A Comparative Analysis Of Frozen Ice Cream

CERTIFICATE

6. REFERENCE

Chapter 1
1. INTRODUCTION
1.1 Ice cream
Ice cream may be defined as a frozen dairy product made by suitable blending and processing of cream and other milk products, together with sugar and flavor, with or without stabilizer or color, and with the incorporation of air during the freezing process (Sukumar De 1991).
Frozen desserts are among the most popular dessert eaten in or out of the home. These include ice cream, frozen cream, ices, sherbets and mouses (Peckham, 1974). Ice cream

2g of ice cream sample was taken in a flat bottom aluminium dish, which was heated on a steam bath for10-15 minutes and then the dishes were transferred to an air oven for 12 hours at 50°C. The dishes were placed into desiccator to cool and then weighed. Heating, cooling and weighting were repeated several times until the difference between two successive weightings was less than 0.5 mg. the total solids content was calculated as follows: Total solids (%) = W1× 100 W0 Where: W1: Weight of sample after drying. W0: Weight of sample before drying.

Ash content
The ash content was determined according to AOAC (1990). Two grams of ice cream were weighted into a suitable clean dry crucible and the crucibles were placed in a muffle furnace at 550°C for 1.5-2 hours, cooled in a desiccator and weighted. The ash content was calculated as follows: Ash % = W1 × 100 W0
Where:
W1 = Weight of