Effect of Dactylorhiza hatagirea (Salep orchid) on quality and standard of Ice-Cream

Abstract

The study examined the various quality parameters test of prepared ice-cream and cost analysis. Five Ice-Cream samples were found rich in nutritive value, antioxidant, antimicrobial, antifungal, sensory quality and economically cost. The determined and collected data of various parameters were analyzed by Random Block Design and data checked out at p<0.05 level. This study concentrates on Experimental treatment of Ice-Cream manufactured methods which was subjected to organolaptic properties. As per sampling, Dactylorhiza hatagirea powder was added at the rate of 0%, 1%, 2%, 3% and 4% levels, respectively and determined the physical, chemical, antioxidant, rheological properties and cost increases as added levels was increase in herbal Ice-Cream. The result revealed that best score in sensory characteristics of Dactylorhiza hatagirea powder included Ice- Cream were @ 3% followed by 1%, 2% and 4% used of herbs, respectively in selected Ice-Cream and also control Ice-Cream sample. The study was carried out to find the functional properties quantitative of Dactylorhiza hatagirea powder incorporated Ice-Cream. These herbs were used in making improvement and enhancement of medicinal value in Ice-Cream.