Abstract

FORMULATION AND EVALUATION OF HERBAL ICE CREAM

K. Ramesh*, L. Gopi, V. Kalvimoorthi, M. Priya, B. Priyanka, D. Raja and R. Priyadharshini

ABSTRACT

Ice-cream was prepared by incorporating herbal Momordica charantia Linn and Tinospora Cordifolia at different proportions. Herbal ice cream prepared by incorporating medicinal herbs showed textural properties. Four different formulations of ice cream were performed. Regular formulation of ice cream consisted of milk, cream, milk powder, stabilizer, emulsifier, sucrose and salt. The study on specific objective is to examine the various parameters tests of physicochemical properties, sensory attributes, rheological quality, antioxidant activity, microbial load and cost analysis. The test of parameters was done of prepared ice-cream after freezing process. The present study is based upon the determining and collection of physico-chemical properties, sensory attributes, rheological quality, antioxidant activity and microbial load data of various parameters. These herbs where used in making and enhancement of medicinal value in ice-cream.

Keywords: Herbal ice cream, Momordica charantia Linn, Tinospora Cordifolia, Antioxidant activity