per cent shreds and per cent puree
(AB). A significant (P<0.01) negative effect on total score score was found with the
varying level of per cent shreds content (A2) and per cent puree (B2).

The per cent fat of carrot ice cream ranged from 10.22 to 10.96. A significant (P<0.01)
negative effect on per cent fat of carrot ice cream was observed with varying level of per
cent shreds (A) and per cent puree (B). A significant (P<0.05) positive effect on per cent
fat of carrot ice cream was found with the varying level of per cent puree content (B2). The
per cent total solids of carrot ice cream ranged from 38.53 to 41.75. A significant (P<0.01)
positive effect on total solids of carrot ice cream was observed with varying level of per
cent shreds (A) and a significant (P<0.05) positive effect on total solids of carrot ice cream
was observed with varying level of per cent puree (B). A significant (P<0.05) positive
effect on per cent total solids of carrot ice cream was found with the varying level of per
cent puree content (B2). The per cent melting resistance of carrot ice cream ranged from
47.38 to 63.18. A significant (P<0.01) positive effect on per cent melting resistance of
carrot ice cream was observed with varying level of per cent puree (B). The per cent ash of

iii
 Abstract

carrot ice cream ranged from 0.921 to 0.960. A significant (P<0.01) negative effect on per
cent ash of carrot ice cream was observed with varying level of per cent shreds (A) and per
cent puree (B). A significant (P<0.01) positive effect on per cent ash of carrot ice cream
was observed with varying level of per cent shreds and per cent puree (AB). A significant
(P<0.01) negative effect on per cent ash was found with the varying level of per cent
shreds content (A2). The acidity (per cent lactic acid) of carrot ice cream ranged from
0.181 to 0.198. A significant (P<0.05) positive effect on acidity of carrot ice cream was
observed with varying level of per cent shreds (A) and a significant (P<0.01) positive
effect on acidity of carrot ice cream was observed with varying level of per cent puree (B).

The optimized process suggested by statistical package consisted of addition of shreds at

6.73 per cent and puree at 5.91 per cent. The optimized product consisting of this
formulation had mean scores of 40.25 (out of 45) for flavour, 4.45 (out of 5) for colour and
appearance, 27.6 (out of 30) for body and texture, 4.4 (out of 5) for melting quality and
91.8 for total score on 100 point scale. The mean score for fat (per cent), total solids (per
cent), melting resistance (per cent), ash (per cent) and acidity (per cent lactic acid) were
10.7, 39.5, 49.7, 0.94 and 0.186 respectively. The carrot ice cream developed by optimized
process was found to contain 3.59 per cent protein, 224 cP viscosity, 1.096 specific
gravity, 79.6 (1/10th mm) hardness, 5.576 mg/ 100 g β-carotene, 0.014 per cent crude fibre
and 0.3 mg/ 100 g Vitamin C. The SPC was observed to be 25500 cfu/g; absence of yeast
and mold count and coliform count was found in carrot ice cream.

In Phase-IV, it was found that the total score scores of cardamom flavoured carrot ice
cream was at par (P>0.05) with vanilla ice cream. The cost of carrot ice cream was
relatively cheaper than vanilla ice cream. The cost of production of carrot ice cream mix is
Rs 90.62/kg as compared to vanilla ice cream which has cost of production of Rs
101.19/kg. This represents about 11 per cent reduction in cost of raw material of
formulated carrot ice cream compared to vanilla ice cream.

It is therefore concluded that production of cardamom flavoured carrot ice cream in our
country seems lucrative since it is a “good source of β- carotene and can be priced
affordably. The formulation for carrot ice cream is recommended for commercial/
industrial exploitation.

iv
 CONTENTS

PAGE
CHAPTER TITLE
NO.
1 INTRODUCTION 1
2 REVIEW OF LITERATURE
2.1 Background 6
2.2 Definition of ice cream 6
2.3 Legal standards 6
2.3.1 Ice cream as per Food Safety and Standards Act, 2011 6
Food and Drug Administration standards for ice
2.3.2 7
Cream
2.4 Non-dairy ingredients in ice cream 8
2.4.1 Stabilizers 8
2.4.2 Emulsifiers 9
2.4.3 Sweeteners 9
2.4.4 Flavourings 10
2.4.4.1 Cardamom 10
2.4.4.2 Saffron 11
2.4.4.3 Vanilla 11
2.5 Technology of ice cream manufacture 11
2.6 Carrot 12
2.6.1 Varieties 12
2.6.2 Chemical Composition 13
2.6.3 Dietary fibers 13
2.6.4 Carotenoids 14
2.6.5 Flavouring compounds in carrot 14
2.6.6 Nutritional Aspects 14
2.6.7 Medicinal Benefits 15
2.6.8 Effect of processing on carrot 16
2.6.9 Application of carrot in Food Products 16
Need for development of β-carotene enriched food
2.7 i
18
products
 PAGE
CHAPTER TITLE
NO.
Processed fruits and vegetables as ingredients in ice
2.8 18
cream
Effect of fruits and vegetables on physico-chemical
2.8.1 characteristics of ice cream 18

Effect of fruits and vegetables on sensory attributes of

2.8.2 20
ice cream
2.8.3 Candied fruits and vegetables 21
2.8.4 Tutti-fruity 22

2.4.5 Shreds 22
2.9 Ice cream containing fruit and vegetables 22
2.9.1 Peach ice cream 23
2.9.2 Strawberry ice cream 23
2.9.3 Tomato ice cream 23
2.9.4 Ice cream with kiwifruit 24
2.9.5 Blueberry ice cream 24
2.10 Future scope 24
3 MATERIALS AND METHODS
3.1 Ingredients/ Materials 26
3.1.1 Dairy ingredients 26
3.1.1.1 Milk 26
3.1.1.2 Cream 26
3.1.1.3 Skim milk powder 27
3.1.2 Non-dairy ingredients 27
3.1.2.1 Carrots 27
3.1.2.2 Cane sugar 27
3.1.2.3 Stabilizer 27
3.1.2.4 Emulsifier 27
3.1.2.5 Cardamom 27
3.1.2.6 Vanilla essence 27
3.1.2.7 Saffron 27

ii
 PAGE
CHAPTER TITLE
NO.
3.2 Preparation and processing of carrot 28
3.2.1 Pretreatment of carrots 28
3.2.1.1 Sorting 28
3.2.1.2 Cleaning and washing 28
3.2.1.3 Peeling 28
3.2.1.4 Cutting and De-coring 29
3.2.1.5 Blanching 29
3.2.2 Processing of Carrot 29
3.2.3 Preparation of Carrot Cubes 29
3.2.4 Preparation of Carrot Shreds 29
3.2.5 Preparation of Carrot Puree 29
3.3 Preparation of basic ice cream mix 30
3.4 Freezing of mix in a batch freezer 30
Standardization of process for manufacture of carrot
3.5 31
based ice cream
3.6 Analysis of ingredients 33
3.6.1 Milk 33
3.6.1.1 Milk fat 33
3.6.1.2 Total solids 33
3.6.1.3 Titratable acidity 33
3.6.2 Cream 33
3.6.2.1 Fat 33
3.6.2.2 Total solids 34
3.6.2.3 Titratable acidity 34
3.6.3 Skim milk powder 34
3.6.3.1 Fat 34
3.6.3.2 Total solids 34
3.6.3.3 Titratable acidity 34
3.6.3.4 Solubility index 35
3.6.4 Carrot 35

iii
 PAGE
CHAPTER TITLE
NO.

3.6.4.1 Total solids 35

3.6.4.2 Protein 35
3.6.4.3 Ash 36
3.6.4.4 Vitamin- C content 36
Physico-chemical analyses of ice cream mix/ice
3.7 37
cream
3.7.1 Fat 37
3.7.2 Total solids 37
3.7.3 Titratable acidity 37
3.7.4 Protein 38
3.7.5 Ash 38
Evaluation of physical characteristics of ice cream
3.8 38
mix
3.8.1 Viscosity 38
3.8.2 Specific Gravity 39
Evaluation of physicochemical characteristics of
3.9 39
frozen ice cream
3.9.1 Overrun 39
3.9.2 Melting Resistance 39
3.9.3 Hardness 40
3.9.4 β-carotene content 40
3.9.5 Crude fibre content 40
3.10 Sensory analysis 40
3.11 Microbiological analysis 41
3.11.1 Standard plate count 41
3.11.2 Coliform count 41
3.11.3 Yeast and mold count 42
3.12 Statistical analysis 42
4 RESULTS AND DISCUSSION 43

iv
 PAGE
CHAPTER TITLE
NO.
Phase-I: Selecting a suitable variety and standardizing
4.1 44
methods for processing of selected forms of carrot
4.1.1 Selection of variety of carrot 44
Standardization of method for processing of carrot
4.1.2 46
cubes
4.1.2.1 Selection of final concentration of sugar syrup 46
Selection of time of processing on quality of
4.1.2.2 46
processed carrot cubes
Standardization of method for processing of carrot
4.1.3 49
shreds
4.1.3.1 Selection of final concentration of sugar syrup 49
Selection of time of processing on quality of
4.1.3.2 49
processed carrot shreds
4.1.4 Standardization of method for processing carrot puree 51
4.1.4.1 Selection of final concentration ratio 51
Phase-II: Selecting the most suitable form/s of carrot
4.2 and development of a formulation for carrot ice 53
cream.
4.2.1 Selection of carrot form/s for carrot ice cream 53
Formulation of basic ice cream mix for manufacture
4.2.2 55
of carrot ice cream
Selection of level of milk fat and msnf in ice cream
4.2.2.1 56
mix
4.2.2.2 Selection of level of sucrose levels in ice cream mix 57
4.2.2.3 Selection of level of stabilizer 57
4.2.2.4 Selection of level of emulsifier 60
Phase-III: selecting desired level of processed carrot
4.3 forms viz. Carrot shreds and carrot puree in carrot ice 61
cream using response surface methodology
Effect of different levels of carrot shreds and carrot
4.3.1 62
puree on sensory properties of carrot ice cream
4.3.1.1 Flavour 66
4.3.1.2 Colour and appearance 68

v
 CHAPTER TITLE PAGE
NO.
4.3.1.3 Body and texture 70
4.3.1.4 Melting quality 72
4.3.1.5 Total score 74
Effect of different levels of carrot shreds and carrot
4.3.2 76
puree on compositional properties of carrot ice cream.
4.3.2.1 Fat content of carrot ice cream 79
4.3.2.2 Total solids content of carrot ice cream 81
4.3.2.3 Melting resistance of carrot ice cream 83
4.3.2.4 Ash content of carrot ice cream 86
4.3.2.5 Acidity content of carrot ice cream 88
4.3.3 Optimization of product formulations 90
Compositional, physico-chemical, sensory and
4.3.4 microbiological analysis of carrot ice cream 95
manufactured by standardized process
Phase-IV: Selecting compatible flavour/s in
formulation of carrot ice cream and assessing the cost
4.4 97
effectiveness of the formulated carrot ice cream
against vanilla ice cream
4.4.1 Cost calculation of carrot ice cream 99
5 SUMMARY AND CONCLUSIONS 102-112
REFERENCES i-xiii
APPENDICES i-vii

vi
 LIST OF TABLES
TABLE PAGE
TITLE
NO. NO.
2.1 Food Safety and Standards Act (FSSA) for Ice cream 7
2.2 Microbiological requirements for Ice cream as per FSSA 7
2.3 Carrot incorporated processed food products 17
Experimental Design Matrix (CCRD) for Levels of
3.1 factors: Carrot Shreds (per cent) and Carrot Puree (per 32
cent)
4.1 Summary of results of Paired Preference Test for selection 45
of variety
4.2 Effect of concentration ratio on organoleptic quality of 53
carrot puree
4.3 Effect of addition of various forms of processed carrots on 55
sensory attributes of ice cream
4.4 Effect of different stabilizer combinations on the sensory 59
attributes of carrot ice-cream
4.5 Formulation of basic ice cream mix for carrot ice cream 60

4.6 Experimental Design Matrix and Scores for Sensory 64

Properties of Carrot Ice cream
4.7 Coefficients of Selected Models for Sensory Properties of 64
Carrot Ice cream
P Values and Partial Coefficients of Regression Equation
4.8 of Suggested Models for Sensory Properties of Carrot Ice 65
cream
4.9 Experimental Design Matrix for compositional properties 77
of Carrot Ice cream
P values and Partial Coefficients of Regression Equation
4.10 of Suggested Model for Compositional Properties of 78
Carrot Ice cream
4.11 Coefficients of Selected Model for Compositional 79
Attributes of Carrot Ice cream
4.12 Criteria/responses Chosen For Optimization Process 90

4.13 Suggested Solutions from RSM Analysis for Carrot Ice 91

cream
4.14 Predicted Sensory Scores of Optimized Carrot Ice cream 91
from RSM Analysis
4.15 Predicted Compositional Attributes of Optimized Carrot 91
Ice cream from RSM Analysis
4.16 Comparison of Predicted V/S Actual Values of Responses 92
selected
Average proximate compositional, physicochemical,
4.17 sensory properties and microbiological quality of Carrot 95
Ice cream manufactured by standardized process
4.18 Effect of different flavouring on sensory attributes of 98
Carrot Ice-cream and vanilla ice cream
4.19 Raw material cost to prepare 6.73 kg Carrot shreds and 99
5.91 kg Carrot puree
4.20 Raw material cost comparison of for standardization of 1 100
kg Carrot Ice cream mix vs. Vanilla ice cream mix
 LIST OF FIGURES
FIGURE PAGE
TITLE
NO. NO.

4.1 Flowchart for preparation of processed carrot cubes 48

4.2 Flowchart for preparation of processed carrot shreds 50
4.3 Flowchart for preparation of processed carrot puree 52
Response surface of Flavour as influenced by level of
4.4 67
rate of (A) Carrot shreds and (B) Carrot Puree
Response surface of Colour and Appearance as
4.5 influenced by level of rate of (A) Carrot shreds and (B) 69
Carrot Puree
Response surface of Body and Texture as influenced by
4.6 71
level of rate of (A) Carrot shreds and (B) Carrot Puree
Response surface of Melting Quality as influenced by
4.7 73
level of rate of (A) Carrot shreds and (B) Carrot Puree
Response surface of Total score as influenced by level
4.8 75
of rate of (A) Carrot shreds and (B) Carrot Puree
Response surface of Fat as influenced by level of rate
4.9 81
of (A) Carrot shreds and (B) Carrot Puree
Response surface of Total solids as influenced by level
4.10 83
of rate of (A) Carrot shreds and (B) Carrot Puree
Response surface of Melting Resistance as influenced
4.11 by level of rate of (A) Carrot shreds and (B) Carrot 85
Puree
Response surface of Ash as influenced by level of rate
4.12 of (A) Carrot shreds and (B) Carrot Puree 87

Response surface of Acidity as influenced by level of

4.13 89
rate of (A) Carrot shreds and (B) Carrot Puree
Standardized process for the manufacture of Carrot Ice
4.14 94
cream
 LIST OF PLATES

PLATE
TITLE
NO.

4.1 Batch ice cream freezer

4.2 Selected Carrot Variety for Processed forms (Pusa Rudhira)

4.3 Different processed forms of Carrot

4.4 Cardamom flavoured carrot Ice cream

 LIST OF APPENDICES

APPENDIX PAGE
TITLE
NO. NO.

I Carrot ice cream score card i

II Ice cream scoring guide ii

III Buffer and media for microbiological analysis iii

IV Average composition of dairy products employed iv

in preparation of ice cream mixes
VA Analysis of raw carrot iv
Analysis of processed carrot shreds and carrot
VB puree v

Permitted food additives for use in ice cream and

VI vi-vii
frozen desserts as per FSSA
 LIST OF ABBREVIATIONS

ADSA American Dairy Science Association

AOAC Association of Official Analytical Chemists

o
C Degree Centigrade

CD (0.05) Critical Difference at 5.0 per cent level

cfu Colony forming units

CLR Corrected Lactometer Reading

CCRD Central Composite Rotatable Design

cm Centimeter

mm Millimeter

CV Coefficient of variance

CR Concentration Ratio

et al., And Co-workers

etc. Etcetera
o
F Degree Fahrenheit

FDA Food and Drug Administration

FSSA Food Safety and Standards Act

g Gram (s)

HTST High Temperature Short Time

GMP Good Manufacturing Practices

GMS Glycerol Mono Stearate

h Hour (s)

i
i.e. That is

kg Kilogram (s)

HIPS High Impact Polystyrene

IDA Indian Dairy Association

ICMR Indian Council of Medical Research

BIS Bureau of Indian standards

LA Lactic acid

l Litre (s)

max. Maximum

mg Milligram (s)

min. Minimum

min Minute (s)

ml milliliter (s)

MSNF Milk-Solids-Not-Fat

N Normality

No. Number

NS Non significant

ppm Parts per million

psi Pounds per square inch

RDA Recommended Daily Allowance

s Second (s)

S.Em. Standard Error of Mean

SMP Skimmed Milk Powder

ii
Sr. No. Serial Number

TA Titratable Acidity

USFDA United States Food and Drug Administration

USDA United States Department of Agriculture

viz Videlicet (namely)

µg Micro gram

iii
 CHAPTER - 1
INTRODUCTION
_____________________________________________________________________

Ice-cream is a delicious, wholesome and nutritious frozen dairy food. Its history goes
back to the ancient period, but its future seems endless. It represents one of the most
dynamic sectors of the dairy industry. It is the product liked invariably by one and all
and is popular throughout the world (Pelan et al., 1997). Ice cream is a frozen dairy
desert, manufactured by freezing and aerating a pasteurised mixture of ingredients
including milk products, sugars, emulsifiers, stabilisers, flavourings and colourings
(Murlidharan, 2009). This sector continues to rely on new flavour and a rich
assortment while an increasing number of products with added nutritional value are
being introduced. The development of new varieties of ice cream is based on
flavouring with fruit and vegetable extracts (Olenev, 1989). India has the right climate
for ice cream consumption but has a very low per capita consumption, which is
approximately 300 ml per annum as against the world average of 2.3 litres per annum
which means a large untapped potential business await to be explored. Gujarat and
Delhi together account for 30 per cent of the country’s Rs 3,000 crore ice cream
market that is expected to double to the value of Rs 6,000 crore by 2014-15. The
branded ice cream market with leading players such as Amul, Kwality Walls, Vadilal
and Mother Dairy is banking on a large variety of regional flavours, distribution
network and expansion of retail outlets to strengthen their share in the market.
India’s ice-cream market, is growing at an annual rate of 18 per cent. Of this, about
Rs 1500 crore is controlled by organised players — Amul, with annual ice cream
sales of close to Rs 400 crore, is the market leader; while Vadilal is second with Rs
300 crore of revenues (Anon., 2012). Almost 35 per cent of the ice creams sold in the
country are consumed in the western region with Ahmedabad being the main market,
followed by 30 per cent in the north, 20 per cent in the south and 15 per cent in the
eastern and central India according to a study on ice cream industry conducted by
Associated Chambers of Commerce and Industry of India (Naresh, 2012).

1
 Introduction

IMPORTANCE OF VEGETABLES IN DIET

In India, vegetables occupy an area of 8.9 million ha during 2011-12 with a total
production of 155.9 million tonnes having average productivity of 17.4 tonnes/ha.
India is the second largest producer of vegetables after China in world (Anon.,
2013a).

Therefore, vegetable consumption is an important component of a healthy diet since

vegetables provide fibre, vitamins, minerals, and antioxidants. FAO and WHO
recommend a minimum intake of 400 g of fruit and vegetable per day for the
prevention of chronic diseases and micronutrient deficiencies (WHO, 2003).
Furthermore, a diet rich in vegetables plays a prime role in prevention of obesity since
vegetables reduce energy intake and promote satiety (Rolls et al., 2004). Vegetables
not only form an essential part of a well-balanced diet, but the flavour, aroma, also
make them important in human diet and appetite (Tsao and Lo 2005; Koike et al.,
2007). Vegetables act as prebiotics (fibers) (Alegria et al., 2010), flavouring agents,
colouring agents and as a source of natural antioxidants (photochemical antioxidants)
(Salem and Mowafy, 2001; Smith and Hui, 2008) when added to foods. The
photochemical antioxidants such as carotenoids, flavonoids and phenols etc. have
potential health roles in the reduction of platelet aggregation, blood pressure,
cardiovascular diseases and may play a role in modulation of cholesterol synthesis
and absorption (Li, 2008). Moreover, vegetables such as carrots, sweet potato, tapioca
contain protein bound polysaccharides which may increase the levels of serum
insulin, reduce the blood glucose levels and improve tolerance of glucose and hence
could be developed as new anti diabetic agent (Li et al., 2005).

CARROTS

The carrot (Daucus carota var. Sativa) is a native of Europe, Asia, northern Africa,
and America (Sharma et al. 2012). Carrot is a biennial vegetable and belongs to
family Umbelliferae. Carrots are a dicotyledonous herbaceous crop grown for the
enlarged taproot. The colour of cultivated carrot roots varies from white to yellow,
orange, light purple, deep red, or deep violet, and the shape varies from short stumps
to tapering cones. The root diameter and length can vary from 2 to 6 cm and 6 to 30
cm, respectively. Carrot is one of the important root crops cultivated throughout the

2
 Introduction

world for its fleshy edible roots. It is grown in spring, summer and autumn in
temperate countries and during winter in tropical and subtropical regions (Kotecha et
al., 1998). The Food and Agriculture Organization (FAO) reports that world
production of carrots in 2011 was about 35.658 million tonnes. In India, production of
carrots during 2012-13 was 1150 million tonnes (Anon., 2013a).

Apart from carrot roots being traditionally used in salad and preparation of curries in
India, these could commercially be converted into nutritionally rich processed
products like juice, concentrate, dried powder, canned, preserve, candy, pickle, and
gazrailla. The most popular variation in north India is the Gaajar Kaa Halwaa carrot
dessert, which has carrots grated and cooked in milk until the whole mixture is solid,
after which nuts and butter are added (Sharma et al., 2012). The quality of carrot
greatly affects the acceptability of finished product. Carrots should possess a high
peel to core ratio, high total soluble content, high carotenoid content and low fibre
content (Gorny and Kader, 2008). Processing variables like cooking temperatures,
cooking period, and blanching of grated carrots also have a pronounced effect over
the product quality. A longer cooking period at lower temperature leads to
development of product with superior flavour (Aneja et al., 2002). Carrot by-product
such as carrot pomace containing about 50 per cent of β-carotene could profitably be
utilized for the supplementation of products like cake, bread, biscuits and preparation
of several types of functional products (Singh et al., 2006).

NEED FOR DEVELOPMENT OF FUNCTIONAL FOODS

Currently health is a major concern of customers. Therefore, manufacturers are

finding new ways to incorporate natural and innovative ingredients into ice cream for
health benefits. Few of the trends which top the list of healthy eating are incorporation
of fruits and vegetables, low-calorie products, natural products and products with
functional ingredients (Chatterjee, 2007). Keeping the socio economic attributes and
consumer preferences in view, development of suitable dairy products by
incorporation of health promoting ingredients will go a long way in popularizing the
product. Since ice cream is very popular among all age groups the highly nutritious
product will be beneficial especially among school going children.

Carrot is valued for its growth promoting nutrients such as carotenoids (source of
vitamin A) and fibre. Carrot has been recognized as an important source of natural

3
 Introduction

antioxidants having anticancer activity. Dietary carotenes are associated with

lowering risk of many cancers (Britton, 1995). The production of ice cream from
using vegetables like carrot with good sensory quality will be more economical and
acceptable to the consumers. The main aim of this work is to optimize the formulation
of carrot ice cream that could be easily transferred to the industry for
commercialization. It is envisaged that incorporation of highly nutritious ingredient
like carrot in ice cream will help in improving the nutritional as well as functional
properties of ice cream. Hence, there is a need to develop new functional dairy
products to reflect consumer interest in health (e.g. utilizing vegetable source with
phytochemicals) and naturalness (Anon., 2007).

In recent times, consumers demand for foods with natural additives has been
dramatically increased. Incorporation of carrot in ice cream is a novel approach in this
direction. However, the success of this novelty would largely depend on its overall
quality as judged by the consumers. In this regard, there is a need to standardize
certain technological parameters for manufacturing carrot ice cream based on
scientific principles.

OBJECTIVES

The objective of the study will be to evaluate the suitability of carrot as a functional
ingredient in ice cream. It is well known that carrot is one of the important root
vegetables rich in bioactive compounds like carotenoids and dietary fibres with
appreciable levels of several other functional components having significant health-
promoting properties. It is envisaged that addition of carrot could contribute to natural
colour of the product. Additionally, owing to the inherent virtues of carrot, such
flavoured ice cream may exert functional role, improving the health of the consumers.
Chemical, rheological, microbiological and organoleptic properties were determined.
Sensory acceptability of the flavoured ice cream was assessed.

Scanty literature is available on use of carrot in ice cream. Therefore, the present
study was planned with the following objectives:

4
 Introduction

I) To select suitable variety and standardize methods for processing of selected forms
of carrot

II) To select the most suitable form/s of carrot and develop a formulation for carrot
ice cream.

III) To select desired level of processed carrot forms viz. carrot shreds and carrot
puree in carrot ice cream using Response Surface Methodology.

IV) To select compatible flavour/s in formulation of carrot ice cream and assess the
cost effectiveness of the formulated carrot ice cream against regular ice cream.

5
 Review of Literature

CHAPTER - 2

REVIEW OF LITERATURE
_____________________________________________________________________
2.1 BACKGROUND

Ice cream and frozen desserts, which include fruit, nut and chocolate ice creams,
frozen yoghurts, sherbets, ices, dynamically and quiescently frozen novelties, and
mellorine (i.e. filled ice cream), play a very important nutritional and social roles in
our diet. The popularity of ice cream and frozen desserts is attributed to their
refreshingly cool, delightfully sweet characteristics, besides their nutritive value
(Marshall et al., 2003). Ice cream is so popular amongst people that it is relished
throughout the year, irrespective of cold weather (i.e. winter) and served at special
occasions viz. weddings, doctor’s clinic openings, birthday parties, etc.

