Effect of Dried Chicory Root Extract on Sensory and Physical Characteristics of Yoghurt-Ice Cream with Addition of Buttermilk using Response Surface Methodology

Dilip Kumar, Rai DC, Tanwee

Abstract

Dried chicory (Cichorium intybus L.) root extract (2-6%) and buttermilk (10-50%) were used to prepare yoghurt-ice cream using stabilizer (0.5-0.25%) and emulsifier (0.5-0.25%). For the purpose of high nutritional yoghurt-ice cream, samples were analyzed for the sensory and physical properties. An experimental investigation was carried out with the aim of evaluating the effect of dried chicory root extract and buttermilk on the quality of yoghurt-ice cream. Results suggested that increasing the amount of dried chicory root extract in yoghurt-ice cream increased the colour, flavour, texture, sweetness, hardness, overrun, and OAA score while melting rate was decreased. Similarly, the effects of adding buttermilk, stabilizer and emulsifier on the aforesaid parameters were also evaluated. The optimum conditions generated from the analysis were 0.25% stabilizer, 0.25% emulsifier, 26.43% buttermilk and 4% dried chicory root extract. The predicted response in terms of colour, flavour, texture, sweetness, hardness, melting rate, overrun and OAA score were 7.218, 7.151, 7.422, 6.693, 40.161, 27.927, 40.090 and 7.200, respectively. The desirability of the optimum conditions was 0.833