Development and Nutritional Evaluation of Soaked Chickpea (Cicer arietinum L.)-Based Chocolate Ice Cream
Arshin S. Patel
Department of Food Engineering, K. K. Wagh College of Food Technology, Nashik, Maharashtra, India.
Karishma Verma
*
Department of Food Engineering, K. K. Wagh College of Food Technology, Nashik, Maharashtra, India.
Shrawasti D. Gaikwad
Department of Food Engineering, K. K. Wagh College of Food Technology, Nashik, Maharashtra, India.
Ayush S. Landge
Department of Food Engineering, K. K. Wagh College of Food Technology, Nashik, Maharashtra, India.
Anushka C. Dhawale
Department of Food Engineering, K. K. Wagh College of Food Technology, Nashik, Maharashtra, India.
Anisha K. Gidhade
Department of Food Engineering, K. K. Wagh College of Food Technology, Nashik, Maharashtra, India.
Yash V. Malode
Department of Food Engineering, K. K. Wagh College of Food Technology, Nashik, Maharashtra, India.
Vaibhav P. Agale
Department of Food Engineering, K. K. Wagh College of Food Technology, Nashik, Maharashtra, India.
Kumargaurav P. Tayade
Department of Food Engineering, K. K. Wagh College of Food Technology, Nashik, Maharashtra, India.
*Author to whom correspondence should be addressed.
Abstract
Chocolate ice cream containing soaked chickpea was developed as a dairy-based composite dessert and evaluated using five 100-g formulations (T1–T5). The chickpea quantity increased from 10 to 50 g while milk decreased from 46 to 6 g; cream (30 g), sugar (10 g), cocoa powder (2 g), carboxymethyl cellulose (1 g), and vanilla essence (1 g) remained constant. Chickpea was soaked for 8–12 h, incorporated into a milk-based slurry, heated at 80–85 °C for 30 min, chilled, combined with whipped cream, and frozen. Thirty panellists evaluated colour, taste, flavour, appearance, and overall acceptability using a 9-point hedonic scale. T3 (30 g chickpea and 26 g milk) had the highest reported mean scores (8.60, 8.40, 8.90, 8.50, and 8.60, respectively). Reported proximate values for T3 were moisture 60.22%, ash 1.08%, fat 9.02%, protein 5.86%, and carbohydrate 23.82%. Calculated overrun was 40.0%. Drip-off increased from 2.0% at 20 min to 63.5% at 90 min under the stated melting-test conditions. The results support the preliminary feasibility and sensory preference of T3 among the tested formulations. Because no chickpea-free comparator or treatment-level chemical analyses were included, improved nutritional value relative to conventional ice cream was not established.
Keywords: Chickpea, Cicer arietinum, chocolate ice cream, sensory acceptability, proximate composition, melting behaviour