2.2 DEFINITION OF ICE CREAM

Ice cream is a frozen mixture of components of milk, sweeteners, stabilizers,

emulsifiers, colourings and flavouring. This mixture, referred to as ice cream mix, is
pasteurized and homogenized before freezing. Freezing involves rapid removal of
heat while agitating vigorously to incorporate air, thus imparting desirable
smoothness and softness to the frozen product (Marshall et al., 2003).

The broad term, frozen desserts, refers to ice cream and related products. Specific
products include ice cream and its lower fat varieties, frozen custard, frozen yoghurt,
mellorine, sherbet, water ice and frozen confections. Some of these desserts are
served either soft frozen or hard frozen (Marshall et al., 2003).

2.3 LEGAL STANDARDS

Ice cream is a frozen food, the formulation and manufacturing conditions under which
it is made are controlled by legislation in most countries. In India, ice cream is
governed by Food Safety and Standards Act (FSSA, 2011).

2.3.1 Ice Cream as per Food Safety and Standards Act, 2011

According to FSSA (2011) Ice Cream, Kulfi, Chocolate Ice Cream or Softy Ice
Cream (hereafter referred to as the said product) means the product obtained by
freezing a pasteurized mix prepared from milk and /or other products derived from

6
 Review of Literature

milk with or without the addition of nutritive sweetening agents, fruit and fruit
products, eggs and egg products, coffee, cocoa, chocolate, condiments, spices, ginger
and nuts and it may also contain bakery products such as cake or cookies as a separate
layer and/or coating. The said product may be frozen hard or frozen to a soft
consistency; the said product shall have pleasant taste and smell free from off flavour
and rancidity. The product may contain food permitted additives given in Appendix
VI. It shall conform to the physico-chemical and microbiological requirements as
shown in Table 2.1 and 2.2 respectively.

Table 2.1: Food Safety and Standards Act for Ice cream (FSSA, 2011)

Sr. Requirements Ice cream category

No. Regular Medium fat Low fat
1. Milk fat (%), Min. 10.0 5.0 2.5
2. Milk protein (%), 3.5 3.5 2.5
Min.
3. Total solids (%), 36.0 30.0 26.0
Min.
4. Weight/volume 525 475 475
(g/lit.), Min.

Table 2.2: Microbiological requirements for Ice cream as per FSSA, 2011

Sr. Microbiological parameters Requirement

No.
1. Total plate count, cfu, Max. 2,50,000/g
2. Coliform count, cfu, Max. 10/g
3. E. coli Absent in 1 g
4. Yeast and mould count, cfu Absent in 1 g
5. Anarobic spore count Absent in 1 g
6. Salmonella Absent in 25 g
7. Shigella Absent in 25 g
8. Staphylococcus aureus Absent in 1 g
9. Listeria monocytogenes Absent in 1 g

2.3.2 Food and Drug Administration Standards for Ice Cream

According to United States Food and Drug Administration (USFDA), ice cream is a
food produced by freezing, while stirring a pasteurized mix 68.3o C (155oF)/30 min or

7
 Review of Literature

79.4o C (175oF)/25 s) consisting of one or more of the optional dairy ingredients such
as caseinates, hydrolyzed milk proteins, non-milk derived ingredients; excluding other
food fats, except such natural compounds as flavouring ingredients which are added
in incidental amounts to accomplish specific functions. Ice cream should be
sweetened with safe and suitable sweeteners and may be characterized by the addition
of flavouring ingredients. Ice cream should contain minimum of 1.6 pounds (0.73 kg)
of total solids to the gallon (3.78 lit.) and should not weigh less than 4.5 pounds (2.05
kg) to the gallon (3.78 lit.). Additionally, for each 1.0 per cent increase in the milk fat
content up to 14.0 per cent, the non-fat milk solids content may be reduced by 1.0 per
cent (FDA, 2002).

2.4 NON-DAIRY INGREDIENTS IN ICE CREAM

The non-dairy ingredients include stabilizers, emulsifiers, sweeteners, flavours,

colours, and special products.

2.4.1 Stabilizers

Stabilizers, often referred to as hydrocolloids, are usually polysaccharides.

Hydrocolloids are used to produce good body, smooth texture, impart melt-resistance
and heat shock resistance to ice cream; they retard and regulate the formation and
growth of ice crystals (Gangopadhyay and Paul, 1990; Bhandari, 2001).

The primary purpose of using stabilizers in ice cream is to produce provide uniformity
to the product, smooth body and texture, retard ice and lactose crystal growth during
storage, especially during periods of temperature fluctuation and provide some degree
of shape retention during melting. They also contribute to mix viscosity, stabilize the
protein in the mix to avoid wheying off, help in suspension of flavouring particles,
create a stable foam with easy cut-off and stiffness at the barrel freezer for packaging,
slow down moisture migration from the product to the package or the air, and assist in
preventing shrinkage of the product volume during storage (Marshall et al., 2003). A
good stabilizer should be nontoxic, readily disperse in the mix, not produce excessive
viscosity or separation or foam in the mix, not clog strainers and filters, provide ice
cream with desirable meltdown, be economical, and not impart off flavour to the mix
(Kilara and Chandan, 2008).

8
 Review of Literature

2.4.2 Emulsifiers

Emulsifiers are surfactants which orient at the fat/water interface, with one portion of
the molecule being lipophilic and the other hydrophilic. The emulsifiers control fat
agglomeration (partially demulsifies fat in the freezer) and coalescence, facilitate air
incorporation, impart dryness at extrusion, impart smooth texture and consistency,
improve melting properties and resistance against shrinkage (Bhandari, 2001;
Marshall et al., 2003).

Mono- and di-glycerides are the most widely used emulsifiers in the production of ice
cream as they yield products having good structure, a creamy feeling in the mouth,
with slow and uniform meltdown (Bhandari, 2001; Marshall et al., 2003). Use of 0.20
per cent of Glycerol mono-stearate (GMS) to the ice cream mix produced superior
body, texture, overall acceptability and ranking scores for the ice cream without
affecting its flavour adversely. GMS when used in combination with optimum
stabilizer level further improved the storage stability of ice cream. Some of the
effective combinations were sodium alginate + GMS, acacia + GMS and karaya +
GMS (Minhas et al., 1997).

2.4.3 Sweeteners

Sweetener is an essential ingredient in ice cream to make a palatable, sweet product. It

is also the cheapest source of solids and contributes to the total solids in ice cream.
Sucrose is the most widely used source of sugar. Various sweeteners used in ice
cream include sucrose, invert sugar, dextrose, fructose, maltose, corn syrup, HFCS,
sorbitol, xylitol, lactitol, acesulfame-K, aspartame, sucralose, etc. (Nicol, 1980; Jana
et al., 1994).

The percentage of the sweetening agents obtained from different sources added to the
ice cream mix is influenced mainly by the desired (1) concentration of sugar in the
mix (2) total solids content of the mix (3) effect on the properties of the mix (4)
concentration of sweeteners other than sugar and (5) relative inherent sweetening
power of the sweeteners other than sucrose (Marshall et al., 2003).

9
 Review of Literature

2.4.4 Flavourings

According to USFDA, flavouring means any substance, the function of which is to

impart flavour, which may be derived from several natural sources including fruit or
fruit juice, vegetable or vegetable juices.

Flavours can be categorized as natural and artificial. Natural flavours can only contain
flavouring components derived from the named flavour. For example, natural lemon
flavour contains components from lemons such as lemon juice and lemon oil.
Artificial flavours usually contain a chemical that is the main characteristic flavour of
the natural materials (Smith, 2007).

There is an enormous range of flavouring available for ice cream that include natural
products (i.e, cocoa powder, fruit pieces, citrus fruit pastes, nuts, etc.), imitation
flavourings (i.e. imitation strawberry, raspberry, banana flavours) and synthetic
chemicals (i.e. vanillin, ethyl vanillin, etc.) (Ohloff, 1972).

Since, we have utilized only three background flavourings (viz., Cardamom, Vanilla,
Saffron) in ‘Carrot ice cream’ some literature on the same has been reviewed herein.

2.4.4.1 Cardamom

Cardamom is a large perennial, herbaceous, belonging to the family Zingiberaceae. It

is a native of the moist evergreen forests of the Western Ghats of southern India. This
is often referred as the “Queen of Spices” because oif its very pleasant aroma and
taste, and is highly valued from ancient times. Cardamom belongs to the genus
Elettaria, and species cardamomum (Maton) and only 6 species are present. Only E.
cardamomum Maton occurs in India. Cardamom is one of the most expensive spices
in the world. India’s warm humid climate, loamy soil rich in organic matter,
distributed rainfall and special cultivation and processing methods all combine to
make Indian cardamom truly unique in terms of aroma, flavour, size and parrot green
colour. Cardamon has well-established medicinal and culinary values, and is used in a
wide range of sweets and confectionery (Ravindran, 2002)

10
 Review of Literature

2.4.4.2 Saffron

Saffron (i.e. Kesar) consists of yellowish red stigmas of the flower Crocus Sativus
Linnaeus. Saffron is produced in India to a limited extent and considerable quantities
are imported, especially from Spain and France (Manay and Shadaksharaswamy,
2001). Saffron is popular for its medicinal, flavouring and colouring properties
(Farooqi and Sreeramu, 2004). Saffron contains a glycoside, crocin which is its chief
colouring principle. The flavour and spice value are due to the volatile and fixed oils
that are present at 1.4 and 13.4 per cent respectively (Manay and Shadaksharaswamy,
2001). However, the high cost of saffron limits its usage. The saffron pigments
and flavour concentrate can be used at the rate of 0.05-3.00 per cent in foods to
provide flavour and colour (Agrawal et al., 2004).

2.4.4.3 Vanilla

Vanilla (Vanilla planifolia) belongs to family Orchidaceae and they are present in
form of vanilla pods, cut vanilla, vanilla in bulk and vanilla powder. The vanilla pods
or “sticks of commerce” are the cured fruits or beans of the climbing orchid V.
fragrans or V. planifolia. It is a native of Atlantic coast from Mexico to Brazil.
Vanilla constitutes one of the most important flavours used in food, perfumery and
pharmaceutical Industries. Vanillin is the principal flavouring material in vanilla.
Vanilla is often used in combination with other flavours or as a background flavour in
many ice creams (Pruthi, 2001).

2.5 TECHNOLOGY OF ICE CREAM MANUFACTURE

The intricate ice cream mix formulations and the precise methods of manufacturing
ice creams differ amongst countries and also amongst manufacturers and the
following process outlines are open to considerable interpretation, depending on the
plant facilities available.

During ice cream manufacture, various dairy as well as non-dairy ingredients are
chosen based on availability, cost or desired quality to supply the requisite amounts of
milk fat, MSNF, sugar, stabilizer, emulsifier, flavourings and colourings. These
ingredients are blended, pasteurized, cooled and aged to form an ice cream mix
(Berger, 1997). The prepared mix is passed through a coarse screen to a homogenizer

11
 Review of Literature

at a pressure of 170-204 kg/cm2 at 69-71oC. The mix is then subjected to

pasteurization (79.4oC for 25 s) by HTST method (Arbuckle, 1986), followed by
cooling to about 5oC and ageing for 4-10 h (Iverson and Pedersen, 1982).

Nowadays, batch or continuous ice cream freezers are employed for freezing and
whipping of ice cream mix. The aged mix is pumped to a batch freezer utilizing
refrigerant flowing at -20 to -33oC. Filtered air is incorporated under pressure towards
the end of freezing. The usual drawing temperature is -3 to -4oC (24-26oF).
Continuous freezers are commonly used in large ice cream plants. When using such
freezers, devices like ‘fruit feeder’ is used to incorporate inclusions like fruit pieces,
nuts and cookies; the packaging can also be automated. Continuous freezers enable
the production of ice cream of high overrun (95-130 per cent overrun at cylinder
pressures of 3.5-5.5 atm. i.e. 50-80 psi) and low drawing temperature (-7.2oC i.e.
19oF). The newer models of freezers are equipped with microprocessor controls that
monitor and control discharge temperature, viscosity and overrun of ice cream.
Further, the ice cream from continuous freezer is smoother and creamier than product
from a batch freezer (Kilara and Chandan, 2008).

Hardening rooms (forced air type) are commonly used for hardening at air
temperatures of -25 to -35oC (-13 to -31oF). Alternatively, the frozen ice cream may
be passed through an air blast tunnel for hardening which may take 40-80 min at air
temperatures as low as -46oC (Heath, 1978; Berger, 1997).

2.6 CARROT

2.6.1 Varieties

Different varieties of carrots grown in India include Pusa Kesar, Pusa Meghali, Pusa
Vrishti, Pusa Nayanjyoti, Pusa Asita, Pusa Rudhira (IARI, 2012). International
varieties comprise of Nantes, Imperator and Chanteney (Anon., 2013b). The north
Indian carrot is pink-red comparable to plum or raspberry or deep red apple in colour
(without a touch of yellow or blue) while most other carrot varieties in the world vary
from orange to yellow in colour, comparable to halloween pumpkins.

12
 Review of Literature

2.6.2 Chemical Composition

The average composition of carrot is (g/100g), 41 kcal, 9.6 g carbohydrates (4.7 g

sugar, 2.8 g dietary fibre), 0.2 g fat, 0.1 g protein, 5.33 mg carotenes, 0.04 mg
thiamine, 0.02 mg riboflavin, 0.2 mg niacin, 4 mg vitamin C (USDA, 2014). Carrots
contain cleansing elements like sulfur, chlorine and alkaline forming minerals like
Sodium (40 mg/100 g), Phosphorus (25 mg/100 g), Potassium (240 mg/100 g),
Magnesium (9 mg/100 g), Copper (0.02 mg/100 g), Zinc (0.2 mg/100 g). The edible
portion of carrots contains about 10 per cent carbohydrates having soluble
carbohydrates ranging from 6.6 to 7.7 g/100 g and protein from 0.8 to 1.1 g/100 g
(Sharma et al., 2012; Miedzobrodzka et al., 1992). The crude fiber in carrot roots
consist of cellulose, hemicellulose and lignin, respectively (Kochar and Sharma
1992). Thiamin, riboflavin, niacin, folic acid and vitamin C are present in appreciable
amounts in carrot roots (Sharma et al., 2012). The total phenolic content in carrot is
26.6 ± 1.70 μg/g (Oviasogie et al., 2009).

Thiamin, riboflavin, niacin, folic acid and vitamin C are present in appreciable
amounts in carrot roots (Sharma et al., 2012). The anthocyanins content in roots may
vary from trace amounts in pink cultivars to 1.75 mg/kg in black carrots (Mazza and
Minizte, 1993). Carrot is rich in β-carotene, ascorbic acid and tocopherol and is
classified as vitaminized food. Due to appreciable level of variety of different
compounds present, carrots are considered as a functional food with significant health
promoting properties (Sharma et al. 2012).

2.6.3 Dietary fibers

Dietary fibers are not only desirable for their nutritional properties but also for their
functional and technological properties and because of these they could be used as
food ingredients (Thebaudin et al., 1997; Schieber et al., 2001). Carrots are high in
dietary fibers (Bao and Chang, 1994) and these fibers play an important role in human
health (Anderson et al., 1994) and diets rich in dietary fibers are associated with the
prevention, reduction and treatment of some diseases such as diverticular and
coronary heart diseases (Anderson et al., 1994; Gorinstein et al., 2001; Villanueva-
Suarez et al., 2003). The composition of dietary fiber constituents in the fresh carrot
on dry weight basis are as pectin (7.41 per cent), hemi-cellulose (9.14 per cent),

13
 Review of Literature

cellulose (80.94 per cent) and lignin (2.48 per cent) (Nawirska and Kwasniewska,
2005).

2.6.4 Carotenoids

Carotenoids are important micronutrients for human health (Krinsky, 1989; Palozza
and Krinsky, 1992; Rock, 1997; Castermiller and West, 1998). The total carotenoids
content in the edible portion of carrot roots range from 6,000 to 54,800 μg/100 g
(Simon and Wolff, 1987). The carotenoid content in carrots is associated with the
colour of the root. Carrot roots consist of six types of carotenes (α-, β-, γ -, and ζ -
carotenes, β-zeacarotene, and lycopene). The predominant carotenoids are the
provitamin A carotenes, i.e., α- and β-carotene, accounting for 13 to 40 per cent and
45 to 80 per cent of the carotenoids in orange carrots, respectively (Arscott and
Tanumihardjo, 2010). Many studies have conclusively shown that β-carotene is
bioavailable from carrots and that processing via cooking or pureeing improves
bioavailability (Edwards et al., 2002).

2.6.5 Flavouring compounds in carrot

Several compounds are known to influence the flavour of carrots, these include the
free sugars glucose, fructose, and sucrose, which contribute to sweetness; volatile
mono- and sesquiterpenoids, which contribute to harshness; 2-nonenal, which imparts
cooked flavour; isocoumarin and other phenolic compounds, which impart bitterness;
2-methoxy-3-butylpyrazine, which contributes to the carrot aroma; free amino acids,
which contribute to the delicate flavour; and ionones, which impart a floral off-
flavour (Kotecha et al., 1998). Caffeic acid is the predominant phenolic acid in
carrots. A group of compounds called polyacetylenes is responsible for the bitter off-
flavour of carrots (Arscott and Tanumihardjo, 2010).

2.6.6 Nutritional Aspects

In recent years, the consumption of carrot and its products have increased steadily
due to their recognition as an important source of natural antioxidants besides, β-
carotene being a precursor of vitamin A (Dreosti, 1993; Speizer et al., 1999). Carrots
do not supply a significant amount of calories to the human diet, but do supply

14
 Review of Literature

nutrition in the form of phytochemicals, such as carotenoids, anthocyanins, and other

phenolic compounds. Carrot is highly nutritious vegetable, since it contains
appreciable amounts of vitamins B1, B2 and B6 along with carotenes. Carrots also
contain a significant supply of calcium, potassium and phosphorus. Carrots are also a
good source of energy because it contains a significant amount of sucrose. This low
cost crop could be converted to a value added products, if processed properly (Singh
et al., 2006).

2.6.7 Medicinal benefits

Carrot is valued for its growth promoting nutrients such as carotenoids (source of
vitamin A) and fibre. The consumption of carrot and its products is increasing steadily
due to its recognition as an important source of natural antioxidants having anticancer
activity. Dietary carotenes are associated with lowering risk of many cancers.

Vitamin A is antioxidant which plays a key role in growth and repair of tissues in
addition to help the body to fight with infections, keep eyes healthy, nourish epithelial
tissues in the lungs and skin as well. In carrots, β-carotene is present in a high
concentration and can be considered as one of the most essential micronutrients
because of its antioxidant activity and its property to act as a provitamin A. These
health promoting properties are the result of the specific structure of β-carotene,
which consists of a polyene system with 11 conjugated double bonds and a β-ring at
each end of the chain (Britton, 1995).

It has also been associated with reduced risk of degenerative diseases including some
cancers and cardiovascular disease (CVD), provitamin A activity, antioxidant free
radical scavenger activity that offers protection against LDL oxidation, and
immunomodulatory effects. The carrots have been reported to have diuretic, N-
balancing properties and are effective in the elimination of uric acid (Arscott and
Tanumihardjo, 2010). In biological systems, β-carotene functions as a free radical-
trapping agent and single oxygen quencher and have antimutagenic, chemopreventive,
photoprotective and immunoenhancing properties (Deshpande et al., 1995).
Carrot juice is one of the nature's powerful blood cleansers, and also makes a
restoring drink in case of ulcers of the stomach. It has been reported to have
antimutagenic, anti-tumor-promoting activity and has significant antilisteral effect.

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 Review of Literature

Carrot root is known to have antiseptic properties in preventing putrescent changes in

tissues. (Kotecha et al.,1998). Carrot is also an excellent source of calcium pectate; an
extraordinary pectin fiber that has the cholesterol lowering properties (Bakhru, 1993).

Carrot intake may also enhance the immune system, high blood pressure,
osteoporosis, cataracts, arthritis, bronchial asthma and urinary tract infection and has
been associated with a number of health benefits (Britton, 1995; Bast et al., 1998;
Beom et al., 1998; Bramley, 2000; Sun et al., 2001; Seo and Yu 2003; Nocolle et al.,
2003).

2.6.8 Effect of processing on carrot

Processing variables like cooking temperatures, cooking period, and blanching of

grated carrots also have a pronounced effect over the product quality. Some studies on
children food preference suggested that preparation method can influence children’s
vegetable acceptance. Raw vegetables are universally and cross culturally preferred
by children over cooked vegetables both at home or in school settings (Caporale et al.,
2009; Zeinstra et al., 2010). Boiling and steaming are preferred over other cooking
techniques such as stir-frying, mashing, deep-frying and grilling (Zeinstra et al., 2010;
Poelmann and Delahunty, 2011). A number of studies have been carried out to study
the effect of processing on carrots (Bao and Chang, 1994; Hedren et al., 2002;
Nguyen et al., 2007; Patras et al., 2009; Trejo Araya et al., 2009; Alegria et al., 2010;
Nguyen et al., 2010; Goncalves et al., 2010; Patras et al., 2010; Vervoort et al., 2012).

2.6.9 Application of carrot in food products

Different nutritionally rich processed products have been developed with

incorporation of carrot to prepare concentrate, dried powder, canned, preserve, candy,
pickle, and gazrailla. Manjunatha et al. (2003) developed kheer mix based on
dehydrated carrot, skim milk powder, sugar, fried cashewnut, corn flour and
cardamom powder. The mix could be reconstituted quickly as a sweet dish and was
found acceptable upto 9 months at 25-30ºC and 37 ºC temperatures in paper-
aluminium foil-polypropylene laminate pouches. Few are enlisted in Table 2.3.

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 Review of Literature

Table 2.3: Carrot incorporated processed food products

Product Reference

Traditional dairy products

Gajar halwa Aneja et al., (2002)
Rasogolla Bandopadhay et al., (2007)

Salem and Mowafy, (2001); Ramasamy

Ice cream and frozen desserts
et al., (2001); Agrawal and Prasad
(2011)

Beverages

Soymilk Madukwe and Eme, (2012)

Ramasamy et al., (2012)
Sterilized flavoured milk
Fermented product

Yoghurt Patel and Singh, (2011)

Mehriz Abou El Samh et al., (2013)
Bakery products
Carrot Snack food Patel et al., (2013)
Preserve

Honey and carrot candy Durrani et al., (2011)

Guava-carrot Fruit jelly Singh and Chandra, (2012)

Carrot byproduct utilization

Carrot pomace powder soft served Upadhyay et al., (2007)

icecream
Carrot pomace powder- soy flour Gayas et al., (2012)
biscuits
Carrot pomace-wheat flour based Kumar and Kumar, (2011)
cookies
Carrot pomace-wheat flour based Kumar and Kumar, (2012)
buns

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 Review of Literature

2.7 NEED FOR DEVELOPMENT OF β-CAROTENE ENRICHED FOOD

PRODUCTS

Research indicates that natural β-carotene possesses numerous benefits for the human
body. Since it cannot be synthesized in human body, it should be consumed from the
food and other ingredients. Human body converts β-carotene to vitamin-A via body
tissues as opposed to the liver, hence avoiding a build up of toxins in the liver.
Vitamin-A is essential for the human body as it assists the body’s immune system and
helps battle eye diseases, such as cataracts and night blindness, various skin ailments
such as acne, signs of aging , and various forms of cancers. Food deficient in β-
carotene, leads to deficiency of vitamin-A as there are limited direct dietary sources of
vitamin-A. Vitamin-A plays an important role in the early embryonic development of
all mammals, and in proper functioning of the immune system, rod cells in the retina
of the eye and mucous membranes throughout the body (Agrawal and Rao, 2000).

2.8 PROCESSED FRUITS AND VEGETABLES AS INGREDIENTS IN ICE

CREAM

The aspects that are considered in launching novel ice cream products with fruits and
vegetables include effects of addition of texture pieces on consumer perception of ice
cream quality, multi-component premium ice creams, etc (Styles, 2000). There is a
growing trend of using fruit ingredients like boysenberries, cranberries, etc. in ice
cream formulations for developing new tastes. Other types of ingredients considered
for ice cream includes quick frozen fruits, dried fruits, purees, jams, preserves, etc
(Olenev, 2002). The forms in which fruits are added in ices are fresh, canned,
pasteurized, partially-candied and frozen products (Deveaux, 1981). The various
forms of fruit and vegetables that have been used as inclusion for ice cream and
frozen desserts are discussed herein.

2.8.1 EFFECT OF FRUITS AND VEGETABLES ON PHYSICO-CHEMICAL

CHARACTERISTICS OF ICE CREAM

The sweetness level of fruit ice creams tends to be slightly higher than that of vanilla;
the sweetener should blend smoothly into the overall flavour sensation in a well-made
ice cream. There are two basic reasons for the incorporation of more sugar into fruit
ice creams. The first is to compensate for the tartness of the fruit and optimize the

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 Review of Literature

intensity of the fruit flavour. Actually, the sweetness level of ice cream (from the mix)
may already be sufficiently high to accomplish that for some fruits, hence the second
reason becomes more important for quality considerations of the product. That is,
sugar is generally required in the fruit preparation to reduce the freezing point of the
fruit particles to prevent them from being ice-hard when the ice cream is consumed.
Frozen fruits typically contain about 20% added sugar (1 part of sugar to 4 parts of
fruit) (Alvarez, 2009).

Das et al. 1989 reported that the starch contained in sweet potato pulp led to increased
viscosity of ice cream mixes containing sweet potato pulp; the starch being a
hydrophilic colloid. They also reported that the increase in viscosity of ice cream
mixes containing sweet potato pulp was responsible for adverse effect in overrun of
ice cream.

