Calcium enriched herbal ice cream was developed using calcium gluconate (CG) as calcium source, Bacopa monniera whole plant extract (BME) is an herb containing saponins. Ice cream was prepared by incorporating CG and BME together. Preliminarily the range of CG and BME levels were fixed as 50-250 mg/100 mL and 10-50 mg/100 mL of ice cream mix respectively. Response surface methodology (RSM) was used to optimize the levels of two ingredients (CG and BME). Central Composite Rotatable Design using two variables and five responses comprising of sensory attributes was used for computation of optimized solution. All the responses fitted well into quadratic equation with R 2 [ 0.60. The optimum levels of CG and BME are 217.34 mg/100 mL and 10 mg/ 100 mL for preparation of experimental ice cream. RSM recommended with 87% acceptability for the optimum levels of CG and BME. Product is prepared with optimized solution and subjected to sensory evaluation. Keywords Calcium gluconate Á Bacopa monniera extract Á RSM Á CCRD Á Optimum levels Á Sensory analysis Abbreviations CG Calcium gluconate BM Bacopa monniera BME Bacopa monniera whole plant extract RSM Response surface methodology CCRD Central composite rotary design SNF Solid non fat
In the present study different proportion of synthetic milk (2, 4, 8 10 and 15 %) was blended with natural milk and tested for detergent qualitatively as well as quantitatively successfully using Rhodamine 6G dye and Toluene solvent. In positive milk samples, the colour of the solvent changed from transparent to pink, and the intensity of colour increased with an increase in detergent concentration. In contrast, the colour of the solvent layer in the control milk sample remained transparent. Quantity of detergent determined by uptake of benzethonium chloride. This new method was sensitive enough to detect as low as 16 mg of detergent per 100 ml of adulterated milk.
Bacopa monniera (B.monniera) plant has been reported as nerve tonic and memory enhancer from ancient times in Indian system of medicine i.e. Ayurveda. The active components present in B.monniera are Bacoside-A & Bacopaside-II which are mainly responsible for its memory effects and other health benefits. Calcium gluconate (CG), organic calcium having available calcium (13 %) is one of best sources for calcium fortification in ice cream. In this study, B.monniera extract 10 mg/100g (Ethanol extraction) and calcium gluconate 217mg/100g was added to ice cream mix subjecting to ageing, freezing, hardening and storage. Sensory and physico-chemical analysis of the prepared product was carried out. HPLC analysis was carried out to confirm the presence of bacosides (Bacoside-A & Bacopaside-II) and to estimate the quantity of bacosides. Calcium content in fortified ice cream was 165 mg/100g where as control ice cream was 145 mg/100g.
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