International Journal of Chemical Studies 2019; 7(3): 1544-1552

 
 
 
 
 
 
 
 
 
 
P-ISSN: 2349–8528 
E-ISSN: 2321–4902
IJCS 2019; 7(3): 1544-1552 Utilization of ghee residue in the form of Chikki
© 2019 IJCS
Received: 18-11-2018 (Candy) in confection ice cream
Accepted: 23-12-2018
 
Dobariya Ankit R. Dobariya Ankit R, Jana Atanu, Raushan Kumar and Smitha
Junior Officer, Amul Fed Dairy,
Gandhinagar-Ahmedabad Road,
Balakrishnan
Bhat, Gandhinagar, Gujarat,
India Abstract
Ghee residue, a highly nutritious byproduct of dairy industry needs to be utilized in food system. Sugar
Jana Atanu and jaggery based chikki (candy) were prepared incorporating ghee residue (GR) and used as flavouring
Professor & Head, Department particulates in ‘Confection ice cream’. The proportion of GR and sugar/jaggery was kept 30:70 w/w.
of Dairy Processing & Confection ice cream was made using caramel flavour as well candy particulates containing GR @ 6%
Operations, S.M.C. College of
by weight of ice cream mix; caramel ice cream (without candy) served as control. All the experimental
Dairy Science Anand
ice creams conformed to FSSA standards. Ice cream containing sugar candy was sensorily preferred over
Agricultural University, Anand,
Gujarat, India control ice cream as well as the one containing jiggery candy. A level of 8.0% of sugar candy was
selected as optimum rate in the preparation of Confection ice cream. Such confection ice cream had
Raushan Kumar markedly superior score for colour and appearance, flavour, body and texture and total score as compared
Executive (QA), Gujarat to other two ice creams containing 6.0 and 10.0% candy. The fat, protein, carbohydrate and total solids of
Cooperative Milk Marketing all the three ice creams were significantly different from each other. The pH and overrun of the
Federation Ltd. Anand, Gujarat, confection ice creams remained unaffected by such treatment. It is recommended to utilize GR in the
India form of sugar candy @ 8.0% by weight of mix along with caramel flavor in preparing delicious
‘Confection ice cream’ to utilize the nutrient-packed byproduct. The contribution of milk constituents
Smitha Balakrishnan from GR and sugar from candy yielded Confection ice cream that was richer in fat (1.06%), protein
Assistant Professor, Department (0.77%) and carbohydrate (2.76%) than in control ice cream.
of Dairy Chemistry, S. M. C.
College of Dairy Science, Anand
Keywords: Ice cream, ghee residue, Sugar chikki, Jaggery chikki, sensory quality
Agricultural University, Anand,
Gujarat, India
Introduction
Ice cream is a delicious, wholesome, nutritious dairy product comprising of a mixture of air,
water, milk fat, milk solids-not-fat (MSNF), sweeteners, stabilizers, emulsifiers, flavours and
colours 1. Indian ice cream industry is one of the fastest growing segments of the dairy or
food processing industry. Currently, Ice cream market in India is estimated to be over ₹ 4,000
crores, and is growing at the rate of 15.0-20.0% year-on-year. The ice cream market in 2019 is
projected to reach around ₹ 6,200 crores. India has a low per capita consumption (i.e. 400 ml)
of ice cream 2.
Byproduct utilization in dairy industry has assumed greater significance since decades. Whey-
a byproduct of cheese, paneer/chhana has been utilized by converting the same into whey
powder, demineralised whey powder and as whey protein concentrates and isolates. Likewise,
ghee residue – A byproduct of ghee making needs to be utilized effectively. Since ghee residue
originates from milk and has high nutritive value (rich source of protein, carbohydrate,
minerals and moderate amount of fat), its incorporation into food product would fetch higher
