• Deepa.S
• Anjali.M

Ice cream is a frozen dairy product preferred as snacks or dessert made of milk and milk products. In the last decade, the perception of consumers have changed from ice creams as a mere enjoyment dessert to functional food with a health benefits. The present work focus on, to formulate an ice cream based on spirulina and ash gourd. Spirulina is one of the rich food source of protein, and also rich in vitamins and minerals. Ash Gourd is a low calorie vegetable contains 96% full of water with high amount of fibre and also contains antioxidant and medicinal properties. Sensory evaluation for 4 variant of ice cream incorporated with spirulina sample done and the variation III was as most acceptable ice cream. For ice cream analysis, physio chemical properties, physical properties and nutrient content were analyzed. Finally, the results show that the spirulina and ash gourd ice cream was compare to vanilla ice cream, that is rich in protein, fibre, iron, phosphorous, vitamin B6, C and E.

Physio-Chemical Analysis, materials, methodology, Sensory Evaluation

"Formulation And Development Of Ice Cream With Spirulina And Ash Gourd", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.9, Issue 11, page no.e232-e237, November-2022, Available :http://www.jetir.org/papers/JETIR2211442.pdf

"Formulation And Development Of Ice Cream With Spirulina And Ash Gourd", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.9, Issue 11, page no. ppe232-e237, November-2022, Available at : http://www.jetir.org/papers/JETIR2211442.pdf