Development Of Ice Cream From Plum Fruit By Incorporating Plum Puree

Ice Cream is a delicious, delicate and nutritious food which is prepared by buffalo milk, sugar, stabilizer, emulsifier and fruit pulp or puree. Plum fruit has various health effects like relieving constipation, improving heart health and also bone health. The present investigation was carried out to develop plum ice cream with milk, plum puree and sugar. Plum ice cream was prepared by incorporating plum puree at various proportions at 10% (T1), 15%(T2), 20%(T3), 25%(T4) with ice cream base. The present study revealed that, on the basis of sensory evaluation the T3 sample was the best treatment and most acceptable. T3 sample was prepared from 20% plum puree and 80% ice cream mix. The best sample has an overall acceptability score of 8.62. T3 sample has 44.23±0.032% Total solids, 5.83±0.015% Ash content, 13.23±0.03% Fat content, 4.95±0.043% Protein content, 0.276±0.012% Titratable acidity, 6.18±0.015 pH, 52.4±0.26% Overrun% and 30.31±0.25% ice cream melted in 30 min. T3 sample of plum ice cream has a shelf life of 28 days at a freezing temperature of -18°C.