Vol. 11, Special Issue 8 (2022)

Author(s):
Gopika B, Chinju Baby and Athira Dileep

Abstract:
Ice cream, frozen dairy product is considered as good source of energy in comparison to milk. But still the ice cream is deficient in many micro nutrients such as iron, vitamin C and dietary fiber, etc. On the other hand, marigold is underutilized edible flower in India. The interest in marigold flower can also be attributed to its nutritional value and multifunctional properties, with the special emphasis on the presence of certain beta carotene and antioxidant. The marigold petal is good source of bioactive compounds and has anti oxidative potential. The present study was undertaken to optimize the process parameters to manufacture a functional ice cream with added health benefits coming from marigold flower. Four variant of ice creams were prepared by incorporating extracted oil and cow milk (100% cow milk ice-cream, 50% Extracted oil 50% cow milk ice-cream, 75% Extracted oil 25% cow milk ice cream, 25% Extracted oil and 75% cow milk ice-cream). Ice cream containing 25% of oil extracted from marigold flower was the best one for ice cream mix for all functional properties with high quality and acceptable sensory properties.