RRS

Consumers are more aware about the relationship between

their eating habits and nutritional status. Consequently, they
look for foods that are added with natural products rather
than synthetic chemical compounds. In this scenario, some
companies have manufactured food products with the partial or
total replacement of those synthetic additives by natural
herbal extracts not only because of their antioxidant
and antimicrobial properties but also because of the sensory
aspects they confer into products. The dairy sector has
invested in this segment of healthy foods and yogurts,
fermented milks, cheeses (processed or not), ice creams, and
other milk-based formulations have been added with herbal
extracts (i.e. green tea, Roselle, white tea,
and lemongrass aqueous extract) to attract the consumers’
attention and propel the sales of these foods. Herein, we
reviewed the latest developments of the dairy sector regarding
new foods added with herbal extracts and the effects of herbal
extracts on quality traits of yogurts, cheeses, fermented
milks and ice creams. Current Opinion in Food Science. In this
scenario, dairy companies may find multiple opportunities to
develop and manufacture different types of foods: ice creams,
desserts, yogurts, fermented milks, among other preparations.
In practice, most worldwide companies have paid attention to
the development of ‘natural’ foods, that is, with minimal or
no use of synthetic chemical compounds (stabilizers, coloring
agents, or preservatives) [3•, 4, 5]. Here we listed the main
studies regarding the effects of herbal extracts on yogurts
and fermented milks, cheeses, and desserts (focus on ice
creams). Some products are available in the market place, such
as fermented milks added with lemongrass aqueous extract
(Activia, Danone) or apple/green tea yogurt (Provamel), but
research studies indicate these foods may be added with other
extracts rather than only herbs. Dietary fibers coming from
purple grape juice industry byproducts [5] or from carob
(Ceratonia silique) [6], sweet potato pulp as a source of low-
glycem1ic carbohydrates [4], essential minerals contained in

1
Daniel Granato, Renata DS Salem, Amir M Mortazavian  “Effects of herbal extracts on quality
traits of yogurts, cheeses, fermented milks, and ice creams: a technological perspective”
Retrieved from https://www.sciencedirect.com/science/article/pii on Feb. 19,2023

2
Yogesh Patil1,Prabhakar Padghan2 and D.B. Suryawanshi3 “Studies on rheological properties of
herbal ice cream prepared by selected medicinal herbs”. Retrieved from
nuts [7], antioxidant compounds from rosemary leaves
(Rosmarinus officinalis) added into cheeses [8] or alcoholic
extracts from seaweed species added into yogurts [9] have
already been studied. Although many studies are available,
there is plenty room for new proposals in the scientific and
technological sectors, including dairy foods manufactured with
sheep milk [10], goat and camel milk [11] and buffalo
milk [12]. 1

Herbal ice cream prepared by incorporating medicinal

herbs showed textural properties. Asparagus racemosus W,
Asparagus adscendens R, Punica granatum L and Dactylorhiza
hatagirea are popular medicinal plant has containing
improvement textural quality of dairy frozen product. The
present study was carried out to find the cohesiveness,
consistency and index viscosity measured by texture profile
analysis devoice of herbal powder inclusion in the ice cream.
The result found that best cohesiveness, consistency and index
viscosity of herbal ice cream were inclusion 1%, 2%, 3% and 4%
herbs used respectively in selected ice cream compared to 0%
used of herb in ice cream. Ice cream was prepared by this
method was subjected to sensory properties of herbal ice
cream. The texture profile analysis of herbal ice cream
prepared by different level of selected medicinal herbs can be
determined accurately, conveniently, and rapidly using
consistency, cohesiveness and index of viscosity analyzed. The
results of the present study revealed that the inclusion of
herbs powder 4%, 3%, 2% and 1% respectively in selected ice
cream. The result was found best inclusion of herbs in ice
cream compared to without herb ice cream. Ice cream was
prepared by this method was subiected to sensorv properties of
herbal ice cream. Mohd Nayeem Ali, Sandeep GM prasad, Sangeeta
Shukla. Ice cream is a frozen dairy product made by suitable
blending and processing of cream and other milk products,
together with sugar and flavour, with or without stabilizer or
colour and with the incorporation of air during the freezing
process (Sukumar, 1980). One of the most used instrumental
methods for solid food is the Texture Profile Analysis (TPA).
In this method, a sample of food2 is compressed and
decompressed two times, imitating the first two chews on a

https://www.researchgate.net/publication/292128713_Studies_on_rheological_properties_of_herbal
_ice_cream_prepared_by_selected_medicinal_herbs on Feb. 19, 2023
food. The results obtained with this probe give different
texture notes that have good correlation with the obtained by
sensory methods (Bourne, 2004). The instrumental TPA was
developed 40 years ago and it is a very popular and used
method not only in research but also in the industry as
quality 3control of the food texture (Pons and Fiszman, 1996).
"Traditional' use of herbal medicines implies substantial
historical use, and this is certainly true for many products
that are available as 'traditional herbal medicines'. In many
developing countries, a large proportion of the population
relies on traditional practitioners. 2

The diversification in food items on the basis of test,

nutritional and functionality are the major concern of
consumers due to the awareness, scientific attitude and
changing life style with increasing purchasing power. So may
new food items are coming in the market with their
specification. Thus the ice- cream prepared from addition of
some herbals may improve the nutritive quality. Ice-cream was
prepared by incorporating herbal menthol and crystal menthol
at different proportions. The product obtained was subjected
for sensory and chemical analysis. The herbal menthol extract
was added 0.5, 1.0 and 1.5 per cent in TH2, TH3, TH4 and
crystal menthol was added as 0.2, 0.4 and 0.6 per cent in TC2,
TC3 and TC4. For comparison purpose control ice-cream was
prepared as T1. All treatments were found acceptable on 9-
point hedonic scale with overall acceptability scores for
treatments 8.17, 7.80, 7.59, 7.24, 6.87, 6.68 and 8.14,
respectively. In physic-chemical properties acidity was
observed as increasing order whereas fat and overrun showed
decreased trends as compared to control ice-cream in both type
of ice-cream treatments. Protein in herbal menthol added ice-
cream increased and decreased in crystal menthol added ice-
cream. Mixed viscosity increased in crystal menthol ice-cream
samples whereas decreased in herbal menthol ice-creams. In
both type of menthol added ice-cream chilling effects was
found more as compared to control ice-cream. The herbal type
menthol was found more suitable as compared to crystal one to

23
R.A. Patil3 ”Comparative Studies of Ice Cream Prepared From Herbal Menthol and Crystal
Menthol” https://doi.org/10.1016/j.cofs.2017.11.013 Retrieved from on Feb. 19, 2023

3
prepared menthol added ice-cream which imparts cooling
sensation without affecting the sensory and physical
properties of ice cream. 3