Bajwa, UshaTaranpreet Singh2016-12-232016-12-232014http://krishikosh.egranth.ac.in/handle/1/92466The study was carried out to develop ice cream incorporating fresh and powdered mint and basil leaves. Fresh mint and basil leaves were added into ice cream at levels ranging from 5 to 20 per cent and powdered from 0.5 to 2.0 per cent. The samples were evaluated for physico-chemical properties, sensory quality, melting characteristics and shelf-life. Incorporation of fresh mint and basil leaves in ice cream significantly decreased the total solids, fat, protein and overrun and increased fibre, ash, acidity, antioxidant activity, phenol, ascorbic acid and specific gravity of ice cream. Amplified level of inclusion increased the first dripping time and declined the melting rate. The scores for sensory attributes of appearance/color, body and texture, mouthfeel, flavor and overall acceptability differed significantly (p<0.01) at varied levels of incorporation. Ice cream with 10 per cent level of both mint and basil leaves obtained highest overall acceptability scores. Augmented levels of powdered leaves caused an increase in total solids, protein, fibre, ash, acidity, antioxidant activity, phenol, ascorbic acid and specific gravity and decline in fat and overrun values. Mint and basil powder incorporation increased the first dripping time and decreased melting rate. The optimum level of inclusion was found to be 1 per cent for preparation of ice cream with superior texture and overall acceptability. During storage at -18 to -20°C, the total solids, acidity, specific gravity and melting rate of all ice cream samples increased and antioxidant activity, phenols, ascorbic acid, pH, melting rate and overrun was decreased. A significant decline in appearance/color, body and texture, mouthfeel, flavor and overall acceptability scores was observed with advancement in storage period. The standard plate count of ice cream decreased significantly with progress of storage and product was found to be microbiologically safe for 90 days of storage.Thesis