Use Of Basil (Tulsi) As Flavouring Ingredient In The Manufacture Of Ice Cream

  • Tridevi V.B. Dairy Technology Department SMC College of Dairy Science, Anand Agricultural University, Anand
  • Prajapati J.P. Dairy Technology Department SMC College of Dairy Science, Anand Agricultural University, Anand
  • Pinto S.V Dairy Technology Department SMC College of Dairy Science, Anand Agricultural University, Anand
  • Darji V. B Agriculture Information Technology Department Anand Agricultural University, Anand
Keywords: Ice cream, basil, basil juice, basil powder, O. sanctum


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.


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