Figures (9)  Tables (6)

    • Figure 1. 

      Process of ice cream preparation.

    • Figure 2. 

      Different treatments of (U. dioica) ice cream.

    • Figure 3. 

      Sensory analysis of ice cream sample.

    • Figure 4. 

      Texture profile analysis of control ice cream.

    • Figure 5. 

      Texture profile analysis of U. dioica incorporated ice cream.

    • Figure 6. 

      FTIR graph of the control ice cream sample.

    • Figure 7. 

      FTIR graph of the fortified ice cream sample.

    • Figure 8. 

      Overrun of control ice cream and fortified ice cream (T2) at different time gaps to incorporate air and check the weight after freezing.

    • Figure 9. 

      Melting time of control ice cream and fortified ice cream.

    • Ingredients C T1 T2 T3 T4 T5
      Stinging nettle juice (%) 0 5 10 15 20 25
      Milk cream (%) 45 40 35 20 25 20
      Condensed milk (%) 40 40 40 40 40 40
      Milk powder (%) 10 10 10 10 10 10
      Sugar (%) 5 5 5 5 5 5
      Total (%) 100 100 100 100 100 100
      C: Control; T1: Treatment 1; T2: Treatment 2; T3: Treatment 3; T4: Treatment 4; T5: Treatment 5.

      Table 1. 

      Treatment table for control and stinging nettle extract incorporated ice cream.

    • Parameter Control T1 T2 T3 T4 T5
      Color 8.10 ± 0.00 9.00 ± 0.57 8.33 ± 0.00 6.00 ± 0.57 5.33 ± 1.54 4.66 ± 1.02
      Texture 8.50 ± 0.00 8.00 ± 1.15 8.66 ± 0.57 6.00 ± 1.00 5.66 ± 1.54 5.00 ± 1.00
      Flavor 8.00 ± 0.00 8.33 ± 0.57 8.06 ± 0.57 6.66 ± 0.57 5.66 ± 1.02 4.66 ± 0.57
      Appearance 8.50 ± 0.00 7.99 ± 1.52 8.69 ± 0.57 6.66 ± 1.52 6.00 ± 1.00 4.66 ± 1.52
      Overall acceptability 8.20 ± 0.00 8.28 ± 0.95 8.44 ± 0.57 6.33 ± 1.02 5.91 ± 0.97 4.75 ± 1.00

      Table 2. 

      Sensory evaluation of stinging nettle (U. dioica) extracts incorporated ice cream.

    • Parameters Readings
      TSS (°Brix) 8.50 ± 0.06
      pH 6.30 ± 0.05
      Titratable acidity (%) 0.33 ± 0.018
      Total phenols (mg GAE/g dry leaves) 19.09 ± 0.13
      Antioxidant activity (%) 73.03 ± 1.87
      Mineral content
      Calcium (mg/kg) 1,193.73 ± 8.462
      Sodium (mg/kg) 1,414.53 ± 8.859
      Iron (mg/kg) 0.01 ± 0.002
      Magnesium (mg/kg) 76.14 ± 1.260

      Table 3. 

      Physico-chemical characteristics of U. dioica.

    • Parameters Control ice cream U. dioica extract incorporated
      into ice cream
      TSS °B 32.00 ± 1.10 35.00 ± 1.85
      pH 5.71 ± 0.24 6.10 ± 0.29
      Titratable acidity (%) 0.24 ± 0.02 0.29 ± 0.03
      Total phenols (mg GAE/g dry leaves) 14.19 ± 0.66 22.12 ± 2.07
      Antioxidant activity (%) 7.25 ± 0.02 38.33 ± 1.35
      Protein (μg/mg) 633.33 ± 1.607 781.90 ± 0.615
      Fat (%) 2.072 ± 0.003 2.348 ± 0.0335

      Table 4. 

      Proximate and physico-chemical characteristics of control ice-cream and U. dioica extract incorporated ice-cream.

    • Element Control ice cream U. dioica extract incorporated
      into ice cream
      Ca (mg/kg) 921.76 2,172.71
      Fe (mg/kg) 0.12 0.10
      Na (mg/kg) 138.45 1,473.18
      Mg (mg/kg) 170.48 210.22

      Table 5. 

      Elemental analysis of control ice cream and U. dioica extract incorporated ice cream.

    • Sample Control ice cream U. dioica extract
      incorporated
      into ice-cream
      Hardness (g) 118.01 ± 66.36 124.05 ± 79.64
      Adhesiveness (g·s) −58.076 ± 38.25 −55.554 ± 52.20
      Cohesiveness (%) 76.433 ± 15.99 68.156 ± 26.84
      Resilence (%) 2.172 ± 0.06 2.704 ± 2.13
      Springiness (%) 96.4027 ± 1.837 89.253 ± 9.94
      Gumminess 8,313.52 ± 2,622.33 7,032.35 ± 1,305.98
      Chewiness 7,984.22 ± 2,364.81 6,220.78 ± 946.21

      Table 6. 

      Texture profile analysis of control ice cream and U. dioica extract incorporated ice cream.