Journal of Pharmacognosy and Phytochemistry
Vol. 7, Issue 2 (2018)
Technology for development of aswagandha and strawberry (Fragaria ananassa) pulp fortified herbal ice-cream by organoleptic evaluations method
Author(s):
Akhilesh Kumar Singh, DC Rai, Uday Pratap Singh and Nitesh kumar
Abstract:
The study was made with attempts to develop
ice cream blended with strawberry pulp and sugar level in different concentrations by using whole milk. The basic aim of study was to find out the sensory parameter of
ice cream prepared by addition of different levels of strawberry pulp and sugar. There 9 samples of
ice cream were analyzed for sensory attributes (color & appearance, flavor, body & texture, and overall acceptability). The results show that the experimental sample of
ice cream treatment T1 blended with 10% of strawberry pulp, 0.2% ashwagandha powder and 14% sugar was found superior in all sensory parameters among the all treatments.
Pages: 160-162 | 1837 Views 349 Downloads
Akhilesh Kumar Singh, DC Rai, Uday Pratap Singh and Nitesh kumar. Technology for development of aswagandha and strawberry (Fragaria ananassa) pulp fortified herbal ice-cream by organoleptic evaluations method. J Pharmacogn Phytochem 2018;7(2):160-162.