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1. FORMULATION
AND EVALUATION
OF HERBAL ICE
CREAM

2. M.PRIYA
561990057
01
R.PRIYADHARSHINI
561990058
02
B.PRIYANKA
561990059
03
D.RAJA
561990060
04
K.RAMESH
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UNDER THE GUIDANCE OF
Mr. L.GOPI M.PHARM.,
Assistant Professor
Department of Pharmaceutics,
AADHIBHAGAWAN COLLEGE OF PHARMACY
PRESENTED BY

3. CHAPTER TITLE PAGE NO
1 INTRODUCTION 1
2 REVIEW OF LITERATURE 13
3 AIM AND OBJECTIVE 21
4 THE PLAN OF WORK 22
5 THE PLANT PROFILE 24
6 MATERIALS AND METHODS 28
7 EVALUATION PARAMETERS 32
8 RESULTS AND DISCUSSION 41
9 SUMMARY AND CONCLUSION 51
10 REFERENCES 52
CONTENT

4. INTRODUCTION
Ice cream is a delicious and nutritious frozen dairy dessert with high calorific
value. Ice cream is a frozen dairy product made by freezing a mix with
agitation to incorporation air and ensures uniformity of consistency. The
composition of ice cream varies depending upon the ingredients used its
preparation. The percentage composition of a good ice cream is milk fat 10%;
milk solids not fat 12%; sugar15%; stabilizer and emulsifier 0.5%. Ice cream
is treated as a junk food and deleterious for heart patients due to high calories
and cholesterol Ice cream could be made more nutritious and health beneficial
by adding herbs and other protein rich ingredients. Products of dairy origins
are the main ingredients of ice cream.

5. COMPOSITION & QUALITY FACTOR:
 Nonfat Milk Solids
 Milk Fat
 Sweeteners
 Emulsifiers
 Stabilizer
 Flavorings
MANUFACTURING:
 Pasteurization
 Homogenization
 Aging
 Freezing and Hardening

6. LITERATURE REVIEW
Raushan Kumar et al., (2018) The suitability of two forms (i.e. distillate and powder) of cu
rry leaf and lemongrass as a new, natural flavouring in ‘herbal ice cream’ was studied.
Herbal ice creams (11.0% fat, 11.0% MSNF, 15.35% other additives) were prepared
incorporating lemon grass distillate (LGD) and curry leaf distillate (CLD) at levels of 3.50%
and 2.50% respectively. Lemongrass powder (LGP) and curry leaf powder (CLP) were used
at levels of 0.75% and 0.70% respectively. Use of herbal distillates led to slight decrease in
nearly all the milk constituents. Use of herbal powders yielded ice creams having
significantly higher fat, protein, carbohydrates, TS and pH compared to those containing
herbal distillates. The ash content and overrun in ice cream was not affected markedly by
type or form of herbal flavourings. Use of LGD at 3.5 % level is recommended for
producing ‘Lemongrass ice cream’ having valued citral component since it had superior total
sensory score.

7. Mohd Nayeem Ali et al., (2015) 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.

8. AIM AND OBJECTIVE
AIM:
Natural products from plants are rich sources used for treating a number of diseases. Most of
the herbal drugs are a mixture of a number of plant ingredients. Their synergistic effect
increases the efficacy of the drug in curing the diseases. In this modern era, the knowledge
and experience of usage of herbs are being blend with advanced formulation technology to
develop a safe and elegant herbal product, which has wider range of people acceptability.
Aim of this study is to develop medicated Ice cream of model herbal for effective delivery in
pediatrics patient.
To achieve the formulation of efficient herbal ice cream, following objectives are charted
out.

9. OBJECTIVE:
The purpose of the present investigation is to formulate and evaluate herbal ice
cream. Herbal plant Tinospora cordifolia and Bitter melon are used for formulation of
herbal ice cream. Then the formulated ice cream is evaluated for parameters like
physical properties, pH , viscosity, phytochemical properties, sensory evaluation etc.,

10. THE PLAN OF WORK
A) Collection Of The Plants and Authentication.
B) Extraction Of The Selected Plants.
C) Preliminary Phyto- Chemical Investigation Extract Of The Plants.
D) Formulation and Evaluation Of The Herbal Ice Cream Using The Extracts.

