Effect of assimilation of tulsi juice and turmeric powder on sensory quality of softy ice-cream

Abstract

In present investigation Softy ice cream is prepared by blending 4% tulsi juice with different levels of turmeric powder 0, 0.2, 0.4, 0.6, 0.8 in T1, T2, T3, T4 & T5 respectively. On the basis of sensory evaluation the average flavor score of the experimental samples were in the range (6.37) to (8.45). The average color and appearance scores reveal that highest score for color and appearance was recorded for treatment T3 (8.20) followed by T1 (8.16), T2 (7.28), T4 (6.70.) and T5 (6.12), respectively. The highest score for body and texture was recorded in treatment T3 (7.62) followed by T1 (7.33), T2 (6.87), T4 (6.28) and T5 (6.08), respectively. The highest score for taste was recorded in treatment T3 (8.53) and lowest score was recorded in T5 (6.16), besides taste score (8.33), (7.74) and (7.24) was noted for treatment T1, T2 and T4, respectively. The highest score for overall acceptability (8.37) was recorded for treatment T3, while the least score (6.03) was noted for treatment T5 on 9 point hedonic scale.