returns and would help the ghee manufacturer to find utility of the valued byproduct. Efforts
have been underway in utilizing ghee residue in dairy, bakery and confectionery products. The
glaring examples of efforts in utilizing ghee residue in food products include burfi-type
sweets, pinni and various bakery (i.e. sponge cake, cookies, biscuits) and confectionary (i.e.
candy, toffee, chocolate) products 3, 4, 5, 6, 7, 8. There is consumer interest in health boosting,
Correspondence value-added foods and naturalness image is sought after 9. Ice cream can be one vehicle in
Jana Atanu carrying such valued byproduct of dairy industry.
Professor & Head, Department
of Dairy Processing &
Operations, S.M.C. College of
Chikki – A snack with burst of energy
Dairy Science Anand Chikki is one of the popular and traditional ready-to-eat Indian sweet generally made using
Agricultural University, Anand, roasted peanuts (Arachis hypogaea) and jiggery 10. It is a very popular sweet item in India.
Gujarat, India Jaggery is a concentrated product of date, cane juice or palm sap containing proteins, minerals
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and vitamins and a potent source of iron and copper [11]. Even Materials and Methods
sucrose has been used to prepare chikki (candy) product 12. Fresh, raw (buffalo) milk and cream (45% fat) was procured
Chikki is a golden brown, hard crunchy product which serves from Anubhav Dairy, AAU, Anand. Skim milk powder of
as ready-to-eat food and as a concentrated source of energy Sagar brand was used in the preparation of ice cream. Cane
13
. sugar was purchased from Amul Green Mall at Anand.
Sodium alginate and Guar gum stabilizer and Glycerol Mono
Ghee residue – Byproduct with power packed nutrients Stearate (GMS) emulsifier were purchased from M/s. Hi
and flavour Media Laboratories Pvt. Ltd., Mumbai. Caramel flavour
Ghee residue is a very important dairy by-product being No.16804 (M/s. Oror Flavours and Chemicals Pvt. Ltd.,
produced in a large volume annually. Ghee residue is a potent Chennai) and ‘Sun’ brand chocolate brown HT (M/s. Arun
source of fat, protein, lactose and ash; these nutrients are Chemical Industries, New Delhi) was used as flavouring and
present to the tune of approximately 33.0-63.0%, 18.0-30.0%, colouring agent in ice cream respectively. Ghee residue was
2.0-14.0% and 3.0-8.0% respectively 7, 14, 15, 16, 17. obtained when preparing ghee by direct cream (DC) method
The total ghee production of India in 2017 was 1.5 million in laboratory; the average yield of ghee residue was 12.0%.
tons considering organized and unorganized sectors. The Chikki (candy) was prepared in dairy technology laboratory
approximate quantity of ghee residue produced per annum using sugar or jaggery and ghee residue as ingredients.
during manufacture of ghee by Creamery butter method was
computed to be 45,000 tons 18. Preparation of chikki (candy) containing ghee residue
Ghee residue is a rich source of flavour compounds. The The sugar and jaggery based chikki were prepared at the Dairy
compounds responsible for flavour of ghee residue are Technology Laboratory, Anand following the standardized
lactones, carbonyls and free fatty acids (FFAs). The major processes of Ananthakumar et al. (2018) 21 and Pallavi et al.
lactones in ghee residue were C12, C14 and C18 δ-lactones 19, (2014) 22. The flowchart for the preparation of sugar/jaggery
20
. chikki is depicted in Figure 1. The photograph of sugar chikki
Ghee residue has been utilized as a byproduct and value and jaggery chikki, both embedded with ghee residue is
addition to food such as candy, chocolate, burfi-type sweet shown in Figure 2.
and various bakery products 4, 6, 7.

