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Formulation of chocolate icecream using germinated brown rice milk

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Author: 
Anjana, R., Mahalaxmi, S., Sandhya, P.S. and Lakshmypriya, S.
Abstract: 

Ice cream is a frozen dessert usually made from dairy products Brown rice milk is a useful dairy substitute. During the process of germination, Gama Amino Butyric Acid (GABA) levels and the amount of important nutrients like calcium, fibre and potassium have been known to increase. The study aimed at formulating Germinated Brown Rice (GBR) milk ice cream as a non-dairy substitute, to be consumed by the people who are lactose intolerant and those who are allergic to soy. The GBR ice cream was primarily prepared by extracting GBR milk and by combining methods of heating, condensation, homogenization and freezing using standard procedures. A variation with a combination of GBR milk and dairy milk in the ratio of 1: 1 was also prepared. The experimental products were analyzed for Physico- chemical tests like TSS, Protein, Fat, SNF and Weight by Volume using standard AOAC methods. Sensory evaluation was conducted with the help of 20 semi-trained panelists for color, flavor, taste, texture, mouth feel, sweetness, after taste and over all acceptability of the product on a standard 9 point hedonic scale. The results for GBR milk ice cream revealed the following: protein 3.8%, TSS 33±5, Fat 10.56%, SNF 25.44%, Weight by volume 535.2. Similarly the content in variation was observed to be: protein 4%, TSS 33±5, Fat 13.88%, SNF 22.12%, Weight by volume 546. The products were well accepted and had an overall acceptability of 8.75 for 100% GBR milk ice cream and 8.5 for 50% GBR milk ice cream. Thus the present study qualifies to identify GBR milk as the best non-dairy substitute in ice cream preparation.

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               Prof. Dr. ISMAIL YILDIRIM

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