Publication

Abstract : The aim of the study is about formulation of lactose free ice cream infusing with ice apple flavour. As in India 60% of people are suffering from lactose intolerance (milk intolerance). As nondairy products are preferrable alternative for lactose intolerance, coconut milk is an efficient alternative for cow milk. Nondairy ice creams are very popular for its taste and dietary value. Ice apple is an underutilized product which has high nutritional properties. So, value addition of ice apple is the best way for extending shelf life and availability of the product. Stevia is a plant-based sweetener used in ice cream as it gives sweetness & smooth texture. Ice cream was prepared with two formulations namely 1) using coconut milk & 2) using coconut cream. High acceptance was obtained for Ice apple ice cream using coconut cream. The final product is found to have 75.69% moisture,8.12% fat,14.04% carbohydrate,0.16% crude fibre, 1.83% protein and 0.32% total ash. Microbial load was found to be