Chemical Science Review and Letters ISSN 2278-6783 Chem Sci Rev Lett 2017, 6(21), 406-417 Article CS102048023 406 Research Article Physicochemical and Antioxidant Properties of Maillard Reaction Product Incorporated Ice Cream Arashdeep Singh* and Usha Bajwa Department of Food Science and Technology, Punjab Agricultural University, Ludhiana 141004, India Introduction Ice cream is most popular frozen dessert throughout the world. Its desired quality is achieved by both proper formulation and processing. Its composition and physical characteristics vary from area to area. The popularity of ice cream is attributed to its ready to eat convenience, widespread availability, nutritive value and pleasing forms both in color and flavors [1]. Consumer preference for ice cream is due to the combined taste of milk, sugar, fat and other flavoring ingredients. Ice cream is highly popular in the tropical and subtropical region due to hot and humid weather. As a result, its production and consumption is rapidly increasing and the substantial part of milk produced in many countries is being used for the manufacture of ice cream. There are many kinds of ice cream available in the market and in the recent years research has been focused on the development of new formulations. The ice cream formula may be modified to create an anticipated product with desired characteristics. Different ingredients such as cola extracts, soy protein, flaxseed oil, citrus fiber and hazelnut flour had been studied as novel ingredients for the development of ice cream formulation with peculiar flavor, taste and texture. Formulations with functional properties have also been developed, for example, those having probiotics, yoghurt, enriched with dietary fiber and containing natural antioxidants [2]. Ice cream owes its variety and popular appeal to many pleasing flavoring materials which are used in its manufacture. Ice cream producers are also trying to develop new and exciting flavors of ice cream to suit a wide variety of consumers [3]. The flavors are added directly into the mix when powders or purees are used [4]. Flavorings are also added in the form of extract, fruits, nuts, spices, chocolate or coffee and only in amounts that impart a mild, pleasant flavor. It is a common practice to serve cake and brownies with ice cream at ceremonial occasions; particularly weddings, anniversaries and birthdays. The entire baked products and ice cream are accepted in all age groups from children to aged ones. Maillard reaction and caramelization are the most important chemical events occurring during manufacturing of baked products. During the baking process, hundreds of different flavor compounds are developed. These compounds, in turn, break down to form yet more flavour combinations, and so on. Hence each type of baked product has a very distinctive set of flavor compounds that are formed during the Maillard reaction and Abstract The present research was carried out to prepare Maillard reaction products incorporated bakery flavoured ice cream by incorporating cookie and cake at levels ranging from 5 to 20% and to study the quality characteristics of the prepared product. Inclusion of baked items significantly (P <0.05) increased the viscosity of the ice cream mix. Augmented incorporation of baked products increased total solids, fat, protein, fibre, ash, pH, antioxidant activity, total phenolic content and specific gravity of all ice cream samples and significantly decreased (P<0.05) acidity and overrun. Addition of baked products significantly increased the first dripping time and reduced the melting rate. The coefficient of correlation values between melting /rate and total solids, fat and first drip time were negative and significant; however, the correlation was significantly positive between melting rate and overrun of ice cream. Sensory scores also differed significantly at different levels of cookie and cake incorporation. Ice cream incorporated with 10% cookie and cake had good overrun volume, obtained highest overall acceptability scores, better total solids, rich in antioxidants and total phenolic content as comparison to control ice cream. Keywords: Ice cream, Cookie, Cake, Physicochemical, Sensory Quality, First Dripping Time, Melting Rate *Correspondence Author: Arashdeep Singh Email: arash.pau@gmail.com