Encapsulation of Vitamin C (ascorbic Acid and Amla Pulp) to Develop Vitamin C Fortified Ice Cream

In this research study, two percentage of alginate as wall material and 0.1m cacl2 as hardening bath were optimized for encapsulation (bead formation) through extrusion process. The encapsulation efficiency (ee) at 500mg of ascorbic acid was highest (74%) compared to 750 mg and 1000mg. Ee was highest (95%) at 40g for amla pulp. Encapsulated ascorbic acid beads had significantly higher the content of vitamin c with 354±0.5mg to 318±0.8mg per 100g of beads at both ambient and refrigeration stage of storage, followed by the amla pulp encapsulated beads which were hold the content of vitamin c with 306±0.5mg to 286±0.6mg / 100g of beads. Based on the result of sensory evaluation, 30% of eaai-t3, 10% of ueaai-t1, 30% of eafit3 and 10% of ueafit1 were selected by its good sensory appealing characteristics with highest score among the experimental samples. Throughout the storage period unencapsulated vitamin c formulated ice cream samples had a decreasing manner of vitamin c 45.5±0.5 to 1.8±0.8mg (ueaai-t1) and was 27.6±0.5 to 1.9±0.5mg in ueafi-t1. The stabilized vitamin c was found in eaai-t3 with 88.25±0.5 to 80.6±0.7mg and 95.5±0.5 to 93±0.8mg in eafi-t3.