Ice cream Flavour Body and texture Colour Taste Overall acceptability Control 8.5 8.8 8.0 8.8 8.3 A 8.3 8.3 8.3 8.1 8.6 B 8.9 8.4 8.6 8.3 8.8 C 8.1 8.0 8.3 8.3 8.3 SE± 0.07 0.06 0.09 0.10 0.09 CD at 5% 0.25 0.19 0.30 0.33 0.30 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 ten determinations

Table 3: Organoleptic evaluation of ice cream added with carthamidin extract.