Ice cream Moisture (%) Protein (%) Fat (%) Total carbohydrates (%) Ash (%) Control 62.05 4.85 10.00 21.38 1.52 A 62.40 5.05 10.05 21.78 1.60 B 62.65 5.03 10.10 21.75 1.64 C 63.05 5.00 10.12 21.77 1.69 SE± 0.122 0.076 0.103 0.112 0.058 CD at 5% 0.399 0.249 0.335 0.364 0.188 SE, standard error of the mean; CD, critical difference A-Ice cream containing 0.03 mL carthamidin; B-Ice cream containing 0.06 mL carthamidin; C-Ice cream containing 0.09 mL carthamidin Each value is average of three determinations

Table 2: Chemical composition of the ice cream added with carthamidin extract.