Year: 2026 | Month: June | Volume 16 | Issue 1
Studies on Rheological Characteristics of Guava Powder based Ice-cream
Hemlata Suresh Chaudhari and Shrikant Baslingappa Swami*
DOI:June
Abstract:
The rheological behaviour of guava based ice-cream was studied for treatment combination guava powder (%): jackfruit seed starch (%) i.e. 8:2; 6:4; 4:6; 2:8; and 0:10 (w/w) at various mixing time 15 minutes, 25 minutes and 35 minutes respectively. The share rate (Pa) VS share stress data (1/s) for ice-cream was obtained by using Brookfield Viscometer RVDV II + pro using spindle S4 with different speed 20, 30, 50, 60, 100 rpm. The guava based ice-cream indicated that the flow behaviours index (η) lies 0.0331 – 0.0785 and consistency coefficient (K) lies 15.705-39.513 (Pas) (R2 ≥ 0.7274) indicating that icecream are non-newtonian (n < 1) and pseudoplastic in nature the consistency coefficient decreases from 39.513 – 20.640; 25.560 – 19.533 and 18.443-15.705(pas) as the mixing time increases from 15 minutes, 25 minutes 35 minutes respectively.
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