REVIEW ON PRODUCTION AND QUALITY OF ICE CREAM INCORPORATING SPROUTED COCONUT

Abstract

Ice cream is a popular dessert made by using milk, additives include sweeteners, flavorings, stabilizers, emulsifiers, and colorings. To make a desired ice cream flavor, fruits, nuts, variegates, candy pieces, and other condiments are occasionally added to improve the ice cream quality and add value to the product. It is possible to the texture, taste, nutritional value, color, and flavor of ice cream by adding some ingredients to it. The goal of this study was to find the best combination of sprouted coconut and cow milk for producing high-quality ice cream. Secondary data extracted from previously published sources, which was then categorized and summarized to conclude the quality and other characteristics. The Coconut sprout can be taken as an ingredient to add value to ice cream. It is a big spongy cotton candy mass that is sweet and juicy, found inside coconut during germination produced as an endosperm to nourish the developing embryo. Which is well known for its nutritional qualities and is of great medicinal value. Functional components such as phenols, antioxidants, and dietary Fibers, as well as nutritional components such as sugars, macro and micronutrients, were found in the sprouted coconut. The nutritional profile of sprouted coconut must be thoroughly evaluated before it can be effectively used in dietary formulations and as a supplement. As a result, the findings of the study can be used in nutrition campaigns to promote it as a functional food, as well as food fortifications and formulations.