EFFECT OF LOCALLY SOURCED PREBIOTICS INGREDIENTS ON THE PROXIMATE COMPOSITION AND SENSORY ATTRIBUTES OF ICE CREAM

Abstract

Prebiotics are non-digestible food ingredients that beneficially affect the host by selectively stimulating growth or activity of beneficial bacteria in the colon. The research objective was to determine the effect of locally sourced prebiotic ingredients on nutrient and consumer acceptability of ice cream with prebiotic ingredients. Three different commercial ice cream mix were made substituting 20% of ice cream for Garlic, Ginger and Onion, coded as (C1, C2, and C3) with a fourth sample of whole ice cream produced as a control coded as C4. A fifth ice cream was bought from a grocery store as a super control coded as C5. The samples were analyzed and
the result of the proximate composition indicated the fat, crude fibre, moisture and carbohydrate contents of the yoghurt samples differs significantly (P < 0.05). However there is no significant difference (P > 0.05) in protein content of C1 and the ash content of C2 and C4. Sensory analyses were conducted using 30 non-trained panelists. Overall consumer acceptability and sensory attributes were measured on a 175 mm anchored hedonic scale. When ice cream mix with 20% prebiotics ingredients of (Garlic, Ginger and onion) were compared to the control (0%), there was a significant difference (P < 0.05) between C2 and C3 ice cream in aroma and taste. C1 C2, C4 and C5 has no significant difference in sweetness, smoothness or overall acceptability at (P > 0.05). These results suggest that Ginger, Garlic and Onion can be an acceptable ingredients in ice cream when substituted for up to 20%. Hence, it was recommended that further studies be carried out to determine the effect of prebiotics on the melting and freezing point in ice cream.