Academic Year 2023 - 24

S8 PROJECT WORK II
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FORMULATION OF SYMBIOTIC ICECREAM FROM

COTTON SEED MILK

BIP PROJECT ID CATEGORY

24S8EOW211 EXTERNAL

BATCH MEMBERS GUIDE

AWINTH K (202FD108) Ms.PIDATHALA SAHITYA
KISHORE SRINIVASAN R (202FD124) Assistant Professor - I
SUBIKSHON B(202FD150) Department of Food Technology
 LITERATURE SURVEY
Works carried out
Information gathered
S.No References ( with details of Methods/ Materials/ relevant to your
. ( Journal Papers Only) Software/ Algorithms / fabrication /
project
techniques/ components used )
CE Coppock, JK Lanham, JL HornerAnimal Feed Science and A review of literature showed that although the A comparison of the
Technology 18 (2), 89-129, 1987 feeding of whole cottonseed (WCS) to cattle is nutrient profile of WCS
not new, an appreciation of its special nutritive with other oilseeds and
properties for high-yielding dairy cows is recent. protein supplements
The reasons include a high genetic merit for shows that only peanut
lactation among much of the dairy cow kernels with skins and
1
population, requirements for energy- hulls have similar
concentrated but minimum-fiber diets by these energy and crude fiber,
cows and a generally positive effect of WCS on and both exceed other
milk fat percentage. The depression in milk commonly used protein
protein percentage often seen with added fat, supplements in TDN
including WCS, seems to be an accepted trade-off
Kavita. R. Pandey1 & Suresh. R. Naik1 & Babu. V. Vakil1 The interaction between probiotics, prebiotics, The paragraph
Revised: 7 June 2015 /Accepted: 18 June 2015 /Published online: and synbiotics significantly impacts host health, highlights the
22 July 2015 metabolism, and immune system. Prebiotics are importance of
# Association of Food Scientists & Technologists (India) 2015 crucial for maintaining synergy. Understanding probiotics, prebiotics,
probiosis mechanisms can improve functional and synbiotics in
foods. Technological advances in sequencing and enhancing host health,
2 analyzing gastrointestinal tract microorganism metabolism, and
diversity offer potential for disease prevention immune system,
and better health.. emphasizing the need
for prebiotic utilization
and the potential of GIT
microorganism analysis
for disease prevention.
30-01-2024 FIRST REVIEW PRESENTATION 2
 LITERATURE SURVEY
Adriano G Cruz, Adriane EC Antunes, Ana Lúcia OP
3 processing stages. This paper reviews the
Sousa, José AF Faria, Susana MI SaadFood Research
International 42 (9), 1233-1239, 2009
Vanessa Cosme Ferreira, Tiago Linhares Cruz Tabosa
Barroso, Luiz Eduardo Nochi Castro, Rafael Gabriel da
Rosa, Luciana de Siqueira OliveiraEuropean Food Research
and Technology 249 (11), 2957-2976, 2023
4 performance in food technology, as well
31-01-2024 FIRST REVIEW PRESENTATION
Ice-creams have potential as probiotic
vehicles, appealing to all age groups and
social levels. However, developing these
products requires overcoming
technological requirements related to
technological parameters involved in
producing probiotic ice-creams. Ice-
cream is an innovative matrix for
probiotic application, making a review on
its potential as a probiotic food carrier
helpful.
Prebiotics are bioactive compounds
added to or naturally found in some
foods that serve as substrates for
specific host microorganisms of the
gastrointestinal tract, conferring health
benefits. The objective of this work was
to demonstrate, through an updated
bibliographic survey, the importance of
prebiotics, considering their
as their benefits in the health of their
consumers. The definition of functional
foods and prebiotics was presented,
which are classified into three main
classes: polyols, oligosaccharides, and
dietary fibers
Ice-cream is a frozen mixture of
milk, sweeteners, stabilizers,
emulsifiers, and flavoring agents,
and includes various products like
plain, reduced, low fat, fruit, nut,
puddings, variegated, mousse,
sherbet, and frozen yoghurt.
This study highlights the
importance of prebiotics in food
technology and consumer health. It
presents an updated bibliographic
survey on functional foods and
prebiotics, which are classified into
three main classes: polyols,
oligosaccharides, and dietary
fibers. The study emphasizes the
health benefits of prebiotics.
3
 AIM & OBJECTIVES OF THE PROJECT

Aim

This research aims to develop a “Formulation of symbiotic ice cream from cotton seed milk”

Objective

Cotton seed milk, also known as paruthi paal in Tamil Nadu, India, is a nutritious drink with high
protein, essential fatty acids, and sugar content. It's underappreciated but is a great alternative to
animal-based milk.. The ice cream is optimized with probiotics to improve nutrition and assess its
physiochemical and sensory properties. This initiative aims to reach city dwellers and promote the
benefits of cottonseed milk.

