Vol. 9, Issue 6, Part F (2024)

Author(s): M Azroon Fahmeetha, Dr. P Geetha, Dr. P Selvan and Dr. V Nithyalakshmi

Abstract: Ice cream is the most loved frozen dessert at all age groups. Ice cream cones are a convenient way to eat without need for bowl or spoons. Germinated finger millet flour is a rich source of calcium, iron, dietary fiber, and essential amino acids. SMP provides high-quality proteins and enhances the functional properties of the cones. This research evaluated sensory attributes, ice cream permeability, water activity, texture characteristics, and proximate composition. Ice cream permeability analysis showed enhanced resistance to water absorption, Water activity values for all cones remained below 0.6, indicating microbiological stability. Proximate composition analysis showed significant nutritional enhancement, with higher protein (18.41%), fiber (3.98%), ash (1.97%), carbohydrate (61.36%) and energy value (359.42 kcal). These findings indicate that incorporating germinated finger millet flour and SMP into wafer cones improves their nutritional profile, functional properties, and consumer acceptability, making them a promising alternative torefined wheat flour cone.

DOI: 10.22271/veterinary.2024.v9.i6f.1900