The amount of fruits used affects the body and texture, flavour and appearance of
strawberry ice cream. As the amount of fruit is increased flavour, colour and
appearance tend to improve but texture becomes coarse. Therefore, addition of
flavour and colour may be necessary to achieve the desired fruit flavour in strawberry
ice cream. The strawberries should be chilled to -1 to 0º C and added with the help of
fruit feeder. If iciness of berries is a problem, the percentage sugar in the pack can be
increased thus lowering the freezing point. The consequences of adding amounts of
sugar to fruit are increase in the amount of juice exuding from berries and the
necessity to reduce sugar content of the mix to avoid excess sweetness and lower
freezing point. For the fruit to have the same consistency as the ice cream at the
serving temperature, the fruit should contain 21 per cent sugar and such is provided
by a 3:1 to 4:1 ratio (Marshall et al., 2003).

The flavour of berries and fruits (strawberries, peaches, etc.) may be imparted to
frozen dairy desserts by fresh, frozen, or processed fruits, natural extracts (that
sometimes contain other natural flavours), imitation flavours, or various combinations
of these. The flavour character, body and texture, and the appearance of the finished
product, are influenced by the type of flavouring used. Generally, the flavour of the
given ice cream should be reminiscent of sweetened fresh fruit and cream (e.g.,
strawberries and cream, or peaches and cream). To overcome the problem of
seasonality, availability, and perishability of fresh fruit, frozen fruit preparations are

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 Review of Literature

commonly used (Bodyfelt, 1973; Bodyfelt, 1974). The choice of the particular variety
of frozen fruit should be based on quality and its suitability for ice cream.

2.8.2 EFFECT OF FRUITS AND VEGETABLES ON SENSORY

ATTRIBUTES OF ICE CREAM

A considerably softer, riper, and more flavourful peach is required for ice cream than
for pie baking. Processed fruit may often exhibit a cooked, ‘‘fruit preserves’’ type of
flavour that may not be objectionable, but it is unlike the typical or more preferred
flavour of fresh fruit. Processed preparations of some fruits may be used alone, quite
successfully, in combination with other forms of flavourings, or as a part of a more
complex flavouring system. Processed cherries and some types of processed berries
produce popular ice cream flavourings, and processed pineapple has been successfully
used in combination with other flavours (especially for sherbet) (Alvarez, 2009).

The common defects encountered in fruit-flavoured ice cream are discussed below:

(i) Lacks fine flavour: This describes the lack of a highly desirable flavour
blend; an otherwise unidentifiable flavour defect of the fruit and/or fruit
flavouring; a flavour that lacks the full impact of fruit at the peak of its
flavour development; or a flavour that just seems to fall short of being
‘‘perfect’’ or ‘‘ideal.’’
(ii) Cooked/processed: The terms ‘‘cooked’’ or ‘‘processed’’ describe a
moderate off-flavour produced by heat treatment of the mix and/or an off-
flavour that resulted from heat processing of the fruit.
(iii) Unnatural flavour/lacks specific fruit character: These terms attempt to
describe an artificial or atypical fruit off-flavour; a flavour sensation in
which the specific fruit is not readily recognizable; or a flavour note in
which other fruit or nonfruit components seem to predominate.
(iv) Lacks freshness/stale fruit: This set of flavour defect descriptors is
generally self-explanatory, but may include associated terms such as
‘‘musty,’’ ‘‘fermented,’’ or ‘‘rotten.’’
(v) Body and texture of fruit ice cream: Since fruit preparations may be used
in rather high concentration in ice cream (15–24%), there is considerable
dilution of the mix, which, unless it is compensated for in some manner,

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 Review of Literature

can lead to a coarse texture and a decidedly weaker body. For fruit ice
creams, one slight modification, listed following, seems appropriate for the
body and texture segment of the ice cream scorecard.
(vi) Coarse/icy/icy fruit: The descriptor used to describe the relative coldness
and size of ice crystals in frozen dairy desserts is ‘‘expanded’’ to
encompass potential problems that may arise from fruit particles added to
the product.

Other quality factors of fruit ice cream. Both the color and appearance of fruit ice
cream should be closely evaluated for esthetic appeal. As with other flavours of ice
cream, the colour may be dull, not uniform, too deep, too light, or unnatural. The
appearance also should be checked for any of the following possible defects:

- fruit particles too small,

- fruit particles too large,
- too few fruit particles,
- too many fruit particles,
- poor distribution of fruit, and
- atypical colour of fruit particles (Alvarez, 2009).

2.8.3 Candied fruits and vegetables

Candied or glazed fruits such as cherries, pineapple, citrus and candied fruit peels
such as orange, lemon, and grapefruit are used chiefly in rich ice creams, puddings,
aufaits and mousses. They make an excellent decorative materials on fancy moulded
ice creams, sherbets and ices (NIIR, 2006).

In one process, fruit and vegetables (i.e. apple, cherry, green tomato, carrot, squash,
red beet) pieces were rapidly candied by sequential transfer through a series of baths
of monosaccharide (i.e. glucose, fructose) or polyol (i.e. sorbitol, xylitol) solutions of
progressively increasing concentration at 60º C. Candying to 75.0 per cent dry matter
was achieved in 24 h. The product was stable at ambient temperature and suitable for
inclusion in ice cream (Valdeig et al., 1985).

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 Review of Literature

Carrot candy is prepared by covering small whole carrots or slices of large carrots
with sugar or heavy sugar syrup so that the total soluble solid content increases to 70-
75º Brix (Beerh et al., 1984).

2.8.4 Tutti-Fruity

It is a candy like product prepared from bits of raw papaya. The bits of papaya are
soaked in 2.0-2.5 per cent salt solution overnight and blanched for 2-3 min. in boiling
water. The pieces are heated in sugar syrup of increasingly higher (from 40 oBrix
onwards) concentration till 5 days till syrup of 70 oBrix is attained. Fruit essence (i.e.
orange, pineapple, raspberry) may be added to the syrup to improve flavour. Then, the
bits are rolled in powdered or granulated sugar and sun dried for 3-4 h (Bhat et al.,
2000). Tutti-fruity candy had 68oBrix, 25.7 per cent moisture and 1.0 per cent acid.
Such candied papaya slice has been used as inclusions for ice cream (Dabhade and
Khedkar, 1982).

Kumar et al. (2013) studied the standardization of the technology for developing
vitamin- A rich carrot ‘tutty fruity’ through osmotic dehydration process using high
sugar concentration and with intermittent thermal processing procedures such as
blanching and hot air oven drying. Carrot tutty fruity developed was highly
acceptable, as assessed from the organoleptic evaluation of the product by a group of
trained panel members.

2. 8.5 Shreds

Chaturvedi et al. (2013) developed shelf-stable intermediate moisture (IM) carrot

shreds based on ‘hurdle technology’ which included the combination of the factors
like drying by two methods - Infrared drying (IR) / Tray drying (TD) to reduce water
activity [aw] to 0.6, pre-treatments and packaging. Infrared drying using radiation as
hurdle technology could be suggested as a potential method for obtaining high quality
IM products with optimum sensory, microbial and nutritional quality.

2.9 ICE CREAM CONTAINING FRUIT AND VEGETABLES

In absence of any literature regarding carrot ice cream, some literature on the use of
fruit pieces in ice cream has been reviewed.

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 Review of Literature

2.9.1 Peach Ice Cream

Yellow-fleshed ‘free-stone’ peaches provide a greater concentration of flavour than

white Clingstone (cling) peach. The shreds of the peach are more evident in ice
cream, when puree is made from yellow peaches. Peach flavour is insufficient without
the addition of extract along with the fruit. It is recommended to use 7.0 per cent
nectarine puree and 13.6 per cent peach cubes along with 0.09 per cent peach flavour
to have the desired taste in ice cream. Another recommendation calls for use of 16.5
per cent sliced peaches plus natural peach flavouring, with other natural flavours at
5.0 ml/lit (Marshall et al., 2003). Formation of ice crystals in and around the pieces of
peaches is one problem encountered in peach-flavoured ice cream. It was
recommended to use thawed frozen sugared peach preparation (sliced peaches of 1/2-
1/4 inch; sugar: peach - 1:4) to be added to ice cream mix which reduced the tendency
of the ice crystals to form around the peach particulates (Lazar, 1976).

2.9.2 Strawberry Ice cream

The amount of strawberry fruit used affects the body, texture, flavour and appearance
of ‘Strawberry ice cream’. As the amount of fruit was increased, the colour and
appearance as well as flavour tended to improve while the texture became coarser. It
was recommended to use 7.7 per cent strawberry puree plus 15.0 per cent solid pack
strawberries. Another supplier recommended use of 16.5 per cent sliced strawberries
plus strawberry flavouring at 3.33 ml/l. (Marshall et al., 2003).

2.9.3 Tomato Ice cream

Tomato is a wide spread vegetable fruit, which contains abundant nutritional factors
and unique flavours that make food rich of nutrients and flavours. Lycopene is one of
the most important antioxidant present in tomatoes which is known to neutralize free
radicals and reduce the risk of cancer. Tomatoes are also great source of Beta carotene
which is precursor of vitamin – A, associated with the rheumatoid arthritis. Tomatoes
are good source for dietary fiber, vitamins and minerals. Various experimental trials
were employed with different combinations of tomato juice to standardize the
composition. To the standard ice cream recipe, tomato puree was incorporated. In the
first trial, Ice-Cream was prepared by incorporating 125ml of tomato juice. In second
trial, the amount of Tomato juice was slightly decreased to 100ml and the product had

23
 Review of Literature

pale color. In third trial, the amount of tomato juice was decreased than the second
trial (75ml). This was well accepted by the panel members. The product was same
like as normal Ice-Cream. Among the three trials composition, trial 3 (T3) contains
75ml tomato juice scored maximum in sensory evaluation (Jhansi and Sucharitha,
2013)

2.9.4 Ice cream with Kiwifruit

Ice cream prepared using a substantial amount of juice from kiwifruit with green, gold
or red flesh may have consumer appeal, through the combination of kiwifruit's unique
color, natural flavour and health-promoting constituents. The aqueous fractions from
purees of kiwifruit with green, gold and red flesh were added at 49 per cent v/v to a
basic low-fat ice cream mix that contained no commercial flavouring and coloring
agents. The resultant ice creams were subjected to comparative product evaluation
(e.g. overrun, melting behavior and rheological properties) and chemical analyses of
bioactives (e.g. total extractable polyphenol content (TEPC), vitamin C, antioxidant
capacity, polyphenol (PP) and carotenoid composition) (Sun-waterhouse et al., 2013).

2.9.5 Blueberry Ice cream

Ice cream was prepared using blueberry along with inulin as prebiotic by scalding and
processing the blueberries. Ice cream had attractive purple color, sweet-acid taste and
aroma, blueberry like, creamy texture without ice crystals, firm consistency, slow
melting and spongy body (Barrionuevo et al., 2011).

2.10 Future scope

Introducing novel functional products in the food segment is the recent fad in the
market and this continues to be one of the strategies employed by manufacturers to
attract consumers' attention in more mature markets. There is an increased demand for
herbs and spices, combined with more conventional flavour tonalities (ice cream with
strawberry morsels with background clove flavour). A further trend is increasing the
importance of vegetable based products that are perceived as healthy as well as
pleasurable. Since the current focus is on functional foods, manufacturers are opting
to increase differentiation for premium products by introducing new lines featuring
unusual combinations of functional ingredients.

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 Review of Literature

Innovation in product development is moving at a faster pace, as there is huge scope

in utilization of processed foods, such as candied/glazed/crystallized fruits and
vegetables. Health is the dominant theme affecting new product development and
innovation in the ice cream industry. Ice cream is the most favoured product by
majority of people in the world and it is the most sought after product by food
technocrats for inclusion of various food ingredients, which can boost the health and
improve the flavour of ice cream. Hence, the present research is designed to reap the
benefits of utilizing a popular Indian vegetable - carrot, by using it as a functional
ingredient in ice cream. The healthy virtues of carrot and the unique characteristics of
carrot will be helpful in developing novel ice cream with exotic flavour.

25
 CHAPTER - 3
MATERIALS AND METHODS
______________________________________________________________________

The present investigation involved standardization of method for manufacture of carrot

ice cream. This Chapter deals with the materials and methodologies employed during
the present study. It involves the standardization of selected important process
parameters such as varying levels of selected processed forms of carrot viz. – shreds,
cubes and puree which influences the quality of the product. The experimental as well
as control samples were evaluated for proximate, physiochemical, sensory and
microbial analysis.The various materials used during the course of this investigation are
encompassed here under. It also describes the methods which are been used for the
analysis of carrot, ice cream and ice cream mix. All the analyses were done in duplicate
and only analytical grade reagents were used in the study or otherwise, as specified in
the text.

3.1 INGREDIENTS/ MATERIALS

The various ingredients used for the preparation of the ice cream using different
selected forms of carrot are briefly described hereunder:

3.1.1 DAIRY INGREDIENTS

The dairy ingredients used in the manufacture of the ice cream were milk, cream, and
skim milk powder.

3.1.1.1 Milk: Fresh, raw mixed (cow and buffalo) milk received at Anubhav Dairy of
the College was used as the base material for the ice cream manufacture.

3.1.1.2 Cream: Whole milk was separated in an open discharge ‘Alfa Laval’ power
driven mechanical cream separator, Model, C.L.O. 180520 to obtain about 40-45 per
cent fat cream and skim milk. The cream was pasteurized at 78ºC for 1 min. and cooled
to about 5oC and the same was used as a source of fat in preparing the ice cream mix.

26
 Materials & Methods

3.1.1.3 Skim milk powder: Skim milk powder of “Sagar” brand, marketed by Gujarat
Cooperative Milk Marketing Federation, Anand was used in preparation of the ice
cream mix as the source of MSNF.

3.1.2 NON DAIRY INGREDIENTS

The non dairy ingredients used in the manufacture of various categories of ice creams
were cane sugar, stabilizer, emulsifier, Carrot (Pusa Rudhira and Pusa Kesar) and
flavourings were Cardamom powder and Vanilla essence.

3.1.2.1 Carrots: Fresh, mature, good quality carrots (Pusa Kesar and Pusa Rudhira)
were procured from local vegetable market at Anand, Gujarat, India.

3.1.2.2 Cane sugar: Cane sugar used was of commercial grade (M grade) which was
obtained from the local market of Anand.

3.1.2.3 Stabilizer: Alginate (Code No: RM 7494), Guar gum (Code No: RM-1233) and
Carrageenan (Code No: RM 1576) of Himedia, Mumbai was used as a stabilizers in the
preparation of the ice cream.

3.1.2.4 Emulsifier: The emulsifier used in this study was Glycerol Mono Stearate
(GMS) of Brion Fine Chem., Mumbai.

3.1.2.5 Cardamom: Cardamom kernels (E. cardamomum Maton) was procured from
the local market at Anand and was ground into powder for addition as flavour in ice
cream.

3.1.2.6 Vanillla essence: Vanilla essence No. 1 of Bush (International Flavours &
Fragrances India Pvt. Ltd., Chennai) was used as flavouring agent in both carrot ice
cream and regular ice cream.

3.1.2.7 Saffron: Saffron essence of Bush (International Flavours & Fragrances India
Pvt. Ltd., Chennai) was used as flavouring agent in carrot ice cream.

27
 Materials & Methods

3.2 PREPARATION AND PROCESSING OF CARROT

The pretreatments and processing given to carrot for preparation of carrot cubes, carrot
shreds and carrot puree are delineated in this section. All utensils were sanitised by
dipping in chlorine solution (35-40°C) of 200 ppm for 10 min.

3.2.1 Pretreatment of Carrots

The pretreatments given to carrot before processing are delineated hereunder:

3.2.1.1 Sorting

The damaged carrots were sorted out and only tender and firm carrots were selected. To
achieve uniformity in size, carrots were sorted according to their size, shape, weight or
colour. Care was taken to select bright red coloured carrots. The average of size of
selected carrots were 10±2” (length) x 1.25±0.25” (width of head of carrot) in average.

3.2.1.2 Cleaning and washing

After sorting the carrots were thoroughly cleaned to remove any dirt or insecticide
residues. This cleaning process involved washing the carrots under a faucet with
running potable water. The hairy portions present on outer portion of carrot and the
leafy part present on top of carrot were removed. Carrots were then soaked in water
containing 25 to 50 ppm chlorine.

3.2.1.3 Peeling

The carrots were peeled with the help of peeler. Care was taken to use a sharp, clean,
dry stainless steel peeler to prevent the discolouration of the plant tissues. The average
thickness of peels was 0.1 mm. From the moment carrots are peeled, the quality of the
carrot decreases due to the release of enzymes and nutrients for micro-organisms. A
decrease in quality is also caused by the damage done to the plant tissues (James and
Kuipers, 2003). For this reason, the interval between peeling and cutting was kept as
short as possible.

28
 Materials & Methods

3.2.1.4 Cutting and De-coring

Carrots were cut in uniform pieces (approximate length of 5 cm). After cutting, the
carrots were de-cored to remove the core portion. De-coring is done by removing the
central part of carrot. It is hard, woody, colourless and less sweet (James and Kuipers,
2003).

3.2.1.5 Blanching

Blanching or pre-cooking was done by immersing cut carrots in hot water maintained at
a temperature of 90°C for 5 min and then immediately cooled by immersion in potable
lukewarm water.

3.2.2 Processing of Carrot

After subjecting the carrots to pretreatments described in Section 3.2.1 carrots was
subjected to processing which is delineated hereunder:

3.2.3 Preparation of Carrot Cubes

The method of preparation of Tutti fruity from carrot as described by Kumar et al.
(2013) was used. Certain modifications were necessary during processing of carrot
cubes in this study as described in Section 4.1.2.

3.2.4 Preparation of Carrot Shreds

The pretreated carrots (Section 3.2.1) were shredded in a clean and sanitized grater
attachment of Gopi Kitchen Machine (Model – Super deluxe, Gopi Manufacturers,
Ambala). The shreds had an average length of 1.5 to 1.7 cm, average width of 0.3 to 0.4
mm and average thickness of 0.3 to 0.4 mm. The method of preparation of shreds from
carrot as described by Suman and Kumari (2002) was used. Certain modifications were
necessary during processing of carrot shreds in this study as described in Section 4.1.3.

3.2.5 Preparation of Carrot Puree

The pretreated carrots (Section 3.2.1) were ground for 2 to 3 min using a food processor
(Model – Boss Food Processors, Boss Electricals, Solan, Himachal Pradesh) to obtain

29
 Materials & Methods

carrot puree. The method of preparation of puree from carrot is presented in Section
4.1.4.

3.3 PREPARATION OF ICE CREAM MIX

The milk, cream and skim milk powder (SMP) used in the manufacture of ice cream
mix were analyzed for their composition, i.e. milk fat, MSNF, total solids (only for
SMP). The quantity of milk, cream, SMP, sucrose, sodium alginate, guar gum,
carrageenan and GMS required for a batch (i.e. 5.0 kg of ice cream mix to be frozen in
a direct expansion type batch freezer) was calculated by serum point method (Marshall
et al., 2003). The composition of the ice cream mix was adjusted to 12.0 per cent fat,
11.0 per cent MSNF, 14.0 per cent sucrose, 0.17 per cent stabilizer and 0.2 per cent
emulsifier. The required quantities of various ingredients for each treatment were
weighed, mixed and blended thoroughly. The cream (42.0-45.0 per cent fat) was added
to the pre-heated (45oC) whole milk. SMP was mixed with a part of sugar and added to
the mix at a temperature of about 50o C. The weighed amount of stabilizer and
emulsifier was blended with about 20.0 parts of sugar and added to the mix pre-heated
to 65o C. The mix was further heated to 75oC and subjected to double stage
homogenization (150 and 50 kg/ cm2 pressure in the first and second stage respectively)
in a previously cleaned and sterilized homogenizer (M/s. Pal Engineering Ltd.,
Ahmedabad). The homogenized ice cream mix was then pasteurized by raising the
temperature to 80oC and held for 10 min prior to cooling the mix to about 7oC. The ice
cream mix was subsequently aged overnight at 4ºC in a cold store room.

3.4 FREEZING OF MIX IN A BATCH FREEZER

For preparing different batches of ice creams in direct expansion type batch freezer
(cylinder capacity 10 l.), the aged mixes were frozen in a horizontal batch freezer (M/s.
Pal Engineering Pvt. Ltd., Ahmedabad) having an arrangement for air incorporation
under pressure (Plate I). The temperature of the circulating refrigerant was -23 to -30o
C. After freezing the mix to a semi-solid consistency (required 20.0-25.0 min), as
inferred from the load on the ammeter (initial beater load 2.1 ampere; final load 2.6
ampere) and the accumulation of ice on the freezer door, air was whipped in the freezer
barrel at a constant pressure i.e. 10 psi for about 2 min.
30
 Materials & Methods

The flavouring and colouring ingredients were added just prior to freezing. The carrot
puree was incorporated in ice cream mix and subsequently frozen, while the carrot
shreds were incorporated into the partly frozen ice cream, when drawn from the ice
cream freezer. The carrot ice cream was then subjected to hardening treatment by
transferring the packaged ice cream in a hardening tunnel maintained at -25±1o C for 3
h. Ice cream was then stored in a deep freezer (Voltas, Model No.SLF-500L, Anand)
maintained at –18±1o C.

Later on, the hardened ice cream was kept at room temperature for 10 to 15 min and
then scooped out into 100 ml High Impact Polystyrene (HIPS) ice cream cups for
serving. The temperature of the ice cream at the drawing stage was recorded. The mixes
were frozen to about -4.5 to -5.0o C and attaining overrun of about 75.0 per cent.

The hardened ice creams were then subjected to compositional analysis, melting quality
test and sensory evaluation.

3.5 STANDARDIZATION OF PROCESS FOR MANUFACTURE OF CARROT

BASED ICE CREAM

Response Surface Method (RSM) using design expert 9.0.3.1 software was used for the
development of carrot based ice cream formulation and process standardization. Before
Standardizing the various parameters and compositional attributes for the manufacture
of carrot ice cream, various parameters and their ranges were selected based on the
research findings of various research workers and preliminary trial undertaken during
the study.

On the basis of these data of the previous studies, preliminary trials employing the
tentative process as detailed in Section 3.3 were conducted. The results of the
compositional and sensory attributes were considered for selecting the ranges of the
selected process parameters at varying levels viz. carrot shreds and carrot puree. These
ranges were entered in the statistical tool i.e. Design Expert 9.0.3.1. Based on these data
and the numbers of selected process parameters, it suggested the treatments
encompassing different combinations or levels of the selected process parameters
31
 Materials & Methods

(factors). The detail of these combinations of treatments to be conducted as part of this

experiment for process standardization for the manufacture of carrot based Ice cream is
shown in the Table 3.1:

Table 3.1: Experimental Design Matrix (CCRD) for Levels of factors: Carrot
Shreds (per cent) and Carrot Puree (per cent)

Run Factor 1: Carrot Shreds (percent) Factor 2: Carrot Puree

(percent)
1 6.00 4.00
2 7.00 6.00
3 7.00 3.17
4 7.00 6.00
5 7.00 8.83
6 5.59 6.00
7 8.00 4.00
8 7.00 6.00
9 8.00 8.00
10 7.00 6.00
11 6.00 8.00
12 7.00 6.00
13 8.41 6.00

Based on the analytical results obtained from the above 13 trials, the software suggested
the optimized most desirable standardized process with appropriate two experimental
process parameters. This optimized process is then replicated five times. The mean
results of the replications were compared with the values which were suggested by the
software.

32
 Materials & Methods

3.6 ANALYSIS OF INGREDIENTS

The various physico-chemical methodologies employed for analyzing the dairy

ingredients as well as non dairy ingredients are described hereunder. The chemicals
employed in the analysis were of analytical grade or otherwise as specified in the text.

3.6.1 MILK

The representative samples of milk were analyzed for the chemical parameters as
described in this section.

3.6.1.1 Milk Fat

The fat content of milk was estimated by Gerber method (IS: 1224-Part I, 1977).

3.6.1.2 Total Solids

The total solids of milk was determined by the standard procedure using a Mojonnier
Milk Tester (Model D, Mojonnier Brothers Co., Chicago, USA) according to the
standard procedure described in Laboratory Manual (Laboratory Manual, 1959) using
about 2 g sample.

3.6.1.3 Titratable acidity

The titratable acidity of milk was determined by the method described in the Indian
Standards (IS: 1479-Part II, 1961).

3.6.2 CREAM

The fresh cream samples were subjected to chemical analysis for fat, total solids and
titratable acidity.

3.6.2.1 Fat

The fat content of cream was estimated by the Gerber method as outlined in the ISI
handbook (1989) using 5 g cream.

33
 Materials & Methods

3.6.2.2 Total solids

The total solids of cream were determined by the procedure employed for milk (Section
3.6.1.2) using about 2 g sample.

3.6.2.3 Titratable acidity

The titratable acidity of cream was determined by the method described in the ISI
handbook (1989).

3.6.3 SKIM MILK POWDER

The skim milk powder samples were subjected to chemical analysis for fat, total solids,
titratable acidity and solubility index.

3.6.3.1 Fat

The fat content of skim milk powder was estimated by the standard procedure using a
Mojonnier Milk Tester (Model D, Mojonnier Brothers Co., Chicago, USA) according to
the standard procedure as described in Laboratory Manual (Laboratory Manual, 1959)
using 1 g sample.

3.6.3.2 Total solids

The total solids of skim milk powder ware determined by the procedure as employed
for milk (Section 3.6.1.2) using about 1 g sample.

3.6.3.3 Titratable acidity

The titratable acidity of skim milk powder was determined by the method as described
in the ISI Hand Book (1989).

34
 Materials & Methods

3.6.3.4 Solubility index

The solubility index of skim milk powder was determined by the standard method as
described in the ISI Hand Book (1989).

3.6.4 CARROT

With a view to ascertain the quality of carrot was analyzed for Total solids, protein, ash
and Vitamin-C content.

3.6.4.1 Total Solids

The total solids of carrot was determined by the standard procedure using a Mojonnier
Milk Tester (Model D, Mojonnier Brothers Co., Chicago, USA) according to the
standard procedure described in Laboratory Manual (Laboratory Manual, 1959) using
about 2 g sample.

