PROCESSING AND DEVELOPMENT OF MUSKMELON ICE-CREAM INCORPORATED WITH GONDKATIRA

Abstract

Frozen dessert is delicious in the warmer months because it is chilled and flavorful. Muskmelon puree was incorporated into a base mixture complemented by vanilla extract for added flavor complexity. Gondkatira is a natural resin which is also known as tragacanth. Gondkatira, acts as a natural body coolant, laxative, and cures constipation. When it is included in the ice-cream it serves as a natural stabilizer and enhances the consistency of the ice cream. It is a great source of calcium, dietary fibre, and natural prebiotic. Muskmelon, is a seasonal fruit for summer that helps in keeping the body cool and hydrated, it ensures a good supply of vital vitamins and minerals such as vitamin C, iron, vitamin B6, magnesium, cobalamin. Cantaloupe is prepared with sugar to pull moisture into it. Gondkatira is pulverized and blended with the cream and milk using a homogenizer. Prepared muskmelon pulp is incorporated into the cream mixture before it is frozen. Three different formulations will be created with changes in combinations of gondkatira and muskmelon. The goal of this innovation is to develop a nutritious and functional food product that offers a range of health benefits.