Technology for development of aswagandha and strawberry (Fragaria ananassa) pulp fortified herbal ice-cream by organoleptic evaluations method

Abstract

The study was made with attempts to develop ice cream blended with strawberry pulp and sugar level in different concentrations by using whole milk. The basic aim of study was to find out the sensory parameter of ice cream prepared by addition of different levels of strawberry pulp and sugar. There 9 samples of ice cream were analyzed for sensory attributes (color & appearance, flavor, body & texture, and overall acceptability). The results show that the experimental sample of ice cream treatment T1 blended with 10% of strawberry pulp, 0.2% ashwagandha powder and 14% sugar was found superior in all sensory parameters among the all treatments.