Proximate, Physicochemical and Functional Analysis of Herbal Frozen Dessert

Author: Pavithra T., Geetha P., Selvan P. and Karpoora Sundara Pandian N.

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Abstract

The aim of the study was to estimate the physiochemical, proximate and sensory attributes of functional frozen dessert prepared with plectranthus ambionicus herb and rice bran oil. Inclusion of these compounds results in variety of health benefits like antioxidant properties, antimicrobial properties etc which naturally absent in normal frozen dessert. The inclusion level of herb was standardized based on sensory evaluation of panelists. The development of frozen dessert includes the addition of herb in different concentrations and replacement of saturated fat by rice bran oil to obtain a product with functional attributes. Among the various concentrations, 30% herb obtained highest overall acceptability value of 8.76 was chosen as a finalized combination. The increase of the herbal extract leads to decrease in viscosity, overrun, pH, total solids, carbohydrates whereas increases the titratable acidity, moisture, ash, protein content of the frozen dessert. There was a significant increase in the antioxidant activity, total phenolic content and total flavonoid content. Thus, by using fat substitute and herb in frozen dessert resulted in antioxidant rich functional dairy product.

Keywords

Functional, rice bran oil, herbal, frozen dessert, antioxidant

Conclusion

The functional properties produced by the secondary metabolites which are naturally present in the herb includes alkaloids, polyphenols make these herb as a health substance. People in the recent times have retrieved the knowledge of herbal usage because of the scenario with the COVID epidemic. Plectranthus ambionicus herb and rice bran oil can be used to formulate functional products because it contains significant amounts of polyphenols and phytosterols which displays antioxidant activity. Addition of herbal extract significantly altered the proximate composition and physiochemical characteristics. Ice creams formulated with functional ingredients showed higher functional properties than the control. However, the amount of herbal extract in the frozen dessert above 30 percent reduced the sensory scores significantly (P<0.01). It can be concluded that Plectranthus ambionicus herb and rice bran oil can be used as a natural ingredient to formulate a novel dairy product with enriched functional properties. Future studies can be made to improve the textural stability of frozen dessert with increased herbal extract concentrations.

References

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How to cite this article

Pavithra T., Geetha P., Selvan P. and Karpoora Sundara Pandian N. (2023). Proximate, Physicochemical and Functional Analysis of Herbal Frozen Dessert. Biological Forum – An International Journal, 15(1): 258-263.