Utilization of ghee residue in the form of Chikki (Candy) in confection ice cream

Ghee residue, a highly nutritious byproduct of dairy industry needs to be utilized in food system. Sugar and jaggery based chikki (candy) were prepared incorporating ghee residue (GR) and used as flavouring particulates in ‘Confection ice cream’. The proportion of GR and sugar/jaggery was kept 30:70 w/w. Confection ice cream was made using caramel flavour as well candy particulates containing GR @ 6% by weight of ice cream mix; caramel ice cream (without candy) served as control. All the experimental ice creams conformed to FSSA standards. Ice cream containing sugar candy was sensorily preferred over 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 markedly superior score for colour and appearance, flavour, body and texture and total score as compared to other two ice creams containing 6.0 and 10.0% candy. The fat, protein, carbohydrate and total solids of all the three ice creams were significantly different from each other. The pH and overrun of the confection ice creams remained unaffected by such treatment. It is recommended to utilize GR in the 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 from GR and sugar from candy yielded Confection ice cream that was richer in fat (1.06%), protein (0.77%) and carbohydrate (2.76%) than in control ice cream.