Vol. 8, Issue 2 (2020)
Manufacturing technology and production cost of ginger (Zingiber officinale L.) and Aloe vera (Aloe barbadensis) juice enriched probiotic (L. acidophilus) ice cream
Author(s): Sachin M Mule, Snehal S Kadam, VS Dandekar, SS Ramod, BG Desai and SS Narkhede
Abstract: In the present study, the proportion ginger (Zingiber officinale L.) and Aloe vera (Aloe barbadensis) juice was optimized by incorporation of 1.5, 3.0, 4.5% and 2.0, 4.0, 6.0% (w/w of mix) respectively. The highest score for sensory attributes of ginger and Aloe vera flavoured probiotic ice cream was recorded for treatment C2A3 i.e. ice cream prepared by using 3.0 per cent ginger juice and 6.0 per cent Aloe vera juice. The cost of ginger and Aloe vera flavoured probiotic ice cream increased with the increase in the level of ginger and Aloe vera juice. The production cost of most acceptable level i.e. C2A3 was ₹ 106.80 per lit. From the result of present investigation it may be observed that ginger (Zingiber officinale L.) and Aloe vera (Aloe barbadensis) juice could be successfully utilized for preparation of probiotic ice cream. The most acceptable quality ginger and Aloe vera flavoured probiotic ice cream can be prepared by using 3.0 per cent ginger and 6.0 per cent Aloe vera juice and having production cost of ₹ 106.80 per lit.
DOI: 10.22271/chemi.2020.v8.i2c.8765
Pages: 185-188 | 695 Views 77 Downloads
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How to cite this article:
Sachin M Mule, Snehal S Kadam, VS Dandekar, SS Ramod, BG Desai, SS Narkhede. Manufacturing technology and production cost of ginger (Zingiber officinale L.) and Aloe vera (Aloe barbadensis) juice enriched probiotic (L. acidophilus) ice cream. Int J Chem Stud 2020;8(2):185-188. DOI: 10.22271/chemi.2020.v8.i2c.8765
