Effect of assimilation of Tulsi juice and turmeric powder on physico-chemical 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. It was observed that the fat and titratable acidity was decrease while total solid, protein and melting period increased. It is seen that average fat content of softy ice-cream in treatment T1, T2, T3, T4 & T5 were 10.47, 10.37, 9.98, 9.94 & 9.90 respectively. Similarly Total solid content were 37.48, 37.55, 37.87, 38.04, 38.19 in T1, T2, T3, T4, T5 respectively. Protein content were 3.89, 3.91, 3.92, 4.01, 4.02 and titratable acidity were 0.202, 0.198, 0.196, 0.194, 0.193 in T1, T2, T3, T4, T5, respectively. The melting period in T1, T2, T3, T4 & T5 were 31.77, 32.44, 32.79, 33.17, 33.85.