Process optimization and characterization of spice oleoresins infused ice cream for enhancing its functional attributes

Different spice oleoresins, such as black pepper (0.15, 0.20, and 0.25% w/w), ginger (0.10, 0.15, and 0.20% w/w), and turmeric (0.02, 0.05, and 0.07% w/w), were added at specific concentrations to make the spice-flavored functional ice cream. The effects of concentration of oleoresin on the physico-chemical, biochemical, microbiological, and organoleptic attributes of the spice-flavored ice cream was evaluated. Addition of 0.20% black pepper oleoresin obtained the highest overall acceptability score of 8.5, having an overrun of 33.64%, melting rate of 0.85g/min, total solids of 43.86%, fat content of 12.33% and total phenol content of 393.72 mg GAE/ml and ranked first. This was followed by ginger flavoured ice cream with the concentration of 0.15% with overall acceptability score of 7.7, overrun of 30.53%, melting rate of 0.87 g/min, total solids of 43.82%, fat content of 12.53% and total phenol content of 384.57 mg GAE/ml. Among the three spice oleoresins added, turmeric oleoresin at the concentration of 0.05% had the lowest overall acceptability score of 7.3, overrun of 29.63%, melting rate of 0.87g/min, total solids of 48.93%, fat content of 12.66% and total phenol content of 378.47 mg GAE/ ml. The addition of oleoresin enhanced the total phenol content in the ice cream which could provide therapeutic benefits to consumers.