11. THE PLANT PROFILE
KINGDOM PLANTAE
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Order: Ranunculales
Family: Menispermaceae
Genus: Tinospora
Species: T. cordifolia
Tinospora cordifolia

12. Momordica charantia Linn
KINGDOM PLANTAE
Common name Bitter melon
Family Cucurbitaceace
Order Cucurbitales
Kingdom Plantae
Subkingdom Viridiplantae
Division Tracheophyta
Class Mangnoliopsida
Genus Momordica
Tamil Pavakkai

13. MATERIALS AND METHODS
MATERIALS:
Whole milk was collected (Brand- amul milk) from kanchipuram. milk powder brand name ‘nestle
every day’ was obtained from the local market of kanchipuram. Cream brand name amul was Obtain
from local market of kanchipuram. Sugar ‘parrys’ was collected from the local market of vellore.
Stabilizer was collected from the local market of vellore. Emulsifier was collected from the local
market of vellore. Salt ‘TATA’ was collected from the local market of vellore. Herbs Tinospora
Cordifolia, Momordica charantia L, were Obtain from herbal garden ( ABCP, campus & Vembakkam )
PREPARATION OF EXTRACTS:
The herbs Tinospora Cordifolia, Momordica charantia Linn, was cleaned and grounded with water as
1:3 ratio. Then it was filtered through stainless sieve and pasturized at 90ºC for 10 minutes. The juice
was freshly prepared on the day of ice cream produced. The Tinospora Cordifolia, Momordica charantia
L, was cut, and the endocarp was removed and kept at -18ºC prior to use. For ice cream producing was
homogynated with herbal juice.

14. S.NO INGREDIENTS F1 F2 F3 F4
1 MOMORDICA
CHARANTIA LINN
25 ml 25 ml - -
2 TINOSPORA
CORDIFOLIA
25 ml - 25 ml -
3 MILK 449 ml 470 ml 465 ml 475 ml
4 MILK POWDER 118.5 gm 118.5 gm 118.5 gm 118.5 gm
5 STABILIZER 5 gm 5 gm 5 gm 5 gm
6 EMULSIFIER 5 gm 5 gm 5 gm 5 gm
7 SUCROSE 196.5 gm 196.5 gm 200.5 gm 205.5 gm
8 SALT 1 gm 1 gm 1 gm 1 gm
9 CREAM 175 gm 179 gm 180 gm 190 gm
10 TOTAL 1000 1000 1000 1000
PREPARATION OF HERBAL ICE CREAM

15. Tinospora Cordifolia Momordica charantia Linn Combine
Extract Extract Extract
F1 F2 F3 F4

16. EVALUATION PARAMETERS
1. PRELIMINARY PHYTOCHEMICAL ANALYSIS
• CHEMICALTESTS
2. PHYSICAL & CHEMICALANALYSIS
• DETERMINATION OF FAT CONTENT
• DETERMINATION OF PROTEIN CONTENT
• DETERMINATION OF ACIDITY OF MIXER CONTENT
• DETERMINATION OF FREEZING POINT
• DETERMINATION OF Ph
• DETERMINATION OF MELTING TIME
• DETERMINATION OF VISCOSITY
• DETERMINATION OF OVERRUN
• DETERMINATION OF CARBOHYDRATE CONTENT
• DETERMINATION OF INSOLUBLE PARTICLES
• DETERMINATION OF MOISTURE
• SENSORY EVALUATION
• ANTIOXIDANT ACTIVITY
• MICROBIOLOGICALANALYSIS
• FTIR SPECTROSCOPY

17. RESULTS AND DISCUSSION
PRELIMINARY PHYTOCHEMICALANALYSIS
S.NO CHEMICAL TEST TINOSPORA
CORDIFOLIA
MOMORDICA
CHARANTIA LINN
ICE CREAM HERBAL
ICE CREAM
1 Carbohydrates + + + +
2 Alkaloids + + - +
3 Steroids and Sterols + + - +
4 Glycosides + - - +
5 Flavonoids - + - +
6 Saponins - - - -
7 Amino acid - + + +
8 Protein - - + +
9 Tri-terpenoids - + - -
10 Terpenoids + - - +
11 Casein - - + +
12 Albumin - - + +
13 Gums and Mucilage - - - -
14 Phenolic compound + + - +
15 Tannins - + - +
16 Fixed Oils and Fatty acids - + + +

18. PHYSICAL & CHEMICAL OBSERVATION
S.NO PARAMETERS F1 F2 F3 F4
1 COLOR White Pink Light Yellow Light Green
2 ODOUR Milk Odour Milk
Odour
Milk Odour Milk Odour
3 TASTE Creamy Creamy Creamy Creamy
4 FLAVOUR Vanilla Strawberry Banana Mint
5 TEXTURE Good Good Good Good
6 PHASE SEPARATION No No No No
PHYSICAL OBSERVATION
CHEMICAL OBSERVATION
S.NO PARAMETERS F1 F2 F3 F4
1 CARBOHYDRATE 25.12 21.38 21.74 24.70
2 PROTEIN 4.91 4.12 3.96 3.45
3 FAT 10.92 10.22 10.46 11.34
4 ACIDITY 0.26 0.37 0.31 0.27

