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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 8, Issue 2 (2019)

Studies on physical, rheological and sensorial properties of ashwagandha (Withania somnifera) root powder based Ice-Cream

Author(s):

Veer SJ, Sawate AR, Kshirsagar RB, Gaikwad GP and Mane RP

Abstract:
The present investigation was aimed to evaluate sensorial and physical characteristics of ice-cream. The ice-cream were made by incorporating ashwagandha root powder at varying concentration viz., 1%, 2%, 3% and 4%. Ice cream was evaluated for its physical properties like Overrun, Total solids, Meltdown point, specific gravity and viscosity. Further prepared ice-cream was evaluated for its sensory properties by using 9 point hedonic scale. Results revealed that overrun and meltdown point of ice-cream decreased due to increase in viscosity, specific gravity and total solids of resultant ice-cream. From the sensorial examination it was found that treatment T1 and T2 were most acceptable as compared to rest of other. Overall acceptability was not significant for T3 and T4.

Pages: 258-261  |  1341 Views  306 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Veer SJ, Sawate AR, Kshirsagar RB, Gaikwad GP and Mane RP. Studies on physical, rheological and sensorial properties of ashwagandha (Withania somnifera) root powder based Ice-Cream. J Pharmacogn Phytochem 2019;8(2):258-261.

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