Author(s):

RJ Jadhao, SD Chavan, RR Shelke, SR Shegokar, SS Mane, RD Walke and SP Nage

Abstract: In present investigation Softy ice cream is prepared by blending 4% tulsi juice with different levels of turmeric powder 0, 0.2, 0.4, 0.6, 0.8 in T₁, T₂, T₃, T₄ & T₅ respectively. On the basis of sensory evaluation the average flavor score of the experimental samples were in the range (6.37) to (8.45). The average color and appearance scores reveal that highest score for color and appearance was recorded for treatment T₃ (8.20) followed by T₁ (8.16), T₂ (7.28), T₄ (6.70.) and T₅ (6.12), respectively. The highest score for body and texture was recorded in treatment T₃ (7.62) followed by T₁ (7.33), T₂ (6.87), T₄ (6.28) and T₅ (6.08), respectively. The highest score for taste was recorded in treatment T₃ (8.53) and lowest score was recorded in T₅ (6.16), besides taste score (8.33), (7.74) and (7.24) was noted for treatment T₁, T₂ and T₄, respectively. The highest score for overall acceptability (8.37) was recorded for treatment T_3, while the least score (6.03) was noted for treatment T₅ on 9 point hedonic scale.

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