Development and Analysis of Pomegranate Ice Cream

The study was undertaken to check the various parameter tests of sensory evaluation, antioxidant activity, microbial analysis and cost analysis of Pomegranate Ice Cream. The test of parameters was done of prepared ice cream after the freezing process. The present study is based upon the determining and collection of sensory evaluation, antioxidant activity, microbial analysis of various parameters. Pomegranates are rich in antioxidants and vitamins. Pomegranate also reduces the growth of cancer cells. Pomegranate is one of top heart friendly fruits. Pomegranate ice cream is a healthy dessert without any addition of preservatives to it. Icecreams are poor in polyunsaturated fatty acids and phenolics. By adding Pomegranate juice to the icecream it will increase the quantity of fatty acids and phenolics in it. By this the Icecream will become antioxidant and antidiabetic. 3 Types of Ice Creams were made. A was Pomegranate Ice Cream with 2 tsp Stevia, B was Pomegranate Ice Cream with 1 tsp Stevia, C was Pomegranate Ice Cream with No Stevia. Sensory evaluation of Ice Cream samples was carried out for attributes such as flavour, texture, taste and overall acceptability. Results of sensory evaluation shows that sample C is most acceptable. Shreya Tiwari | Dhanya Joseph "Development and Analysis of Pomegranate Ice Cream" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-2 , April 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd53884.pdf Paper URL: https://www.ijtsrd.com.com/chemistry/food-science/53884/development-and-analysis-of-pomegranate-ice-cream/shreya-tiwari