Vol. 7, Issue 4 (2018)

Author(s):
Akhilesh Kumar Singh, DC Rai, Uday Pratap Singh and Sudhir Kumar

Abstract:
An experiment was conducted to improve physico-chemical properties of ashwagandha enriched strawberry pulp in ice cream. Ice cream with 10, 15, and 20 % strawberry pulp, 0.2, 0.5 and 1.0 % ashwagandha powder was prepared. Strawberry flavor ice cream (without strawberry pulp) was kept as control treatment. Ice cream samples were analyzed for physico-chemical parameter such as overrun, protien, fat, meltdown, moisture, pH. The highest score were awarded to the ice cream with 10% strawberry pulp, 0.2% ashwagandha powder and 14% sugar followed by ice cream with 20% strawberry pulp, 0.5% ashwagandha powder and 14% sugar. The ice cream samples without strawberry pulp were liked least. Overrun, protien, fat, meltdown, moisture, pH was affected significantly at 10% strawberry pulp, 0.2% ashwagandha powder and 14% sugar.