Year: 2015 | Month: June | Volume 5 | Issue 1
Storage Stability of Noni (Morinda citrifolia) Incorporated Functional Ice Cream in different Packaging Materials
K.A. Doraisamy
A. Elango
T.R. Pugazhenthi and V. Jayalalitha
DOI:June
Abstract:
A study was carried out to prepare health giving noni supplemented ice cream and to develop eco friendly cups using arecanut sheath to utilize it to store the resultant functional ice cream. Different types of ice cream prepared by supplementing noni at 5, 7.5 and 10 % levels. Owing to the deleterious effect of the usage of synthetic plastics, which has been a greater environmental concern, eco friendly cup using areca nut sheath was developed and one rupee was the expense incurred in connection with the cost of production a 100 ml cup. The control ice cream and 7.5% noni supplemented ice cream (which was adjudged as the ideal product based on overall acceptability scores) stored in oxo biodegradable cups as well as in developed arecanut sheath cups at different storage periods i.e. from 0 to 3rd week and subjected to sensory evaluation at weekly interval. There was no significant difference observed in appearance, flavour, sweetness and overall acceptability scores between control ice cream and noni supplemented ice cream in oxo biodegradable cups up to three weeks. Similarly sensory evaluation of control ice cream in developed arecanut sheath cups at different storage period did not show any significant difference in appearance, sweetness and overall acceptability scores. On the other hand, noni supplemented ice cream showed a significant difference in appearance, flavour, sweetness and overall acceptability scores in developed arecanut sheath cups after 2 weeks of storage period. There was a significant difference in the different types of ice cream in microbial analysis and noni supplemented ice cream showed reduction in both standard plate count and coliform count which can be attributed to the antimicrobial property of the noni.
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