Fig 1: Flow chart for preparation of sugar/jagg based ghee residue chikki

Fig 2: Photograph of (A) sugar chikki and (B) jaggery chikki embedded with ghee residue
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Preparation of ice cream mix Results and Discussion
The composition of the ice cream mix was adjusted to 10.5% Particulars about ghee residue
fat, 11.0% MSNF, 15.0% sucrose, 0.2% stabilizer blend The size of ghee residue particulates obtained in preparing
(sodium alginate and guar gum - 3:2, w/w) and 0.15% GMS. ghee using DC method were larger than those obtained in
The ice cream mix, prepared by blending the dairy and non- preparing ghee by Creamery butter method. Hence, ghee
dairy ingredients, was subjected to double stage residue obtained through ghee making by DC method was
homogenization (14.7 and 5.0 MPa pressure at 70 oC) in a selected for the study. The proximate composition of ghee
homogenizer (M/s. Pal Engineering Ltd., Ahmedabad). The residue as well as that of sugar chikki and jaggery chikki is
homogenized ice cream mix was pasteurized (80 oC for 10 depicted in Table 1. Ramesh et al. (2018) 29 reported that
min) followed by cooling to 7 oC. The ice cream mix was ghee residue obtained in preparing ghee by creamery butter
aged overnight at 7±2 oC temperature in a cold store. method had 12.10% moisture, 19.86% protein, 3.90% ash and
3.49% crude fibre. Santha and Narayanan (1978) 14 reported
Preparation of ice cream that ghee residue contained protein content ranging between
For preparing ice cream the pasteurized, cooled and aged mix 16.2 to 41.6%. Selvamani et al. (2017) 30 reported 9.39%
(5.0 kg for each batch) after adding with flavouring (caramel moisture, 24.32% crude protein, 4.71% ash and 0.26% crude
@ 0.85 ml/kg mix) and coloring (chocolate brown HT @ 0.6 fiber in ghee residue collected from various regions of
ml/kg mix) was fed to a pre-sanitized (200 ppm chlorine) Tamilnadu. The proximate chemical composition of jaggery
direct expansion type batch freezer (M/s. Pal Engineering Pvt. reported by Singh (1998) 31 was 3.0-10.0% moisture, 65.0-
Ltd., Ahmedabad; cylinder capacity 12.0 L). The temperature 85.0% sucrose, 10.0-15.0% reducing sugars, 0.6-1.0% ash and
of the refrigerant was controlled within -25.0 to -30.0 oC. 11.0 mg of iron per 100 g jaggery.
After freezing the mix to a semi-solid consistency (~ 25.0
min., ammeter reading 2.5 ampere), the air compressor was Assessing the suitability of sugar/jaggery based chikki
started to attain air pressure of 10.0±2.0 psi. Whipping was containing ghee residue in confection ice cream
continued (2-3 min.) till the ice cream reached nearly 90.0% In the present investigation, the ice cream prepared utilizing
overrun. The drawing temperature of ice cream ranged from - candy particulates and caramel flavor has been referred to as
4.5 to -5.0 oC. ‘Confection ice cream’ since confectionery food item has
The freshly drawn ice cream was collected in clean and been used as an ingredient.
sterilized stainless steel (S.S.) pails and allowed to partially The milk fat contributes to richness of flavor in ice cream.
harden in a hardening room (-25±1 oC for 2 h). Subsequently, Higher protein content (and thereby higher total solids) of ice