25-04-2024 FINAL REVIEW PRESENTATION 4

 PROBLEM DEFINITION OF THE PROJECT

Problem definition
 Ice cream made from cow milk can cause digestive discomfort for lactose intolerant
individuals and is high in sugar and calories, potentially causing weight gain and not suitable
for weight management
 Cottonseed milk ice cream can be a good source of protein, fiber, and essential minerals, making it
a healthier alternative to conventional ice cream, especially for those with lactose intolerance or
dairy allergies.

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 SCOPE OF THE PROJECT

1. Symbiotic ice cream, a blend of probiotics and prebiotics, is gaining popularity due to its potential
to enhance intestinal microbiota and improve health
2. The global probiotic and prebiotic ice cream market is projected to rise at a CAGR of 7.2% ($1.4
billion) by 2030.
3. The global vegan population is driving the growth of the plant-based milk market, projected to
reach USD 50,066.21 million by 2030(12.4%).

4. Being a "triple-nutrient" that is high in protein, important fatty acids, and sugars, cottonseed
milk can be an asset for meeting the needs of the expanding global population by lowering
malnutrition.

FINAL REVIEW PRESENTATION

25-04-2024 6
 FEASIBILITY ANALYSIS

Availability and economic feasibility

• India has a sizable cotton sector and is one of the world's top producers of cottonseed.
Understanding the evolving trends in consumer preferences is crucial. There is a
growing demand for plant-based and alternative milk products in India, which could
create opportunities for cottonseed milk ice cream.
market analysis
• Symbiotic ice cream made from cottonseed milk has the potential to tap into multiple
market segments. With the increasing demand for plant-based alternatives and the
growing interest in functional foods, this innovative product can cater to a diverse
consumer base. cottonseed

25-04-2024 FINAL REVIEW PRESENTATION 7

 PROJECT PLAN
WORK PLAN

WEEK 1 WEEK 2,3 WEEK 3,4 WEEK 5,6,7 WEEK 7,8 WEEK 9

RAW MATERIAL
PROJECT LITERATURE COLLECTION & ANALYSIS PRODUCT FINAL REPORT
INITIATION SURVEY PREPARATION OPTIMISATION

FINAL REVIEW PRESENTATION

25-04-2024
 CHOICE OF COMPONENTS / MODULES / METHODS/TECHNIQUES
EQUIPMENT USED FOR PROJECT DEVELOPMENT

soaking cottonseed

extraction of cottonseed milk

Analysis of physiochemical properties of milk

Formulation of ice cream

Infusing probiotics into the ice cream

freezing at 5°C

Packaging

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 PROPOSED METHODOLOGY
Extraction of cottonseed milk
• Cotton seed soaking for 12 hours

• We grind the cotton seed after it has soaked and use a muslin cloth to filter it.

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.

PROPOSED METHODOLOGY
Analyzing the chemical properties of milk
Fat content
 We obtained 3.5 grams of fat for 100 ml of cottonseed milk

Protein content
 After analysis, cottonseed milk typically contains 3.5- 4.5 grams of
protein per 100 ml.

moisture content
 This means that for every 100 grams of cottonseed milk, there are
only about 10-13 grams of solids

THIRD REVIEW PRESENTATION

27-02-2024 11
.

PROPOSED METHODOLOGY
Analyzing the chemical properties of milk
Acidity
 cottonseed milk has a slightly acidic pH (around 6.3-6.5)

The viscosity of cottonseed milk

 The viscosity of cottonseed milk is reported to be in the range of 2.8 to 3.4 centipoise (cP)

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 PROPOSED METHODOLOGY
Comparison of cow milk and cottonseed milk

Chemical property Cotton seed milk Cow milk

1) viscosity 2.8 centipoise 1.5 centipoise

2) Fat 3.8 gram 3 gram

3) Proteins 4 gram 3 gram

4) Lactose absent present

• In contrast to cow's milk Cottonseed milk is free of lactose and contains a high protein and fat
content.

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 PROPOSED METHODOLOGY
Formulation of ice cream by using cottonseed milk
cottonseed milk

adding sugar mixed with an emulsifier

Blending and mixing all ingredients

Pasteurization at 72°C for 10min

Homogenization

Incorporating symbiotic components into ice cream

addition of flavors

Cooling and aging (12hr at 4°C )

25-03-2024 THIRD REVIEW PRESENTATION
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 PROPOSED METHODOLOGY
Incorporating symbiotic components into ice cream
• Select a suitable combination of probiotics and prebiotics for ice cream formulations.

