TITLE:
Nutritional and Sensory Evaluation of Novel Ice Cream Products Formulated From Kunu-Zaki Fortified with Fruit Pulp
AUTHORS:
Ogo Ogo, Bai Emmanuella, Efiong Esienanwan, Enenche Daniel
KEYWORDS:
Kunu-Zaki, Ice Cream, Value Addition, Soymilk, Nutritional Value, Fruit Pulp
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.12 No.5,
May
26,
2021
ABSTRACT: Consumption of ice cream produced from dairy products has been reportedly
associated with health hazards. To circumvent this, this study was undertaken
to formulate plant-based ice cream using kunu-zaki and soymilk (as substitutes for dairy milk) fortified with mango, banana
and avocado. Standard method for the preparation of ice cream was
modified to formulate three variants of kunu-zaki ice cream designated as B
(40% kunu-zaki, 40% banana pulp and 20% soymilk);
C (40% kunu-zaki, 40% mango pulp and 20% soymilk); D (40% kunu-zaki,
40% avocado pulp and 20% soymilk), while control sample A was commercial dairy-based ice cream. Analyses of proximate, mineral and vitamin compositions were carried out on
the samples following standard procedures.
The results showed lower fat content in all the formulated ice cream samples,
which ranged from 0.60 - 0.96 g/100g compared to the control sample with fat content of 8.15 g/100g. Similarly, the formulated
ice cream samples have significant protein content with sample D
recording the highest value of 3.67 g/100g compared to control sample. Samples
B and C contained higher vitamin C, vitamin
B6, calcium and sodium content in comparison to sample A.
Sensory evaluation showed that samples B and sample C were the most acceptable ice cream variants in comparison
to the control sample. These findings
lend credence to the strategy of value addition for providing healthier
food alternatives while contributing to the reduction in post-harvest losses of
fruits utilized as fortificants.