pre-weighed quantity of sugar/jaggery chikki particulates were cream (> 3.5%) helped in contributing to better body and
incorporated into ice cream and mixed adequately. The ice texture of ice cream. The pH of ice cream is dependent on the
cream was filled in ice cream cups (High Impact Polystyrene, type of raw materials used in ice cream mix preparation.
100 ml capacity) and further hardened for 10 h. Storage of the Keeping desired overrun (≥ 90%) in ice cream provides a
hardened ice cream was done in a deep freezer (Voltas, Model ‘warmer eating product’ with good sensation of flavour and
No.SLF-500L, Anand) maintained at –18±2 oC. favours spoonability 1.
Analysis Proximate composition
Physico-chemical analysis of ice cream and ice cream The average values of chemical composition of ice creams are
mixes: The fat content, TS content, ash content and acidity of presented in Table 2. It is important to specify here that when
ice creams were determined by standard method 23. The total analyzing the chemical composition of ice cream, the ice
nitrogen content (to derive protein) of ice cream was cream containing desired rate of chikki was subjected to
determined using semi-micro Kjeldahl method24. The pH of mixing in an electric operated mixer and then the sample of
ice cream was assessed using a digital pH meter (Model 335, ice cream containing pulverized chikki was used for chemical
Systronic Ltd., Ahmedabad) at 25 oC. The overrun in ice analysis. The titratable acidity (TA) was measured for the ice
cream was determined as per the method of Marshall et al. cream mix alone, since the brown colour contributed by chikki
(2003) 25. or even the brown colour added interfered in judging the end
point of titration. The use of two types of ghee residue chikki
Sensory analysis: The ice cream samples stored for 24 h in (sugar and jaggery based) in the preparation of caramel ice
deep freeze cabinet at -18±2 oC were tempered to -12±2 oC cream significantly (P<0.05) affected the fat, protein,
and then served to a panel of eight judges. The judges were carbohydrate and Total Solids (TS) content of ice cream.
selected on the basis of ‘Triangle test’26. The sensory The ice cream containing sugar as well as jaggery based
evaluation of ice cream was conducted in well illuminated chikki had significantly (P<0.05) greater fat, protein,
booths maintained at cool (i.e. 23 °C) temperature. The ice carbohydrates and TS when compared with control ice cream
creams were subjected to sensory evaluation using a modified (without chikki). When comparing ice creams made using
version of American Dairy Science Association ice cream sugar and jaggery based chikki, the fat and protein content
score card 27. was found to be at par with each other (Table 2). However,
the carbohydrates and TS content of ice cream containing
Statistical analysis: The mean values of each attributes under jaggery chikki were significantly (P<0.05) greater when
study obtained from duplicate samples of five replications compared with product made using sugar chikki.
(three treatments) were subjected to statistical analysis using Incorporation of any type of chikki failed to have any
‘Completely Randomized Design’ with equal number of significant effect on the TA of ice cream mix and the ash
observations 28. content of ice cream (Table 2).

