The study was undertaken to develop different forms of the ginger ice cream using 5% ginger juice, 5% ginger paste and 5% ginger syrup. These ice cream samples were analyzed for physicochemical, microbial and sensory properties during 28 days of frozen storage at -20 0C. Incorporation of the juice, syrup and paste in ice cream reduced total solids, fat, acidity and total soluble solid, and increased antioxidant activity. Ash content increased with the ginger paste, whereas it decreased with the ginger juice and syrup. First dripping time amplified and melting rate declined with all the ginger preparations. And also textural properties increased and microbial activity decreased with ginger added ice creams. During storage, the total solid, ash, fat, total soluble solid content, dripping time and textural properties were significantly (p<0.05) increased. pH content, antioxidant activity and melting rate were significantly (p<0.05) decreased with the storage period. Organoleptic properties were evaluated though the panel of 30 members. As a results of organoleptic characteristics revealed that, 5% of ginger syrup incorporated ice cream had the highest mean score of overall quality of all sensorial properties namely, colour, taste and overall acceptability
Keywords: Sensory Evaluation, Storage, ginger, ice cream, physicochemical properties
