Incorporation Of Papain Into Pawpaw (Carica Papaya) Ice Cream

ABSTRACT

Pawpaw ice cream was produced using papain extracted from unripe pawpaw to inhibit the ice crystal formation. Vanilla ice cream was used as control. The proximate composition, the physiochemical and organoleptic properties as well as microbial contents of the ice cream samples were evaluated. Result of the proximate composition revealed that the samples were high in moisture content which were 62.64% in the control sample and 62.8 1% in the pawpaw ice cream sample. Ash content was 0.7% in the control and 0.45% in the pawpaw ice cream sample. While protein content was 2.79% in the control and 3.90% in the ice cream. Addition of papain significantly improved (P<0.05) The protein content of ice cream. Carbohydrate content of ice cream samples also increased significantly showing high amount of carbohydrate content. The analysis of variance revealed significant difference (P><0.05) in all the proximate parameters of ice cream samples produced. There was no significant (P>0.05) increase in the total 1 titratable acidity of the cream sample produced with the inclusion of papin and the (control) vanilla ice cream. The control sample was preferred in all sensory attitude (taste, colour, flavour, texture and overall acceptability) studied. This was not surprising since the panelists were familiar with commercial ice cream. Ice cream produced from pawpaw had higher protein content, carbohydrate and lower fat content when compared with that of the control. Production of pawpaw ice cream will enhance nutritional quality as well as add variety to already existing ice cream.