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

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.