3.6.4.2 Protein

Total nitrogen/protein of carrot was determined by Semi-Microkjeldahl method (ISO:

8968-1:2014), using Kjel-plus Digestion System (Model-KPS 006L, M/s.Pelican
Instruments, Chennai) and Kjel-plus Semi-Automatic Distillation System (Model-Distil
M, M/s.Pelican Instruments, Chennai) as follows:

In a digestion tube, 0.5 to 1.0 g of the accurately weighed sample was taken and then
2.4 g of digestion mixture (potassium sulphate: copper sulphate: selenium dioxide;
1:0.1:0.1) was added. To the tube contents, 10 ml of nitrogen-free concentrated
sulphuric acid was added. The tubes were then transferred to the digestion block, where
the contents were digested for about 30 min at a final temperature of 3500C.

The cooled, digested contents were loaded in the Kjel-plus distillation unit and after the
unit was ‘ready’, a fixed volume of alkali (20 ml of 40 per cent sodium hydroxide) was
added automatically to the sample. The distillation time was fixed at 3 min. The
liberated ammonia was condensed and collected in 25 ml of saturated boric acid
35
 Materials & Methods

solution containing three drops of mixed indicator [equal volume of saturated solution
of methyl red and 0.1 per cent methylene blue solution, both made in 95 per cent (v/v)
ethanol. The distillate in boric acid was titrated against 0.1 N sulphuric acid. A reagent
blank was simultaneously run using all the above chemicals except the sample and its
reading was subtracted from the experimental reading. The per cent total nitrogen was
calculated using the formula:

1.4007 x (Burette reading – Blank reading) x N

Per cent total nitrogen = W
Where, W=Weight of the sample
N= Normality of the standard sulfuric acid

For converting the values of total nitrogen into per cent total protein, the values were
multiplied by a factor of 6.25.

3.6.4.3 Ash

The ash content of carrot was determined by the method given by Rangana (1986) using
5 g sample.

3.6.4.4 Vitamin- C Content

Estimation of vitamin C content was carried out by procedure described as per ISI Hand
Book (1989).
An accurately weighed sample (about 5 g) was ground in a mortar with acid-washed
sand using TCA reagent or metaphosphoric acid and transferred into 100 ml graduated
cylinder. The mixture was shaken thoroughly and the volume was made up to 100 ml
with TCA reagent or metaphosphoric acid. It was filtered immediately through a fluted
filter paper (Whatman No. 1). The final concentration of ascorbic acid in the extract
was kept between 10 to 15 µg/ml. 10 ml of this filtrate was taken and titrated rapidly
with the indophenol solution. A blank titration was determined taking 11 ml of the
reagent along with water which was sufficient to make the volume of the mixture
equivalent to 15 ml plus the volume of the indophenol solution required in the direct
titration.

36
 Materials & Methods

Vitamin C content in the sample was calculated as follows:

Vitamin C content (mg/100 g of the sample) = (A x B x 1000) / W
Where,
A = volume in ml of the indophenol solution used for titration,
B = weight in mg of the ascorbic acid equivalent to 1 ml of the
indophenol solution, and
W = weight in g of the sample taken for the test.

3.7 PHYSICO-CHEMICAL ANALYSIS OF THE ICE CREAM MIX

The ice cream mixes were analyzed for their fat, total solids, acidity, pH and protein
content.

3.7.1 Fat

The fat content of the ice creams were determined by the standard method as suggested
in ISI Hand Book (1989) for ice cream mixes using 5 g ice cream mix sample.

3.7.2 Total Solids

The total solids of the ice cream were determined by the standard procedure as
described for milk (Section 3.6.1.2) using about 2 g of sample.

3.7.3 Titratable Acidity

The titratable acidity of the ice cream was determined by the standard method
suggested in ISI Hand Book (1989). Twenty gm of sample was weighed in a 250 ml
beaker. To this, 50 ml of freshly boiled and cooled distilled water was added and the
contents mixed thoroughly. It was then titrated against 0.1 N sodium hydroxide using 1
ml of 1 per cent phenolphthalein as indicator, till pink colour persisted for about 15 s.
The reading so obtained was converted to acidity, expressed as per cent lactic acid.

37
 Materials & Methods

3.7.4 Protein

The protein of ice cream mix was determined by the method described in section
3.6.4.2. For converting the values of total nitrogen into per cent total protein, the values
were multiplied by a factor of 6.38.

3.7.5 Ash

Ash content of all the samples was determined by procedure described in IS: 1547
(1985). Two to three grams of homogenous sample were weighed in a silica crucible.
The sample in crucible was heated on naked-flame till it was completely reduced to ash.
The sample was then transferred to muffle furnace and held for 3.5 h at 550±20C. After
cooling in the desiccator, the crucible was weighed. The process was repeated till
constant weight was obtained. The total ash content in per cent was calculated as
follows:
100 (W2 - W)
Total ash (per cent by weight) =
(W1 - W)
Where,
W = Weight in g of the empty crucible
W1 = Weight in g of the crucible with sample
W2 = Weight in g of the crucible with ash

3.8 EVALUATION OF PHYSICAL CHARACTERISTICS OF ICE CREAM

MIX

3.8.1 Viscosity

The viscosity of ice cream mix was determined by the method of Lowenstein and
Haddad (1972) using a Brookefield Viscometer, Model DV-II + Pro (Brookefield
Engineering Laboratories, USA). The viscosity readings were taken at 40 C after ageing
mixes at 3-4o C for about 24 h as described here under.

A known quantity of ice cream mix was taken in a 500 ml beaker and temperature was
adjusted to 4º C. The quantity of the sample taken was such that the ice cream mix level
38
 Materials & Methods

was at the immersion groove cut in the spindle shaft of the viscometer. The viscosity
was determined at 4 ºC using spindle number 62 at 30 rpm. The readings for viscosity
were noted from the display screen and multiplied by a factor from the “factor finder”
to get the viscosity in centi- poise.

3.8.2 Specific Gravity

The specific gravity of the ice cream and ice cream mixes was determined at 20o C
using a specific gravity bottle according to the method described by Ling (1963).

3.9 EVALUATION OF PHYSICOCHEMICAL CHARACTERISTICS OF

FROZEN ICE CREAM

The frozen products were examined for its physicochemical characteristics, viz.,
overrun, melting characteristics, hardness, β-carotene and crude fibre.

3.9.1 Overrun

Overrun was determined according to the method given by Marshall et al. (2003). A
known volume of ice cream mix was weighted accurately (W1) and then the same
volume of ice cream was weighed (W2) and the overrun was determined as

Per cent overrun = W1 – W2 X 100

W2

3.9.2 Melting Resistance

The melting characteristics of ice cream were evaluated according to the method given
by Lowenstein and Haddad (1972) with slight modifications. A day prior to melting
characteristics determination, samples were transferred to a -15+1 ˚C freezer and left
overnight. One litre packet of ice cream was taken and a slice weighing 100 g was cut
in duplicate. The slices were separately placed over a wire mesh screen (250 pores per
sq. inch) and then placed over a long stem glass funnel of 6 inches diameter. The funnel
with the wire meshes containing the ice cream slices were placed over a 100 ml glass

39
 Materials & Methods

cylinder. It was then kept in an incubator maintained at 30o C for 45 min. After 45 min
the weight of ice cream melted was noted. The melting characteristics were determined
as per cent of total ice cream melted in 45 min at 30oC.

3.9.3 Hardness

The hardness of the hardened frozen product was measured using FPN3 cone
penetrometer (Associated Instrument Manufacturers Pvt. Ltd., India). The mass of the
dropping assembly (shaft + cone) was 102 g. The hardened samples were subjected to
penetration measurements at -15+2 o C.

The samples were tested for the hardness by adjusting the cone of penetrometer exactly
above the surface of the sample and allowing the cone to freely penetrate the product
for 10 sec. The depth of penetration was measured in 0.1 mm units on the dial of the
instrument. These penetrations were made on each sample at three different points and
the closest two readings were averaged.

3.9.4 β-carotene content

The β-carotene content of frozen ice cream was determined by the method described in
IS: 15120-2002 and AOAC-2001.13.

3.9.5 Crude Fibre content

The crude fibre content of frozen ice cream was determined by the method described in
EC No. 152/2009.

3.10 SENSORY ANALYSIS

The ice cream samples were tempered to -12+2o C for 1-2 h before judging. Sensory
evaluation of the ice cream samples was conducted in isolated booths illuminated with
incandescent light and maintained at 23+2°C. Samples were served in the 100 ml
polystyrene cups in which they were frozen. The cups were labeled with three-digit
codes. The order of presentation of the samples was randomized across subjects.
40
 Materials & Methods

The sensory panel (n=7) was composed of staff members and post graduate students
working in the institution. The selection criterion was that subjects had to be regular
consumers of typical dairy ice cream as well as their similar behavior between sensory
evaluation sessions. The ice cream was subjected to sensory evaluation as described in
Section 4.4 using a score card suggested by Arbuckle (1977) ( Appendix I).

3.11 MICROBIOLOGICAL ANALYSIS

All the carrot ice cream samples were analyzed for the Standard Plate Count (SPC),
Coliform count and Yeast and Mold Count (YMC) by the methods as described in IS:
2802 (1964) with slight modification.

3.11.1 STANDARD PLATE COUNT

Eleven grams of each of the sample was aseptically weighed and transferred into 99 ml
sterile citrate buffer (Appendix III (a)) flask. Further dilutions were prepared using 9 ml
sterile citrate buffer blanks. Suitable dilutions (selected based on preliminary study
conducted) of each sample was transferred (1.0 ml) aseptically into sterile Petri plates
and thereafter 10 to 15 ml of molten SPCA (Appendix III (b)) was added. The plates
were incubated in an incubator maintained at 37±0.5º C for 48 hrs and the number of
colony forming units (cfu) was noted and expressed in log10 cfu/g of sample. All the
plates were prepared in duplicate.

3.11.2 COLIFORM COUNT

The coliform count of all the samples was determined by the method as described in
section 3.11.1 except that the medium used was violet red bile agar (VRBA), prepared
as specified in the IS:1479 (part III, 1962) and the plates were incubated at 37±0.5ºC for
18 to 24h.

41
 Materials & Methods

3.11.3 YEAST AND MOLD COUNT

The yeast and mold count of all the samples was also determined by same method as
described in section 3.11.1 except that the medium used was potato dextrose agar
(Appendix III (c)), and the plates were incubated at 23±10ºC for 5 days.

3.13 STATISTICAL ANALYSIS

To carry out their optimization in the final product formulation, an advanced statistical
software programme named Design Expert 9.0.3.1 is to be employed. The programme
uses the Responses of the preliminary trials conducted for an acceptable quality Ice
cream manufactured with some range of the parameters under study. These parameters
act as base for deciding the final treatments as suggested by the software. Based on the
results of the trials (about 13) a standardized process will be suggested by the software.
This standardized process of manufacture will be replicated five times and final Process
is to be decided. As an important subject in the statistical design of experiments, the
Response Surface Methodology (RSM) is a collection of mathematical and statistical
techniques useful for the modeling and analysis of problems in which a response of
interest is influenced by several variables and the objective is to optimize this response
(Montgomery and Runger, 2005). When treatments are from a continuous range of
values, then a Response Surface Methodology is useful for developing, improving, and
optimizing the response variable.
Design Expert software is to be used for all statistical work including the selection of
the number of trials, range of parameters to be studied, number of replications and final
analysis of the data generated.

It can be expressed as y = f (x1, x2) + e

The variables x1 and x2 are independent variables where the response y depends
on them. The dependent variable y is a function of x1, x2, and the experimental error
term, denoted as e. It is a statistical error that is assumed to distribute normally with
zero mean and 2 variances. The Table 3.1 shows the treatments to be experimented with
reference to the Central Composite Rotatable Design for Two Independent Variables:
Carrot Shreds (per cent) and Carrot Puree (per cent).

42
 CHAPTER - 4
RESULTS AND DISCUSSION
______________________________________________________________________

The rapid progress of dairy development in the last decade has resulted in the launch of
a variety of new products in the market. Many commercial dairies are looking for
specialty products to increase their profitability. In today’s food industry, a global trend
towards the manufacture of healthier and more natural fruit and vegetable food
products, such as soups, smoothies and sauces, is ongoing, as well as the incorporation
of puréed vegetables in other food products. Currently health is a major concern of
customers. Therefore, manufacturers are finding new ways to incorporate natural and
innovative ingredients into ice cream for health benefits. Few of the trends which top
the list of healthy eating are incorporation of fruits and vegetables, low-calorie
products, natural products and products with functional ingredients. Hence, there is a
need to develop new functional dairy products to reflect consumer interest in health
(e.g. utilizing vegetable source with phytochemicals) and naturalness (Anon., 2007).
The production of ice cream using carrot as functional ingredient may make it
economical and maybe a health promoting product. Carrot was preferred vegetable in
this study since it is a highly valued vegetable rich in nutrients like carotenoids which
are precursors of Vitamin A and is well known for its nutritional properties. Carrot is
also rich in ascorbic acid and tocopherol and is classified as vitaminized food. Besides,
carrot also contains good amount of dietary fibre (Manay and Shadaksharaswamy,
1997) which is lacking in dairy products. Utilization of carrot as a functional ingredient
has not been attempted in manufacture of ice creams in known dairy science literature.
No attempts have been made to standardize its manufacturing procedure. The present
project was contemplated to standardize a method for preparation of carrot ice cream.
An attempt was made to develop a technology for manufacture of acceptable quality
carrot ice cream. This investigation is an attempt to evaluate certain physico-chemical
properties of carrot ice cream when utilizing carrot in various forms. This section
delineates the results obtained from various experiments during this investigation as
well as discussion on these results. The data obtained during this investigation were
statistically analyzed employing design expert 9.0.3.1.

43
 Results and Discussion

For the sake of convenience, the study was divided into four phases and the results
obtained in each phase are presented and discussed below in the following sequence.

Phase I: Selecting a suitable variety and standardizing methods for processing of

selected forms of carrot.

Phase II: Selecting the most suitable form/s of carrot and development of a formulation
for carrot ice cream.

Phase III: Selecting desired level of processed carrot forms viz. carrot shreds and carrot
puree in carrot ice cream using Response Surface Methodology.

Phase IV: Selecting compatible flavour/s in formulation of carrot ice cream and
assessing the cost effectiveness of the formulated carrot ice cream against regular ice
cream.

4.1 PHASE-I: SELECTING A SUITABLE VARIETY AND STANDARDIZING

METHODS FOR PROCESSING OF SELECTED FORMS OF CARROT

In this part of the study, preliminary investigations were carried out to select a suitable
variety of carrot and to standardize method for processing of carrot in various forms
viz. carrot cubes, carrot shreds and carrot puree. The relevant results are delineated in
this section.

4.1.1 SELECTION OF VARIETY OF CARROT

Two varieties of carrot available at the local market at Anand were screened for their
suitability for preparation of carrot ice cream viz. Pusa Kesar and Pusa Rudhira. Carrot
cubes, shreds and puree were prepared using both the varieties viz. Pusa Kesar and Pusa
Rudhira. Processed carrot cubes were prepared using the procedure described by Kumar
et al. (2013), processed carrot shreds were prepared using the procedure described by
Suman and Kumari, (2002) and processed carrot puree was prepared using the
procedure described by Agrawal and Prasad, (2013). The products prepared using both
the varieties were subjected to paired preference test using a panel of 25 judges selected
from employees and students within department. The results obtained are presented in
Table 4.1.

44
 Results and Discussion

Table 4.1: Summary of results of Paired Preference Test for selection of variety

No. of Preferences Minimum

number of
Test (level of
Carrot Forms correct responses
Pusa Rudhira Pusa Kesar significance)
for a level of
error

α=0.05 α=0.01 5% 1%

Cubes 21 4 18 19 * **

Shreds 22 3 18 19 * **

Puree 20 5 18 19 * **

It can be seen from Table 4.1 that there was a significant difference (P <0.01) in
preferences between the products obtained from the two varieties of carrot. Products
prepared using Pusa Rudhira were significantly preferred compared to products
prepared using Pusa Kesar variety. The products prepared using Pusa Rudhira were
dark red in colour, had optimum chewiness and firmness and pleasing caramelized
carrot flavour. On the other hand, products prepared using Pusa Kesar were orange in
colour, dry surface, hard body, chewy texture and lacked optimum carrot flavour. On
the basis of these results, Pusa Rudhira was selected and used in this study.

Fresh, mature, tender, uniform red coloured, straight, good quality carrots (Pusa
Rudhira) at a commercially marketable stage were obtained from a local vegetable
market in Anand, Gujarat (Plate II). The average size of selected carrots was 10±2”
(length) x 1.25±0.25” (width at head of carrot). The average weight of selected carrots
were 150±20 g. Carrots were washed thoroughly using potable water and peeled (using
clean, dry commercial sharp stainless steel peeler), de-cored and immediately dipped in
pasteurized and cooled water (35-40oC). The average quantity of peels obtained was 10
to 12 per cent and quantity of cores obtained was 10 to 12 per cent of the initial weight
of carrot. From one kg carrot the quantity of edible portion obtained after peeling and
de-coring was around 760 to 800 g.

45
 Results and Discussion

4.1.2 STANDARDIZATION OF METHOD FOR PROCESSING OF CARROT

CUBES

Carrots were washed, peeled (using commercial peeler), de-cored and manually cut into
pieces of average length ~5 cm, thickness ~0.5 cm, breadth ~ 2.0 cm using a clean,
sharp and dry knife. The raw pieces were blanched by dipping in hot water maintained
at 90º C for 5 min to prevent enzymatic browning which affects the final quality of
processed cubes in terms of color and other sensory aspects. The objective of blanching
is to soften the texture of carrot and inactivate the enzymes (James and Kuipers, 2003).
The blanched pieces were then drained and cut into cubes (0.5±0.2 cm3 size) taken in
pre-washed, sanitized, clean, pre-weighed stainless steel vessel. In another stainless
steel vessel, sugar and water were mixed to prepare a 55o Brix sugar syrup solution.

4.1.2.1 Selection of final concentration of sugar syrup

The blanched cubes (750 g) were dipped in one kg boiling 55o Brix sugar syrup (105ºC)
and cooked by direct heating on a medium flame till concentration of sugar syrup
reached 60, 65, 70 and 75º Brix. It was observed that cooking to final concentration up
to 60 and 65º Brix resulted in cubes having uncooked, slightly raw carrot flavour and
less acceptable in terms of sensory characteristic. Cooking to concentration up to 70º
Brix resulted in good quality cubes having very pleasant, clean, caramelized, properly
cooked, firm texture, shiny appearance and optimum chewiness. Whereas cooking to
concentration above 70º Brix resulted in shrinkage of cubes. It has been reported that
cooking of fruits in heavy syrup greatly reduces absorption of sugar and causes
shrinkage (Kumar et al., 2013). Therefore, the results obtained in this study are in
agreement with those reported by Kumar et al. (2013). Further it was also observed that
cooking to concentration above 70º Brix resulted in excessive increase in caramelized
flavour, browning and chances of sticking or burning was more due to excessive
concentration. Hence, 70º Brix sugar syrup concentration was selected for final
concentration sugar syrup and used in next part of the study.

4.1.2.2 Selection of time of processing on quality of processed carrot cubes

With a view to obtain optimum quality of cubes different processing times to reach final
concentration of 70o Brix by using low, medium and high flame during concentration
were used. It was found that the final concentration of 70o Brix using low, medium and

46
 Results and Discussion

high flame was achieved within 30, 25 and 20 min respectively. Effect of different time
of processing on quality of cubes was evaluated.

It was observed that when cubes were cooked till 70º Brix sugar syrup for 25 min on a
medium flame at 105º C, resulted in a good, clean, pleasant taste, soft body, smooth
texture and intense colour. Use of high flame in achieving 70º Brix concentration within
20 min resulted in cubes having uncooked, slightly raw carrot flavor and hard texture
whereas use of low flame in achieving 70o Brix concentration within 30 min resulted in
cubes having excessive caramelized taste, firm dry texture and dark colour. Hence,
cubes treated at 70º Brix sugar syrup for 25 min on a medium flame at 105º C was
selected for preparation of carrot cubes. The modified flow chart of standardized
process for preparation of carrot cubes is shown in Figure 4.1.

47
Results and Discussion

48
 Results and Discussion

4.1.3 STANDARDIZATION OF METHOD FOR PROCESSING OF CARROT

SHREDS
Carrots (Pusa Rudhira) were washed, peeled (using commercial peeler), de-cored and
manually cut into pieces of average length ~5 cm, thickness ~0.5 cm, breadth ~ 2.0 cm
using clean, sharp and dry knife. The raw pieces were blanched by dipping in hot water
maintained at 90º C for 5 min. The blanched pieces were then drained and shredded
using a shredder attachment. The shreds had an average length of 1.5 to 1.7 cm, width
of 0.3 to 0.4 mm and thickness of 0.3 to 0.4 mm and taken in pre-washed, sanitized
clean pre-weighed stainless steel vessel. In another stainless steel vessel, sugar and
water were mixed to prepare a 55o Brix sugar syrup solution.

4.1.3.1 Selection of final concentration of sugar syrup

To select the optimum cooking conditions the prepared shreds were mixed with equal
quantity (w/w) of 55o Brix sugar syrup and cooked on a medium flame till
concentration reached 60, 65 and 70o Brix. Cooking to final concentration up to 60o
Brix resulted in final shreds having uncooked, slightly raw carrot flavour, and less
acceptable in terms of sensory characteristic. Cooking to concentration upto 65o Brix
resulted in final quality shreds having pleasant caramelized flavour, properly cooked,
no raw carrot flavour, good texture whereas cooking to concentration upto 70o Brix
resulted in excessive increase in caramelized flavor and browning and it was found that
chances of sticking and burning was more due to excessive concentration. Hence,
cooking to final concentration to attain 65o Brix sugar syrup concentration was selected
and used in the next part of study.

4.1.3.2 Selection of time of processing on quality of processed carrot shreds

With a view to obtain optimum quality of shreds, different processing times to reach
final concentration of 65o Brix by using low, medium and high flame during
concentration were used. It was found that temperature of cooking to final
concentration of 65o Brix using low, medium and high flame was achieved within 40,
30 and 20 min at 105oC respectively. Effect of different time of processing on quality of
shreds was evaluated.

49
Results and Discussion

50
 Results and Discussion

It was observed that when shreds were cooked till 65o Brix sugar syrup for 30 min on a
medium flame at 105ºC, resulted in a good, clean, pleasant taste, soft body, smooth
texture and intense colour with optimum chewiness. Use of high flame in achieving 65o
Brix concentration within 20 min resulted in shreds having uncooked, slightly raw
carrot flavor and hard texture whereas use of low flame in achieving 65o Brix
concentration within 40 min resulted in shreds having caramelized taste, firm dry
texture and dark colour. Hence, shreds treated at 65o Brix sugar syrup for 30 min on a
medium flame at 105oC was selected for preparation of carrot shreds. From one kg
edible portion of carrot (peeled and de-cored) 1000g processed carrot shreds were
obtained. The modified flow chart of standardized process for preparation of processed
carrot shreds is shown in Figure 4.2.

4.1.4 STANDARDIZATION OF METHOD FOR PROCESSING CARROT

PUREE

The carrots were washed, peeled and cut into 5.0 ± 1.0 cm length slices. These slices
were blanched and dipped in boiling water maintained at 90ºC for 5 min followed by
draining. Puree was made from the blanched carrot slices by grinding for 2 to 3 min
using a food processor. Addition of 200 ml water per kg of edible portion was done to
aid in grinding of carrot slices. The puree was then transferred to a clean, sanitized pre-
weighed stainless steel vessel and sugar was added and blended. In preliminary
investigations it was found that addition of sugar at a higher rate i.e. 40 per cent resulted
in excessive browning and caramelized flavour during cooking whereas addition of
sugar at lower rate resulted in a product with decreased sweetness and unpleasant
predominant carrot flavour. The contents in the vessel were then cooked on medium
flame.

4.1.4.1 Selection of final concentration ratio

In order to select the concentration ratio (CR) with a view to achieve optimum flavour,
colour and acceptability of the final puree, three concentration ratios were employed
viz. 1.30, 1.45 and 1.50 whereas puree prepared using CR of 1.5 was not acceptable.
Concentration ratio is the ratio of initial weight of contents before cooking to final
weight of contents after cooking. The results obtained are presented in Table 4.2. It can
be seen from Table 4.2 that a highly acceptable puree was obtained when CR was 1.3.

51
Results and Discussion

52
 Results and Discussion

Hence a CR of 1.3 was selected and used in preparation of carrot puree. From one kg
edible portion of carrot (peeled and de-cored) 1.15 kg processed carrot puree was
obtained. Based on results obtained in this part of the study a process for manufacture
of carrot puree was standardized and is presented in Figure 4.3.

Table 4.2: Effect of concentration ratio on organoleptic quality of carrot puree

Preference based
Concentration
on organoleptic Observations
Ratio
evaluation
Properly cooked, clean, pleasant, caramelized
1.30 +++ flavor, optimum sweetness, and intense in
color.

Cooked and highly caramelized flavor, slight

1.45 ++
brown colour

Very sweet in taste, cooked and highly

1.50 + caramelized flavor, brown colour, sticky and
dry body.

++++ Highly acceptable +++ Acceptable ++ Moderately acceptable

+ Slightly acceptable - Not acceptable

4.2 PHASE-II: SELECTING THE MOST SUITABLE FORM/S OF CARROT

AND DEVELOPMENT OF A FORMULATION FOR CARROT ICE
CREAM.

In this phase preliminary trials were conducted for selecting the most suitable form of
carrot from amongst three forms prepared using the method standardized in Phase I viz.
cubes, shreds, puree and their combinations for manufacture of acceptable quality carrot
ice cream. Preliminary trails were also conducted for selecting the level of fat, MSNF,
sucrose, stabilizer and emulsifier in a formulation of carrot ice cream. The products for
this Phase were made employing a direct expansion type batch freezer (Section 3.3 and
3.4).

