Abstract
A study was carried out to determine the effects of use of rape seed oil in the production of ice cream. The basic ice cream, i.e., control (C) had 4.5% milk fat, 11.75% MSNF, 1.25% whey protein concentrate-70 (WPC-70), 15% sucrose, 0.2% sodium alginate, and 0.2% glycerol monostearate with a total solids content of 32.9%, vanilla flavored ice cream was prepared by partially replacing milk fat with rape seed oil. The rape seed oil was incorporated at three different levels, i.e., F1 (1% palm olein and 3.5% milk fat), F2 (2% rape seed oil and 2.5% milk fat) and F3 (3% rape seed oil and 1.5% milk fat), in mix formulation, other ingredients were same as that of basic ice cream mix (C). The effect of addition of rape seed oil on physicochemical and sensory characteristics of ice cream was determined. Incorporation of rape seed oil at F3 level did not have any adverse effect on the compositional attributes, pH and acidity of ice cream, flavor and melting quality scores and total score.