19. PHYSICO-CHEMICAL OBSERVATION
S.NO PARAMETERS F1 F2 F3 F4
1 MELTING TIME g/min 0.65 0.66 0.63 0.60
2 OVERRUN % 91% 90% 85% 93%
3 pH 6.8 6.5 6.5 7.0
4 TOTEL SOLID CONTENT % 38.12 35.16 36.12 38.55
5 ASH % 0.87 0.71 0.75 0.65
6 MOISTURE % 70.31 68.81 66.75 85.13
7 INSOLUBLE PARTICLE % 1.23 1.25 1.26 0.95
8 FREEZING POINT °c -3.2 -3.8 -3.5 -2.7
9 VISOCITY 1554 1707 1760 2312
ANTIOXIDANT ACTIVITY
S.NO PARAMETERS F1 F2 F3 F4
1
DPPH (%)
40.48 38.34 37.66 22.40
2
FRAP (μM)
0.30 0.28 0.26 0.20

20. SENSORY EVALUATION
S.NO PARAMETER F1 F2 F3 F4
1 COLOR 10 10 9 8.5
2 TASTE 9 9 8 7.5
3 FLAVOUR 9 8 8.5 7.5
4 BODYAND TEXTURE 9 9 9 8.5
5 CONSISTENCY 8 8 8 8.5
6 APPEARANCE 9.5 9 9.5 8.5
7 OVERALL
ACCEPTABILITY
9.08 8.83 8.66 8.16
MICROBIOLOGICALANALYSIS
S.NO PARAMETERS F1 F2 F3 F4
1 SPC (103CFU/g) 4.18 3.72 5.13 4.30
2 YEAST & MOULD COUNT
(103 CFU/g)
0.6 0.2 0.4 1.2
3 COLIFORM TEST (102CFU/G) N N N N

21. FTIR SPECTROSCOPY
Extract of Momordica charantia Linn Extract of Tinospora Cordifolia
IR Spectrum of ice cream Extract with ice cream

22. SUMMARY AND CONCLUSION
Aim of the present study was to develop and evaluation of Herbal ice cream using various different
ingredients with higher, medium and lower concentration. Herbal ice cream are prepared by using
two different extract with different concentration.
Batches ( F1 – F4 ) of prepared herbal ice cream were subjected to the evaluation for appearance,
PH, viscosity, ash, acidity, fat, protein, carbohydrate, etc.,
In the present study, the Herbal ice cream loaded with extract of Tinospora Cordifolia and
Momordicacharantia Linn were successfully formulated using sugar, milk powder, salt, emulsifier,
stabilizer. The optimized formulations showed acceptable physio-chemical properties.
Herbal ice cream studies were conducted on such as Preliminary phytochemical analysis,
Microbiological analysis, Antioxidant activity, FTIR. The sensory evaluation was obtained for all
batches in the range 8.16 – 9.08. all the formulation have uniformity of content
All the herbal ice cream Formulation could be effectively employed for oral delivery for pediatric
dosage form.

23. REFERENCES
1. Tuorila H. Sensory perception as a basis for food acceptance and consumption. In H. Mac Fie (E
d.) Consumer-led Food Product Development. Woodhead Publishing, Cambridge. 2007, 34-80
2. Satyavati GV, Gupta AK, Tendon N. In Medicinal plants of India. Indian Council of Medical Re
search, New Delhi. 1987; 2:289-299.
3. Pinto S, Rathour AK, Jana AH, Prajapati, JP, Solanky MJ. Ginger shreds as flavouring in ice cre
am. International Journal of Natural Products and Resources 2006; 5(1):15-18.
4. Chamchan R, Sinchaipanit P, Disnil S, Jittinandana S, Nitithamyong A, On-nom N. Formulation
of reduced sugar herbal ice cream using lemongrass or ginger extract, British Food Journal. 201
7; 119(10):2172-2182.
5. Jadhav MS, Nimbalkar CA, Kad VP. Effect of different levels of ginger juice on physico-chemic
al and sensory characteristics of herbal ice cream. Research Journal of Chemical and Environme
ntal Sciences. 2017; 5(3):45-50.
6. Gabbi DK, Bajwa U, Goraya RK. Physico-chemical, melting and sensory properties of ice crea
m incorporating processed ginger (Zingiber officinale). International Journal of Dairy Technolog
y. 2018; 71(1):190-197.

24. THANK YOU