Journal of Food Science and Technology

, Volume 55, Issue 5, pp 1746–1755 | Cite as

Intransience of functional components and distinctive properties of amla (Indian gooseberry) ice cream during short-term storage

  • Rajpreet Kaur Goraya
  • Usha Bajwa
Original Article


Inclusion of processed amla have been found to enhance the functional properties and nutritional value of ice cream by augmenting the fiber content, total phenols, tannins, ascorbic acid and antioxidant activity. The present investigation assessed the changes in these constituents, color values (L, a* and b*), melting rate, sensory scores and microbiological quality of ice cream containing amla shreds, pulp, preserve, candy and powder during 60 days’ storage at − 18 to − 20 °C. The total solids increased slightly whereas the antioxidant activity, total phenols, ascorbic acid and tannins decreased on storage. The L values declined whereas a* and b* values amplified, the rate of change being highest in candy containing sample followed by preserve. The first drip time of all the samples increased whereas melting rate decreased. The overall acceptability scores declined non significantly. Standard plate count of all the ice cream samples decreased significantly whereas yeast and molds were not detected throughout the storage. The psychrophiles were not spotted up to 30 days, thereafter, a small increase was observed.


Ice cream Amla Physico-chemical Phytochemical Functional Sensory quality Storage 


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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  1. 1.Department of Food Science and TechnologyPunjab Agricultural UniversityLudhianaIndia

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