Development of Ice Cream Supplemented with Brahmi (Bacopa Monnieri) Powder and Sweetened with Caramel Sugar
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Abstract
The objectives of this study were to: (1) determine the optimal concentration of Brahmi (Bacopa Monnieri) powder in a basic ice cream formula; (2) identify the best type of caramelized sugar to use in Brahmi-enriched ice cream; (3) evaluate consumer acceptance of ice cream containing both Brahmi (Bacopa Monnieri) powder and caramelized sugar; and (4) analyze the physical and chemical properties of Brahmi-enriched ice cream. The study found that the basic ice cream formulation enriched with Brahmi (Bacopa Monnieri) powder was well-received in terms of melt rate, texture, sweetness, and overall acceptability, though improvements in appearance, color, and flavor were needed. Both 5 gram and 10 gram formulations were accepted by food specialists, with the 10 gram version receiving the highest ratings for color, flavor, and sweetness. Regarding caramelized sugars, both natural cane sugar and palm sugar were accepted for appearance and color, with palm sugar being preferred by consumers across several sensory aspects. Brahmi (Bacopa Monnieri) powder increased overrun and reduced melt rate (P<0.05), while caramelized sugar decreased overrun and increased melt rate (P<0.05). The use of caramelized sugar also deepened the ice cream’s color. Nutritionally, ice creams with Brahmi (Bacopa Monnieri) powder and caramelized sugar showed similar profiles to the basic formulation, with increased moisture, ash, and fiber but decreased protein and undetectable fat. No significant nutritional differences (P>0.05) were observed between formulations.
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