Comparative study on physico-chemical attributes of ice-cream prepared by using Hebal menthol and crystal menthol

Abstract

Research was conducted to examine the effect of herbal menthol leaves extract and crystal menthol extract on the physico-chemical characteristics of ice-cream desserts. The objective of the present research was to develop improved herbal based ice-cream with health benefits beyond those of traditionally formulated dairy products. The product was formulated with different levels of herbal menthol leaves extract at the rate 0.5, 1 and 1.5 per cent and crystal menthol extract at 0.2, 0.4 and 0.6 per cent. The product obtained was subjected for physico-chemical analysis result to be recorded. The on an average the acidity observed 0.27, 0.30, 0.32, 0.34, 0.33, 0.34 and 0.35, pH content of herbal and crystal menthol ice-cream was found to be 6.19, 6.20, 6.23, 6.25 and 6.21, 6.23 and 6.27, fat 10.22, 9.77, 9.53, 9.31, 9.81, 9.71 and 9.67per cent, protein 5.15, 5.21, 5.28, 5.31, 5.12, 5.10 and 5.08 per cent, total solids 36.72, 36.67, 36.62, 36.61, 36.51, 36.35 and 36.12 per cent, moisture 63.27, 63.32, 63.37, 63.38, 63.48, 63.65 and 63.87 per cent, overrun 31.65, 30.63, 29.78, 28.08, 30.23, 29.45 and 27.45 per cent, and mix viscosity 25.82, 25.48, 25.28, 25.09, 26.21, 26.28 and 26.32 cPs for treatment T1, TH2, TH3, TH4, TC2, TC3 and TC4, respectively. It was also observed that as the using of herbal and crystal menthol extract increased, there was increased in acidity, pH, and protein content and decreased in moisture, fat, overrun and mix viscosity content of herbal and crystal menthol ice-cream. There was also observed that as the using of herbal and crystal menthol extract increased, there was increased in acidity, pH, and protein content and decreased in moisture, fat, overrun and mix viscosity content of herbal and crystal menthol ice-cream.