To study the physico-chemical properties of Ashwagandha enriched pineapple ice cream

Abstract

The study compared the difference observed in physico-chemical properties of Ice cream due to addition of Ashwagandha and Pineapple. Ashwagandha (Withania somnifera) is one of the most valued medicinal plant and widely used in Indian traditional health care systems and Pineapple contain considerable calcium, potassium, fiber and vitamin C and is low in fat and cholesterol. Different level of Ashwagandha and Pineapple was added and optimized on the basis of sensory test. The moisture content of treatment is increasing with increasing level of pineapple while decreasing with increase in Ashwagandha powder level when pineapple pulp is constant and same trend was observed in the case of protein content. In case of fat content, it shows decreasing trend with increase of Pineapple and Ashwagandha and also pH of the treated product shows inverse relationship with level of Ashwagandha and Pineapple. The overrun percentage of treatments is decreasing with increasing level of pineapple and Ashwagandha powder. So, it can be concluded that a good quality of ice cream can be prepared using fruit and medicinal plant.