• Thiran J
• MS.Priyadharshini R
• DR Pratibha S

In recent years, functional foods have emerged as a promising approach to enhancing overall health and preventing illness. This research centres on the formulation of a functional dairy product—ice cream—fortified with Solanum trilobatum, a medicinal herb recognized for its antioxidant, anti-inflammatory, and brain-protective qualities. The main goal was to develop an innovative ice cream that appeals to consumers while promoting cognitive development in children. The ice cream was crafted using ingredients such as full-fat milk, fresh cream, honey, almonds, walnuts, chia seeds, vanilla extract, and a paste made from Solanum trilobatum leaves. The formulation process emphasized preserving the integrity of the plant’s bioactive compounds while achieving a product with balanced nutrition, appealing texture, and pleasant flavour. Sensory evaluation was conducted with 50 participants using a 9-point Hedonic scale. The results reflected high levels of satisfaction, with notable scores for taste (8.74 ± 0.52), texture (8.92 ± 0.27), aroma (8.62 ± 0.63), and overall likability (8.88 ± 0.32). Nutritional testing showed that the ice cream is a good source of carbohydrates (37.52 g/100 g) and protein (7.22 g/100 g), with minimal fat, cholesterol, and added sugar, supporting its classification as a nutritious option. The presence of Solanum trilobatum enhances the product’s value by offering compounds known to combat oxidative stress and aid brain function. Overall, the study confirms the practical potential of incorporating Solanum trilobatum into widely enjoyed foods like ice cream. It proposes a unique and effective method for delivering cognitive health benefits through diet, especially for children, by combining traditional medicinal knowledge with modern food innovation.

Functional foods, Solanum trilobatum, Cognitive development, Medicinal herbs, Functional ice cream, Neuroprotective ingredients, Antioxidants, Sensory evaluation, Nutritional analysis, Child health nutrition

"formulation of solanum trilobatum incorporated ice cream:an innovative approach", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.12, Issue 5, page no.c412-c416, May-2025, Available :http://www.jetir.org/papers/JETIR2505250.pdf

"formulation of solanum trilobatum incorporated ice cream:an innovative approach", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.12, Issue 5, page no. ppc412-c416, May-2025, Available at : http://www.jetir.org/papers/JETIR2505250.pdf