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 T_4.

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