Effect of variation of ginger juice on some physical and sensory properties of ice cream

Abstract

Frozen desserts like ice cream are valued for their pleasing flavour, cooling and refreshing effects. Ginger is one such natural herb which is valued for its medicinal and therapeutic properties since time immemorial. In present investigation, ginger - a natural herb, was used as a flavouring agent in ice cream.In the present investigation a basic ice cream mix having 12% fat, 11% solid not fat, 15% sucrose, 0.4% sodium alginate and 0.1% glycerol mono stearate was prepared. Ginger juice was incorporated at level 0, 1, 2, 3, 4 and 5% w/w of ice cream mix. The whole experiment was based on 4 replications (i.e. 24 lots) of preparation of ice cream. After experimentation, it was found that the gradual increase of ginger juice decreased per cent overrun. Due to its high moisture content the ginger juice brought significant variations in overrun and melting characteristics. However, the variations were within a close range which ultimately did not imparted adverse effect on overrun, melting characteristics and sensory quality of ginger ice cream. The ice cream made with 4% ginger juice was found to be most acceptable.