Total views : 223

Physico Chemical Characteristics of Dietetic Ice Cream developed by with Sunflower Oil Rice Bran Wax Organogel


  • Department of Livestock Product Technology (Dairy Science), Veterinary College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Namakkal - 637 002, Tamil Nadu, India


Objectives: An experiment has been carried out to study the milk fat replacement with sunflower oil rice bran wax organogel on physico chemical characteristics of ice cream. Sunflower oil rice bran wax organogel was produced by combining 10% (wt) of RBW and 90% (wt) of sunflower oil. Methods: Sunflower oil rice bran wax organogel was used at 0, 2.5, 5.0, 7.5 and 10.0 %as a milk fat replacer to develop dietetic ice cream. Ice cream formulation was comprised with standard formulations. Findings: The mean value of pH in the control ice cream mix was 6.39 ± 0.014 and in the treatment groups ranged from 6.36 to 6.40. The titrable acidity of different treatment ice creams ranged from 0.214 to 0.217 %and in control ice cream 0.214%. Similarly the control ice cream mix viscosity was 66.12 and in the treatment groups ranged from 60.17 to 65.82. Mean value of overrun in the control ice cream was 37.63% and it ranged from 26.79 to 34.55 %in different treatment ice creams. The mean whipping ability of control ice cream was 46.95% and it ranged from 37.5 to 45.14 %in the treatments. Application: It can be concluded that milk fat replacement with sunflower oil rice bran wax organogel did not have any impact on pH, titrable acidity but in viscosity, whipping ability and overrun up to 5% sunflower oil organogel incorporation comparable with control ice cream beyond that there was decreasing trend was noticed.


Ice Cream, Organogels, Overrun, Sunflower Oil, Titrable Acidity, Whipping Ability.

Full Text:

 |  (PDF views: 280)


  • National Institute of Health. Omega-3 fatty acids, fish oil, alpha-linolenic acid. 2005. Available from:
  • Bureau Indian Standards. SP: 18. Handbook of food analysis. New Delhi: Dairy Products; 1980. p. 167–71.
  • De S. Outlines of dairy technology. New Delhi: Published by Oxford University Press; 1980. p. 183.
  • Fabro MA, Milanesio HV, Robert LM, Speranza JL, Murphy M. Technical note: Determination of acidity in whole raw milk: Comparison of results obtained by two different analytical methods. Journal of Dairy Science. 2006; 89:859–61.
  • Rajor R B. Technological studies on the utilization of butter milk and soybean for the manufacture of softy ice cream. [PhD Thesis] Harayana: Kurukshethra University; 1980. p. 171–86.
  • Arbuckle WS. Ice cream. 4th ed. Westport. Conn: The AVI Publishing Co Inc; 1986.
  • AOAC. Official methods of analysis association of official analytical chemists. 16th ed. Washington, DC, USA. 1995.
  • Lim, CW, Norziah MH, Lu HFS. Effect of flaxseed oil towards physicochemical and sensory characteristic of reduced fat ice creams and its stability in ice creams upon storage. International Food Res Journal. 2010. 17:393–403.
  • Choo SY, Leong SK, Henna Lu FS. Physicochemical and sensory properties of ice cream formulated with virgin coconut oil. Food Sci Tech Int. 2010; 16:531–44.
  • Nadeem M, Abdullha M, Hussain I, Inayat S, Javid A, ZahoorY. Effect of interesterified moringaoleifera oil on physico-chemical characteristics and storageatability of ice cream. J Agr Sci Tech. 2014; 15:919–28.
  • Marshall RT, Goff HD. Formulating and manufacturing ice cream and other frozen desserts. Food Technol. 2003; 57(5):32–45.
  • Salamone JC. Polymeric materials encyclopedia. New York: CRC Pres; 1996. p. 1057–9.
  • Abdou SM, Montasser EA, Younis HA. Evaluation of some dairy blends for dietetic ice cream. Egyptian J Dairy Sci. 1996; 24:103–14.
  • Adhikari K, Arora KA. Development of mellorine type frozen desserts: Effect of stabilizers and emulsifiers. Indian J Anim Sci. 1994; 64:526–33.
  • Golubeva LV, Pozhidaeva YA, Popov YS, Golubeva LN. Optimization of blend composition of polycomponent dry mix for enriched soft ice cream. Indian Journal of Science and Technology. 2015; 8(29):1–7.


  • There are currently no refbacks.

Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 License.