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Title: :  FORMULATION OF SYMBIOTIC ICE CREAM FROM COTTONSEED MILK
PaperId: :  23431
Published in:   International Journal Of Advance Research And Innovative Ideas In Education
Publisher:   IJARIIE
e-ISSN:   2395-4396
Volume/Issue:    Volume 10 Issue 2 2024
DUI:    16.0415/IJARIIE-23431
Licence: :   IJARIIE is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author NameAuthor Institute
PIDATHALA SAHITYA BANNARI AMMAN INSTITUTE OF TECHNOLOGY
KISHORE SRINIVASAN RBANNARI AMMAN INSTITUTE OF TECHNOLOGY
ASWINTH KBANNARI AMMAN INSTITUTE OF TECHNOLOGY
SUBIKSHON BBANNARI AMMAN INSTITUTE OF TECHNOLOGY

Abstract

FOOD TECHNOLOGY
Cottonseed milk, Ice cream, Plant-based, Sustainable, Symbiotic
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.

Citations

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IJARIIE PIDATHALA SAHITYA , KISHORE SRINIVASAN R, ASWINTH K, and SUBIKSHON B. "FORMULATION OF SYMBIOTIC ICE CREAM FROM COTTONSEED MILK" International Journal Of Advance Research And Innovative Ideas In Education Volume 10 Issue 2 2024 Page 4472-4481
MLA PIDATHALA SAHITYA , KISHORE SRINIVASAN R, ASWINTH K, and SUBIKSHON B. "FORMULATION OF SYMBIOTIC ICE CREAM FROM COTTONSEED MILK." International Journal Of Advance Research And Innovative Ideas In Education 10.2(2024) : 4472-4481.
APA PIDATHALA SAHITYA , KISHORE SRINIVASAN R, ASWINTH K, & SUBIKSHON B. (2024). FORMULATION OF SYMBIOTIC ICE CREAM FROM COTTONSEED MILK. International Journal Of Advance Research And Innovative Ideas In Education, 10(2), 4472-4481.
Chicago PIDATHALA SAHITYA , KISHORE SRINIVASAN R, ASWINTH K, and SUBIKSHON B. "FORMULATION OF SYMBIOTIC ICE CREAM FROM COTTONSEED MILK." International Journal Of Advance Research And Innovative Ideas In Education 10, no. 2 (2024) : 4472-4481.
Oxford PIDATHALA SAHITYA , KISHORE SRINIVASAN R, ASWINTH K, and SUBIKSHON B. 'FORMULATION OF SYMBIOTIC ICE CREAM FROM COTTONSEED MILK', International Journal Of Advance Research And Innovative Ideas In Education, vol. 10, no. 2, 2024, p. 4472-4481. Available from IJARIIE, https://ijariie.com/AdminUploadPdf/FORMULATION_OF_SYMBIOTIC_ICE__CREAM_FROM_COTTONSEED_MILK_ijariie23431.pdf (Accessed : 03 September 2024).
Harvard PIDATHALA SAHITYA , KISHORE SRINIVASAN R, ASWINTH K, and SUBIKSHON B. (2024) 'FORMULATION OF SYMBIOTIC ICE CREAM FROM COTTONSEED MILK', International Journal Of Advance Research And Innovative Ideas In Education, 10(2), pp. 4472-4481IJARIIE [Online]. Available at: https://ijariie.com/AdminUploadPdf/FORMULATION_OF_SYMBIOTIC_ICE__CREAM_FROM_COTTONSEED_MILK_ijariie23431.pdf (Accessed : 03 September 2024)
IEEE PIDATHALA SAHITYA , KISHORE SRINIVASAN R, ASWINTH K, and SUBIKSHON B, "FORMULATION OF SYMBIOTIC ICE CREAM FROM COTTONSEED MILK," International Journal Of Advance Research And Innovative Ideas In Education, vol. 10, no. 2, pp. 4472-4481, Mar-App 2024. [Online]. Available: https://ijariie.com/AdminUploadPdf/FORMULATION_OF_SYMBIOTIC_ICE__CREAM_FROM_COTTONSEED_MILK_ijariie23431.pdf [Accessed : 03 September 2024].
Turabian PIDATHALA SAHITYA , KISHORE SRINIVASAN R, ASWINTH K, and SUBIKSHON B. "FORMULATION OF SYMBIOTIC ICE CREAM FROM COTTONSEED MILK." International Journal Of Advance Research And Innovative Ideas In Education [Online]. volume 10 number 2 (03 September 2024).
Vancouver PIDATHALA SAHITYA , KISHORE SRINIVASAN R, ASWINTH K, and SUBIKSHON B. FORMULATION OF SYMBIOTIC ICE CREAM FROM COTTONSEED MILK. International Journal Of Advance Research And Innovative Ideas In Education [Internet]. 2024 [Cited : 03 September 2024]; 10(2) : 4472-4481. Available from: https://ijariie.com/AdminUploadPdf/FORMULATION_OF_SYMBIOTIC_ICE__CREAM_FROM_COTTONSEED_MILK_ijariie23431.pdf
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