International Research Journal of Engineering and Technology (IRJET)
e-ISSN: 2395-0056
Volume: 12 Issue: 05 | May 2025
p-ISSN: 2395-0072
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Development of Plant Based Ice cream from Cottonseed Milk Revathi Shanmugam1, Lavanya.M2, Dakshina Priya B3, Rishi K4 1Assistant Professor, Department of Food Technology, College of Fish Nutrition and Food Technology, TNJFU,
Chennai, Tamil Nadu, India 2,3,4 B.Tech. Food Technology, College of Fish Nutrition and Food Technology, TNJFU, Chennai,
Tamil Nadu, India ---------------------------------------------------------------------***---------------------------------------------------------------------
Abstract - The growing demand for plant-based dairy
derived from sources like soy, cashew, and almond as base ingredient enable the creation of dairy-free ice cream. These alternatives aim to replicate the creamy texture, rich flavour, and overall sensory appeal of conventional ice cream while offering additional health benefits. These plant-based milks offer cholesterol-free, unsaturated fat-rich alternatives, containing vitamins, minerals, and antioxidants, classifying them as functional foods and nutraceuticals. Leahu, A. et al., (2022).
alternatives has driven innovation in traditional and novel food products. Cottonseed milk is a nutrient-rich plant-based milk alternative, considered as a 'triple nutrient' due to its high content of protein, essential fatty acids and sugars. This study focuses on the formulation, standardization, and evaluation of frozen dessert (ice-cream) prepared using cottonseed milk (CSM) as a primary ingredient. Cottonseed milk was extracted and optimized for use as a dairy substitute, with emphasis on improving flavor, texture, and nutritional quality. Various formulations were developed by adjusting sweeteners, and coconut cream to achieve desirable sensory properties. The final products was subjected to comprehensive evaluations including physicochemical analysis, microbial safety assessment, and sensory evaluation. Nutrient analysis revealed notable differences in composition between dairy and cottonseed milk (CSM) ice cream. CSM ice cream was found to have relatable levels of protein (3.25 %) to dairy based ice cream (3.50 % protein). In contrast, CSM had lower fat content (5.19 %), compared to dairy ice cream (9.08 %). Sensory analysis revealed a comparable consumer acceptability for CSM ice cream, with a sensory score of 8.2 and 8.5 for dairy ice cream. CSM ice cream exhibited a slightly faster meltdown rate (1.08 g/min) and lower overrun (43.6 %) than dairy ice cream (0.78 g/min and 55.26 %, respectively). The results demonstrate the potential of cottonseed milk as a viable plant-based ingredient for frozen desserts, offering a nutritious and acceptable alternative for consumers.
1.2 COTTONSEED MILK Cottonseed milk, traditionally referred to as Paruthi Paal in Tamil (where "Paruthi" means cottonseed and "Paal" means milk), is a common household beverage in South India, often served as welcome drink. Celebrated for its nutritional value, it is considered a source of essential nutrients such as protein and fat. Praveena, M., & Subaratinam, R. (2021). The common ingredients needed to make this nutritious beverage, which include cottonseeds (Paruthi), cardamom powder, coconut milk, grated coconut, dried ginger powder, rice or kudu millet, jaggery Kumar, M (2019). Cotton seed milk has a pH between 6.5 and 7.1, total solids content between 11.8 % and 13 %, and acidity between 0.17% and 0.19 % and viscosity between 2.8 and 3.4 cP. Amudha, J. (2018).
2. MATERIALS AND METHODS This chapter deals with the materials and methods used for the preparation of cottonseed milk and various steps involved in the manufacturing of cottonseed milk ice cream.
Key Words: Cottonseed milk, Plant Based, Ice cream
1. INTRODUCTION
2.1 MATERIALS
In recent years, there has been a significant shift in consumer preferences toward healthier and more sustainable food options. This change is driven by increased awareness of environmental concerns, animal welfare, lactose intolerance, and dietary restrictions. One area witnessing rapid innovation is the development of plantbased alternatives to traditional dairy products, particularly ice cream.
Cottonseed was purchased from a local shop in Melur, Madurai. Sugar, Jaggery, Flavors, Non-Dairy whipping cream, Coconut Cream,Essence were purchased from various stores in Chennai.
1.1. PLANT BASED ICE CREAM Plant-based ice cream refers to frozen desserts made without any dairy ingredients. Plant-based milk substitutes,
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