Asmita Dulichand Ukey, Priyanka Siddharth Muneshwar
Pomegranate (Punica granatum L.) is an important fruit which is highly valued for its health benefits. Pomegranate is rich source of sugars, vitamins, minerals, phenolic components and bioactive compounds, which proved benefits in combating various high risk diseases. Therefore, pomegranate could be good source of functional nutrients and can be used as natural additives or substituted material for production of many foods like ice cream. Ice cream is a delicious and nutritious frozen confectionary dairy product, made from milk and cream combined with flavouring agents and sweeteners. The nutritious components of ice cream depend on the type of ice cream as well as ingredients that are used in preparation of ice cream. Therefore, the primary aim of current study is to fortify ice cream with pomegranate juice at different concentration level and evaluate its biochemical and sensory effects.
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