Development of a Herbal Ice cream using “Beheth Nelli” (Phyllanthus emblica) and “Iramusu” (Hemidesmus indicus) and Determination of its Quality Parameters

Abstract

“Beheth Nelli” (Phyllanthus emblica) and “Iramusu” (Hemidesmus indicus) are underutilized herbal plants that have medicinal and therapeutic properties. Ice cream is generally treated as a junk food and a poor source of phytochemicals and anti-oxidants. The present study was carried out to develop a herbal ice cream to enhance the nutritional quality by incorporating “Nelli” and “Iramusu” extracts. Standard ice cream mix was formulated to contain 9.65% fat, 12.87% Solid-Non- Fat (SNF), 10% sugar, and 0.4% gelatin as a stabilizer. “Nelli” extracts were incorporated at the rate of 6, 8,10,12 % (w/w) of the ice cream mix while the “Iramusu” extract was added as a substitute to vanilla essence with a constant concentration of 0.4% (w/w) to all the mixes. Pumpkin seeds were also added to enhance organoleptic properties as a substitute to cashew. Sensory properties of the 6% “Nelli” extract incorporated ice cream showed significantly higher values compared to other treatments. Ice cream made with 6% “Nelli” extract had 9.48% fat, 11.48% Milk-Solid-Non-Fat (MSNF) and 4.37% proteins. The present study determined the physico-chemical properties during the storage period of 40 days at -18 ± 1°C. Parameters such as acidity (0.5-0.6 %), total solids (30.0-37.5 %), and specific gravity (1.08-1.21) of the ice cream increased significantly (p<0.05) while pH (6.2-5.9), overrun (66.1-55.5 %), decreased significantly (p<0.05). Protein, fiber and ash contents did not show any significant changes during storage. Storage caused significant changes (p<0.05) on a* (6.56 -10.18), where a* value indicates changes in greenness to redness. First dripping time (6.55-17.15 min) increased while melting rate (84-70%) decreased significantly (p<0.05). Microorganisms (Total plate count) were not detected in ice cream during the storage period of 40 days. The calorific value of the herbal ice cream was 170.76 kcal/100g. The developed ice cream can be introduced to the market as a novel value-added herbal ice cream with improved sensory properties.