The Development and Assessment of Beetroot Ice Cream

Abstract

Using red beetroot juice, milk, milk powder, sugar, and cream, the study attempted to create beetroot ice cream and assess its quality criteria. Three samples were made with varying amounts of cream and beetroot juice (200, 250, and 300 milliliters). When compared to conventional beetroot ice cream, the nutritional and sensory qualities of the 250 ml combo are much better. The mean sensory scores of highly acceptable beetroot ice had better color (84%), flavor (80%), texture (86%), taste (78%), and overall acceptability (82%) than other samples. According to the nutritional and sensory research, the beetroot ice cream with 250 ml of beet juice was found to be more palatable than the other two formulations (200 ml and 300 ml). The final product contains 250 ml of beetroot juice, which is approximately, the protein 3.9 gm, the fat 14.6%, the brix 15%, and the pH 6 among 100ml. The number of bacteria per plate is 45. overall sample sensory quality based on sensory features, 2 out of all assessors enjoyed it greatly, 24% liked it very lot, and 11% liked it somewhat. The beetroot ice cream helps to weight gain, improve digestion, and inflammation, improve vitamin, mineral, and micronutrient deficiency, etc. Almost 4 months after it was produced, the overall quality of this ice cream hasn`t changed. The research indicates that developing ice cream with such uncommon nutritious vegetables provides various nutrient and health benefits.