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

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 


  1. Abdullah M, Rehman S, Zubair H, Saeed HM, Kousar S, Shahid M (2003) Effect of skim milk in soymilk blend on the quality of ice cream. Pak J Nutr 2:305–311CrossRefGoogle Scholar
  2. AOAC (2000) Official methods of analysis. Association of Official Analytical Chemists, WashingtonGoogle Scholar
  3. APHA (1992) Compendium of methods for the microbiological examination of foods. American Public Health Association, WashingtonGoogle Scholar
  4. Arbuckle WS (1997) Ice cream. AVI Publishing Company Inc, New YorkGoogle Scholar
  5. Bajwa UA, Huma N, Ehsan B, Jabbar K, Khurrama A (2003) Effect of different concentration of strawberry pulp on the properties of ice cream. Int J Agric Biol 15:635–637Google Scholar
  6. Bhattacherjee AK, Tondon DK, Dikshit A (2014) Antioxidant activity and quality of spray dried aonla powder as affected by storage behavior of juice. J Sci Ind Res 73:607–612Google Scholar
  7. Bureau of Indian Standards (1981) ISI Handbook of food analysis. IS: SP: 18 part XI dairy products. Manak Bhawan, New DelhiGoogle Scholar
  8. Butt MS, Ahmad I, Mahmood S, Shahzadi N (1999) Effect of different combinations of stabilizers/emulsifiers on the quality of ice cream. Pak J Agric Sci 360:70–73Google Scholar
  9. Corstjens M, Doyle P (1981) Model for optimizing retail space allocations. Accessed 11 Aug 2016
  10. Davidson RH, Duncan SE, Hackney CR, Eigel WN, Boling JW (2000) Probiotic culture survival and implications in fermented frozen yogurt characteristics. J Dairy Sci 83:666–673CrossRefGoogle Scholar
  11. Dolan KD, Singly RP, Wells JH (1985) Evaluation of time temperature related quality changes in ice cream during storage. J Food Proc Pres 9:253–271CrossRefGoogle Scholar
  12. FSSAI (2009) Food safety and standards regulations. Accessed 31 Aug 2016
  13. García-Alonso FJ, Periago MJ, Vidal-Guevara ML, Cantos E, Ros G, Ferreres F, Abellán P (2003) Assessment of the antioxidant properties during storage of a dessert made from grape, cherry, and berries. J Food Sci 68:1525–1530CrossRefGoogle Scholar
  14. Goff HD, Hartel RW (eds) (2013) Shelf life. In: Ice cream. Springer, New York, pp 353–378Google Scholar
  15. Goraya RK, Bajwa U (2015) Enhancing the functional properties and nutritional quality of ice cream with processed amla (Indian gooseberry). J Food Sci Technol 52:7861–7871CrossRefGoogle Scholar
  16. Guzeler N, Kacar A, Say D (2011) Effect of milk powder, maltodextrin and polydextrose use on physical and sensory properties of low calorie ice cream during storage. Acad Food J 9:6–12Google Scholar
  17. Guzeler N, Kacar A, Keceli T, Say D (2012) Effect of different stabilizers, emulsifiers and storage time on some properties of ice cream. Acad Food J 10:26–30Google Scholar
  18. Hegenbart S (1991) Flavors levels. A logical approach. Food Product Des 1:33–42Google Scholar
  19. Lee FY, White CH (1991) Effect of ultra filtration retentates and whey protein concentrates on ice cream quality during storage. J Dairy Sci 74:1170–1180CrossRefGoogle Scholar
  20. Mahran GA, El-Alomy HA, El-Bagoury EH, Sayed AF (1987) Effect of storage temperature of milk fat on ice cream quality. Egypt J Food Sci 15:65–73Google Scholar
  21. Murtaza MA, Huma GN, Din MU, Shabbir MA, Mahmood SD (2004) Effect of fat replacement by fig addition on ice cream quality. Int J Agric Biol 6:68–70Google Scholar
  22. Muse MR, Hartel RW (2004) Ice cream structural elements that affect melting rate and hardness. J Dairy Sci 87:1–10CrossRefGoogle Scholar
  23. Nayak P, Bhatt DK, Shukla DK, Tondon DK (2011) Evaluation of aonla (Phyllanthus Emblica G.) segments in syrup prepared from stored fruit. Res J Agric Sci 43:252–257Google Scholar
  24. Palich P (1994) Study of changes in the quality of ice cream during storage. Chlodnictwo 29:21–25Google Scholar
  25. Poste LM, Mackie DA, Buller G, Larmond E (1991) Laboratory methods for sensory analysis of food. Research Branch Agriculture Canada Publication 1864/E, OttawaGoogle Scholar
  26. Potter NN, Hotchkiss JH (1995) Food science, 5th edn. CBS Publishers, New DelhiCrossRefGoogle Scholar
  27. Qayyum A, Huma N, Sameen A, Siddiq A, Munir M (2017) Impact of watermelon seed flour on the physico-chemical and sensory characteristics of ice cream. J Food Process Preser. Google Scholar
  28. Ranganna S (2001) Handbook of analysis and quality control for fruit and vegetable products. TataMcGraw Hill Pub Co. Ltd, New DelhiGoogle Scholar
  29. Reddy AH, Chikkasubbanna V (2008) Standardization of recipe and storage behavior of lime blended aonla squash. Asian J Hort 3:203–207Google Scholar
  30. Rehmacha TE, Ibarza A, Ginet J (1992) Evaluation of color and effect of temperature on fruit pulp. Rev Aliment 56:59–68Google Scholar
  31. Reynold TM (1965) Chemistry of non-enzymatic browning. Adv Fundam Res 14:168–268Google Scholar
  32. Singh J, Minhas KS, Bajwa U (2006) studies on the preparation and shelf-life of yoghurt ice cream. J Food Sci Technol 43:656–661Google Scholar
  33. Singh A, Bajwa U, Goraya RK (2014) Effect of storage period on the physicochemical, sensory and microbiological quality of bakery flavoured ice cream. Int J Eng Res Appl 4:80–90Google Scholar
  34. Sze-Tao KWC, Schrimpf JE, Teuber SS, Roux KH, Sathe SK (2001) Effects of processing and storage on walnut (Juglans regia L.) Tannins. J Sci Food Agric 81:1215–1222CrossRefGoogle Scholar
  35. Tripathi VK, Singh MB, Singh S (1988) Studies on comparative compositional changes in different preserved products of amla (Emblica officinalis G.) var. Banarsi. Indian Food Packer 42:61–66Google Scholar
  36. Waterhouse SD, Edmonds L, Wadhwa SS, Wibisono R (2013) Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh. Food Res Int 50:647–656CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

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

Personalised recommendations