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VOL. 10, ISSUE 6 (2025)
Sensory quality of low- fat ice cream developed with κ -carrageenan as a stabilizer
Authors
Febimol Biju, Sivakumar G M, Gnanalaksshmi K S, Kumaravelu N
Abstract
This research evaluates the development of
low-fat ice cream using kappa carrageenan as stabilizer and investigated the
sensory quality of the developed product. κ-carrageenan incorporated at three
concentrations 0.03%, 0.04%, and 0.05% (TC1, TC2, TC3)
and compared with a control containing sodium alginate and glyceryl
monostearate. Sensory attributes including body and texture, flavor, color and
appearance, melting quality, and overall acceptability were assessed using a
nine-point hedonic scale. The treatment TC3 resulted in the highest
scores for all sensory parameters, including overall acceptability,
demonstrating its effectiveness in compensating for the textural and mouthfeel
defects associated with fat reduction in ice cream. Thus, κ-carrageenan at
0.05% was found optimal for developing acceptable low-fat ice cream with
desirable sensory and structural properties.
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Pages:17-20
How to cite this article:
Febimol Biju, Sivakumar G M, Gnanalaksshmi K S, Kumaravelu N "Sensory quality of low- fat ice cream developed with κ -carrageenan as a stabilizer". International Journal of Food Science and Nutrition, Vol 10, Issue 6, 2025, Pages 17-20
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