College of Food Processing Technology and Bio-Energy, Anand Agricultural University, Anand-388 110, Gujarat
*email: hgbhatt14@gmail.com
Online published on 9 December, 2016.
The lycopene extract was utilized as a natural color in ice cream to replace the synthetic color (sunset yellow colour). The sensory evaluation of the ice cream fortified with lycopene was carried out using 9-point Hedonic Scale and commercially available mango flavoured sample having sunset yellow color was treated as control. The sensory characteristics of ice cream were significantly increased with the additionof lycopene extract inicecream. The addition of lycopene (0.1%) in ice cream was found to score higher overall acceptability (7.3) and found to be similar to the commercially available sample.
lycopene, tomato pomace, synthetic colour, ice cream, sensory characteristics
