Abstract
Effect of use of different stabilizers/emulsifiers on the quality of ice cream was studied during various storage periods. Highly significant results were obtained for overrun, melting properties and acidity. Also, significant results were obtained for viscosity with regard to treatments and storage period. The body/texture, flavour and taste were affected significantly due to the difference in stabilizer/emulsifier combination and storage period. However, it was noted that with the passage of time, scores for flavour, taste, and body/texture declined. Physico-chemical and sensory evaluation revealed that ice cream stabilized with carboxymethylcellulose (CMC), guar gum, glycerol monostearate with carrageenan or pectin got maximum score for body/texture, flavour and taste. These stabilizers were most suitable for the preparation of ice cream. The ice cream prepared with locally available stabilizers was found to be comparable with the ice cream prepared from imported stabilizers. By using the locally available stabilizers/emulsifiers"not only quality of ice cream improves but also cost of production reduces.