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The ghee residue obtained when preparing ghee using ‘Direct The Colour and Appearance (CA) score of ice cream
cream method’ had 48.0-50.0 per cent fat, 18.0-20.0% containing sugar chikki was significantly (P<0.05) greater
protein, 20.0-22.0% carbohydrates and 90.0-92.0% TS (Table than the product containing jaggery chikki. However, the CA
1). The contribution of fat, protein and lactose from ghee score of ice creams with sugar chikki and without chikki, was
residue led to enriching the ice cream containing ghee residue rated at par with each other (Table 3). Likewise, the ice
chikki with such constituents. Especially, the carbohydrates creams prepared with jaggery chikki and without chikki, had
contributed by the sugar/jaggery chikki increased the total similar scores for CA.
carbohydrate content of resultant ice creams. Since sucrose The ice cream containing sugar chikki looked more attractive
contains higher TS (minimum 99.5% as per FSSA) than does than the one containing jaggery chikki. The slight spreading of
jaggery (minimum 90.0% as per FSSA), the ice cream the dark brown colour of jaggery from jaggery chikki to the
containing sugar chikki had significantly (P<0.05) higher nearby ice cream portions decreased the aesthetic appearance
carbohydrate content as compared to ice cream containing of such ice cream. In case of ice cream containing sugar
jaggery chikki. Such difference in the carbohydrate content of chikki, such problem of colour migration was not
chikki containing ice creams also led to similar difference encountered. Alvarez (2009) 38 mentioned that one of the
noted for TS content of ice creams. The control as well as the quality requirements for candy containing ice cream was
two experimental ice creams conformed to the chemical absence of color migration in the frozen product. Colours
requirements for ice cream 32. could bleed from inclusions into the ice cream matrix creating
defect in ice cream, referred to as ‘halo effect’ around the
Table 2 inclusion 39.
The findings of the present study are in conformity with the
work of Temiz and Yeşilsu (2010) 33 who reported that Table 3
addition of grape/mulberry pekmez (Turkish sweetmeat with Flavour
about 60.0% sugar) to ice cream led to significant increase in Incorporation of sugar and jaggery based chikki embedded
its carbohydrate and TS content. with ghee residue, as particulate flavouring in confection ice
The incorporation of sugar/jaggery based chikki embedded cream significantly (P<0.05) influenced all of the sensory
with ghee residue in ice cream failed to significantly influence attributes evaluated (Table 3). Flavour is the single most
either the pH or the overrun of ice cream. Though non- important characteristic which dictates the sensory
significant, the pH of ice cream containing sugar or jaggery acceptability of any food product. High quality ice cream
based chikki tented to be somewhat lower as compared to the should be pleasantly sweet, suggest a creamy background
pH of control ice cream (Table 2). The pH of ice creams of sensation, and elicit a delicate and pleasant flavor and a rich
the present investigation was similar to the pH of lemon aftertaste 27.
flavoured petha ice cream reported by Pandya (2012) 34. The Confection ice cream containing sugar chikki had
usual overrun kept in commercial ice creams ranged between significantly (P<0.05) superior flavour score (40.92 out of
85.0 to 95.0% 1. 45.00) as compared to the ones prepared using jaggery chikki
(38.01) and without chikki (39.03). The latter two ice creams
Effect of type of chikki on the sensory score of Confection had flavour scores that were at par with each other (Table 3).
ice cream The ice cream containing caramel flavouring and sugar chikki
The acceptability of ice cream by the consumers is mainly had a clean, sweet caramel flavor, while the product
influenced by the product’s flavor, body and texture and containing caramel flavouring and jaggery chikki imparted a
melting quality; colour too influences their preference35. different sweetness profile (compared to sweetness of
Flavourings are used to impart flavour to food products and to sucrose) and had a slight masking effect on the caramel
enhance the inherent flavour (i.e. of milk constituents). flavour. Control ice cream (without chikki) imparted
Sucrose and jaggery has its own characteristics flavour and delicately flavoured caramel sensation which was liked by the
sweetness profile. Sucrose tastes more purely sweet than other judges. Hence, confection ice cream containing sugar chikki
sugars hence it is a highly preferred sweetener in food had superior flavour score as compared to product containing
systems36. Jaggery is reported to possess sweet, winy jaggery chikki.
fragrance and flavour. It is reported to possess heady aroma In absence of literature pertaining to use of sucrose vs.
and delicious flavour, somewhere between brown sugar and jaggery on the sensory score of ice cream, the comparison
molasses 37. could not be made.
The score given by the sensory panel to the confection ice
creams are presented in Table 3. Body and texture
The ice cream is judged organoleptically to know about its
Colour and appearance relative smoothness and coarseness, if any38. The data
The colour of ice cream, its intensity, visibility of dispersed tabulated in Table 3 revealed significantly (P<0.05) superior
(chikki) particulates, patches of colour or colour migration, if score for body and texture (BT) associated with ice cream
any, were considered while rating for color and appearance of prepared using sugar chikki (26.88 score) and control ice
ice cream. In ice cream containing particulate inclusions cream devoid of chikki (26.63 score) as compared to the score
(chikki, candy or dried fruit), it is important to check for (i.e. 25.61) associated with ice cream containing jaggery
‘particulates too small/too large particulates’, ‘too few/too chikki. The former two ice creams had BT scores that were at
many particulates’, and even ‘distribution of particulates’. par with each other (Table 3).
Other parameters of significance include crispness of the The relatively lower BT score associated with ice cream
candy components, and absence of color migration through containing jaggery chikki was due to prevalence of ‘gummy
the ice cream. The colour of ice cream should be attractive, body’ in most cases. Even at the time of scooping, jaggery
uniform, pleasing and typical of the flavour used 38. chikki based ice cream exhibited sticky body. Conversely, the

