Use of basil (tulsi) as flavouring ingredient in the manufacture of ice cream

Abstract

Among four varieties of Basil viz. Ocimum sanctum, O. americanum, O. basilicum and O. gratissimum, Ocimum sanctum was preferred the most and used in the manufacture of ice cream. Ice cream was prepared using basil juice at selected levels viz. 0 (J0), 2 (J1), 4 (J2), 6 (J3) and 8 (J4) % and freeze dried basil powder @ 0 (P0), 0.5 (P1), 1.0 (P2), 1.5 (P3) and 2.0 (J4)%. The basic ice cream mix had 12.0% milk fat, 11.5% MSNF, 15.0% sugar, 0.15% sodium alginate and 0.15% glycerol monostearate. Addition of basil juice resulted in a progressive decrease in fat, protein, total carbohydrate, total solids, ash, acidity, melting resistance and an increase in pH. Based on sensory evaluation, the order of preference was J3 > J2 > J1 > J4 > J0. Addition of basil powder resulted in a progressive decrease in fat and pH and an increase in protein, total carbohydrate, total solids, ash, melting resistance and acidity. Addition of basil juice and powder led to no significant difference in overrun in ice cream. Based on sensory evaluation, the order of preference was P2 > P1> P3 > P0 > P4. Incorporation of basil juice @ 6% and basil powder @ 1% is recommended in manufacturing of ice cream. Both the ice creams had high consumer acceptability as inferred from the ‘Consumer acceptance trial’.