4.2.1 SELECTION OF CARROT FORM/S FOR CARROT ICE CREAM

Preliminary trials were carried out in this part of the investigation to select the most
suitable form/s of carrot for preparing acceptable quality carrot ice cream. Processed

53
 Results and Discussion

carrot cubes, shreds and puree were prepared according to flowchart described in Figure
4.1, 4.2 and 4.3 respectively (Plate III). Ice cream was prepared in a commercial batch
freezer using the various prepared forms viz. cubes, puree, shreds and combination of
the two forms of carrot viz. shreds + puree and cubes + puree. The composition of
basic ice cream mix was 12.0 per cent fat, 11.0 per cent MSNF, 15.0 per cent sucrose,
0.15 per cent sodium alginate and 0.2 per cent emulsifier. Ice cream was prepared
according to procedure given in Section 3.3. The various forms of carrot at selected
levels were added after ageing.

Five combinations were tried out viz. cubes, shreds, puree, shreds + puree and cubes +
puree. The levels of addition of various forms of carrots were decided on preliminary
trials. Then products were subjected to rating test by a panel of 25 members. Panelists
were asked to rate the products using the following scale: ++++ = Highly acceptable;
+++ = Acceptable; ++ = Moderately acceptable; + = Slightly acceptable; - = Not
acceptable. The results obtained are presented in Table 4.3. In preliminary investigation
it was noticed that addition of cubes and shreds alone was not acceptable in flavor,
appearance and taste and not liked by panelists. Addition of puree alone was also not
perceived well by panelists as it gave unacceptable flavour and faster melting. The
combination of cubes and puree also had poor acceptability as it gave a similar effect as
in case of cubes alone but had a good appearance. Hence, they were not selected. The
selected form i.e. shreds and puree was best in terms of acceptance. So, this
combination was used to increase the acceptability of final carrot ice-cream. It was
found that puree contributed to viscosity, richness, color, ash, protein content in ice-
cream and shreds contribute good flavour, appearance, texture and increase in
palatability of ice cream. Ice cream was prepared using selected combination. Hence a
combination of shreds and puree was selected and used in next part of study.

54
 Results and Discussion

Table 4.3: Effect of addition of various forms of processed carrots on sensory

attributes of ice cream

Rate of Sensory attributes

Form of
addition
treated
(%)
carrot Body and Colour and
Flavour Total score
Texture Appearance
Puree 4 + + + +
6 + + ++ +
8 ++ + +++ ++

2 - + + +
4 + ++ ++ ++
Shreds
6 + + ++ ++
8 ++ + ++ ++

2 - - - -
4 - - - -
Cubes
6 - + + +
8 + + ++ +

4+10 - + + +
Shreds + 6+8 + ++ ++ ++
Puree 8+6 ++ ++ +++ +++
10+4 +++ ++ ++ ++

4+10 - + + +
Cubes + 6+8 + + + ++
Puree 8+6 ++ + + ++
10+4 ++ ++ ++ ++

++++ Highly acceptable +++ Acceptable ++ Moderately

acceptable + Slightly acceptable - Not acceptable

4.2.2 FORMULATION OF BASIC ICE CREAM MIX FOR MANUFACTURE

OF CARROT ICE CREAM

In this part of the study, preliminary trials were conducted for selecting the level of fat,
MSNF, sucrose, stabilizer and emulsifier in a formulation of basic mix suitable for
manufacture of carrot ice cream. Apart from functioning as energy source, fat and sugar
also provide several functional and organoleptic properties to ice cream. The proper

55
 Results and Discussion

amount of MSNF not only helps in producing a desirable body, but also prevents the ice
cream from having a buttery taste. In order to obtain a good quality carrot ice cream, the
proper selection of raw material and adjustment of the formulation concerned are of
utmost importance.

4.2.2.1 Selection of level of milk fat and MSNF in ice cream mix

The tentative levels of milk fat as well as MSNF were based on FSSAI (2011)
requirements for different types of ice creams viz. low-fat, medium-fat and ice cream.
To select the optimum level of fat in the tentative formulation which would not have
much adverse effect on sensory properties of the ice cream, preliminary screenings
were undertaken. Milk fat of ice cream mix was tried out at levels 2.0, 6.0 and 12 per
cent milk fat, which corresponded to requirements for low-fat, medium-fat and regular
ice cream respectively. The MSNF content of ice cream varies inversely with the fat
content (Marshall et al., 2003). Therefore, the levels of MSNF selected were 12.0, 11.5
and 11.0 per cent respectively. These levels were based on the minimum requirements
for milk protein in ice cream mix according to FSSAI (2011) requirements. Sugar,
stabilizer and emulsifier were added at the rate of 15, 0.15 and 0.2 per cent respectively
in all the mixes.

Treated carrot puree (Section 4.1.4) was blended in mix at 6 per cent just before
freezing whereas treated shreds (Section 4.1.3) were added at 8 per cent using fruit
feeder after drawing of ice cream from batch freezer. These levels were selected based
on preliminary investigations (combination preferred most in preliminary trials in Table
4.3).

Since carrot is a good source of fiber, it was hypothesized that addition of carrot would
result in increased viscosity of the mixes and could partly be used as a fat replacer in ice
cream. However it was found that at levels of 2.0 and 6.0 per cent milk fat the ice cream
was criticized for lacked consistency, richness, mouthfeel and viscosity, had faster
melting rate, watery body, ice crystals which could be perceived in mouth giving
feeling of unusual coldness and pronounced carrot flavor. Higher MSNF (>11) contents
gave a cooked and milk powder flavour to the product. At levels of 12.0 per cent milk
fat the ice cream was having rich mouthfeel, smooth texture, soft body, good meltdown
and good colour and appearance.

56
 Results and Discussion

Hence, a level of 12.0 per cent milk fat and 11.0 per cent MSNF was chosen in the
formulation.

4.2.2.2 Selection of level of sucrose levels in ice cream mix

In developing a formula to fulfill the needs of any particular situation, it is very

important to consider the consumer demands for flavour i.e. optimum sweetness
desired. The main function of sweeteners is to increase acceptance of the product by
making it sweet and by enhancing the pleasing flavour of ice cream. The desired
sweetness of ice cream based on equivalent sweetness of sucrose ranges from 13 to 16
per cent. Sweetness depends on the concentration of sugar in water of the mix; thus
decreasing the water of the mix is equivalent to increasing the sweetness and vice versa
(Marshall et al., 2003).

To select the level of sucrose in the tentative formulation in the preliminary screening
sucrose was used at the rate of 14, 15 and 16 per cent (w/w) in the formulation of the
ice cream mix. This sugar which was used for preparation of carrot puree (Section
4.1.4) was deducted from the total sugar required for preparation ice cream mix batch
with different levels of sugar viz. 14, 15 and 16 per cent. The sugar used in preparation
of shreds (Section 4.1.3) was not deducted from the total sugar required for preparation
ice cream mix as it did not contribute to overall sweetness of mix since it didn’t diffuse
out from shreds since the sweetness contributed by shreds was noticed only during
chewing. It was found that addition of sugar at higher levels viz. 15 and 16 per cent
resulted in ice cream which was too sweet.

Hence, a level of 14 per cent sucrose was chosen and used in the formulation.

4.2.2.3 Selection of Level of Stabilizer

It is generally believed that the main functions of stabilizer blended formulations in ice
cream are to limit the size of ice crystals, to provide protection against heat shock and
to promote appearance of dryness. They also reduce the overall cost of the ice cream.

57
 Results and Discussion

In Phase I, sodium alginate was used as stabilizer in preliminary trials at 0.15 per cent
in manufacture of carrot ice cream. It was observed that the products prepared using
sodium alginate alone as stabilizer had lower melting resistance, weak body and coarse
texture. Ice cream manufacturers use blend of several stabilizer ingredients to achieve
the desired characteristics which cannot be provided by a single ingredient (Bhandari,
2001). Therefore, it was decided to use a blend of stabilizers viz. sodium alginate, guar
gum, carboxymethylcellulose (CMC) and carrageenan. Alginate reduces the size of the
ice crystals and produces a smooth textured ice cream. Alginate also prevents syneresis
and prolongs the meltdown of ice cream (Helgerud et al., 2010). Guar gum was
selected because it is remarkable for high mix viscosity and higher solubility at cold
temperature and is used more in HTST pasteurization systems. Since guar gum is not
used alone because it reacts with protein resulting in formation of complexes that bring
about serum separation, carrageenan was also used in combination with guar gum.
Carrageenan is a secondary stabilizer which is used to prevent phase separation of a mix
and also generally improves protein stability in the presence of negative influences such
as shear, low pH and change in salt balance (Bahramparvar and Tehrani, 2011). CMC
has high water holding capacity and is used in combination with carrageenan since it
has tendency to produce “wheying-off” (Arbuckle, 1986).

To select the optimum blend of stabilizer in the formulation, ice cream mix and ice
cream was prepared according procedure described in Section 3.3 and 3.4 respectively.
The composition of ice cream mix was 12.0 per cent fat, 11.0 per cent MSNF, 14.0 per
cent sucrose and 0.2 per cent emulsifier. Different levels of stabilizer in combination
were used as shown in Table 4.4. Since product prepared using sodium alginate at 0.15
per cent had weak body it was decided to check the effect of addition of sodium
alginate at higher rate viz. 0.2 per cent. Treated carrot puree (Section 4.1.4) was
blended in mix at 6 per cent just before freezing whereas treated shreds (Section 4.1.3)
were added at 8 per cent using fruit feeder after drawing of ice cream from batch
freezer.

58
 Results and Discussion

Table 4.4: Effect of different stabilizer combinations on the sensory attributes of

carrot ice-cream

Stabilizers (% Sensory Attributes

level of
addition in Body and Melting Total
Flavour Remarks
mix, w/w) Texture Quality score

Sodium Weak body,

+ + - +
Alginate (0.2) coarse texture

Guar gum: Gummy

Carrageenan - ++ ++ + body, guar
(0.15: 0.02) gum flavour

Chewy body
CMC:
and very
Carrageenan + + ++ +
slow
(0.15: 0.02)
meltdown

Sodium
good
Alginate: Guar
meltdown,
gum: ++ ++ +++ +++
good body
Carrageenan
and texture
(0.1: 0.05: 0.02)

++++ Highly acceptable +++ Acceptable ++ Moderately acceptable

+ Slightly acceptable - Not acceptable

Addition of blend of guar gum and carrageenan (0.15: 0.02 per cent) resulted in a
product having lower acceptability since it had gummy body and guar gum flavour.
Addition of CMC and carrageenan (0.15: 0.02) resulted in product having chewy body
and very slow meltdown. Hence, it was not preferred. It has been reported in literature
that CMC imparts body and chewiness to ice cream (Kilara and Chandan, 2008).

59
 Results and Discussion

Addition of blend of sodium alginate, guar gum and carrageenan (0.1:0.05: 0.02 per
cent) resulted in a product having acceptable flavour, body and texture, good meltdown
and total score. Hence, it was decided to use stabilizer blend comprising sodium
alginate at 0.10 per cent, guar gum at 0.05 per cent and carrageenan at 0.02 per cent in
the formulation.

4.2.2.4 Selection of Level of Emulsifier

The emulsifiers used in ice cream are primarily mono- and di- glycerides and sorbitan
esters, especially polyoxyethylene sorbitan monooleate (Polysorbate 80). The preferred
emulsifier is Glycerol Monostearate (GMS), which should be present at levels ranging
from 0.20 to 0.25 per cent. Generally speaking, the lower the fat the higher the
monoglyceride required (Marshall et al., 2003).

Based on preliminary trials it was decided to use GMS at the rate of 0.20 per cent in the
formulation. Higher than 0.20 per cent use of GMS showed no significant improvement
in the quality of the product whereas at levels less than 0.20 per cent level gave a
product which was slightly coarse in texture. Hence, a level of 0.20 per cent GMS was
chosen in the tentative formulation.
From the experimentation carried out in this part of study, the following formulation
(Table 4.5) was chosen and used for preparation of ice cream mix in this study.

Table 4.5: Formulation of basic ice cream mix for carrot ice cream
Sr No. Ingredient Per cent level of addition

1. Milk Fat 12.0

2. MSNF 11.0

3. Sucrose 14.0
4. Sodium Alginate 0.10

5. Guar gum 0.05

6. Carrageenan 0.02
7. GMS 0.2
Total solids 37.37

60
 Results and Discussion

4.3 PHASE-III: SELECTING DESIRED LEVEL OF PROCESSED CARROT

FORMS VIZ. CARROT SHREDS AND CARROT PUREE IN CARROT ICE

CREAM USING RESPONSE SURFACE METHODOLOGY

Response surface methodology (RSM) is an effective tool for optimizing a variety of

food processes (Azoubel et al., 2003; Ozdemir et al., 2008; Singh et al., 2010). The
main advantage of RSM is reduced number of experimental runs that provide sufficient
information for statistically valid results. The RSM equations describe effects of the test
variables on the observed responses, determine test variables interrelationships, and
represent the combined effect of all test variables in the observed responses, enabling
the experimenter to make efficient exploration of the process.

Ice cream was prepared using a combination of selected form viz. shreds (Section 4.1.3)
and puree (Section 4.1.4) using different combination levels using a Response Surface
Methodology to choose the best combination of forms of carrot to be added to the ice
cream mix. The level of processed shreds ranging from 6 to 8 per cent was selected for
this study based on results of preliminary trials. Similarly the level of processed puree
was selected based on preliminary trials taken for carrot ice cream which ranged from 4
to 8 per cent. Vanilla was used as flavouring ingredient in all the experimental samples.
Vanilla essence (Section 3.1.2.7) was added in ice cream mix at the rate of 1.5 ml per
kg i.e. around half the rate required for flavouring plain vanilla ice cream. In this
investigation the level of addition of processed shreds and puree were optimized.

The composition of ice cream mix was 12.0 per cent fat, 11.0 per cent MSNF, 14.0 per
cent sucrose, 0.1 per cent sodium alginate, 0.05 per cent guar gum, 0.02 per cent
carrageenan and 0.2 per cent emulsifier. Treated carrot puree (Section 4.1.4) was
blended in mix just before freezing whereas treated shreds (Section 4.1.3) were added
using fruit feeder after drawing of ice cream from batch freezer.

Carrot Ice cream prepared with varying levels of carrot shreds and carrot puree addition
as shown in design matrix of two factors CCRD design consisting of 13 experiments
were evaluated for various compositional characteristics and sensory characteristics.

61
 Results and Discussion

This section delineates the results obtained during this investigation as well as
discussion on these results.
The intension of studying such processing steps is to develop a ‘Standardized Process’
which could be adopted on an industrial scale after scaling up and which could yield a
consistently high quality product. The data generated during the investigation were
statistically analyzed by using an advanced statistical software programme named
Design Expert 9.0.3.1 and results were interpreted.

The results obtained during the present investigation on different aspects of Carrot Ice
cream are covered under following sections:

1) Effect of different levels of carrot shreds and carrot puree on sensory properties

of Carrot Ice cream.

2) Effect of different levels of carrot shreds and carrot puree on compositional

properties of Carrot Ice cream.

3) Optimization of product formulations.

4) Compositional, sensory and microbiological analysis of Carrot Ice cream

manufactured by standardized process.

4.3.1 EFFECT OF DIFFERENT LEVELS OF CARROT SHREDS AND

CARROT PUREE ON SENSORY PROPERTIES OF CARROT ICE CREAM

Preliminary trials were conducted before utilizing the process parameters for
manufacturing of acceptable quality carrot ice cream. Based on results of trials
conducted in Phase II (Section 4.2.1), it was concluded that addition of carrot shreds
and carrot puree in combination could be utilized for the process standardization of ice
cream. The level of carrot shreds (A) (6 to 8 per cent) and carrot puree (B) (4 to 8 per
cent) were optimized by adopting a Central Composite Rotatable Design (CCRD)
consisting of total 13 experiments (Section 3.5).
Sensory attributes play an important role in deciding the acceptability of the product in
new product development process. The sensory parameters chosen to assess the quality

62
 Results and Discussion

of carrot ice cream were flavour, colour and appearance, body and texture, melting
quality and total score. The ice cream samples were tempered to -12+2o C for 1-2 h
before judging. Sensory evaluation of the ice cream samples was conducted according
to procedure described in Section 3.10. The sensory panel (n=7) was composed of staff
members and post graduate students working in the institution. The ice cream was
subjected to sensory evaluation using a score card suggested by Arbuckle (1977)
(Appendix I). Perfect score was allotted to bacteria i.e. 15/15 (American Dairy Science
Association, 1997).
The sensory data along with formulations as per their run order is shown in Table 4.6.
The scores of flavour, colour and appearance, body and texture, melting quality and
total score were well fitted in quadratic model. The quadratic model for sensory
parameters namely flavour, colour and appearance, body and texture, melting quality
and total score were obtained through successive regression analysis. The model F
values (Table 4.7) for flavour, colour & appearance, body & texture, melting quality
and total score were 8.56, 10.15, 7.22, 18.94 and 9.14 respectively. It can be observed
from Table 4.7 that the calculated F values are more than the Table F values at 5 per
cent level of significance which indicate the significance of the model terms.
Furthermore, the coefficient of determination (R2) shown in Table 4.7 which reflects the
proportion of variability in data explained or accounted by the model for flavour, colour
and appearance, body and texture, melting quality and total score were 0.8594, 0.8788,
0.8376, 0.9312 and 0.8672 respectively. A larger R2 values suggest a better fit of the
quadratic model. The adequate precision measures the signal to noise ratio, the value of
which should be greater than 4.0. The adequate precision value for flavour, colour &
appearance, body & texture, melting quality and total score were 7.881, 9.946, 7.260,
13.988 and 8.397 respectively, which were greater than 4, hence it is considered to be
supporting the suitability of the model to navigate the design.

63
 Results and Discussion

Table 4.6: Experimental Design Matrix and Scores for Sensory Properties of
Carrot Ice cream
Shreds Puree
Run Colour & Body & Melting
(%) (%) Flavour Total score
Order Appearance Texture quality
(A) (B)
1 6.00 4.00 36.6 4.1 28.5 4.4 86.0
2 7.00 6.00 39.7 4.3 27 4.5 90.5
3 7.00 3.17 37.2 4.1 27.2 4.3 87.9
4 7.00 6.00 39.7 4.5 27.5 4.4 92.1
5 7.00 8.83 37.9 4.6 26 4.2 87.6
6 5.59 6.00 38.4 4.3 26.7 4.4 88.9
7 8.00 4.00 39.4 4.2 26.7 4.5 89.9
8 7.00 6.00 39.6 4.6 27.9 4.4 91.8
9 8.00 8.00 36.4 4.7 25.8 3.5 85.0
10 7.00 6.00 39.6 4.5 27.6 4.5 90.8
11 6.00 8.00 39.1 4.5 26.5 4.5 89.8
12 7.00 6.00 38.6 4.4 28.3 4.6 89.0
13 8.41 6.00 36.1 4.5 25.4 3.8 84.8

Table 4.7: Coefficients of Selected Models for Sensory Properties of Carrot Ice
cream

Response Suggested Model F Adequate

Intercept R2
Model Value Precision

Flavour QUADRATIC 39.45 8.56 7.881 0.8594

Colour & QUADRATIC 10.15 9.946 0.8788

4.48
Appearance
Body & QUADRATIC 7.22 7.26 0.8376
27.66
Texture
Melting QUADRATIC 4.48 18.94 13.988 0.9312
quality

Total score QUADRATIC 90.88 9.14 8.397 0.8672

64
Results and Discussion

65
 Results and Discussion

4.3.1.1 Flavour

The most important criteria for evaluating the quality of ice cream is flavour, which in
turn determines its acceptability. The flavour scores of carrot ice cream depicted in
Table 4.6 indicated variation from 36.1 to 39.7 (out of 45) and the carrot ice cream
prepared by using 8.41 per cent shreds and 6 per cent of puree scored the lowest for
flavor scores. Carrot ice cream prepared by using 7 per cent shreds and 6 per cent puree
was rated best for flavour by the panelists. As shown in Table 4.8, the values A and B
refer to the per cent shreds and puree respectively.

The coefficient of determination (R2) is the proportion of variability in the data

explained or accounted for the model and high value (0.859) of R2 (Table 4.7) indicate
a better fit of the model to the data. Also the adequate precision value of 7.881
recommends the use of this response to navigate the design.

The values presented in Table 4.8 reveal that the P value of per cent shreds addition
showed its non significant (P>0.01) negative effect in linear terms. A non significant
(P>0.05) positive effect on flavour was observed with per cent puree addition, but at
higher level the flavour score was decreased.

Again as shown in Table 4.8, the P values of per cent shreds and per cent puree (AB)
had a significant (P<0.01) negative effect on flavour score of carrot ice cream. The
negative interaction indicates that both the ingredients are negatively correlated and by
increasing the level of one ingredient, the level of other ingredient has to be decreased.
From Figure 4.4, it can be observed that with increase in per cent puree and shreds the
flavour is increased till the desired combination but then it gradually decreases which
may be due to the increase of flavour by puree and decrease in fat content in ice cream.
There was a progressive decrease in flavour with increase in level of addition of carrot
puree. The fat content of carrot puree was only 0.2 per cent (Appendix-V) which would
have resulted in dilution effect taking place at higher level of addition resulting in lower
flavour scores.

66
 Results and Discussion

The square of factor indicates the effect of ingredient at highest level used in the
product standardization. A significant (P<0.01) negative effect on flavour was found
with the higher level of per cent shreds content (A2) and per cent puree (B2).

A Multiple Regression equation is generated to predict the flavour score as affected by

different factors in terms of actual factors which is shown below where, A and B refer
to the per cent shreds and per cent sugar addition respectively. The response surface
plot (Figure 4.4) is based on the above model with varying the two variables within the
experimental range.

–42.18346 + 17.39441A + 7.34809B – 0.69286AB – 0.97390A2 –

Flavour =
0.20531B2
Design-Expert® Software
Factor Coding: Actual
Flavour
Design points above predicted value
Design points below predicted value
39.7143

36.1 40

X1 = A: Shred
X2 = B: Puree 39

38

37
Flavour

36

35

8.00
7.00

B: Puree (%) 6.00 8.00

5.00 7.50
7.00
6.50
4.00 6.00
A: Shred (%)

Figure 4.4: Response surface of Flavour as influenced by level of rate of (A) Carrot
shreds and (B) Carrot Puree

These observations suggest that when shred is added in carrot ice cream, it affects the
flavour score by lowering it significantly (P<0.01), the effect being higher but negative

67
 Results and Discussion

on increased additions. The puree has positive non significant (P>0.05) effect on
flavour score. No data are reported in the literature on effect of addition of processed
carrot shreds and puree on flavour of ice cream.

4.3.1.2 Colour and Appearance

Colour and appearance of the product is the visual perception, which in turn, defines
product quality. The colour and appearance scores of carrot ice cream depicted in Table
4.6 indicated variation from 4.1 to 4.7 (out of 5). Carrot ice cream prepared by using 6
per cent shreds and 4 per cent puree scored the lowest colour & appearance score.
Carrot Ice cream prepared by using 8 per cent shreds and 8 per cent puree was rated the
best for colour & appearance by the panelists. As shown in Table 4.8, the values A and
B refer to the per cent shreds and puree respectively.
The coefficient of determination (R2) is the proportion of variability in the data
explained or accounted for the model and high value (0.8788) of R2 as shown in Table
4.7 indicate a better fit of the model to the data. Also the adequate precision value of
9.946 recommends the use of this response to navigate the design.

The values presented in Table 4.8 revealed that the P value of puree showed its
significance in linear terms. The positive sign indicates the positive effect of puree on
colour and appearance score. This indicates that the increase in per cent puree content
in ice cream increases the colour and appearance score significantly (P<0.01). A non
significant (P>0.05) positive effect on colour and appearance score was observed with
per cent shred addition.

Again as shown in Table 4.8, the P values of per cent shreds and per cent puree (AB)
had a non significant(P>0.05) positive interactive effect on colour and appearance score
of carrot ice cream. From Figure 4.5, it can be observed that with increase in per cent
puree and shreds the colour and appearance score increased which may be corroborated
to the addition of carrot puree. The square of factor indicates the effect of ingredient at
highest level used in the product standardization. A non significant (P>0.05) negative
effect on colour and appearance was found with the higher level of per cent shreds
content (A2) and per cent puree (B2).

68
 Results and Discussion

A Multiple Regression equation generated to predict the colour and appearance as

affected by different factors in terms of actual factors is shown below where, A and B
refer to per cent shreds and per cent of puree respectively. The response surface plot
(Figure 4.5) is based on the above model with varying the two variables within the
experimental range.

Colour and +1.66099 + 0.47865A + 0.21115B + 3.57143E-003AB –

=
Appearance 0.031875A2 – 0.010737B2

Design-Expert® Software
Factor Coding: Actual
Colour & Appearance
Design points above predicted value
Design points below predicted value
4.7

4.1
4.7
X1 = A: Shred
X2 = B: Puree 4.6

4.5
Colour & Appearance

4.4

4.3

4.2

4.1

8.00 8.00
7.00 7.50
6.00 7.00

B: Puree (%) 5.00 6.50 A: Shred (%)

4.00 6.00

Figure 4.5: Response surface of Colour and Appearance as influenced by level of

rate of (A) Carrot shreds and (B) Carrot Puree

These observations suggest that when puree is added in carrot ice cream, it affects the
colour and appearance score by enhancing it significantly (P<0.01), the effect being
higher on increased additions. The shreds have positive non significant effect on colour
and appearance score. No data are reported in the literature on effect of addition of
processed carrot shreds and puree on colour and appearance of ice cream.

69
 Results and Discussion

4.3.1.3 Body and Texture

Body is the standing up properties of food. Texture is that property of food which is
associated with the sense of feel or touch experienced by fingers or the mouth. The
body and texture scores of carrot ice cream depicted in Table 4.6 indicated variation
from 25.4 to 28.3 (out of 30) and the carrot ice cream prepared by using 8.41 per cent
shreds and 6.0 per cent puree scored lowest body and texture score. Carrot ice cream
prepared by using 6.0 per cent shreds and 4.0 per cent puree was rated best for body and
texture by the panelists. As shown in Table 4.8, the values A and B refer to the per cent
shreds and puree respectively.

