Browsing by Author "Wickramasuriya, S.S"

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    Development of Novelty Water Ice Using Locally Available Spices
    (Uva Wellassa University of Sri Lanka, 2012) Wickramasuriya, S.S; Abesinghe, A.M.N.L; Pathirana, N; Weerakoon, A
    Frozen con festooneries such as molded ice cream novelties and water ices are becoming popular due to wide variation in their shapes and flavors. According to Clark (2004), the most important quality parameters that influence the consumer preference for ice cream are body and texture, flavor, melting quality and appearance of the product. There are many studies conducted to modify the flavor of ice cream by incorporating natural and artificial favors and fruit pulps. Fruit flavored water ices are one of the popular variety of ice creator among teenagers due to its refreshing nature and lower price compared to dairy ice Cream. Combining the pungency of spices with fruit flavored water ice may be a successful way to develop a novel product with higher consumer preference. The flavor arid pungency of spicP5 make them indispensable in II ie preparation of palatable dishes in cuisine. Spices impart aroma, color and taste to food preparations and sometimes mask ui1desirable odours. The volatile oils from spices give the aroma and the oleoresins impart the taste (Parthasarathly et al, 2008).Hence, this study attempted to develop a novel water ice with higher consumer preference by incorporating locally available spices.