Open Access Open Access  Restricted Access Subscription or Fee Access

Effect of Palm Sugar (Arenga pinnata) and Jaggery (Saccharam officinarum) on Qualitative Characteristics and Sensory Attributes of Ice Cream

Poornima Singh, Vinay Kumar Pandey, Rahul Singh

Abstract


The Diabetic products demand has increased very fast due to awareness in consumers about the benefits of the products for sound health. It is estimated that around 8-12% of the global population buys diabetic products on regular basis. Sweeteners used to make sugar, palm sugar, and jaggery powder differ from one another. Hazardous substances such phosphoric acid, calcium oxide, sulphur dioxide, polyacrylamide, and bone char are utilised in the production of white sugar. Palm sugar is better option for replacement of cane sugar due to its richness in iron, phosphorus and riboflavin. Jaggery is far option than white sugar, due to its nutritional composition of sucrose, with traces of iron, mineral salts, and some fiber. The study aimed to understand the effect of jaggery and palm sugar on the qualitative and sensory attributes of ice cream in 15 days interval of time. From the four formulations, the three formulations were made to substitute the sugar from the ice cream. 


Full Text:

PDF

References


Pal M, Devrani M, Pinto S. Significance of hygienic processing of milk and dairy products. Madridge J Food Technol. 2018; 3 (2): 132–6. doi: 10.18689/mjft-1000120.

Królczyk JB, Dawidziuk T, Janiszewska-Turak E, Sołowiej B. Use of whey and whey preparations in the food industry-a review. Pol J Food Nutr Sci. 2016; 66 (3): 157–65. doi: 10.1515/pjfns-2015-0052.

Sobana AS, Anna AM, Rajagunalan S. Development and standardization of Dietetic Kulfi with Guava pulp and Palm sugar candy and its quality evaluation. J Pharm Innov. 2021; 10: 169–73.

Victor I, Orsat V. Characterization of Arenga pinnata (palm) sugar. Sugar Tech. 2018; 20 (1): 105–9. doi: 10.1007/s12355-017-0537-3.

Asghar MT, Yusof YA, Mokhtar MN, Ya’acob ME, Mohd Ghazali H, Chang LS et al. Coconut (Cocos nucifera L.) sap as a potential source of sugar: Antioxidant and nutritional properties. Food Sci Nutr. 2020; 8 (4): 1777–87. doi: 10.1002/fsn3.1191, PMID 32328243.

Krishnaveni TRS, Arunachalam R, Chandrakumar M, Parthasarathi G, Nisha R. Potential review on palmyra (Borassus flabellifer L.). Adv Res. 2020; 21 (9): 29–40. doi: 10.9734/air/2020/v21i930229.

Vengaiah PC, Ravindrababu D, Murthy GN, Prasad KR. Jaggery from Palmyrah palm (Borassus flabellifer L.)-Present status and scope

Sonwane RS, Sonkamble SB. Effect of replacement of sugar with jaggery powder on sensory and nutritional quality of Shrikhand. Asian J Dairy Food Res. 2020; 39 (Of): 296–9. doi: 10.18805/ajdfr.DR-1556.

Pravitha M, Manikantan MR, Ajesh Kumar VA, Beegum S, Pandiselvam R. Optimization of process parameters for the production of jaggery infused osmo-dehydrated coconut chips. LWT. 2021; 146: 111441. doi: 10.1016/j.lwt.2021.111441.

Murtaza MA. Huma, N.U.Z.H.A.T., Mueen-Ud-Din, G., Shabbir, M.A. and Mahmood, S.H.A.H.I.D. Int J Agric Biol. 2004. Effect of fat replacement by fig addition on ice cream quality; 6 (1): 68–70.

AOAC. Official methods of analysis. 15th ed. Arlington: Association of Official Analytical Chemists; 1995.

Giri A, Rao HG, V R. Effect of partial replacement of sugar with stevia on the quality of kulfi. J Food Sci Technol. 2014; 51 (8): 1612–6. doi: 10.1007/s13197-012-0655-6, PMID 25114356.

Kong J, Dougherty MP, Perkins LB, Camire ME. Composition and consumer acceptability of a novel extrusion‐cooked salmon snack. J Food Sci. 2008;73(3):S118-23. doi: 10.1111/j.1750-3841.2007.00651.x, PMID 18387124.

Fuangpaiboon N, Kijroongrojana K. Sensorial and physical properties of coconut-milk ice cream modified with fat replacers. Maejo Int J Sci Technol. 2017; 11 (2): 133.

Goff HD. Ice cream Lipid Technologies and Applications. J Food Sci Technol, 51(3), pp.565-570, 2014. Effect of different coagulants at varying strengths on the quality of paneer made from reconstituted milk. 2018: (329–54).

Mao X, Zhang GF, Li C, Zhao YC, Liu Y, Wang TT et al. One-step method for the isolation of α-lactalbumin and β-lactoglobulin from cow’s milk while preserving their antigenicity. Int J Food Prop. 2017; 20 (4): 792–800. doi: 10.1080/10942912.2016.1181649.

Daw E, Hartel RW. Fat destabilization and melt-down of ice creams with increased protein content. Int Dairy J. 2015; 43: 33–41. doi: 10.1016/j.idairyj.2014.12.001.

Balthazar CF, Silva HLA, Esmerino EA, Rocha RS, Moraes J, Carmo MAV et al. The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream. Food Chem. 2018; 246: 464–72. doi: 10.1016/j.foodchem.2017.12.002, PMID 29291874.Bajwa UA. Huma, N.U.Z.H.A.T., Ehsan, B.A.B.A.R., Jabbar, K. and Khurrama, A. Int J Agric Biol. 2003. Effect of different concentration of strawberry pulp on the properties of ice cream; 15: 635–7.


Refbacks

  • There are currently no refbacks.