Development of herbal ice cream parameters using response surface methodology and its storage studies

IF 2.7 2区农林科学 Q1 ENTOMOLOGY

Journal of Stored Products Research Pub Date : 2025-06-23 DOI:10.1016/j.jspr.2025.102721

Shashank Shakya , Ankur Aggarwal , Dinesh Chandra Rai , Tarun Verma , Kunal Nagar , Aakash Singh , Balkrishna Singh

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Abstract

This study aimed to optimize herbal ice cream formulation using response surface methodology and evaluate its physicochemical, sensory, and microbiological properties compared to a control. Herbal ice cream was optimized by varying herbal mix (1–4 %), milk fat (4–10 %), cane sugar (10–14 %), and soy lecithin (0.2–0.6 %) levels. The optimized and control samples were assessed for physicochemical parameters, sensory attributes, and microbiological counts. A 90-day storage study was conducted on the optimized formulation. The optimal formulation contained 4.0 % herbal mix, 9.68 % milk fat, 14.0 % cane sugar, and 0.47 % soy lecithin. The optimized sample showed higher total phenolic content, antioxidant activity, protein content, and inhibitory ability compared to the control. During 90-day storage, hardness, protein content, inhibitory ability, total phenolic content, and milk fat decreased while overrun, melting time, and total solids increased. This study demonstrates the potential of incorporating herbal extracts into ice cream formulations to develop functional dairy products with enhanced health benefits.

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用响应面法建立草药冰淇淋的参数及贮藏研究

本研究旨在利用响应面法优化草药冰淇淋配方，并与对照比较其理化、感官和微生物特性。通过改变草药混合物（1 - 4%）、乳脂（4 - 10%）、蔗糖（10 - 14%）和大豆卵磷脂（0.2 - 0.6%）的水平对草药冰淇淋进行优化。对优化后的样品和对照样品进行理化参数、感官属性和微生物计数评估。对优化后的配方进行了90天的贮藏研究。最佳配方为中草药4.0%、乳脂9.68%、蔗糖14.0%、大豆卵磷脂0.47%。与对照相比，优化后的样品具有较高的总酚含量、抗氧化活性、蛋白质含量和抑制能力。在90 d贮藏期间，硬度、蛋白质含量、抑制能力、总酚含量和乳脂含量下降，超限、熔化时间和总固形物增加。这项研究表明，将草药提取物加入冰淇淋配方中，可以开发出对健康有益的功能性乳制品。

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来源期刊

Journal of Stored Products Research 生物-昆虫学

CiteScore

5.70

自引率

18.50%

发文量

112

审稿时长

45 days

期刊介绍： The Journal of Stored Products Research provides an international medium for the publication of both reviews and original results from laboratory and field studies on the preservation and safety of stored products, notably food stocks, covering storage-related problems from the producer through the supply chain to the consumer. Stored products are characterised by having relatively low moisture content and include raw and semi-processed foods, animal feedstuffs, and a range of other durable items, including materials such as clothing or museum artefacts.