FORMULATION OF SYMBIOTIC ICE CREAM FROM COTTONSEED MILK

FOOD TECHNOLOGY

A wholesome and adaptable dairy substitute, cottonseed milk is becoming more and more popular in Tamil Nadu as a locally produced, sustainable product. This novel milk alternative has several advantages for the environment over traditional dairy milk production techniques because it is made from the leftovers of cotton farming. Cottonseed milk is lactose-free and so provides a rich food profile that includes vital vitamins, minerals, and protein. This study explores the utilization of cotton seed extracted milk for the production of symbiotic ice cream with enhanced nutritional value. Beyond its nutritional advantages, cottonseed milk may be used in a variety of culinary applications due to its creamy texture and mild flavour. Its adaptability is endless, since it can be used to improve everything from savoury meals to baked products, smoothies, and even coffee. Because of its adaptability, it's a desirable choice for people who want to try plant-based substitutes without sacrificing flavour or texture. These materials are selected for their ability to provide prebiotic fiber and probiotic cultures, promoting gut health and overall well-being. Through systematic experimentation and analysis, the resulting ice cream product demonstrates substantial nutritional improvements compared to conventional varieties. The advent of cottonseed milk offers a viable response to the growing need for sustainable food options. It not only boosts local agriculture but also lessens the ecological imprint associated with regular dairy operations. This project aims to set the stage for a more sustainable future for the food business in Tamil Nadu by promoting accessibility and education.

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.