EFFECT OF CARROT AND TENDER COCONUT PULPS ADDING ON CHEMICAL, RHEOLOGICAL, NUTRITIONAL AND SENSORY ORGANOLEPTIC PROPERTIES OF ICE CREAM

Abstract: Ice cream manufactured using a substantial amount of tender coconut pulp and carrot pulp has a high organoleptic acceptability. Both were added to typical control ice cream (TC) up to10% 15% and 20% providing three variations. Through adding, tender coconut pulp and carrot pulp natural flavour, unique colour, and health-promoting constituents were presented. The resultant ice cream was subjected to chemical, rheological, nutritional, and organoleptic properties investigation. The ice cream containing high tender coconut pulp and carrot pulp contents had higher melting resistance and lower overrun %. Health beneficial phytochemicals such as carotenoids, flavonoids (TF), flavonols (TFL), and vitamin A were commonly detected in tender coconut and carrot-ice creams, reflecting the attributes of raw ingredients. Tender coconut and carrot ice cream had the valuable content of Minerals, vitamin A and antioxidant capacity.