Abstract:
Ice cream is a globally popular frozen dairy product. It's usually prepared from cow's
milk. Antioxidant and phenolic components are often lacking in commercially
marketed ice cream. In order to increase the usage of ginger extract and thus add
value to cow’s milk ice cream, a study was conducted to look into the production and
quality analysis of cow’s milk ice cream with ginger extract. The cow milk ice cream
was formulated with varied concentrations of ginger extract, according to preliminary
study. The treatments were: cow’s milk ice cream without ginger extract (T0), cow’s
milk (l)with 20 g ginger extract (T1), cow’s milk (l)with 30 g ginger extract (T2), and
cow’s milk (l) with 40 g ginger extract (T3). All treatments were subjected to chemical
and sensory evaluations. The treatments differed considerably in pH, total solids, total
soluble solids, fat content, titratable acidity, and ash content (p <0.05). As the
concentration of ginger extract increased, the pH (6.67-6.47), total solids (36.9-
35.55%), total soluble solids (28.87-27.65 Brix), fat content (9.25-8.82%), and ash
content (0.75-0.51%) reduced, while acidity (0.18-0.29%) increased. In terms of color,
taste, texture, aroma, and overall acceptability, the panelists preferred T2 with 30 g/l
ginger extract, followed by T1. Based on the findings of an experimental investigation
of freshly prepared cow’s milk ice cream flavored with ginger extract, T2 was chosen
to be the superior ice cream formulation.
