Development of technology for fruit based frozen sherbet

Aishwariya M.; Geeta P.; Vijaya Geeta  V.; Aravindakshan  P.; Jayaraj Rao K.

doi:10.37283/ijrbas.2019.1.1.2

Aishwariya M. SRM University, Kattankulathur, Kancheepuram district of Tamil Nadu
Geeta P. SRM University, Kattankulathur, Kancheepuram district of Tamil Nadu
Vijaya Geeta V. Dairy Technology Section, ICAR- National Dairy Research Institute (Southern Regional Station), Adugodi, Bengaluru
Aravindakshan P. Dairy Technology Section, ICAR- National Dairy Research Institute (Southern Regional Station), Adugodi, Bengaluru – 560 030
Jayaraj Rao K.

DOI: https://doi.org/10.37283/ijrbas.2019.1.1.2

Keywords: Stabilizer, emulsifier, physiochemical, whole milk, orange squash

Abstract

Frozen sherbets are products similar to ice cream, but differ from it by having a higher fruit acid content, a much lower overrun, a higher sugar content between 25 and 35% which gives a lower melting point, a coarser texture, a greater cooling characteristic while being consumed and an apparent lack of richness due to lower milk solids content. Keeping in view the demand of these products in summer, a technology was developed for the manufacture of orange-flavored frozen sherbet. The effect of various ingredients like squash level, milk, sugar, stabilizer, emulsifier and citric acid level was studied and their levels optimized. The optimized parameters for orange frozen sherbet were (for a four-litre batch): orange squash 500 gm, milk 1.5 lit, sugar 650 gm, sodium alginate 8.5 gm, GMS 5 gm and citric acid 7.5 gm. The method of preparation included selection of ingredients, mixing of milk, squash, stabilizer, citric acid and emulsifiers in a vessel, heating the mix to 80°C, cooling to about 5°C, ageing the mix at 5°C for 24hrs, freezing the aged mix in a batch freezer to a freezing point of about -5°C, packing in 100 ml capacity polystyrene cups and hardening at – 15°C.