Development of technology for manufacture of ragi ice cream

Abstract

Ragi (Finger millet) improves the nutritional value of ice cream by enhancing the iron and fibre content. Caramel flavoured medium fat ice cream (6 % fat) was prepared by addition of gelatinized malted ragi flour roasted in butter (MRB) @ 8 %, 9 % and 10 % by weight of mix and compared with control (C) i.e. vanilla ice cream containing 10 % fat. The overall acceptability score of product prepared using 9 % MRB was statistically (P>0.05) at par with the C, hence, it was selected. In the next part of the study, ragi ice cream was prepared using 4 different flavours viz. vanilla, mango, chocolate and caramel. Chocolate flavoured ragi ice cream was adjudged as best, followed by mango, caramel and vanilla ice cream. The iron and fibre content of chocolate flavoured ragi ice cream was found to be 12.8 ppm and 1.36 % respectively. vs. 1.5 ppm and 0.18 % respectively in control (C). Heat shock treatment as well as storage up to 30 days had no adverse effect on the sensory quality of the chocolate flavored ragi ice cream. Incorporation of finger millet in ice cream resulted in reduction in the amount of stabilizer used and effectively functioned as fat replacer in ice cream.

Whey/Broken Chickpea Extract for manufacture of Probiotic Frozen Yoghurt

“…These results were in agreement with those reported by. 23 They found that ice creams with the high level of gelatinized malted ragi flour had the highest melting resistance. They attributed that to fibers and starch in ragi flour which may act as stabilizers and thus caused increase in melting resistance of resultant ice cream.…”

“…Gelatinized starch has high water holding capacity and it can influence the rheological properties of frozen yoghurt mix. 22,23…”

Effect of Malted and Unmalted Finger Millet Flour and Its Rates of Incorporation on Quality Attributes of Finger Millet Enriched Probiotic Fermented Milk Product

“…Cereals and milk are blended to compensate for deficiency of each other in a number of research studies (Aneja et al, 2002, Mugocha et al, 2000, Modha and Pal, 2011, Addis et al, 2013, Chaudhary, 2013, Pardhi et al, 2014, Shivakumar et al, 2014, Isingoma et al, 2015, Chilakawar et al, 2015, Patel et al,2015. While combining milk and cereal for obtaining nutritional benefits, it is essential that we need to understand the effect of level of cereal incorporation as well as the effect of its forms in the physico-chemical, sensory as well as microbiological aspects of the resultened product.…”

Millets Cereal Grains: Nutritional Composition and Utilisation in Sub-Saharan Africa

“…Millets are classified with maize and sorghum in the grass sub-family Panicoideae [3,8]. They are the 6th most important cereal grain crop in the world agricultural production after wheat, maize, sorghum, rice, and barley that are regarded as the major economic grains in the world [13][14][15]. Millets are resistant to pests and diseases as compared to other cereal grains [1,13].…”