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mlp enrichment in ice cream at 0.5 and 2 percent level caused a significant increase in fibre content. the sample with the highest level of mlp had the greatest overrun values. conversely, the lowest value of melting properties was detected at samples with 2 percent level of mlp. the increment of mlp presented a significant difference in colour analysis between control and all treatments. different concentration of mlp influenced the sensorial properties of herbal ice cream including colour, texture, taste and aroma. as a result, the highest overall acceptance scores were given by the panellists to control sample and followed by 0.5, 1, 1.5 and 2 percent respectively. keywords: morus nigra; mulberry leaf powder; herbal ice cream
c / penilaian es krim yang komprehensif yang digabungkan dengan tahap serbuk daun mulberi (morus nigra) yang berbeza telah dilakukan untuk membangunkan ais krim herba. es krim disediakan dengan memasukkan serbuk daun mulberry (mlp) pada 0, 0.5, 1, 1.5 dan 2 peratus dalam kawalan, sampel t1, t2, t3 dan t4. kesan penggabungan mlp terhadap sifat kimia; kelembapan, protein, lemak, abu, dan kandungan serat, sifat fizikal; menelan, kadar lebur, warna dan penilaian deria ais krim telah menyelam