Development and Evaluation of Sensory Quality of Coconut Ice-Cream

Abstract

Each year, Bangladesh produces a large number of coconuts (Cocos nucifera). Coconut ice cream is a vegan friendly frozen dessert prepared by using coconut dry and wet flakes as the major ingredient. The aim of this research was to develop the formulation for coconut dry flakes and to study the effect of milk solid non-fat (MSNF) on ice cream quality. From the Proximate Composition it’s found that the coconut ice-cream (100g sample) would be good source of fat (%), moisture content (%), carbohydrate (%), minerals & fiber since its ash contained (%), Protein (%) and pH of ice cream = 6.47, degree of brix= 24 (approximately 24% sugar). Also, Sensory attributes are shows that 65% of participants was much very appreciated, 20% was enjoyed slightly and 15% was liked tremendously. This report is intended as a guide for teachers and students when conducting research is part of course-work requirements.