The effect of lippie Citriodora Extract on Physic-Chemical Properties of Vanilla Ice-Cream

The lippia citriodora apart from being attributed for antioxidant and antibacterial it also can be used for creation of natural taste and color for food products. The objective of this research was to implement lippia citriodora extract for prolonging shelf life using herbal extract and better taste in ice-cream. Lippia citriodora extraction was performed with 80% ethanol using maceration method. The lippia citriodora extraction was added to ice-cream. The treatments were, ice-cream control samples and ice-creams containing 0.02% and 0.05% extracts of lippia citriodora. The treatments were experimented by testing the viscosity, pH, melting rate, hardness texture, specific gravity and sensory evaluation at days 0, 30 and 60 of storage. The addition of lippia citdriodora extract resulted in a increase in viscosity, specific gravity, hardness of its texture, pH reduction and melting rate. The ice-cream treatments containing lippia citriodora extract received a higher score in terms of taste and other general attributes in comparison to the control samples. 0.05% extract of lippia citriodora exhibited a better impact on the quality properties while extending its shelf life.