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Effect of Honey on Freezing Point and Acceptability of Ice Cream

Khaliduzzaman
Lecturer
Dept.of Food Engineering & Technology, State University of Bangladesh.

Anis Alam Siddiqui
Associate Professor
Dept. of Food Engineering & Technology, State University of Bangladesh.

Md. Mainul Islam
Undergraduate student
Dept. of Food Engineering & Technology, State University of Bangladesh.

Md. Easdani
Lecturer
Dept. of Food Engineering & Technology, State University of Bangladesh.

M.H.R. Bhuiyan
Lecturer
Dept. of Food Engineering & Technology, State University of Bangladesh.

Abstract/ Executive Summary:

The present study was concerned with development of ice cream using honey in associated with other dairy ingredients. The Influence of honey and sugar on freezing point and acceptability were studied. The prepared honey ice cream samples were also subjected to physical, chemical and microbiological analysis to evaluate their quality. The samples were also evaluated by sensory perception of 5-scale hedonic rating test. The ice cream found more palatable and smooth texture at 3.5% and 13.5% of honey and white sugar respectively. From microbial test, it was observed that there were no coliform bacteria in the sample and no abnormal formation of Standard Plate Count (SPC) as well.

Keywords: Honey, Ice cream, Freezing point, Hedonic etc.

Location: Department of Food Engineering & Technology of State University of Bangladesh and the laboratory of Quality Assurance and Research & Development, Dhaka Ice cream Industries Limited.

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Honey

Objectives:

To develop consumer acceptable honey ice cream and to see the effect of honey on freezing point of ice cream.

Methodology:

The experiment was conducted in the laboratory of the department of Food Engineering & Technology of State University of Bangladesh and the laboratory of Quality Assurance and Research & Development, Dhaka Ice cream Industries Limited, Tejgoan I/A, Dhaka-1208, Bangladesh. Skimmed Milk Powder (SMP), Anhydrous Milk Fat (AMF), vegetable fat, sweetener, stabilizer (blend of gelatin, gum and egg yolk solid) and emulsifier (polysorbate 80), Food colour and flavour were used to formulate the ice cream mix for the preparation of honey ice cream. Skim milk powder was collected from Dhaka Ice cream Industries Limited which was originated from Australia. Milk Fat was collected from Dhaka Ice cream Industries Limited which was originated from New Zealand. Vegetable fat originated from palm was imported from Malaysia. Sucrose, Liquid Glucose and honey were used from departmental stock.

The mix was immediately cooled to a temperature not exceeding 4⁰C. After pasteurization of the mix, no ingredient other than, coloring and flavoring were added. The mix was aged overnight at 2⁰C. Ice cream mix was frozen to an overrun of 90 %, calculated by weight. The ice-cream was hardened and stored in a room/cabinet which is maintained at a temperature of -26⁰C. No product other than ice-cream and other frozen desserts were not allowed in the hardening and stored rooms/ cabinets. The composition of honey is analyzed using the method of AOAC (2002) for water, sugars, free acid and ash. The samples of honey are also analyzed for sugar, dextrin and invert sugar.The honey ice cream is carryout to determine mass per litre, total solid, total milk solid non fat, total fat and acidity. Freezing point of ice cream mix was measured by the osmometer. The samples of honey ice-cream are tested for total bacterial count and coli form count. The total coliform count in the honey ice cream was conducted according to the method described in Recommended Method for the Microbiological Examination of Food to analyze the microbial load.

Source of Information: BANGLADESH RESEARCH PUBLICATIONS JOURNAL,Volume: 7, Issue: 4, Page: 355-360, November - December, 2012 (ISSN: 1998-2003)

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The freezing point of an ice-cream mix is of considerable importance to the manufacturer as it has effect on the texture and hence palatability and mouth feel. The ice cream mix-1 has highest freezing point of -2.06 ⁰C that contains 14% sugar only where as the mix-5 has lowest freezing point of -3.47 ⁰C that contains 18 % Honey. It has been also found that freezing is depressed with increment of total sugar, both sucrose and honey content of ice cream mix. Honey has similar effect on freezing point like sugar as it contains different types of mono saccharides. The microbial count showed that the standard plate count and coliform count were found sixty thousand (6x10⁴) and zero (0) where as the acceptable ranges by ICMSF (1986) requirements are maximum one lack (1x10⁵) for total count and ten (10) for coliform count. The ice cream found more palatable and smooth texture at 3.5% and 13.5% of honey and white sugar respectively. From microbial test, it was observed that there were no coliform bacteria in the sample and no abnormal formation of Standard Plate Count (SPC) as well.

Knowledge Management: Journal