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

Abstract

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.