Study on physico-chemical parameters and production cost of softy ice cream prepared with mint (Mentha spicata) extract

Abstract

An investigation was carried out at Dairy Science Laboratory of Department of Animal Husbandry and Dairy Science, Dr. Sharadchandra Pawar College of Agriculture, Baramati. Affiliated to Mahatma Phule Krishi Vidyapeeth, Rahuri (Maharashtra). A study evaluated the physico-chemical analysis of mint softy ice cream with different concentrations of mint extract, highlighting its medicinal properties and antioxidant benefits, as milk, a popular dairy product in India, is a nutritious food. The study found that higher mint extract levels increased protein and pH in mint softy ice cream, while total solids, fat and titratable acidity declined. The optimal level was 10% mint extract. The production cost of mint softy ice cream increased with the level of mint extract. Treatment T0 cost Rs. 93.88 per lit, while treatment T2 cost Rs. 108.88 per lit, which was accepted by the panel of judges.