Physico-chemical analysis of calcium enriched herbal ice-cream
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Authors
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Davuddin Baig M
Ph.D Scholar, Dairy Technology Division, NDRI, Karnal
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Ashu Malik
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Dharani Kumar M
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Wangdare Sachin Subhash
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S Ahamed Fawaz
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A K Beena
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S N Rajakumar
Keywords:
Herbal ice cream, Physico-chemical, Textural and Microbial analysisAbstract
Calcium enriched herbal ice cream (CEHI) was developed under the current study using calcium gluconate (CG) as a calcium source, Bacopa monniera as herbs with health beneficial properties. The optimized product was analyzed for its sensory, textural and microbial characteristics. The developed calcium enriched herbal ice cream has shown overall acceptability score of 7.5 (Like moderately) which is a good indication of the higher organoleptic quality for frozen products. The prepared product is having a higher hardness (42 N) compared to conventional ice cream (30 N). The color of the CEHI sample decreased in whiteness (P < 0.05) compared to the control sample. Melting rate of experimental ice cream and control ice cream are 45 and 34 g/hr respectively and had shown a significant difference (P < 0.01). Viable count of calcium enriched herbal ice cream had shown no significant difference when compared to control ice cream (p>0.05). There was no detection for yeasts and mold for calcium-enriched herbal ice cream and the controlReferences
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