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sugar chikki particulates in confection ice cream felt crispy An ice cream using flavor inclusion (particulates) requires the
and crunchy textured. particulate inclusion to be used at such level that would make
Use of jaggery as a sweetener in ice cream is very limited. the inclusions quite visible in the structure of ice cream and
Ubale et al. (2014) 40 studied three levels (7.0-9.0% by contribute to the desired mouth feel 38.
weight) of jaggery in sapota flavoured kulfi; sensory Sugar chikki containing ghee residue was incorporated in ice
evaluation of product was not reported. cream at levels of 6.0, 8.0 and 10.0% by weight of ice cream
mix. The rate of addition of such particulates was decided
Melting quality based on the usual rate of addition (4.0 to 8.0%) of fruit chunk
Ice cream should exhibit some degree of resistance to melting or nuts in case of ‘fruit ice cream’ and ‘nut ice cream’
when an ice cream dish is exposed to room temperature for at respectively 46, 47. Caramel flavor was used as flavouring
least 10.0 min 27. The melted product should melt to a material.
smooth, uniform and homogeneous liquid in the petri dish.
The melting scores of ice cream containing sugar chikki and Chemical composition and physico-chemical properties of
control ice cream was significantly (P<0.05) greater than the ice cream
score associated with ice cream containing jaggery chikki. As expected, the rate of addition of sugar chikki containing
The melting scores of the former two ice creams were rated at ghee residue had a significant (P<0.05) influence on most of
par with each other (Table 3). the chemical constituents of ice cream, except for ash and
The difference in the freezing point exerted by combined acidity (Table 4). A significant (P<0.05) linear increase in the
sucrose and lactose (i.e. control and experimental ice cream protein, total carbohydrate and TS of ice creams was noted
with sugar chikki) and combined sucrose, jaggery and lactose with increasing rate of addition of chikki from 6.0 to 10.0%.
(i.e. ice cream with jaggery chikki) in respective ice creams The difference in the values of protein, carbohydrates and TS
might have influenced their melting resistance, affecting the of the ice creams was found to be statistically significant
melting quality scores of ice creams. The ice cream (P<0.05) when ice creams were compared with each another
containing jaggery chikki had the least melting resistance, as (Table 4). Similar increasing trend in milk fat was noted when
indicated by the judges. incorporating sugar chikki at incremental higher rate of
The sweetener used in ice cream formulation dictates the addition. However, the values of milk fat associated with ice
freezing point depression (FPD) of the mix, which in turn, cream samples containing 8.0 and 10.0% chikki were found to
affects the viscosity of the unfrozen phase in ice cream41. be at par with each other. Ice cream prepared using 6.0%
Such as effect has a bearing on the melting resistance of ice chikki had the least fat content (i.e. 11.42%) which differed
cream. significantly (P<0.05) from the fat content of other two ice
creams (Table 4). All the confection ice creams containing
Total sensory score varying amount of particulates, conformed to the FSSA
Since ice cream containing sugar chikki had the maximum requirements for full-fat ice cream.
scores for CA, flavor and BT, it obviously had the highest It is worth mentioning that though the ice cream mix was
total sensory score (i.e. 91.61 out of 100.00). Such score of computed to contain 10.5% fat and 11.0% MSNF (i.e. 3.77%
sugar chikki based ice cream was significantly (P<0.05) protein – Table 4), the resultant ice creams had much greater
superior over the score of other two ice creams. Moreover, milk fat (11.42 to 11.80%) and milk protein (4.24 to 4.49%)
significant (P<0.05) difference in the total sensory score content (Table 4). Such an increase in the milk fat and protein
prevailed between control ice cream and ice cream containing content in Confection ice cream was as a result of such
jaggery chikki; the latter ice cream had the least (i.e. 86.96) constituents being furnished by ghee residue (Table 1)
total sensory score (Table 3). embedded in sugar chikki. This means that an ice cream
Ice cream prepared using jaggery chikki was criticized for maker can compute the ice cream mix to contain about 1.0%
having uneven colour, gummy body and low melting lower fat and 0.5% lower protein when formulating
resistance. The judges expressed their preference for ice ‘Confection ice cream’ incorporating ghee residue, with
cream containing sugar chikki over control ice cream possibly saving in cost.
due to crunchy mouth feel contributed by chikki particulates.
The today’s consumers are attracted to ice cream products Table 4
having visible appearance, trendy inclusions and crunchy The overrun in ice cream ranged from 90.31 to 91.02%, while
texture42. For instance, ‘Choco-chip ice cream’ maybe the pH ranged from 6.38 to 6.53 (Table 4). Such minor
preferred by some people over ‘Chocolate ice cream’. variation in pH and overrun in ice cream was found to be non-
Taking into consideration the sensory quality of ice creams, significant.
sugar chikki containing ghee residue as flavor adjunct was
chosen over jaggery chikki containing ghee residue in the Sensory score of ice cream as influenced by level of sugar
preparation of ‘Confection ice cream’. chikki
The sensory scores of all the three lots of Confection ice
Optimizing the rate of addition of sugar chikki in cream are collated in Table 5. The tabulated values indicate
Confection ice cream that the scores of all the sensory attributes of ice cream were
The flavouring ingredients such as fruits (candied or non- significantly (P<0.05) affected by the rate of addition of sugar
candied), nuts, chocolate chips, candy or toffee particulates chikki containing ghee residue. The description of each
are incorporated in ice cream products to confer specific sensory attribute of ice cream is dealt herein separately.
texture and mouth feel (crunchiness, chewiness) to the
product43. Some glaring examples of developing ice creams Colour and Appearance: The rate of addition of sugar chikki
with unique flavouring particulates include ‘Choco-cheese’ led to significant (P<0.05) difference in the CA score of ice
ice cream44, Cream and cookies, Chocolate chips, Caramel creams; marked difference was noted when CA scores of each
chocolate cheesecake, Caramel brownie, etc 45. ice cream was compared with one another (Table 5). The CA
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score of ice creams, based on the level of sugar chikki, was in of Confection ice creams prepared using varying levels of
decreasing order as follows: 8.0 > 6.0 > 10.0. The photograph sugar chikki containing ghee residue is shown in Figure 3.

