International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 6 (2019)

Studies on textural profile, nutritional profile and microbial studies of ashwagandha root powder added ice cream


Veer SJ, Pawase PA, Gadhave RK

Present research was carried out to formulate phytochemical enriched functional ice cream by utilizing ashwagandha root powder. Prepared ice cream was analyzed for textural, nutritional and microbial characteristics. From the obtained results it was noted that hardness of ice cream increased from 1.63 to 4.202 kg. Highest hardness was recorded for sample T4 (4.202 kg.). Moreover, adhesiveness was observed highest for the sample T4 (0.156 kg. sec.) and lowest for T0 (0.037 kg. sec.). Furthermore prepared ice creams analyzed for its nutritional profile viz., moisture, fat, protein, ash, carbohydrates. The results reported for fat content were 10.89 (T0), 10.88 (T1), 10.89 (T2), 10.90 (T3) and 10.91 (T4) per cent respectively. Sample T4 contained highest carbohydrates (25.51 per cent) followed by sample T3 (25.01 per cent), sample T2 (24.61 per cent), and sample T1 (24.11%) respectively. The mean value for protein content were 4.03 per cent (control) 4.06 (T1), 4.09 (T2), 4.1 (T3) and 4.14 (T4). Total plate count of formulated samples with different levels of ashwagandha root powder was shown to increased compared to control sample were 1.3×102, 1.4×102, 1.7×102 and 1.8 ×102 for T1, T2, T3 and T4 respectively.
Pages : 107-110 | 440 Views | 84 Downloads