<div>Background: Spices are widely cultivated in India across various states, which promote the opportunity for the development of spices incorporated products, delivering health benefits along with flavour and taste in the functional food market. Hence, the present study was undertaken to develop exotic foods such as spices incorporated ice cream by inclusion of selected spices viz., fenugreek, coriander, black cumin and cinnamon. 
 
Methods: The ice cream was formulated with spice powders at different equal incorporation levels of 1%, 1.5% and 2% and compared with control. The developed ice cream was investigated for their sensory characteristics, physico-chemical properties, textural parameters and microbial analysis. 
 
Result: The spice powders with 1.5% incorporation level in ice cream showed higher overall acceptability than others. Among the physico-chemical properties, the melting rate of spices incorporated ice cream was found to be in the range of 1.20 to 1.41 g/min. The overrun of the developed ice cream was found to be in the range of 48.57 to 53.09%. The hardness of the developed ice cream was found to be in the range of 2280.77 to 2485.04g. The results of the present study suggested that the incorporation of different spices in the form of powders improved the flavor and the textural parameters recorded higher values as the inclusion levels are high.</div>

​Physico-chemical and Texture Analysis of Ice Cream Prepared by Incorporating Various Spices

&nbsp;Background: The food industry continuously explores new formulations to resolve the growing consumer requirement for healthier, functional foods. Sea buckthorn seed oil (SBSO) is recognized for its recuperative and therapeutic advantages. The current research investigates the incorporation of microencapsulated SBSO in ice cream. 
 
Methods: A base ice cream mixture was prepared using 10% milk fat, 14% sucrose, 0.5% emulsifier, along with 0.5% stabilizer. The SBSO was microencapsulated using an atomization drying method with maltodextrin and inulin as wall materials. Encapsulated and non-encapsulated SBSO both were added into the ice cream, followed by optimization of formulations based on parameters including antioxidant activity, total phenolic content (TPC), sensory properties, viscosity, overrun as well as hardness. The ice cream sample containing 2% SBSO exhibited the highest antioxidant activity, with a DPPH inhibition of 88.73% and TPC of 24.23 mg GA eq./g. Meanwhile, the ice cream with encapsulated SBSO powder (1%) demonstrated superior sensory attributes, viscosity, overrun and hardness compared to other formulations. Furthermore, the TPC increased proportionally with higher encapsulated and non-encapsulated SBSO levels. 
 
Result: These results suggest that as a natural bioactive ingredient, sea buckthorn seed oil holds potential for creating innovative ice cream formulations with improved antioxidant properties.

Evaluation of Functional and Sensory Properties of Ice-cream Incorporating Sea Buckthorn Seed Oil Microcapsules

Background: The development of new stabilizing ingredients for ice cream remains a focus of attention, particularly those derived from natural sources. Shiitake mushrooms contain water-soluble polysaccharides that may influence the quality of frozen dairy products. 
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Methods: An experimental study was conducted using a completely randomized design with four levels of shiitake mushroom water extract (SMWE) added to ice cream formulations (0, 1, 2 and 3%). Physicochemical, nutritional and sensory properties of the ice cream were evaluated. 
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Result: SMWE fortification significantly affected several quality attributes of ice cream (P&lt;0.05). Viscosity, melting resistance, total solids, carbohydrate content and texture scores increased with increasing SMWE concentration. In contrast, water content and overrun decreased at SMWE levels of 1-2%, while sensory scores for overall acceptability, color and taste declined at higher concentrations (2-3%). Ice cream containing 1% SMWE showed no significant differences in overall acceptability, color, or taste compared with the control sample. The addition of SMWE changed the characteristics of the ice cream in a way that depended on the concentration. The 1% level of SMWE was found to be the optimal concentration, as it improved the physicochemical and nutritional characteristics without compromising the taste.

​Physico-chemical and Texture Analysis of Ice Cream Prepared by Incorporating Various Spices

Evaluation of Functional and Sensory Properties of Ice-cream Incorporating Sea Buckthorn Seed Oil Microcapsules

Ice Cream Fortified with Shiitake Mushroom Extract: Physicochemical, Nutritional and Sensory Characterization

Physico-chemical and Texture Analysis of Ice Cream Prepared by Incorporating Various Spices