Fig 3: Confection ice creams prepared using varying levels of sugar chikki containing ghee residue

The ice cream containing 6.0% chikki appeared to contain Kahramanmaras Turkish ice cream with high (22.0%) sugar
only few chikki particulates. Contrary to this, ice cream content product tends to be sticky and gummy48. Possibly,
containing 10.0% chikki was criticized for having excessive the increased sugar content (Table 5) of confection ice cream
number of chikki particulates. The latter ice cream had very made using 10.0% (highest level) sugar chikki led to such
dark brown shade. This led to difference in the CA scores body impairment.
allotted to the confection ice creams.
‘Choco-cheese ice cream’ prepared using 7.0 and 9.0% Melting quality: The melting score of confection ice creams,
chocolate enrobed cheese shreds had markedly superior CA based on the level of sugar chikki, was in decreasing order as
scores as compared to the one prepared using 11.0% of follows: 8.0 > 6.0 > 10.0. Significant (P<0.05) difference in
enrobed shreds 44. the melting score was noted only between ice creams
containing 8.0 and 10.0% sugar chikki; the former ice cream
Table 5 had superior melting score. The melting scores of ice creams
Flavour: In terms of flavor score, the ice cream prepared containing 6.0 and 8.0% chikki as well as 6.0 and 10.0%
using 8.0% chikki had the maximum score. Such flavour score chikki were found to be at par with other (Table 5).
differed significantly (P<0.05) from the scores allotted to ice The confection ice cream containing 10.0% sugar chikki
creams containing 6.0 and 10.0% chikki. The latter two ice tended to melt at a rapid pace as compared to those containing
creams had flavour scores that also differed significantly 6.0 and 8.0% chikki. The diffusion of some portion of sugar
(P<0.05) from each other (Table 5); minimum flavour score from the chikki into the adjoining ice cream portions (more so
was associated with ice cream containing 10.0% sugar chikki. when higher level of chikki was used) might have influenced
The impact of sugar chikki particulates on the overall flavor of the FPD, thereby affecting the products melting quality and
Confection ice cream was enhanced when the rate of addition melting resistance.
of chikki was raised from 6.0 to 8.0%. Further increase in the
addition of chikki particulates (i.e. 10.0%) led to significant Total sensory score: The total sensory score of all the three
(P<0.05) decline in the flavour score, since the ice cream confection ice creams prepared using three levels of sugar
tasted too sweet and sometimes bitterness was noted. chikki was significantly (P<0.05) different from each other.
Pandya (2012)34 reported that use of petha particulates when The maximum and minimum total sensory score was
used at level of 8.0% by weight of ice cream mix led to associated with ice creams containing 8.0 and 10.0% sugar
‘Saffron flavoured petha ice cream’ having markedly superior chikki respectively (Table 5).
flavor score as compared to those prepared using lower (i.e. As the amount of chikki was increased, the CA as well as
6.0%) and higher (10.0, 12.0%) levels. flavour scores of ice cream tended to improve significantly
(P<0.05), while the BT scores of ice cream especially
Body and texture: The values tabulated in Table 5 indicate containing higher level (i.e. 10.0%) of chikki tended to
that the BT score of ice cream containing 10.0% sugar chikki decline. Such decrease in the BT score of ice cream prepared
was significantly (P<0.05) lower than the values associated using higher level of chikki was due to prevalence of ‘soggy
with ice creams containing 6.0 and 8.0% chikki. The BT score and sticky’ body.
of the latter two ice creams was at par with each other. Sodhaparmar (2013) 44 reported marked superiority in the
The least BT score associated with ice cream containing total sensory score of ‘Choco-cheese’ ice cream prepared
10.0% chikki was due to prevalence of slight gumminess in using 7.0% of chocolate enrobed cheese shreds as compared
the product. The ice creams containing 6.0 and 8.0% chikki to those prepared using higher levels (i.e. 9.0 and 11.0%).
were quite cohesive and the chikki particulates contributed
crunchy mouth feel during ice cream consumption.

