Low fat ice-cream was prepared from 15 per cent custard apple pulp, 15 per cent sugar and 10 per cent fat with 0 (To), 0.2 (T1), 0.3 (T2) and 0.4 (T3) per cent of ascorbic acid and studied for its sensory evaluation. The sensory score for overall acceptability of low fat ice-cream of treatments T0, T1, T2 and T3 were 7.57, 8.18, 8.67 and 7.50, respectively. It was observed that 0.3 per cent (T2) level of ascorbic acid was most acceptable and rated between like very much to like extremely for all sensory attributes. Highly perishable custard apple pulp was well utilized in ice-cream.
Ascorbic acid, Buffalo milk, Custard apple pulp, Ice-cream, Sensory evaluation
