Study on Quality Attributes of Mint Extract in Combination with Animal and Vegetable Fat in Ice-Cream

Mint ice cream is a sweet frozen food made with milk and cream and has a pleasant mint flavor. The mixture of ice cream comprises milk, fat, milk solids, not fat (MSNF), mint extract, sugar, and stabilizers. The present study was designed to prepare nutritionally active ice cream with mint extract. The main focus of this research is the comparative studies of animal and vegetable fat separately and at 50:50 respectively in ice cream. Mint extract concentration remained at a constant level of 7.5%. The physiochemical analysis, textural analysis, and sensory aspects were improved and satisfied. For all combinations, physiochemical analysis including fat, total solid contents, and pH resulted in statistically non-significant. Protein and moisture contents were resulted as statistically highly significant. Textural analysis including overrun and meltdown time for all combinations also resulted in significant. The non-significant effect was found on sensory attributes including flavor, color, texture, taste, and overall acceptability. The combination of animal fat with mint extract was observed to better fat, protein, and overall acceptability. Results from all the combination studies exhibited that the combination of animal fat is effective in improving the structural, textural, physicochemical, and sensory properties of ice cream.