The coefficient of determination (R2) is the proportion of variability in the data

explained or accounted for the model and the high value (0.8376) of R2 indicate a better
fit of the model to the data as shown in Table 4.7. Also the adequate precision value of
7.26 recommends the use of this response to navigate the design.

The values presented in Table 4.8 revealed that the P values of per cent of shreds and
puree showed its significance in linear terms. The negative sign indicates the negative
effect of per cent of shreds and puree on the body and texture score. This indicates that
the increase in per cent shreds and puree decreases the body and texture score
significantly (P<0.05). Also at extremely higher levels of shreds and puree, body and
texture scores decreased.

Again as shown in Table 4.8, the P values of per cent shreds and per cent puree (AB)
had a non significant (P>0.05) positive effect on body and texture of carrot ice cream
which indicates that both the ingredients are positively correlated and by increasing the
level of one ingredient, the level of other ingredient has to be increased. From Figure
4.6, it can be observed that with increase in per cent puree and shreds the body and
texture decreased which may be corroborated to addition of puree in ice cream.

The square of factor indicates the effect of ingredient at highest level used in the
product standardization. A significant (P<0.01) negative effect on body and texture was
found with the higher level of per cent shreds content (A2) and a non significant

70
 Results and Discussion

negative effect on body and texture was found with the higher level of per cent puree
(B2).

A Multiple Regression equation generated to predict the body and texture as affected by
different factors in terms of actual factors is shown below where, A and B refer to per
cent shreds and per cent of puree respectively. The response surface plot (Figure 4.6) is
based on the above model with varying the two variables within the experimental range.

Body and +3.10856 + 7.90909A – 0.12007B + 0.13393AB – 0.66125A2 –

=
Texture 0.092098B2

Design-Expert® Software
Factor Coding: Actual
Body & Texture
Design points above predicted value
Design points below predicted value
28.5
29
25.4
28
X1 = A: Shred
X2 = B: Puree
Body & Texture

27

26

25

8.00

7.00

6.00
B: Puree (%)
8.00
5.00 7.50
7.00
6.50
4.00 6.00

A: Shred (%)

Figure 4.6: Response surface of Body and Texture as influenced by level of rate of
(A) Carrot shreds and (B) Carrot Puree

These observations suggest that both per cent shreds and per cent puree addition had
significant (P<0.05) negative effect which resulted in faster meltdown of ice cream. No
data are reported in the literature on effect of addition of processed carrot shreds and
puree on body and texture of ice cream.

71
 Results and Discussion

4.3.1.4 Melting Quality

A desirable melting quality in an ice cream means the melted product should have the
appearance and consistency similar to the original mix. Any defect in meltdown
characteristic is an indicative of body and texture defect. The melting quality scores of
carrot ice cream depicted in Table 4.6 indicated variation from 3.8 to 4.6 (out of 5) and
the carrot ice cream prepared by using 8 per cent shreds and 8 per cent puree scored
lowest melting quality score. Carrot ice cream prepared by using 7 per cent shreds and 6
per cent was rated best for melting quality by the panelists. As shown in Table 4.8, the
values A and B refer to the per cent shreds and puree respectively.

The coefficient of determination (R2) is the proportion of variability in the data

explained or accounted for the model and high value (0.9312) of R2 (Table 4.7) indicate
a better fit of the model to the data. Also the adequate precision value of 13.988
recommends the use of this response to navigate the design.

The values presented in Table 4.8 revealed that the P value of per cent of shreds and
puree showed its significance in linear terms. The negative sign indicates the negative
effect of per cent of shreds on the melting quality score. This indicates that the increase
in per cent shreds decreases the melting quality score significantly (P<0.01) and the
increase in per cent puree decreases the melting quality score significantly (P<0.05).
Also at extremely higher levels of shreds and puree, melting quality scores decreased.

Again as shown in Table 4.8, the P values of per cent shreds and per cent puree (AB)
had a significant (P<0.01) negative effect on melting quality of carrot ice cream which
indicates that both the ingredients are negatively correlated and by decreasing the level
of one ingredient, the level of other ingredient has to be increased. From Figure 4.7, it
can be observed that with increase in per cent puree and shreds the melting quality
increased until desired combination but then decreased which may be corroborated to
addition of shreds and puree in ice cream. The square of factor indicates the effect of
ingredient at highest level used in the product standardization. A significant (P<0.01)
negative effect on melting quality was found with the higher level of per cent shreds
content (A2) and a non significant negative effect on melting quality was found with the
higher level of per cent puree (B2).
72
 Results and Discussion

A Multiple Regression equation generated to predict the melting quality as affected by

different factors in terms of actual factors is shown below where, A and B refer to per
cent shreds and per cent of puree respectively. The response surface plot (Figure 4.7) is
based on the above model with varying the two variables within the experimental range.

Melting – 9.15035+ 3.13608A + 1.21452B – 0.14643AB – 0.17750A2 –

=
Quality 0.021161B2
Design-Expert® Software
Factor Coding: Actual
Melting Quality
Design points above predicted value
Design points below predicted value
4.6

3.5

X1 = A: Shred 4.8
X2 = B: Puree
4.6

4.4

4.2
Melting Quality

3.8

3.6

3.4

8.00

7.50
8.00 7.00
7.00 A: Shred (%)
6.00 6.50
5.00
4.00 6.00
B: Puree (%)

Figure 4.7: Response surface of Melting Quality as influenced by level of rate of

(A) Carrot shreds and (B) Carrot Puree

These observations suggest that both per cent shreds and per cent puree addition had
significant (P<0.01) and (P<0.05) negative effect respectively on melting quality. No
data are reported in the literature on effect of addition of processed carrot shreds and
puree on melting quality of ice cream.

73
 Results and Discussion

4.3.1.5 Total score

Total score is the indicative parameter of sensory quality of product in totality, and
consists of flavour, body and texture, colour and appearance and melting quality
characteristics. The total score of carrot ice cream depicted in Table 4.6 indicated
variation from 84.8 to 92.1 (out of 100) and the carrot ice cream prepared by using 8.41
per cent shreds and 6 per cent puree scored lowest total score. Carrot ice cream
prepared by using 7 per cent shreds and 6 per cent was rated best for total score by the
panelists. As shown in Table 4.8, the values A and B refer to the per cent shreds and
puree respectively.

The coefficient of determination (R2) is the proportion of variability in the data

explained or accounted for the model and high value (0.8672) of R2 (Table 4.7) indicate
a better fit of the model to the data. Also the adequate precision value of 8.397
recommends the use of this response to navigate the design.

The values presented in Table 4.8 revealed that the P value of per cent shreds and per
cent puree had a non significant (P>0.05) negative effect at linear levels. The negative
sign indicates the negative effect of rate of addition of shreds on total score. This
indicates that the increase in rate of addition of shreds and puree decreases the total
score significantly (P<0.01) at higher level.

Again as shown in Table 4.8, the P values of per cent shreds and per cent puree (AB)
had a significant (P<0.01) negative effect on total score of carrot ice cream which
indicates that both the ingredients are negatively correlated and by decreasing the level
of one ingredient, the level of other ingredient has to be increased. From Figure 4.8, it
can be observed that with increase in per cent puree and shreds the total score increased
to the desired combination but then it decreased which may be corroborated to addition
of shreds and puree in ice cream at higher rate. The square of factor indicates the effect
of ingredient at highest level used in the product standardization. A significant negative
effect (P<0.01) on total score was found with the higher level of per cent shreds content
(A2) and per cent puree (B2).

74
 Results and Discussion

A Multiple Regression equation generated to predict the total score as affected by

different factors in terms of actual factors is shown below where, A and B refer to per
cent shreds and per cent of puree respectively. The response surface plot (Figure 4.8) is
based on the above model with varying the two variables within the experimental range.

– 55.40179 + 32.57591A + 11.82393B – 1.08750AB – 1.92033A2 –

Total score =
0.35888B2

Design-Expert® Software
Factor Coding: Actual
Total score
Design points above predicted value
Design points below predicted value
92.1429

84.8
94
X1 = A: Shred
X2 = B: Puree
92

90
Total score

88

86

84

8.00
8.00 7.50
7.00 7.00
6.00
5.00 6.50 A: Shred (%)
B: Puree (%) 4.00 6.00

Figure 4.8: Response surface of Total score as influenced by level of rate of (A)
Carrot shreds and (B) Carrot Puree

These observations suggest that both the per cent shreds and per cent puree have a non
significant (P>0.05) negative effect on total score. No data are reported in the literature
on effect of addition of processed carrot shreds and puree on total score of ice cream.

75
 Results and Discussion

4.3.2 EFFECT OF DIFFERENT LEVELS OF CARROT SHREDS AND

CARROT PUREE ON COMPOSITIONAL PROPERTIES OF CARROT ICE
CREAM

Compositional attributes chosen for carrot ice cream were fat (per cent), total solids (per
cent), melting resistance (per cent), ash (per cent) and acidity (per cent lactic acid). The
values of these responses along with their factors as per run order are given in Table
4.9. The values of fat (per cent), total solids (per cent), melting resistance (per cent), ash
(per cent) and acidity (per cent lactic acid) were well fitted in quadratic model. The
model F values for fat (per cent), total solids (per cent), melting resistance (per cent),
ash (per cent) and acidity (per cent lactic acid) were 89.12, 7.86, 6.16, 13.98 and 13.78
respectively as shown in Table 4.11. It can be observed from Table 4.11 that the
calculated F values are more than the table F values at 5 per cent level of significance
which indicate the significance of model terms. Furthermore, the coefficient of
determination (R2) that reflects the proportion of variability in data explained or
accounted by the model for fat (per cent), total solids (per cent), melting resistance (per
cent), ash (per cent) and acidity (per cent lactic acid) were 0.9845, 0.8489, 0.8149,
0.9090 and 0.9077 respectively (Table 4.11). A larger R2 values suggest a better fit of
the quadratic model. The adequate precision measures the signal to noise ratio, the
value of which should be greater than 4.0. The adequate precision value for fat (per
cent), total solids (per cent), melting resistance (per cent), ash (per cent) and acidity (per
cent lactic acid) were 30.857, 9.805, 7.095, 11.871 and 10.988 respectively (Table
4.11), which are greater than 4, hence supporting the suitability of model to navigate the
design.

76
 Results and Discussion

Table 4.9: Experimental Design Matrix for compositional properties of Carrot Ice
cream

(A) (B)
Run Shreds Puree Melting Acidity
Fat Total Ash
Resistance (% lactic
Order (%) (%) (%) Solids (%) (%)
(%) acid)

1 6.00 4.00 10.95 38.535 51.59 0.960 0.181

2 7.00 6.00 10.56 40.148 48.75 0.941 0.185
3 7.00 3.17 10.96 40.184 48.63 0.95 0.181
4 7.00 6.00 10.58 39.932 50.45 0.942 0.184
5 7.00 8.83 10.37 41.751 58.75 0.938 0.198
6 5.59 6.00 10.75 39.110 48.75 0.935 0.183
7 8.00 4.00 10.74 40.411 47.38 0.925 0.187
8 7.00 6.00 10.61 39.575 47.95 0.952 0.190
9 8.00 8.00 10.22 40.353 63.18 0.921 0.198
10 7.00 6.00 10.61 40.148 51.13 0.944 0.185
11 6.00 8.00 10.45 39.891 60.90 0.923 0.197
12 7.00 6.00 10.59 39.944 52.27 0.940 0.183
13 8.41 6.00 10.34 40.477 57.52 0.922 0.196

77
Results and Discussion

78
 Results and Discussion

Table 4.11: Coefficients of Selected Model for Compositional Attributes of Carrot

Ice cream

Response Suggested Model F Adequate

Intercept R2
Model Value Precision

Fat (%) QUADRATIC 10.59 89.12 30.857 0.9845

Total 9.805 0.8489

QUADRATIC 39.95 7.86
Solids (%)

Melting
Resistance QUADRATIC 50.11 6.16 7.095 0.8149
(%)

Ash (%) QUADRATIC 0.94 13.98 11.871 0.9090

Acidity (% QUADRATIC 13.78 10.988 0.9077

0.19
lactic acid)

4.3.2.1 Fat content of Carrot Ice cream

Fat is the important compositional attribute of carrot ice cream which not only
influences the flavour and textural properties of ice cream, but also contributes
significantly to its nutritional, calorific value and most importantly its cost. The per cent
fat of carrot ice cream depicted in Table 4.9 indicated variation from 10.22 to 10.96 and
the carrot ice cream prepared by using 8 per cent shreds and 8 per cent puree had lowest
per cent fat. Carrot ice cream prepared by using 7 per cent shreds and 3.17 per cent
puree had highest per cent fat. As shown in Table 4.10, the values A and B refer to the
per cent shreds and puree respectively.

The coefficient of determination (R2) is the proportion of variability in the data

explained or accounted for the model and high value (0.9845) of R2 indicate a better fit

79
 Results and Discussion

of the model to the data (Table 4.11). Also the adequate precision value of 30.857
recommends the use of this response to navigate the design.

The values presented in Table 4.10 revealed that the P value of per cent shreds and per
cent puree addition showed its significance in linear level. The negative sign indicates
the negative effect of per cent shreds and per cent puree on values of fat in carrot ice
cream. This indicates that the increase in per cent shreds and per cent puree decreases
the fat content in carrot ice cream significantly (P<0.01) at higher level.

Again as shown in Table 4.10, the P values of per cent shreds and per cent puree (AB)
had a non significant (P<0.05) negative effect on fat content in carrot ice cream which
indicates both the ingredients are negatively correlated and by increasing the level of
one ingredient, the level of other ingredient has to be decreased. From Figure 4.9, it can
be observed that with increase in per cent puree the fat is decreased which may be
corroborated to the dilution of fat by puree content.

The square of factor indicates the effect of ingredient at highest level used in the
product standardization. A non significant (P>0.05) negative effect on the fat content in
carrot ice cream was found with the higher level of per cent shreds content (A2) and a
significant (P<0.05) positive effect on the fat content in carrot ice cream was found with
the higher level of per cent puree content (B2).

A Multiple Regression equation generated to predict the fat as affected by different

factors in terms of actual factors is shown below where, A and B refer to per cent
shreds and per cent of puree respectively. The response surface plot (Figure 4.9) is
based on the above model with varying the two variables within the experimental range.

Fat (%) = +11.13595 +0.24026A – 0.19707B – 3.09432E-003AB – 0.024853A2

+8.49305E-003B2

80
 Results and Discussion
Design-Expert® Software
Factor Coding: Actual
Fat (%)
Design points above predicted value
Design points below predicted value
10.9667

10.2238

X1 = A: Shred
X2 = B: Puree

11

10.8

10.6
Fat (%)

10.4

10.2 8.00

7.50
8.00

7.00 7.00

6.00 A: Shred (%)

6.50
5.00
B: Puree (%) 4.00 6.00

Figure 4.9: Response surface of Fat as influenced by level of rate of (A) Carrot
shreds and (B) Carrot Puree

These observations suggest that both the per cent shreds and per cent puree have
significant (P<0.01) negative effect on fat of carrot ice cream. However, the average
values of fat in all experimental ice cream were well above the minimum values
specified for ice cream by FSSA (2011) for India.
No data are reported in the literature on effect of addition of processed carrot shreds and
puree on fat of ice cream.

4.3.2.2 Total Solids content of Carrot Ice cream

Total solids is the important compositional attribute of carrot ice cream which not only
influences the flavor, colour and appearance and textural properties of ice cream, but
also contributes significantly to its nutritional and calorific value. The per cent total
solids of carrot ice cream depicted in Table 4.9 indicated variation from 38.53 to 41.75
and the carrot ice cream prepared by using 6 per cent shreds and 6 per cent puree had
lowest per cent total solids. Carrot ice cream prepared by using 7 per cent shreds and

81
 Results and Discussion

8.83 per cent puree had highest per cent total solids. As shown in Table 4.10, the values
A and B refer to the per cent shreds and puree respectively.

The coefficient of determination (R2) is the proportion of variability in the data

explained or accounted for the model and high value (0.8489) of R2 indicate a better fit
of the model to the data (Table 4.11). Also the adequate precision value of 9.805
recommends the use of this response to navigate the design.

The values presented in Table 4.10 revealed that the P value of per cent shreds and per
cent puree addition showed its significance in linear level. The positive sign indicates
the positive effect of per cent shreds and per cent puree on values of total solids in
carrot ice cream. This indicates that the increase in per cent shreds and per cent puree
increases the total solids content in carrot ice cream significantly (P<0.01) and (P<0.05)
respectively at higher level.

Again as shown in Table 4.10, the P values of per cent shreds and per cent puree (AB)
had a non significant (P<0.05) negative effect on total solids content in carrot ice cream
which indicates both the ingredients are negatively correlated and by increasing the
level of one ingredient, the level of other ingredient has to be decreased. From Figure
4.10, it can be observed that with increase in per cent shreds and per cent puree the total
solids increases which may be corroborated to the addition of total solids of shreds and
puree in Total solids of ice cream. The square of factor indicates the effect of ingredient
at highest level used in the product standardization. A non significant negative effect on
the total solids in carrot ice cream was found with the higher level of per cent shreds
content (A2) and a significant (P<0.05) positive effect on the fat content in carrot ice
cream was found with the higher level of per cent puree content (B2).

A Multiple Regression equation generated to predict the fat as affected by different

factors in terms of actual factors is shown below where, A and B refer to per cent
shreds and per cent of puree respectively. The response surface plot (Figure 4.10) is
based on the above model with varying the two variables within the experimental range.

82
 Results and Discussion

Total
solids + 19.81757 + 4.71693A + 0.36454B – 0.17662AB – 0.22307A2 +
=
(%) 0.090935B2
Design-Expert® Software
Factor Coding: Actual
Total Solids (%)
Design points above predicted value
Design points below predicted value
41.75

38.535
42
X1 = A: Shred
X2 = B: Puree
41
Total Solids (%)

40

39

38

8.00 8.00
7.00 7.50
6.00 7.00

B: Puree (%) 5.00 6.50 A: Shred (%)

4.00 6.00

Figure 4.10: Response surface of Total solids as influenced by level of rate of (A)
Carrot shreds and (B) Carrot Puree

These observations suggest that both the per cent shreds and per cent puree have
significant (P<0.01) positive effect on total solids of carrot ice cream. However, the
average values of total solids in all experimental ice cream were well above the
minimum values specified for ice cream by FSSA (2011) for India.
No data are reported in the literature on effect of addition of processed carrot shreds and
puree on total solids of ice cream.

4.3.2.3 Melting Resistance of Carrot Ice cream

Meltdown resistance is also an important property of ice-cream affecting its sensory

quality. Deviation in the melting property from ideal condition can make the ice cream
defective. The per cent melting resistance of carrot ice cream depicted in Table 4.9

83
 Results and Discussion

indicated variation from 47.38 to 63.18 and the carrot ice cream prepared by using 8 per
cent shreds and 4 per cent puree had lowest per cent melting resistance. Carrot ice
cream prepared by using 8 per cent shreds and 8 per cent puree had highest per cent
melting resistance. As shown in Table 4.10, the values A and B refer to the per cent
shreds and puree respectively.

The coefficient of determination (R2) is the proportion of variability in the data

explained or accounted for the model and high value (0.8149) of R2 indicate a better fit
of the model to the data (Table 4.11). Also the adequate precision value of 7.095
recommends the use of this response to navigate the design.

The values presented in Table 4.10 revealed that the P value of per cent puree addition
showed its significance in linear level. The positive sign indicates the positive effect of
per cent puree on values of melting resistance in carrot ice cream. This indicates that the
increase in per cent puree increases the melting resistance in carrot ice cream
significantly (P<0.01) at higher level. The P value of per cent shreds addition showed a
non significant (P>0.05) positive effect on values of melting resistance in carrot ice
cream in linear level.

Again as shown in Table 4.10, the P values of per cent shreds and per cent puree (AB)
had a non significant (P>0.05) positive effect on melting resistance in Carrot Ice cream.
From Figure 4.11, it can be observed that with increase in per cent puree the melting
resistance is increased and that with increase in per cent shreds the melting resistance
didn’t get affected much which may be corroborated to the increase in viscosity of Ice
cream. The square of factor indicates the effect of ingredient at highest level used in the
product standardization. A non significant positive effect on the melting resistance in
carrot ice cream was found with the higher level of per cent shreds content (A2) and per
cent puree content (B2).

A Multiple Regression equation generated to predict the fat as affected by different

factors in terms of actual factors is shown below where, A and B refer to per cent
shreds and per cent of puree respectively. The response surface plot (Figure 4.11) is
based on the above model with varying the two variables within the experimental range.

84
 Results and Discussion

Melting
Resistance +184.27761 – 32.88502A – 10.34187B + 0.80966AB + 2.09517A2
=
(%) +0.59482B2

Design-Expert® Software
Factor Coding: Actual
Melting Resistance (g/min)
Design points above predicted value
Design points below predicted value
63.1818

47.3864

X1 = A: Shred 70
X2 = B: Puree
65

60
Melting Resistance (%)

55

50

45

40

8.00 8.00

7.00 7.50

6.00 7.00

5.00 6.50 A: Shred (%)

B: Puree (%)
4.00 6.00

Figure 4.11: Response surface of Melting Resistance as influenced by level of rate

of (A) Carrot shreds and (B) Carrot Puree

Melting time was dependent on the ice-cream formulation and especially on the nature
of the emulsifier. Fat aggregation appeared to be the major contributor to the melting
resistance of ice-cream (Pelan et al., 1997; Bolliger et al., 2000; Goff and Spagnuolo,
2001) through the existence of networks resulting from the presence of fat, proteins or
other stabilizer. The melting of the ice cream was also controlled by the outside
temperature and the rate of heat transfer. In general, as the viscosity increases, the
resistance to melting and smoothness increases. Slow melting generally indicates over
stabilization and such condition can be corrected by reducing the amount of stabilizer
and/or emulsifier (Arbuckle, 1986).

85
 Results and Discussion

These observations suggest that the per cent shreds have a non significant (P>0.05)
positive effect and per cent puree have significant (P<0.01) on melting resistance of
carrot ice cream. No data are reported in the literature on effect of addition of processed
carrot shreds and puree on melting resistance of ice cream.

4.3.2.4 Ash Content of Carrot Ice cream

The ash content of carrot ice cream depicted in Table 4.9 indicated variation from 0.921
to 0.960 and the carrot ice cream prepared by using 8 per cent shreds and 8 per cent
puree had lowest per cent ash. Carrot ice cream prepared by using 6 per cent shreds and
4 per cent puree had highest per cent ash. As shown in Table 4.10, the values A and B
refer to the per cent shreds and puree respectively.

The coefficient of determination (R2) is the proportion of variability in the data

explained or accounted for the model and high value (0.9090) of R2 indicate a better fit
of the model to the data (Table 4.11). Also the adequate precision value of 11.871
recommends the use of this response to navigate the design.

The values presented in Table 4.10 revealed that the P value of per cent shreds and per
cent puree addition showed its significance in linear level. The negative sign indicates
the negative effect of per cent shreds and per cent puree on values of ash in carrot ice
cream. This indicates that the increase in per cent shreds and per cent puree decreases
the ash content in carrot ice cream significantly (P<0.01) at higher level.
Again as shown in Table 4.10, the P values of per cent shreds and per cent puree (AB)
had a significant (P<0.01) positive effect on ash content in carrot ice cream. From
Figure 4.12, it can be observed that with increase in per cent puree and per cent shreds
the ash content is decreased. The square of factor indicates the effect of ingredient at
highest level used in the product standardization. A significant (P<0.01) negative effect
on the ash content in Carrot Ice cream was found with the higher level of per cent
shreds content (A2) and a non significant (P>0.05) positive effect on the ash content in
carrot ice cream was found with the higher level of per cent puree content (B2).

A Multiple Regression equation generated to predict the fat as affected by different

factors in terms of actual factors is shown below where, A and B refer to per cent

86
 Results and Discussion

shreds and per cent of puree respectively. The response surface plot (Figure 4.12) is
based on the above model with varying the two variables within the experimental range.

Ash +0.76323 + 0.090982A – 0.034393B + 5.00000E-003AB – 9.12500E-

(%) =
003A2 – 4.06250E-004B2

Design-Expert® Software
Factor Coding: Actual
Ash (%)
Design points above predicted value
Design points below predicted value
0.96

0.92

X1 = A: Shred
X2 = B: Puree 0.96

0.95

0.94

0.93
Ash (%)

0.92

0.91

8.00
8.00
7.00
7.50

6.00 7.00

B: Puree (%) 5.00 6.50

A: Shred (%)
4.00 6.00

Figure 4.12: Response surface of Ash as influenced by level of rate of (A) Carrot
shreds and (B) Carrot Puree

These observations suggest that both the per cent shreds and per cent puree have
significant (P<0.01) negative effect on ash content of carrot ice cream. No data are
reported in the literature on effect of addition of processed carrot shreds and puree on
ash of ice cream.

87
 Results and Discussion

4.3.2.5 Acidity Content of Carrot Ice cream

The acidity (per cent LA) of carrot ice cream depicted in Table 4.9 indicated variation
from 0.181 to 0.198 and the carrot ice cream prepared by using 6 per cent shreds and 4
per cent puree had lowest acidity (per cent LA). Carrot ice cream prepared by using 7
per cent shreds and 8.83 per cent puree had highest acidity (per cent LA). As shown in
Table 4.10, the values A and B refer to the per cent shreds and puree respectively.

The coefficient of determination (R2) is the proportion of variability in the data

explained or accounted for the model and high value (0.9077) of R2 indicate a better fit
of the model to the data (Table 4.11). Also the adequate precision value of 10.988
recommends the use of this response to navigate the design.

The values presented in Table 4.10 revealed that the P value of per cent shreds and per
cent puree addition showed its significance in linear level. The positive sign indicates
the positive effect of per cent shreds and per cent puree on values of acidity in carrot ice
cream. This indicates that the increase in per cent shreds and per cent puree increases
the acidity in carrot ice cream significantly at (P<0.05) and (P<0.01) respectively at
higher level.

