Studies on preparation of ice-cream from jackfruit (Artocarpus heterophyllus) seed powder

The experiment was laid out in Completely Randomized Design with six treatments namely T1 (5% skim milk powder + 95% constant ingredients), T2 (1% jackfruit seed 4% T3 (2% 3% T4 (3% 2% T5 (4% 1% ingredients) and T6 which were replicated four times. treatment recorded maximum score for colour appearance as well flavour. Whereas, Treatment body texture overall acceptability. also highest B C ratio. on the basis of sensory evaluation found to be best ratio among treatments. However, during storage five weeks this has shown results respect changes chemical composition, even microbial count.