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International Journal of Chemical Studies
 
Table 1: Proximate chemical composition of ghee residue and ghee residue chikki
Chikki made using
Parameters Ghee residue
Sugar Jaggery
Fat (%) 48.00 20.00 20.00
Protein (%) 18.70 5.74 5.68
Total carbohydrate (%) 22.05 70.57 67.45
Ash (%) 3.25 2.34 2.24
TS (%) 92.48 98.65 95.34
FFA (% oleic acid) 0.32 - -

Table 2: Influence of ghee residue chikki on the chemical composition and physico-chemical properties of confection ice cream
Chemical constituents (%) Physico-chemical properties
Ice cream containing chikki
Total Carbohyd- Acidity
type Fat Protein Ash Total solids pH Overrun (%)
rate (% LA)
Sugar chikki 11.52±0.13b 4.54±.0.17b 24.23+0.27c 1.01±0.05 41.37±0.08c 0.22±0.01 6.45±0.09 90.50±1.03
Jaggery chikki 11.34±0.27b 4.49±0.13b 23.75±0.15b 1.02±0.04 40.61±0.10b 0.21±0.01 6.44±0.05 90.23±1.02
Control (without chikki) 10.46±0.30a 3.77±0.09a 21.47±0.24a 0.98±0.02 36.68±0.08a 0.20±0.01 6.53±0.04 90.73±0.76
CD (0.05) 0.33 0.18 0.31 NS 0.11 NS NS NS
Each observation is mean ±SD of 5 replications; a,b,c - numerical values bearing different superscripted alphabets denote presence of significant
difference (P<0.05)

Table 3: Influence of type of ghee residue chikki on the sensory scores of Confection ice cream
Sensory score of ice cream
Ice cream containing chikki type Flavour Body & Texture Colour & appearance Melting quality Total score*
(Max. 45) (Max. 30) (Max. 5) (Max. 5) (Max. 100)
Sugar chikki 40.92±0.58b 26.88±0.18b 4.53±0.05b 4.30±0.14b 91.61±0.39c
Jaggery chikki 38.01±0.71a 25.61±0.31a 4.30±0.08a 4.07±0.19a 86.96±0.97a
Control (without chikki) 39.03±1.65a 26.63±0.34b 4.45±0.17ab 4.38±0.19b 89.49±1.77b
C.D. (0.05) 1.50 0.39 0.15 0.24 1.63
*Full score of 15.0 for bacterial quality has been included in the total sensory score; Each observation is mean ±SD of 5 replications; a,b,c -
numerical values bearing different superscripted alphabets denote presence of significant difference (P<0.05)

Table 4: Influence of level of sugar chikki on the composition and physico-chemical properties of Confection ice cream
Physico-chemical
Chemical constituents (%)
Level of sugar chikki in ice properties
cream (%) Total Carbohydr- Acidity
Fat Protein Ash Total solids pH Overrun (%)
ate (% LA)
6.0 a
11.42±0.08 4.24±.0.05 a 24.12±0.26 a a
1.02±0.04 40.80±0.09 0.22±0.01 6.53±0.06 90.31±0.97
8.0 11.62±0.13b 4.37±0.08b 25.45±0.16b 1.05±0.03 42.49±0.32b 0.22±0.01 6.41±0.08 90.49±0.94
10.0 11.80±0.19b 4.49±0.07c 26.85±0.08c 1.07±0.03 44.21±0.09c 0.23±0.01 6.38±0.08 91.02±0.99
CD (0.05) 0.19 0.09 0.24 NS 0.27 NS NS NS
Each observation is mean ±SD of 5 replications; a,b,c - numerical values bearing different superscripted alphabets denote presence of significant
difference (P<0.05)

Table 5: Effect of rate of addition of sugar chikki on the sensory scores of confection ice cream
Sensory score of ice cream
Level of chikki in ice cream (%) Flavour Body & Texture Colour & appearance Melting quality Total score*
(Max. 45) (Max. 30) (Max. 5) (Max. 5) (Max. 100)
6.0 40.00±0.32b 27.18±0.50b 4.32±0.16c 4.29±0.21ab 90.59±1.03b
8.0 42.13±0.40c 27.84±0.29b 4.61±0.13b 4.53±0.16b 94.04±0.79c
10.0 39.73±0.35a 26.18±0.82a 3.90±0.16a 4.06±0.17a 88.88±1.21a
C.D.(0.05) 0.59 0.54 0.21 0.22 1.42
*Full score of 15.0 for bacterial quality has been included in the total sensory score; Each observation is mean ±SD of 5 replications; a,b,c -
numerical values bearing different superscripted alphabets denote presence of significant difference (P<0.05)

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