Sensory Evaluation Of Natural Identical Vanilla Flavour Ice Cream

The demand for ice cream production is increasing every year and vanilla is the second largest flavour wished in the world. Natural vanilla flavour being most expensive hence using natural identical flavour much advantage to meet the demand. Natural identical flavours are substances that are chemically identical to natural substances, but which are obtained by chemical processes or by chemical modification of other natural substances. An investigation was carried out to find the acceptable level of Natural identical vanilla flavour as a flavour the ice cream and assess the sensory scored of the resultant product. Natural identical vanilla flavour was incorporated at different level in ice cream and prepared ice cream was subjected to sensory analysis and found out the optimum level of inclusion of natural identical vanilla flavour in the ice cream preparation. Then sample were stored at -29C and studied for their sensory scores at weekly intervals.