• Strains like lactobacillus are used as probiotic

• Create a symbiotic mixture by combining probiotics and prebiotics in appropriate ratios, ensuring
probiotics are viable and prebiotics are well-dissolved.

• After preparing and cooling the ice cream base, thoroughly mix the symbiotic mixture into it to
ensure even distribution of ingredients.

• After MIXING, transfer the ice cream into a freezer-safe container. Cover the container and freeze
the ice cream until it reaches the desired firmness.

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 PROPOSED METHODOLOGY
Incorporating symbiotic components into ice cream

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 PROPOSED METHODOLOGY
Comparative analysis

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 PROPOSED METHODOLOGY
Comparison of nutrition content of conventional ice cream with symbiotic
cottonseed ice cream
Nutrients Traditional ice cream (in Symbiotic cottonseed ice
%) cream (in %)

Protein 8.52 12.2

Fat 9-10 14.2

Fiber <0.5 2.38

Carbohydrates 23.2 21.28

Ash 0.85 0.89

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 PROPOSED METHODOLOGY ( Gantt Chart)

Week 1 Week 2 Week 3 Week 4 Week 5 Week 6 Week 7

Research

Content

Formulation
Design

Developing

Analysing

Marketing

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 CHOICE OF COMPONENTS / MODULES / METHODS/TECHNIQUES
EQUIPMENT USED FOR PROJECT DEVELOPMENT

Equipment used for analysis:

• Fat analyzer, Protein analyzer, Hot air oven, pH meter

Equipment used for preparation:

• , Grinder, Centrifugal extractor, Homogenizer, pH meter, Freezer.

25-04-2024 FINAL REVIEW PRESENTATION 20

 PROPOSED METHODOLOGY
Cost benefit analysis of symbiotic cottonseed ice cream

Raw materials Quantity (in g) Price (per Kg) (in ₹) Price (per usage)(in ₹)

Cottonseed
250 120 30
Prebiotic 2.5 3
950
(Fructooligosacch
arides)

Probiotic
1 5000 5
(Lactobacillus
acidophilus

Sugar
150 52 7.8
Vanilla essence
1.5 1100 2.65
Stabilizer (401)
5 500 2.5
Others (processing +
- 17.15
miscellaneous)

 The total cost of symbiotic cottonseed ice cream is around ₹160 for 320ml.

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 CONCLUSION

• Though it is a symbiotic ice cream, the sensory attributes were not satisfactory. The texture and
appearance should be enhanced. Through careful mixing and regulated processing methods, we have
created a novel cottonseed symbiotic ice cream and is intended to be an affordable vegan alternative to ice
cream made from dairy products. With 21.28 gram of carbohydrates, 2.38 grams of soluble fiber, and 8.52
grams of protein and 14.2g of fat.

25-03-2024 THIRD REVIEW PRESENTATION

 INDIVIDUAL CONTRIBUTIONS TO THE WORK
Batch Member 1 : ( 202FD124 & KISHORE SRINIVASAN R )
1) Report preparation
2) Literature survey
3) Formulation and optimization
4) Proximate analysis

25-04-2024 THIRD REVIEW PRESENTATION 23

 INDIVIDUAL CONTRIBUTIONS TO THE WORK
Batch Member 2 : ( 202FD108 & ASWINTH K )
1) Ingredient selection
2) Proximate analysis
3) Comparison studies

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 INDIVIDUAL CONTRIBUTIONS TO THE WORK

Batch Member 3 : (202FD150 & SUBIKSHON B)

1) Report preparation

2) Formulation Analysis

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 Status on Partial Completion and Submission of Project Report
List of Documents to be Submitted
SL.No List of Documents Status ( Provide the drive link of prepared
document)
Cover Page & Title Page (Both are in same https://drive.google.com/file/d/
1 1DU2h6gYeVizCbrBVRrjSCY5UqnskvqyM/view?usp=drivesdk
format)
Bonafide Certificate https://drive.google.com/file/d/
1DU2h6gYeVizCbrBVRrjSCY5UqnskvqyM/view?usp=drivesdk
2

Declaration https://drive.google.com/file/d/
1DU2h6gYeVizCbrBVRrjSCY5UqnskvqyM/view?usp=drivesdk
3

Acknowledgement https://drive.google.com/file/d/
1DU2h6gYeVizCbrBVRrjSCY5UqnskvqyM/view?usp=drivesdk
4

