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Sensory evaluation of caramel as natural colour for chocolate flavour Ice cream

Author:

Ayyavoo Preamnath Manoharan, Ramasamy, D. and Jayachandran S.

Subject Area:

Life Sciences

Abstract:

The demand for natural food colourants is increasing because of public awareness of their health benefits. Caramel is made heating sugar (cane / beet) whose colours range from the palest yellows to the deepest browns. They are used for colouring dairy products, meat and frozen desserts. An investigation was carried out to find the acceptable level of caramel liquid as a natural colouring agent for ice cream and assess the sensory scored of the resultant product. Caramel liquid was incorporated at different level in ice cream for chocolate flavour and prepared ice cream was subjected to sensory analysis and found out the optimum level of inclusion of caramel liquid in the ice cream preparation. Then sample were stored at -29C and studied for their sensory scores.

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