Again as shown in Table 4.10, the P values of per cent shreds and per cent puree (AB)
had a non significant (P>0.05) negative effect on acidity in carrot ice cream. The
negative interaction indicates that both the ingredients are negatively correlated and by
increasing the level of one ingredient, the level of other ingredient has to be decreased.
From Figure 4.13, it can be observed that with increase in per cent shreds and puree, the
acidity is increased. The square of factor indicates the effect of ingredient at highest
level used in the product standardization. A significant (P<0.05) positive effect on the
acidity in carrot ice cream was found with the higher level of per cent shreds content
(A2) and a non significant (P>0.05) positive effect on the acidity in carrot ice cream
was found with the higher level of per cent puree content (B2).

A Multiple Regression equation generated to predict the fat as affected by different

factors in terms of actual factors is shown below where, A and B refer to per cent

88
 Results and Discussion

shreds and per cent of puree respectively. The response surface plot (Figure 4.13) is
based on the above model with varying the two variables within the experimental range.

Acidity +0.25678 – 0.026404A + 4.35063E-004B – 5.96797E-004AB +

(%) =
2.36396E-003A2 + 5.74463E-004B2
Design-Expert® Software
Factor Coding: Actual
Acidity (% LA)
Design points above predicted value
Design points below predicted value
0.19857

0.181535 0.2

X1 = A: Shred
X2 = B: Puree
0.195

0.19
Acidity (% LA)

0.185

0.18

8.00
7.00

B: Puree (%) 6.00 8.00

5.00 7.50
7.00
6.50
4.00 6.00
A: Shred (%)

Figure 4.13: Response surface of Acidity as influenced by level of rate of (A)

Carrot shreds and (B) Carrot Puree

These observations suggest that both the per cent shreds and per cent puree have
significant (P<0.01) and (P<0.05) negative effect on acidity of carrot ice cream
respectively. However, the average values of total solids in all experimental ice cream
were well above the minimum values specified for ice cream by FSSA (2011) for India.
No data are reported in the literature on effect of addition of processed carrot shreds and
puree on acidity of ice cream.

89
 Results and Discussion

4.3.3 OPTIMIZATION OF PRODUCT FORMULATIONS

Process optimization for the development of carrot ice cream was carried out with the
objective of determining the best possible combination(s) of different levels of factors
viz. carrot shreds and carrot puree addition that would lead to the most acceptable
product in terms of sensory scores, compositional attributes, and physicochemical
attributes. The goals that were set for obtaining the best possible combination are
illustrated in Table 4.12. The data were analyzed in Design Expert Package 9.0.3.1.
Considering the constraints and their limits, the RSM suggested the one most suited
solution (Table 4.13).

Table 4.12: Criteria/responses Chosen For Optimization Process

SL. Lower Upper Level of

Parameters Units Goal
No Limit Limit Importance
1 Shred per cent In range 6 8 3

2 Puree per cent In range 4 8 3

Score out of
3 Flavour Maximize 36.1 39.71 5
45
Colour and Score out of
4 Maximize 4.1 4.7 4
Appearance 5
Body and Score out of
5 Maximize 25.4 28.5 4
Texture 30
Melting Score out of
6 Maximize 3.5 4.6 4
Quality 5
Score out of
7 Total score Maximize 84.8 92.14 5
100
8 Fat per cent In range 10.22 10.96 3

9 Total Solids per cent In range 38.53 41.75 3

Melting
10 per cent In range 47.38 63.18 3
resistance
11 Ash per cent In range 0.92 0.96 3
per cent
12 Acidity In range 0.181 0.198 3
lactic acid

90
 Results and Discussion

Table 4.13: Suggested Solutions from RSM Analysis for Carrot Ice cream

Solutions
Solution No. Shreds (per Puree (per Desirability

cent) cent)

1 6.73 5.91 0.812

Table 4.14: Predicted Sensory Scores of Optimized Carrot Ice cream from RSM
Analysis

Colour and
Body and Melting
Flavour Appearance
Solution Texture Quality Total score
Score Score
No. Score Score (out (out of 100)
(Out of 45) (Out of 5)
(out of 30) of 5)

1 39.471 4.455 27.784 4.530 90.950

Table 4.15: Predicted Compositional Attributes of Optimized Carrot Ice cream

from RSM Analysis

Melting
Acidity
Solution No. Fat (%) Total solids (%) Resistance Ash (%)
(% LA)
(%)
1 10.635 39.771 49.732 0.944 0.185

The final product was manufactured employing this suggested formulation and the
actual results obtained were compared with these predicted values of the
criteria/responses selected for process optimization. The calculated values of ‘t’ for all
the parameters are reported in Table 4.16. The values for ‘t’ test being less than the
table values, it is inferred that there was no significant difference between the predicted
and actual values of responses as shown below:

91
 Results and Discussion

Table 4.16: Comparison of Predicted V/S Actual Values of Responses selected

Actual
Response Predicted Value @ Cal. Significance
P Value
Value * t-Value#

Flavour (out of 45) 0.1228 39.470 40.200 1.9510 NS

Colour & Appearance

0.5832 4.454 4.600 0.5960 NS
(out of 5)
Body & Texture (out of
0.4943 27.784 27.600 0.7512 NS
30)
Melting Quality (out of
0.5284 4.529 4.400 0.6895 NS
5)

Total score (out of 100) 0.2114 90.949 92.000 1.4863 NS

Fat (%) 0.1955 10.634 10.705 1.6599 NS

Total Solids (%) 0.2521 39.770 39.9025 1.4146 NS

Melting resistance (%) 0.1118 49.729 53.7375 2.2322 NS

Ash (%) 0.3195 0.943 0.9462 1.1356 NS

Acidity (% LA) 0.3081 0.185 0.1860 1.2247 NS

* Predicted values of Design Expert 9.0.3.1 package

@ Actual values are average of five trials for optimized product
# t-values found non-significant at 5 per cent level of significance
NS = Non Significant
Tabulated t-value = 4.303 (cal. t-value less than tabulated value)

On comparison of the predicted values of the responses under study with the actual
values of the selected responses when the product was practically manufactured
employing the suggested process parameters, it is confirmed that the selected
combination is the best one in terms of the sensory and compositional responses
delineated at the beginning of the study. The results are also validated statistically by
‘t’ test. The schematic diagram of standardized Carrot Ice cream manufacturing
process is depicted in Figure 4.14.

92
 Results and Discussion

Milk, cream, SMP

(Analysis of dairy ingredients)

Figuring of Ice cream Mix

(Milk fat: 12%, MSNF: 11%,
Sucrose: 14%, Stabilizer blend:
0.17%, Emulsifier: 0.2%)
Weighing of Ingredients
(Milk, cream, SMP, sugar,
stabilizers & emulsifiers)

Blending of milk and cream

and heating to 45 ºC
(Dry ingredients added at 50ºC)

Homogenization
(2000+500 psi pressure; 70ºC
temperature)

Pasteurization
(80ºC/10 min)

Cooling (7ºC)

Ageing (3-4ºC/15 h)

Addition of processed carrot

puree @ 5.91% by wt. of mix
(at 4ºC) and cardamom powder
(1.5 g/kg mix)

93
 Results and Discussion

Freezing (air pressure 10 psi, 2

min at right consistency)
freezing time 10-12 min

Drawing of ice cream

(-4.5ºC)

Addition of processed carrot

shreds @ 6.73% by wt. of mix
in frozen ice cream with fruit
feeder

Filling in 100 ml HIPS ice

cream cups

Hardening tunnel at -25±2ºC/3

h

Storage in deep freezer

maintained at –18±1o C.

Carrot ice cream

Figure 4.14: Standardized process for the manufacture of Carrot Ice cream

94
 Results and Discussion

4.3.4 COMPOSITIONAL, PHYSICO-CHEMICAL, SENSORY AND

MICROBIOLOGICAL ANALYSIS OF CARROT ICE CREAM
MANUFACTURED BY STANDARDIZED PROCESS

The approximate composition, physico-chemical properties, rheological characteristics,

sensory attributes and microbiological quality of the optimized product are detailed
below in Table 4.17.

Table 4.17: Average proximate compositional, physicochemical, sensory properties

and microbiological quality of Carrot Ice cream manufactured by standardized
process
CARROT CARROT
ATTRIBUTES ATTRIBUTES
ICE CREAM ICE CREAM
Compositional Attributes Crude Fibre (%) 0.014
Fat (%) 10.72±0.1 Vitamin C (mg/100g) 0.3
Total solids (%) 39.4±1.14 Microbial Count
Standard Plate count
Total Protein (%) 3.59±0.09 25500
(cfu/g)
Yeast and Mold Count
Ash (%) 0.944±0.1 Nil
(cfu/g)
Coliform Count
Acidity ( % Lactic Acid) 0.186±0.11 Nil
(cfu/g)
Melting resistance (%) 49.77±1.27 Sensory Attributes

Physico-Chemical Properties Flavour (out of 45) 40.23±0.92

Colour and Appearance
Viscocity (cP at 4ºC) 224±3.54 4.54±0.15
(out of 15)
Body and Texture (out
Specific gravity 1.096±0.014 27.63±0.76
of 35)
Melting Quality (out of
Hardness(1/10th mm) 79.6±2.07 4.46±0.21
5)
Over run (%) 75.2±1.48 Bacteria (out of 15) 15±0.0
β-carotene (mg/100g) 5.576 Total score 91.86±0.83

95
 Results and Discussion

In order to make a “good source of β-carotene” the finished product must ideally
contain 10 to 19 per cent of daily value (DV) or 500 to 950 µg β-carotene per serving.
The serving size of ice cream for nutritional labeling purposes has been set at one-half
cup of 4 fluid oz. (Marshall et al., 2003). A typical 4 fl oz. serving of ice cream contains
between 65 to 68 g of mix when the overrun is 100 per cent. If the overrun is 50 per
cent, the same 4 fluid oz. weighs 94-102 g. As seen in Table 4.17 the overrun of the
carrot ice cream was 75.2 per cent and the specific gravity of the mix (which is the
inverse of specific volume at 0 min whipping) was 1.096. Therefore, at 75.2 per cent
overrun, 4 fl oz. or 118.33 ml of the carrot ice cream will weigh 73 g, since the β-
carotene content of carrot ice cream was 5.576 mg/100 g, one serving of will supply
3.485 mg β-carotene. The recommended RDA for β-carotene is 4.8 mg per day for men,
women, boys and girls as per ICMR. This equals more than 80 per cent requirement of
RDA for all age groups. Hence, the developed product can be labeled as “good source
of β-carotene”. From one kg edible portion of carrot (peeled and de-cored) 1000g
processed carrot shreds were obtained (Section 4.1.3.2). From one kg edible portion of
carrot (peeled and de-cored) 1.15 kg processed carrot puree was obtained (Section
4.1.4.1). Processed carrot shreds and processed carrot puree were added in developed
carrot ice cream at the rate of 6.73 per cent and 5.91 per cent respectively. This implies
that 100 kg carrot ice cream mix would contain about 11 per cent carrot. The Vitamin
C content of edible of raw carrot (peeled and de-cored) was analyzed and found to be
3.45 mg/100 g. Hence, there was loss of 20 per cent Vitamin C content during
processing of carrot.

It was envisaged that the developed carrot ice cream would be high in fibre content
since it has been reported that the fibre content in carrot is 1.2% (Gopalan et al., 1991).
However, the crude fibre content of developed carrot ice cream was found to be only
0.014 per cent. This could be attributed to use of peeled and de-cored carrot for
preparation of carrot puree and carrot shreds. It has been reported that most of fibre
content in carrot is in peel and core portion (Kochar and Sharma, 1992).

After freezing the mix to a semisolid consistency, as inferred from the load on ammeter
(beater load of 2.5 ampere), air was whipped in ice cream at constant pressure i.e. 0.7
kg/cm2 and the time taken to reach 75 to 80 per cent overrun was recorded. It was found
that addition of carrot puree to the ice cream mix during preparation of ice cream

96
 Results and Discussion

resulted in increase in time to reach desired overrun as compared to vanilla flavoured

ice cream. The time to reach the desired overrun in case of vanilla flavoured ice cream
was ranged from 180 to 190 s whereas in case of different flavoured carrot ice creams
viz. vanilla, saffron and cardamom it was found to range from 210-220 s.

4.4 PHASE – IV: SELECTING COMPATIBLE FLAVOUR/S IN

FORMULATION OF CARROT ICE CREAM AND ASSESSING THE COST
EFFECTIVENESS OF THE FORMULATED CARROT ICE CREAM
AGAINST VANILLA ICE CREAM

In this part of study, carrot ice cream was prepared using standardized process as
described in Figure 4.14. To select the most preferred flavour in carrot ice cream, three
suggested flavors viz. cardamom (fresh powder), vanilla and saffron (Section 3.1.2.6,
3.1.2.7, 3.1.2.8) were screened. Vanilla and saffron were added at the rate of 1.5 ml and
cardamom powder was added at the rate of 1.5 g per kg of ice-cream mix. Carrot ice
cream prepared using above three flavours was compared with vanilla ice cream of
leading commercial brand. Sensory evaluation of the ice cream samples was conducted
according to procedure described in Section 3.10. The sensory panel (n=7) was
composed of staff members and post graduate students working in the institution. The
ice cream was subjected to sensory evaluation using a score card suggested by Arbuckle
(1977) (Appendix I). Four replications were conducted. Based on sensory testing,
screening of suitable flavor was done and selected as compatible flavour in carrot ice-
cream. For preparation of carrot ice cream, 12.0 per cent fat, 11.0 per cent MSNF, 14.0
per cent sucrose, 0.10 per cent sodium alginate, 0.05 per cent guar gum, 0.02 per cent
carrageenan and 0.20 per cent GMS and optimized rate of carrot forms viz. puree and
shreds was added at the rate of 5.91 and 6.73 per cent by weight of mix.

The effect of use of different flavouring ingredients on sensory attributes of carrot ice
cream and vanilla ice cream is presented in Table 4.18.

97
 Results and Discussion

Table 4.18: Effect of different flavouring on sensory attributes of carrot ice-cream

and vanilla ice cream

Flavour Colour and Body and Melting Total Remarks

Flavour
Used Appearance Texture Quality score
(45)
(5) (30) (5) (100)

Vanilla Good flavour,

flavoured body and
42.00±0.81 4.25±0.29 27.13±0.25 4.19±0.24 92.56±0.43
carrot ice texture
cream

Saffron Uncompatible
flavoured flavour
39.25±0.47 4.38±0.25 26.63±0.48 4.25±0.29 88.88±0.75
carrot ice
cream

Cardamom Most
flavoured compatible
42.75±0.48 4.25±0.29 27.5±0.41 4.38±0.31 93.81±0.94
carrot ice flavour
cream

Vanilla Suitable
flavoured 42.10±0.41 4.5±0.0 28.25±0.29 4.44±0.25 94.63±0.63 flavour
ice cream

S.Em. 0.284 0.12 0.184 0.137 0.356

C.D. (0.05) 0.876 NS 0.567 NS 1.098

C.V. (%) 1.137 5.510 1.344 6.37 0.771

*The Total sensory score includes full score of 15.0 allotted for bacterial quality for each
treatment. Each observation is a mean ±S.D. of 4 replicate experiments (n=4); Different
superscripts in the same column indicate significant differences at P ≤ 0.05.

It can be seen from Table 4.18 that there was no significant (P <0.05) difference in
colour and appearance and melting quality scores of all the experimental samples. The
flavour score of carrot ice cream flavoured with cardamom and vanilla was at par

98
 Results and Discussion

(P>0.05) with vanilla ice cream whereas the flavour score of saffron flavoured carrot
ice cream was significantly (P< 0.05) lower than all the experimental samples. The
body and texture scored of all the three carrot ice creams were significantly (P< 0.05)
lower than vanilla ice cream. This could be attributed to lower fat content in carrot ice
cream viz. 10.72 per cent versus 14.0 per cent in vanilla ice cream. However, the total
score of carrot ice cream flavoured with cardamom was at par (P>0.05) with vanilla ice
cream.

4.4.1 COST CALCULATION OF CARROT ICE CREAM

Since the total score of cardamom flavoured carrot ice cream was the highest (Table
4.18) and at par (P>0.05) with vanilla ice cream, the estimated cost of production
cardamom flavoured ice cream was compared with vanilla flavoured control ice cream.
The composition of control ice cream was according to Table 4.5. The cost for the
manufacture of carrot ice cream using standardized process at our laboratory is
presented in Table 4.19 and 4.20.

Table 4.19: Raw Material Cost to prepare 6.73 kg Carrot shreds and 5.91 kg
Carrot puree*

Processed Carrot shreds Carrot Puree

Cost
Ingredients Quantity Quantity Cost
(Rs/kg) Cost (Rs)
(kg) (kg) (Rs)

Carrots 20 8.37** 167.4 6.75** 135

Sugar 34 4.37 148.58 1.81 61.54

Total 12.74 315.98 8.56 195.54

Cost (Rs/kg) 24.80 22.84

Note: * In developed carrot ice cream, 6.73 kg carrot shreds and 5.91 kg carrot puree
was added per 100 kg ice cream mix.
** Edible portion of carrot obtained was 75 per cent after peeling and de-coring.

99
 Results and Discussion

Table 4.20: Raw material cost comparison of for standardization of 1 kg Carrot

Ice cream mix vs. Vanilla ice cream mix

Carrot Icecream Vanilla Icecream

Cost
Ingredients
(Rs/kg) Quantity (kg) Cost (Rs) Quantity (kg) Cost (Rs)

Milk (6.0% fat,

44 62.493 2749.69 61.05 2686.20
9% snf)

Cream (45.0% fat) 260 18.168 4723.68 18.53 4817.8

Skim milk powder 300 4.970 1491 5.070 1521

Sugar 34 14 476 15 510

Sodium alginate 1300 0.1 130 0.15 195

Guar gum 1700 0.05 85 0 0

Carrageenan 5680 0.02 114 0 0

Glycerol
600 0.2 120 0.2 120
monostearate

Cardamom 1200 0.015 18 0 0

Vanilla 1000 0 0 0.3 300

Carrot shreds 24.8 6.730 166.90 0 0

Carrot puree 22.8 5.910 134.74 0 0

Total 112.656 10209.01 100.3 10150

Cost (Rs/100 kg
100 9062.10 100 10119.64
mix)

Cost (Rs/kg mix) 90.62 101.19

Thus, it can be concluded on the basis of this study that among the varieties available in
Pusa Rudhira is most suitable for manufacture of carrot ice cream. A combination of
sugar treated carrot puree and carrot shreds added at the rate of 5.91 per cent and 6.73
per cent resulted in most acceptable carrot ice cream. The developed carrot ice cream
can be labeled as “good source of β-carotene”. Cardamom was the most preferred
flavour for carrot ice cream (Plate IV). The acceptability of developed cardamom

100
 Results and Discussion

flavoured carrot ice cream was at par (P>0.05) with vanilla ice cream. The cost of
production of carrot ice cream mix is Rs 90.62/kg as compared to vanilla ice cream
which has cost of production of Rs 101.19/kg. This represents about 11 per cent
reduction in cost of raw material.

101
 CHAPTER – 5

SUMMARY AND CONCLUSION

________________________________________________________________________
Ice cream represents a sector in dairy industry where the most value addition has taken
place in the past two decades. Vegetable consumption is an important component of a
healthy diet since vegetables provide fibre, vitamins, minerals, and antioxidants.
Vegetables not only form an essential part of a well-balanced diet, but the flavour, aroma,
also make them important in human diet and appetite. Vegetables when added to ice
cream act as prebiotics (fibers), flavouring and colouring agents, source of natural
antioxidants and impart fresh and healthy appeal.

The production of ice cream from using vegetables like carrot with good sensory quality
will be more economical and acceptable to the consumers. The main aim of this work is
to optimize the formulation of carrot ice cream that could be easily transferred to the
industry for commercialization. This investigation was an attempt to develop a
technology for the manufacture an acceptable quality carrot ice cream. The relevant
literature on the topic has been presented in Chapter 2.

The experiment was divided into four phases as shown below

Phase I: Selecting a suitable variety and standardizing method for processing of carrot

Phase II: Selecting the most suitable form/s of carrot and development of a formulation
for carrot ice cream.

Phase III: Selecting desired level of processed carrot forms viz. carrot shreds and carrot
puree in carrot ice cream using Response Surface Methodology

Phase IV: Selecting compatible flavour/s in formulation of carrot ice cream and assessing
the cost effectiveness of the formulated carrot ice cream against vanilla ice cream.

Appropriate physico-chemical methodologies were adopted and experiments were

designed suitably to permit statistical interpretation of the data as detailed in Chapter 3.

102
 Summary and Conclusions

1.1 RESULTS OF THE INVESTIGATION

The various results obtained during this investigation as given in Chapter 4 are presented
here under in summarized form.

1.1.1 PHASE – I: SELECTING A SUITABLE VARIETY AND STANDARDIZING

METHOD FOR PROCESSING OF CARROT

This stage comprised of selecting two varieties of carrot available from local vegetable
market viz. Pusa Rudhira and Pusa Kesar and preparation of various forms of carrot viz.,
(i) cubes, (ii) shreds, and (iii) puree for its suitability in carrot ice cream. Based on paired
preference test, forms prepared from Pusa Rudhira variety were significantly (P<0.05)
preferred compared to forms prepared from Pusa Kesar variety and used in the next part.

Carrot cubes were prepared by processing raw carrots and treating with sugar syrup at
varying concentrations and time of processing. It was found that cooking to concentration
up to 70o Brix for 25 min on a medium flame at 105ºC was suitable for preparation of
carrot cubes.

Carrot shreds were prepared by processing raw carrots and treating with sugar syrup at
varying concentrations and time of processing. It was found that cooking to concentration
up to 65o Brix for 30 min on a medium flame at 105ºC was suitable for preparation of
carrot shreds.

Carrot puree was prepared by processing raw carrots by grinding in food processor. Then
sugar @ 30 per cent by weight of prepared puree was mixed and cooked on a medium
flame till concentration was attained. The concentration ratios were varied at different
levels. It was found that cooking to concentration ratio of 1.3 was suitable for preparation
of carrot puree.

103
 Summary and Conclusions

1.1.2 PHASE –II: SELECTING THE MOST SUITABLE FORM/S OF CARROT

AND DEVELOPMENT OF A FORMULATION FOR CARROT ICE
CREAM.

In this phase, preliminary trials were conducted for selecting the most suitable form/s of
carrot prepared in a Phase I to be added in ice cream and to select the level of fat, MSNF,
sucrose, stabilizer and emulsifier in formulation of carrot ice cream.

Trials were conducted for selecting the most suitable form of carrot (Pusa Rudhira) from
amongst three forms prepared using the method standardized in Phase I viz. cubes,
shreds, puree and their combinations for manufacture of acceptable quality carrot ice
cream. The various forms of carrot at selected levels were added after ageing. Five
combinations were tried out viz. cubes, shreds, puree, shreds + puree and cubes + puree.
It was found that addition of cubes and shreds alone was not acceptable in flavor,
appearance and taste and not liked by panelists. Addition of puree alone was also not
perceived well by panelists as it gave unacceptable flavor and faster melting. The
combination of cubes and puree also had poor acceptability as it gave a similar effect as
in case of cubes alone but had a good appearance. Hence, they were not selected. The
selected form i.e. shreds and puree was best in terms of acceptance. It was found that
puree contributed to viscosity, richness, color, ash, protein content in ice-cream and
shreds contribute good flavour, appearance, texture and increase in palatability of ice
cream. Ice cream was prepared using selected combination. Hence a combination of
shreds and puree was selected and used in next part of study.

1.1.2.1 Milk fat and MSNF

In preliminary trials, ice cream mixes were prepared with 2.0, 6.0 and 12.0 per cent milk
fat, which corresponded to requirements for low-fat, medium-fat and regular ice cream
respectively. The carrot shreds and carrot puree both @ 7.0 per cent by weight of mix
was then incorporated in all the three mixes viz. low-fat, medium-fat and regular ice
cream mix.

104
 Summary and Conclusions

It was found that mixes containing 12.0 per cent milk fat was rich mouthfeel, smooth
texture, soft body, good meltdown and good colour and appearance. Whereas, mixes
containing 2.0 per cent and 6.0 per cent milk fat lacked consistency, richness, mouthfeel
and viscosity, had faster melting rate, watery body, ice crystals which could be perceived
in mouth giving feeling of unusual coldness and pronounced carrot flavor. Higher MSNF
(>11) contents gave a cooked and milk powder flavour to the product. Therefore, a milk
fat level of 12.0 per cent and 11.0 per cent MSNF in all the mixes was selected for
remaining part of the study.

1.1.2.2 Stabilizer

Based on preliminary trials it was decided to use stabilizer blend at 0.17 per cent
(sodium alginate at 0.1 per cent, guar gum at 0.05 per cent and carrageenan at 0.02 per
cent) in the ice cream formulation.

1.1.2.3 Emulsifier

GMS was used at the rate of 0.2 per cent in the formulation. Higher levels did not show
any significant improvement in the quality of the product whereas at levels less than 0.20
per cent gave a product which was slightly coarser in texture.

1.1.2.4 Sucrose

For obtaining a frozen product with optimum sweetness it was found necessary to add
sucrose at the rate of 14.0 per cent. Hence, a level of 14.0 per cent sucrose was chosen in
the tentative formulation.

From the experimentation carried out, the formulation tentatively chosen composed of
12.0 per cent fat, 11.0 per cent MSNF, 14 per cent sucrose, 0.17 per cent stabilizer blend
(sodium alginate @0.1 per cent, guar gum@ 0.05 per cent and carrageenan@ 0.02 per
cent) and 0.2 per cent emulsifier. Mixes prepared using this composition was used for
further screening and deciding the level of addition of selected forms of carrot.

