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Effect of Storage Period on the Physicochemical, Sensory and Microbiological Quality of Bakery Flavoured Ice Cream

Storage conditions were known to bring about some physicochemical changes in frozen foods. The present investigation was therefore carried out to examine the effect of storage period on the physicochemical, sensory and microbiological quality of bakery flavoured ice cream. Bakery flavoured ice cream incorporating cookies (plain and chocolate) and cakes (vanilla and chocolate) at 10 per cent level were prepared and subjected to 60 days of frozen storage and evaluated periodically at intervals of 15 days. With the progress in the storage period total solids, acidity and specific gravity of all ice cream samples increased significantly (p<0.01) during the storage, while pH, antioxidant activity and overrun decreased significantly (p<0.01). Protein, fibre and ash content do not show any significant change during storage. The decrease in total phenolic content was found to be non significant with increase in storage period from 0 to 60 days. Storage period had significant (p<0.01) on L and a*colour attributes of ice cream samples. First dripping time increased while melting rate decreased in all samples. The mean sensory scores of all ice cream samples decreased significantly with progress in storage period at -18±1 o C. There was a significant decline in Standard Plate Count (SPC) and increase in psychrophillic