ABSTRACT

 This study is aimed to assess the effect of stabilizers viz.,guar gum and carrageenan on the quality parameters of ice lollies. Ice lollies a niche product category in the existing frozen food market. The effect of stabilizers was studied on the various physicochemical properties such as freezing time, melting rate, Brix, pH, acidity and sensory properties. From the study it was found that there was no change in pH for all the three samples, there was a slight change in Brix and acidity, the freezing time of control and T1 did not have any difference whereas T2 took a lot more time than other samples, the total melting time of T1 showed highly acceptable results as it took 65 minutes for time final meltdown, whereas both control and T2 comparatively melted very quickly. Hence from the physicochemical parameters and sensory analysis T1 – combination of guar gum and carrageenan showed remarkable results.

Keywords–Ice lollies, Frozen desserts, stabilizers, freezing time, flavours