Chapter I – Introduction https://drive.google.com/file/d/

1DU2h6gYeVizCbrBVRrjSCY5UqnskvqyM/view?usp=drivesdk
5

Chapter 2 – Literature Survey https://drive.google.com/file/d/

1DU2h6gYeVizCbrBVRrjSCY5UqnskvqyM/view?usp=drivesdk
6
31-01-2024 FIRST REVIEW PRESENTATION 26
 Status on Partial Completion and Submission of Project Report
SL.No List of Documents Status ( Provide the drive link of prepared document)

Chapter 3 -Objectives and https://drive.google.com/file/d/

7 1DU2h6gYeVizCbrBVRrjSCY5UqnskvqyM/view?
methodology usp=drivesdk

Chapetr 4- Propsed work https://drive.google.com/file/d/

8 1DU2h6gYeVizCbrBVRrjSCY5UqnskvqyM/view?
modules usp=drivesdk
Chapter 5 - result and https://drive.google.com/file/d/
9 1DU2h6gYeVizCbrBVRrjSCY5UqnskvqyM/view?
discussion usp=drivesdk
Chapte 6 - Conclusion and https://drive.google.com/file/d/
10 1DU2h6gYeVizCbrBVRrjSCY5UqnskvqyM/view?
suggestion usp=drivesdk
References https://drive.google.com/file/d/
11 1DU2h6gYeVizCbrBVRrjSCY5UqnskvqyM/view?
usp=drivesdk
Appendices https://drive.google.com/file/d/
12 1DU2h6gYeVizCbrBVRrjSCY5UqnskvqyM/view?
FINAL
usp=drivesdk
REVIEW PRESENTATION
 PUBLICATIONS (CONFERENCE / JOURNAL / PATENT)

SL.No Paper/Manuscript Title Status ( Provide the drive link

of prepared document)
SASTRA :Eco spiritual national conference https://drive.google.com/file/d/
1DWfnKCu6Dg5UpwYuCZVfvx
1
IxU8UAPa8r/view?
usp=drivesdk

FINAL REVIEW PRESENTATION

 ORIGINALITY SCORE

25-04-2024 FINAL REVIEW PRESENTATION

 REFERENCES
( Journal Papers/ Books / Website in IEEE Format )

JOURNAL

[1] Kavita. R. Pandey1 & Suresh. R. Naik1 & Babu. V. Vakil1 et al., 2015. Indeed, the interplay between probiotics,
prebiotics, and synbiotics plays a crucial role in influencing the host's health, metabolism, and immune system.The utilization
of prebiotics by probiotics is essential for maintaining synergy and maximizing beneficial effects.

[2] Adriano G Cruz, Adriane EC Antunes, Ana Lúcia OP Sousa, José AF Faria, Susana MI Saad et al., 2009 Ice-creams are
food products showing potential for use as probiotic vehicles, with the added advantage of being appreciated by people
belonging to all age groups and social levels. However, the development of ice-creams containing probiotic bacteria requires
the overcoming of certain technological intrinsic requirements related to their processing stages.

[3] Van essa Cosme Ferreira, Tiago Linhares Cruz Tabosa Barroso, Luiz Eduardo Nochi Castro, Rafael Gabriel da Rosa et al.,
2023 Prebiotics are bioactive compounds added to or naturally found in some foods that serve as substrates for specific host
microorganisms of the gastrointestinal tract, conferring health benefits. The objective of this work was to demonstrate,
through an updated bibliographic survey, the importance of prebiotics, considering their performance in food technology, as
well as their benefits in the health of their consumers.

FINAL REVIEW PRESENTATION

25-04-2024 30
 REFERENCES
( Journal Papers/ Books / Website in IEEE Format )

[4] Andreas Håkansson et al., 2019 Emulsion formation by homogenization is commonly used in food production and research
to increase product stability and to design colloidal structures. High-energy methods such as high-pressure homogenizers and
rotor–stator mixers are the two most common techniques.

[5] Ulrich Hirn, Wolfgang Bauer et al., 2006 For fiber morphology commercial analyzers were compared. On an absolute
level, the measurement differences between the analyzers varied from 15% to 40%, for some morphological parameters up to
70%. Still, fiber length, width, and curl results are highly correlated, so relative comparison is possible.

[6] Arieli et al.,1998 Whole cottonseed (WCS) is an unusual feedstuff for ruminants. Due to its high content of fat and
protein, it may be defined as a concentrate. On the other hand, its fiber is similar to that of forages in terms of effectiveness in
the rumen. The response of dairy cattle milk production to WCS feeding is variable. A large part of the effect of WCS on milk
production is related to ruminal effects, which depend upon the basal diet fermentation balance

25-04-2024 FINAL REVIEW PRESENTATION

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