Suitability of type of herb and its form as flavoring in herbal ice cream

Abstract

The suitability of two forms (i.e. distillate and powder) of curry leaf and lemongrass as a new, natural flavouring in ‘herbal ice cream’ was studied. Herbal ice creams (11.0% fat, 11.0% MSNF, 15.35% other additives) were prepared incorporating lemon grass distillate (LGD) and curry leaf distillate (CLD) at levels of 3.50% and 2.50% respectively. Lemongrass powder (LGP) and curry leaf powder (CLP) were used at levels of 0.75% and 0.70% respectively. Use of herbal distillates led to slight decrease in nearly all the milk constituents. Use of herbal powders yielded ice creams having significantly higher fat, protein, carbohydrates, TS and pH compared to those containing herbal distillates. The ash content and overrun in ice cream was not affected markedly by type or form of herbal flavourings. Use of LGD at 3.5 % level is recommended for producing ‘Lemongrass ice cream’ having valued citral component since it had superior total sensory score.