Characterization of volatile components from ginger plant at maturity and its value addition to ice cream

Determination for a suitable ratio of dried black pepper and cinnamon powder in the development of mixed-spice ice cream

“…The overrun of MSIC was higher than the evaluation of herbal and menthol ice cream from Patil et al 27 when the mixed spice was increased. Moreover, the overrun declination was affected by the increase in BPP and CP amount, which corresponds to the findings from Vedashree et al 20 on the result of overrun from herbal ice cream. The decreasing overrun percentage of also affected by the interference from powder or particles ingredients in the ice cream matrix.…”

“…The optimized BPP and CP also affected the MSIC to carry over desirable textural attributes as initial firmness with slight resistance and a distinct smoothness and creaminess in the mouth, as it melts. These were consistent with studies on the development of ice cream fortified with herb, spices, and its extract that provided the preference rating score in the range of like moderately to highly like since herbs, spices, and its extract can be sufficient to improve the palatability and texture of the base product, which was frozen 5 , 20 , 38 , 39 . Besides, the addition of herbs, spices, and their extract also increased taste intensity which affected the favorable of consumers toward the optimized MISC.…”

“…These findings suggest that the addition of spices into a product with an unpigmented color base can alter the color into a darker tone with tints of yellow, red, and brown. These results were in the same direction as many pieces of research that added spices and extract them into ice cream 5 , 18 – 20 .…”

“…There was a wide range of sensory rating scores of cinnamons and pepper flavor from 5.0–7.2 and 4.1–6.3. These results suggest that the increase of spiced powder into MSCI can cause the sensory rating score to increase, however, an exceedingly high increase of mixed spice can decrease the liking score of the product because of an excessively strong flavor 20 , 28 .…”

Herb and Spices in Colorectal Cancer Prevention and Treatment: A Narrative Review

“…Among these, gingerols, parasols, shogaols, and quercetin are the most common constituents and exert various powerful therapeutic and preventive effects ( Bode and Dong, 2011 ). Examples of volatile components are hydrocarbons, zingiberene, sequiphellandrene, α-curcumin, and other sesquiterpenes, while non-volatile pungent phenolic compounds are used 6-gingerol, 6-shogaol, 6-paradol, quercetin, and quercetin zingerone ( Figure 6 ) ( Vedashree et al, 2020 ). The non-volatile compounds exert chemopreventive and therapeutic efficacy ( Figure 4 and Table 2 ) ( Fu et al, 2014 ; Park et al, 2014 ; Radhakrishnan et al, 2014 ).…”