105
 Summary and Conclusions

1.1.3 PHASE - III: SELECTING DESIRED LEVEL OF PROCESSED CARROT

FORMS VIZ. CARROT SHREDS AND CARROT PUREE IN CARROT ICE
CREAM USING RESPONSE SURFACE METHODOLOGY

Ice cream was prepared using a combination of selected form viz. shreds and puree using
different combination levels using a Response Surface Methodology to choose the best
combination of forms of carrot to be added to the ice cream mix.
The results obtained during the present investigation on different aspects of Carrot Ice
cream are covered under following sections:

1) Effect of different levels of carrot shreds and carrot puree on sensory properties of
Carrot Ice cream.
2) Effect of different levels of carrot shreds and carrot puree on compositional
properties of Carrot Ice cream.
3) Optimization of product formulations.
4) Compositional, sensory and microbiological analysis of Carrot Ice cream
manufactured by standardized process.

1.1.3.1 EFFECTS OF PROCESS VARIABLES OR FACTORS

The factors with varying levels, namely per cent carrot shreds and carrot puree were
selected using the experiment designed by Central Composite Rotatable Design (CCRD)
of Response Surface Methodology (RSM). In this experiment, varying levels of carrot
shreds and carrot puree were chosen at 2 levels within a specified range of 6 to 8 per cent
and 4 to 8 per cent respectively. The Design Expert Package formulated 13 experiments
with these 2 factors at 2 levels. All the 13 experimental samples were analyzed for
sensory, physicochemical, and compositional, which included flavour, colour and
appearance, body and texture, melting quality, total score score, fat (per cent), total solids
(per cent), melting resistance (per cent), ash (per cent) and acidity (per cent lactic acid) in
carrot ice cream.
Quadratic model fitted well to the flavour, colour and appearance, body and texture,
melting quality, total score, fat (per cent), total solids (per cent), melting resistance (per
106
 Summary and Conclusions

cent), ash (per cent) and acidity (per cent lactic acid) in carrot ice cream with R2 values
of 0.8594, 0.8788, 0.8376, 0.9312, 0.8672, 0.9845, 0.8489, 0.8149, 0.9090 and 0.9077
respectively. The adequate precision value for flavour, colour and appearance, body and
texture, melting quality and total score were 7.881, 9.946, 7.260, 13.988 and 8.397
respectively, which were greater than 4, highlighting the suitability of the selected model
to navigate the design.

The flavour score of carrot ice cream ranged from 36.1 to 39.7 out of 45 on 100 point
scale. A non significant negative effect on flavour was observed with per cent shreds
addition. A non significant positive effect on flavour was observed with per cent puree
addition. Whereas, a significant (P <0.01) negative interactive effect on flavour was
observed with varying level of shreds and puree (AB). A significant negative effect on
flavour was found with the higher level of per cent shreds content (A2) and per cent puree
(B2).The carrot ice cream prepared with varying levels of shreds and puree addition
showed minimum 36.1 and maximum 39.7 flavour score scores out of 45 on 100 point
scale. The colour and appearance score of carrot ice cream ranged from 4.1 to 4.7 out of 5
on 100 Point scale. Colour and appearance of the product was studied by employing
varying levels of carrot shreds and puree addition. A non significant positive effect on
colour and appearance was observed with varying level of per cent shreds addition. A
significant (P <0.01) positive effect on colour and appearance was observed with varying
level of per cent puree addition. A non significant (P>0.05) positive interactive effect on
colour and appearance was observed with varying level of per cent shreds and per cent
puree addition (AB). A non significant negative effect on colour and appearance was
found with the higher level of per cent shreds content (A2) and per cent puree (B2). The
carrot ice cream prepared with varying levels of shreds and puree addition showed
minimum 4.1 and maximum 4.7 out of 5 on 100 point scale for colour and appearance.
The body and texture score of carrot ice cream ranged from 25.4 to 28.3 out of 30 on 100
point scale. Body and texture of the product was studied by employing varying levels of
carrot shreds and puree addition. A significant (P<0.05) negative effect on body and
texture was observed with addition of per cent shreds and puree. A non significant (P
>0.05) positive interactive effect on body and texture was observed with addition of per
107
 Summary and Conclusions

cent shreds and puree (AB). A significant (P<0.01) negative effect on body and texture
was found with the higher level of per cent shreds content (A2) and a non significant
negative effect on body and texture was found with the higher level of per cent puree
(B2). The carrot ice cream prepared with varying levels of shreds and puree addition
showed minimum 25.4 and maximum 28.3 out of 30 on 100 point scale for body and
texture. The melting quality score of carrot ice cream ranged from 3.8 to 4.6 out of 5 on
100 point scale. Melting quality of the product was studied by employing varying levels
of carrot shreds and puree addition. A significant (P<0.01) and (P<0.05) negative effect
on melting quality was observed with addition of per cent shreds and puree respectively.
A significant (P <0.01) negative interactive effect on melting quality was observed with
addition of per cent shreds and puree (AB). A significant (P<0.01) negative effect on
melting quality was found with the higher level of per cent shreds content (A2) and a non
significant (P>0.05) negative effect on melting quality was found with the higher level of
per cent puree (B2). The carrot ice cream prepared with varying levels of shreds and
puree addition showed minimum 3.8 and maximum 4.6 out of 5 on 100 point scale for
melting quality. The total score of carrot ice cream ranged from 84.8 to 92.1 out of 100
on 100 point scale. Total score of the product was studied by employing varying levels of
carrot shreds and puree addition. A non significant (P>0.05) negative effect on total score
was observed with addition of per cent shreds and puree respectively. A significant (P
<0.01) negative interactive effect on total score was observed with addition of per cent
shreds and puree (AB). A significant (P<0.01) negative effect on total score was found
with the higher level of per cent shreds content (A2) and per cent puree (B2). The carrot
ice cream prepared with varying levels of shreds and puree addition showed minimum
84.8 and maximum 92.1 out of 100 on 100 point scale for total score which in turn will
be useful in process optimization in the subsequent phase of this study.

The adequate precision value for the adequate precision value for fat (per cent), total
solids (per cent), melting resistance (per cent), ash (per cent) and acidity (per cent lactic
acid) were 30.857, 9.805, 7.095, 11.871 and 10.988 respectively which were greater than
4, hence it supports the view that the selected model is suitable to navigate the design.

108
 Summary and Conclusions

The values of per cent fat of carrot ice cream ranged from 10.22 to 10.96. A significant
(P<0.01) negative effect on per cent fat of carrot ice cream was observed with varying
levels of carrot shreds and puree. A non significant (P>0.05) negative interactive effect
on per cent fat of carrot ice cream was observed with addition of per cent shreds and
puree (AB). A non significant (P>0.05) negative effect on the fat content in carrot ice
cream was found with the higher level of per cent shreds content (A2) and a significant
(P<0.05) positive effect on the fat content in carrot ice cream was found with the higher
level of per cent puree content (B2). The carrot ice cream prepared with varying levels of
shreds and puree addition showed per cent fat of carrot ice cream mix of minimum 10.22
to maximum 10.96 per cent fat of carrot ice cream mix. The values of per cent total solids
of carrot ice cream ranged from 38.53 to 41.75. A significant (P<0.01) positive effect on
per cent total solids of carrot ice cream was observed with varying levels of carrot shreds
and a significant (P<0.05) positive effect on per cent total solids of carrot ice cream was
observed with varying levels of carrot puree. A non significant (P>0.05) negative
interactive effect on per cent total solids of carrot ice cream was observed with addition
of per cent shreds and puree (AB). A non significant (P>0.05) negative effect on the total
solids content in carrot ice cream was found with the higher level of per cent shreds
content (A2) and a significant (P<0.05) positive effect on the fat content in carrot ice
cream was found with the higher level of per cent puree content (B2). The carrot ice
cream prepared with varying levels of shreds and puree addition showed per cent total
solids of carrot ice cream of minimum 38.53 to maximum 41.75 per cent total solids of
carrot ice cream. The values of per cent melting resistance of carrot ice cream ranged
from 47.38 to 63.18. A non significant (P>0.05) positive effect on per cent melting
resistance of carrot ice cream was observed with varying levels of carrot shreds and a
significant (P<0.01) positive effect on per cent melting resistance of carrot ice cream was
observed with varying levels of carrot puree. A non significant (P>0.05) positive
interactive effect on per cent melting resistance of carrot ice cream was observed with
addition of per cent shreds and puree (AB). A non significant (P>0.05) positive effect on
the melting resistance content in carrot ice cream was found with the higher level of per
cent shreds content (A2) and per cent puree content (B2). The carrot ice cream prepared

109
 Summary and Conclusions

with varying levels of shreds and puree addition showed per cent melting resistance of
carrot ice cream of minimum 47.38 to maximum 63.18 per cent melting resistance of
carrot ice cream. The values of per cent ash of carrot ice cream ranged from 0.921 to
0.960. A significant (P<0.01) negative effect on per cent ash of carrot ice cream was
observed with varying levels of carrot shreds and carrot puree. A significant (P<0.01)
positive interactive effect on per cent ash of carrot ice cream was observed with addition
of per cent shreds and puree (AB). A significant (P<0.01) negative effect on the ash
content in carrot ice cream was found with the higher level of per cent shreds content
(A2) and a non significant (P>0.05) negative effect on the ash content in carrot ice cream
was found with the higher level of per cent puree content (B2). The carrot ice cream
prepared with varying levels of shreds and puree addition showed per cent ash of carrot
ice cream of minimum 0.921 to maximum 0.960 per cent ash of carrot ice cream. The
values of acidity (per cent LA) of carrot ice cream ranged from 0.181 to 0.198. A
significant (P<0.05) and (P<0.01) negative effect on acidity of carrot ice cream was
observed with varying levels of carrot shreds and carrot puree respectively. A non
significant (P>0.05) negative interactive effect on acidity of carrot ice cream was
observed with addition of per cent shreds and puree (AB). A significant (P<0.05) positive
effect on the acidity of carrot ice cream was found with the higher level of per cent shreds
content (A2) and a non significant (P>0.05) positive effect on the acidity of carrot ice
cream was found with the higher level of per cent puree content (B2). The carrot ice
cream prepared with varying levels of shreds and puree addition showed acidity of carrot
ice cream of minimum 0.181 to maximum 0.198 acidity (per cent LA) of carrot ice cream
which in turn will be useful in process optimization in the subsequent phase of this study.

1.1.3.2 PROCESS OPTIMIZATION

Optimization of the process for the manufacture of carrot ice cream was carried out with
the objective of determining the best possible combination(s) of per cent carrot shreds
and carrot puree addition during processing that would lead to the most acceptable
product in terms of sensory attributes, compositional and physico-chemical
characteristics. The optimum product suggested by statistical package consisted of 6.73
110
 Summary and Conclusions

per cent carrot shreds and 5.91 per cent carrot puree. A standardized method of
manufacture of carrot ice cream is developed from this study.

The optimized product consisting of this formulation had mean scores of 40.25 (out of
45) for flavor, 4.45 (out of 5) for colour and appearance, 27.6 (out of 30) for body and
texture, 4.4 (out of 5) for melting quality and 91.8 for total score on 100 point scale. The
mean score for fat (per cent), total solids (per cent), melting resistance (per cent), ash (per
cent) and acidity (per cent lactic acid) were 10.7, 39.5, 49.7, 0.94 and 0.186 respectively.

The carrot ice cream developed by optimized process was found to contain 3.59 per cent
protein, 224 cP viscosity, 1.096 specific gravity, 79.6 (1/10th mm) hardness, 5.576 mg/
100 g β-carotene, 0.014 per cent crude fibre and 0.3 mg/ 100 g Vitamin C. The developed
product can be labeled as “good source of β-carotene”. There was a loss of 20 per cent
Vitamin C during processing of carrot. The SPC was observed to be 25500 cfu/g; absence
of yeast and mold count and coliform count was found in carrot ice cream.

1.1.4 PHASE-IV: SELECTING COMPATIBLE FLAVOUR/S IN FORMULATION

OF CARROT ICE CREAM AND ASSESSING THE COST
EFFECTIVENESS OF THE FORMULATED CARROT ICE CREAM
AGAINST VANILLA ICE CREAM

In this Phase the most preferred flavour in carrot ice cream out of the three suggested
flavors viz. cardamom (fresh powder), vanilla and saffron were screened. Vanilla and
saffron were added at the rate of 1.5 ml and cardamom powder was added at the rate of
1.5 g per kg of ice-cream mix.

It was found that the total score of “carrot ice cream” containing processed carrot shreds
at 6.73 per cent and processed carrot puree at 5.91 per cent by weight of mix was
Cardamom > Vanilla > Saffron. The flavour score of carrot ice cream flavoured with
cardamom and vanilla was at par (P>0.05) with vanilla ice cream whereas the flavour
score of saffron flavoured carrot ice cream was significantly (P< 0.05) lower than all the
experimental samples. The body and texture scored of all the three carrot ice creams were

111
 Summary and Conclusions

significantly (P< 0.05) lower than vanilla ice cream. This could be attributed to lower fat
content in carrot ice cream viz. 10.72 per cent versus 14.0 per cent in vanilla ice cream.
However, the total score of carrot ice cream flavoured with cardamom was at par
(P>0.05) with vanilla ice cream.

The total cost of raw material of one kg mix of vanilla ice cream mix was Rs 101.19
while that of the cardamom flavoured carrot ice cream mix was Rs.90.62 and showed
11.0 per cent reduction in cost.

1.2 CONCLUSION

It is concluded that all the study parameters such as carrot shreds and carrot puree play a
significant role in obtaining carrot ice cream with high acceptability and consistent
quality.
The formulated “carrot ice cream” is not only cost effective but also has advantage over
regular ice cream in that amongst other things, it has functional and nutritional properties
and is a good source of β-carotene which further improves the nutritional value of ice
cream. The formulation for “carrot ice cream” is recommended for commercial/ industrial
exploitation.

112
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xiii
 APPENDIX - I
CARROT ICE CREAM SCORE CARD

Name:_________________________________________________________
Sensory Attributes Criticisms Sample No.
A B C D
FLAVOUR (45)
Normal Cooked
range (31-45) Lacks fine flavour
Too high flavouring
Lacks freshness
Lacks sweetness
Too Sweet
Bitter
Metallic
Old ingredient
Oxidized
Rancid
Salty
Storage
Syrup flavour
BODY AND TEXTURE (30)
Normal Coarse or icy
range (25-30) Crumbly
Fluffy
Soggy
Sandy
Weak

MELTING QUALITY (5)

Normal Curdy
range Watery meltdown
(4-5) Foamy meltdown
Rapid meltdown
Delayed meltdown

COLOUR (5)
Normal Uneven colour
range Colour unmatched
(4-5) Faded/bleached colour

BACTERIA* (15)

TOTAL SCORE (100)

Date:_________

Preference for ice cream : ____ > _____ > ____ > ____

Comments (If any) :

Sign:

i
 APPENDIX-II

ICE CREAM SCORING GUIDE

Defect Slight Definite Pronounced

FLAVOUR
35
Cooked 39 37.5
Egg 39 38 36.5
High acid 36 34 33
Lacks fine flavour 39.5 38.5 38
Lacks flavouring 39.5 38.5 37.5
Lacks freshness 39 38 37
Lacks sweetness 39 38.5 36
Metallic 36.5 34.5 32.5
Neutralizer 36.5 33.5 32
Old ingredient 37 35.5 33
Oxidized 37 34.5 32
Rancid 35 33 31
Salty 38 35.5 32.5
Storage 38 36 33
Too high flavor 39 38 37
Too sweet 39 38 37
Unclean 35 33.5 31
Unnatural flavouring 37 36 34
Unnatural sweetener 38 37 34

BODY AND TEXTURE

Coarse 29 28 27
Crumbly 28.5 27.5 26
Fluffy 28 27 26
Icy 27.5 26.5 25
Sandy 27 26 25
Soggy 28 27 26
Weak 28 27 26

MELTING QUALITY
Curdy 4.5 4.5
Does not melt 4.5 4.5

COLOUR
Colour uneven 4.5 4.5
Colour unnatural 4.5 4.5

ii
 APPENDIX – III

Buffer and media for microbiological analysis

(a) Citrate buffer:

Dissolve 20.0 g of tri-sodium citrate in 1 lit distilled water; adjust it to pH 7.0.

Dispense into flask or test tube and as per requirement autoclave at 1210C for 15 min.

(b) Standard Plate Count Agar (SPCA)

Tryptone 5.0 g

Yeast extract 2.5 g

Glucose 1.0 g

Agar 15.0 g

Distilled water 1.0 L

Dissolve ingredients in distilled water by boiling, and adjust to pH 7.1 ±0.1.

Dispense into flask and autoclave for 15min. at 1210C.

(c) Potato Dextrose Agar (PDA)

Infusion from white 200 ml

Potatoes

Dextrose 20 g

Agar 15 g

Distilled water 1.0 L

Suspend ingredients in distilled water and heat the mixture to boiling to dissolve;
distribute into flask and autoclave for 15min. at 1210C. When used as plating medium,
melt it and acidify to pH 3.5 with sterile 10 per cent tartaric acid

(BIS Handbook, 1981)

iii
 APPENDIX- IV

Average composition of dairy products employed in preparation of

ice cream mixes

Whole Milk Cream Skim Milk Powder

Fat (%) 5.48±0.22 44.2±1.48 0.91±0.11

SNF (%) 8.5±0.16 5.16±0.15 94.96±0.15

Total milk solids (%) 13.440±0.86 50.3±2.9 95.87±0.18

Acidity (% lactic acid) 0.16±0.02 0.062±0.00 0.95±0.07

Solubility index (ml) - - 0.47±0.05

APPENDIX-V

A) Analysis of raw carrot

Moisture (%) 90.2±1.06

Total solids content (%) 9.78±0.71

Protein content (%) 0.25±0.10

Vitamin C content (mg/ 100g) 3.45±0.31

Ash content (%) 0.65±0.08

iv
 B) Analysis of processed carrot shreds and carrot puree

Parameters Carrot shreds Carrot Puree

Total solids content (%) 70.23 36.61

Ash content (%) 0.8 0.7

pH 6.41 6.32

v
 APPENDIX-VI
Permitted food additives for use in ice cream and frozen desserts as per FSSA,
2011

Ice cream/ kulfi / frozen

Sr.No. Name of additive desserts/ milk ices/ milk
lollies/ ice candy

A. Stabilizers, singly or in combination expressed as anhydrous substances

(Max.)

1. Carrageena, Pectin, Sodium Carboxy Methyl 10 g/ kg

Cellulose, Agar, Guar Gum, Xanthan Gum,
Fucellaran, Propylene Glycol alginate, Methyl
cellulose

B. Emulsifiers, singly or in combination expressed as anhydrous substances

(Max.)

2. a. Poly glycerol esters of fatty acids 10 mg/ kg

b. Polyoxyethylene sorbitan monooleate
c. Polyoxyethylene sorbitan tristearate
d. Polyoxyethylene sorbitan monostearate
e. Mono and diglycerides of fatty acids
C. Thickeners and modifying agents singly or in combination (Max.)

3. Microcrystalline cellulose 10 g/ kg

D. Modified starches singly or in combination (Max.)

1. Acid treated starch, Alkaline treated starch, 30 g/ kg

Acetylated distarch adipate, Distarch glycerol,
Acetylated distarch glycerol, Hydroxypropyl
distarch glycerol, Distarch phosphate,
Acetylated distarch phosphate, Hydroxypropyl
distarch phosphate, Monostarch phosphate,
Oxidized starch, Starch acetate, Hydroxyl starch

E. Flavours

1. Natural flavouring and natural flavouring GMP subject to

substances/nature identical flavouring declaration
substances/ artificial flavouring substances

F. Colours (natural - singly or in combination) (Max.)

1. Curcumin, β-carotene, Annatto colour extracts 100 mg/kg

on Bixin/ norbixin basis (50:50 ratio), β-apo-

vi
 carotenal, Methyl ester of β-apo-8-carotenoic
acid, Canthaxanthin

2. Riboflavin 50 mg/kg

3. Caramel colours (plain) GMP

4. Caramel colours (Ammonium sulphate process) 3 g/ kg

5. a. Ponceau 4R
b. Carmoisine
c. Erythrosine
d. Tartrazine
e. Sunset yellow FCF 100 mg/kg
f. Indigo carmine
g. Brilliant blue FCF
h. Fast green FCF- singly or in
combination
F. Acidifying agents singly or in combination (Max. or GMP)

1. Citric acid, Lactic acid GMP including Na and K

salts

2. Acetic acid, Malic acid (DL-), Sodium GMP

Hydrogen carbonate

3. L(-/+) Tartaric acid and Na/K salts 1 g / kg

4. a. Na/K/Ca orthophosphate expressed as P2O5 2g / kg singly or in

combination
b. Na/K polyphosphate expressed as P2O5

G. Miscellaneous (Max.)

1. Glycerol 50 g/ kg

vii
 Results and Discussion

Table 4.8: P Values and Partial Coefficients of Regression Equation of Suggested Models for Sensory Properties of Carrot Ice cream

Flavour Colour & Appearance Body & Texture Melting quality Total Score

Parameter

Partial Partial Partial Partial Partial

P Value P Value P Value P Value P Value
Coefficient Coefficient Coefficient Coefficient Coefficient

Intercept 0.0068 39.45 0.0042 4.48 0.0110 27.66 0.0006 4.48 0.0056 90.88

A
0.1354 -0.3973 0.1340 0.0538 0.0173** -0.5448 0.0006* -0.2275 0.0793 -0.8337
Linear
Level

B
0.7789 0.06872 0.0003* 0.2145 0.0136** -0.5755 0.0126** -0.1288 0.6537 -0.1903
Interaction
Level

AB 0.0042* -1.3857 0.8782 0.00714 0.3168 0.2678 0.0011* -0.2928 0.0068* -2.175

A2
Quadratic

0.0062* -0.9739 0.3805 -0.0318 0.0099* -0.6612 0.0037* -0.1775 0.0031* -1.9203
Level

B2 0.0140* -0.8212 0.2478 -0.0429 0.0915 -0.3683 0.0809 -0.0846 0.0132* -1.4355

*Significant at 1 per cent level (p<0.01); ** Significant at 5 per cent level (p<0.05)
Note: A and B refer to the Carrot shreds (per cent) and carrot puree (per cent) respectively

65
 Results and Discussion

Table 4.10: P values and Partial Coefficients of Regression Equation of Suggested Model for Compositional Properties of Carrot Ice
cream

Fat (%) Total Solids (%) Melting Resistance (%) Ash (%) Acidity (% lactic acid)

Parameter
Partial Partial Partial Partial Partial
P Value P Value P Value P Value P Value
Coefficient Coefficient Coefficient Coefficient Coefficient

Intercept < 0.0001 10.59 0.0086 39.95 0.0168 50.11 0.0016 0.94 0.0017 0.19

A < 0.0001* -0.1262 0.0055* 0.534201 0.2604 1.30532 0.0083* -0.00677 0.0118** 0.003111
Linear
Level

B < 0.0001* -0.2336 0.0142** 0.438815 0.0024* 4.92706 0.0025* -0.00854 0.0002* 0.006302
Interaction
Level

AB 0.7413 -0.0061 0.1074 -0.35325 0.3185 1.61932 0.0067* 0.01 0.3901 -0.00119
Quadratic

A2 0.1117 -0.0248 0.1681 -0.22307 0.1095 2.09517 0.0025* -0.00913 0.0480** 0.002364
Level

B2 0.0418** 0.0339 0.0406** 0.363742 0.0760 2.37926 0.4415 -0.00163 0.0529 0.002298

* Significant at 1 per cent level (p<0.01); ** Significant at 5 per cent level (p<0.05)
Note: A and B refer to the Carrot shreds (per cent) and carrot puree (per cent) respectively

78
 One kg raw carrots (Pusa Rudhira)

Washing, peeling, and de-coring and cutting (average length ~5 cm, thickness
~0.5 cm, breadth ~ 2.0 cm)

Blanching for 5 min in hot water maintained at 90ºC and draining

Cutting in cubes (0.5 cm3)

Preparation of one kg sugar syrup (55º Brix)

Dipping cubes in boiling sugar syrup (105ºC)

Concentration by direct heating on medium flame to attain 70º brix (25 min)

Cooling to room temperature (25-27ºC)

Filling in glass bottles

Storing at refrigeration temperature (7±2ºC) till use

Figure-4.1: Flowchart for preparation of processed carrot cubes

48
 One kg raw carrots (Pusa Rudhira)

Washing, peeling, and de-coring and cutting (average length ~5 cm, thickness
~0.5 cm, breadth ~ 2.0 cm)

Blanching for 5 min in hot water maintained at 90ºC and draining

Grating of carrots (average length of shreds 1.5 to 1.7 cm, width of 0.3 to 0.4
mm and thickness of 0.3 to 0.4 mm)

Preparation of one kg sugar syrup (55º Brix)

Dipping shreds in boiling sugar syrup (105ºC), 1:1 (w/w)

Concentration by direct heating on medium flame to attain 65º brix (30 min)

Cooling to 25-27ºC

Filling in glass bottles

Storing at refrigeration temperature (7±2ºC) till use

Fig-4.2: Flowchart for preparation of processed carrot shreds

50
 One kg raw carrots (Pusa Rudhira)

Washing, peeling, and de-coring and cutting (average length ~5 cm, thickness
~0.5 cm, breadth ~ 2.0 cm)

Blanching for 5 min in hot water maintained at 90ºC and draining

Preparation of carrot puree by grinding for 2 to 3 min in a food processor

(addition of 200 ml water per kg edible portion to aid in grinding)

Addition of sugar in carrot puree (30 per cent by weight of puree)

Cooking by direct heating using medium flame to attain concentration ratio of

1.25

Cooling to room temperature (25-27ºC)

Filling in glass bottles

Storing at refrigeration temperature (7±2ºC) till use

Figure-4.3: Flowchart for preparation of processed carrot puree

52
Carrot Cubes Carrot Shreds Carrot Puree

Plate III: Different Forms of Carrot

Plate I: Batch Ice cream Freezer
Plate II: Selected Carrot Variety for
Processed Forms (Pusa Rudhira)
Plate IV: Cardamom Flavoured
Carrot Ice cream