USE OF BASIL (TULSI) AS FLAVOURING INGREDIENT IN THE MANUFACTURE OF ICE CREAM
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Date
2014
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Publisher
AAU, Anand
Abstract
The present investigation was planned and conducted to evaluate basil (Ocimum
sanctum, tulsi), an herbaceous perennial, in selected forms i.e. juice and dried powder as
a flavouring ingredient in ice cream. The study was planned to conduct the experiment
for optimization of selected form of basil viz. basil juice and basil powder and
standardize the process for basil ice cream and assessment for its compositional, physicochemical
properties, sensory attributes and microbiological quality.
Ice cream was prepared in batch type ice cream freezer using basil at selected
levels i.e. juice @ 0 (J0), 2 (J1), 4 (J2), 6 (J3) and 8 (J4) % (phase I) and dried basil
powder @ 0 (P0), 0.5 (P1), 1.0 (P2), 1.5 (P3) and 2.0 (J4) % (phase II). These levels were
selected based on preliminary trials. All the experimental ice cream samples were
compared with control i.e. juice (J0) and powder (P0) without any addition of basil juice
and powder. The optimum levels of each form of basil employed was selected on the
basis of their sensory quality.
Description
Keywords
dairy science, dairy technology, method