Development of Herbal Ice-Cream by Addition of Ginger Juice

A study was conducted to develop an ice-cream by partial addition of ginger juice and to evaluate its effect on microbial quality of the product. For control, Ice-cream mix was standardized to 10% milk fat, 15% sugar, cream, SMP and 0.5% stabilizer and emulsifier to obtain 37.5% total solids and treatment (T₁) was standardized to 10% fat, 2% ginger juice, 0.3% stabilizer and 0.2% emulsifier. (T₂) was standardized to 10% fat, 15% sugar, 0.3% stabilizer, 0.2% emulsifier, 4% ginger juice. (T₃) was standardized to 10% fat, 0.3% stabilizer, 0.2% emulsifier and 6% ginger juice. The ice-cream samples of different treatments are analyzed for physicochemical (fat, total solids, acidity, protein, moisture, ash) and organoleptic characteristics (flavour & taste, body & texture, colour & appearance) by trained panelistusing 9 point hedonic scale. The treatments containing 4% level of ginger juice score the highest value. Microbiological analysis was carried out to assess the shelf life by SPC and coliform tests. Thus, as far as product acceptability judged by sensory evaluation, the treatment can be rated as T₂>T₀>T₁> T₃.