Samarasinghe SANP1, Fernando GSN1, Amarathunga YN2,
de Silva PGSM3, Silva ABG2*,
Wickramasekara TD2, Pathirage S4
1Department of Food Science and Technology, Faculty of Agriculture, University of Ruhuna, Mapalana, Kamburupitiya, Sri Lanka
2Department of Nutrition, Medical Research Institute, Colombo 08, Sri Lanka
3Department of Electron Microscopy, Medical Research Institute, Sri Lanka
4Department of Food and Water, Medical Research Institute,
Colombo 08, Sri Lanka
Abstract
The growing demand for dairy-free frozen desserts has encouraged the development of plant-based ice creams with improved nutritional and functional qualities. This study developed a coconut milk–based vegan ice cream incorporating soursop (Annona muricata) and
Ceylon olive (Elaeocarpus serratus) and evaluated its sensory, proximate, physicochemical, functional, and storage properties comparison with a control. Four formulations with different soursops to Ceylon olive puree ratios were prepared: T1 (1:1), T2 (1:2), T3 (2:1), and T4 (0:0 control). Sensory evaluation with 50 untrained panelists on a 5-point hedonic scale identified T1 (1:1) as the most preferred formulation. Proximate analysis of T1 revealed 55.67 ± 0.84 g/100 g moisture, 1.29 ± 0.01 g/100 g protein, 0.55 ± 0.00 g/100 g fiber, 23.00 ± 1.78 g/100 g carbohydrate, 19.09 ± 0.34 g/100 g fat, and 0.73 ± 0.07 g/100 g ash. Functional analysis showed significantly higher antioxidant activity (542.14 ± 11.00 mg TE/100 g), flavonoid content (725.00 ± 22.05 mg QE/100 g), and total phenolic content (334.33 ± 9.38 mg GAE/100 g) than the control (p < 0.05). During one month of storage at −18 °C, T1 showed a pH reduction from 4.42 ± 0.01 to 3.86 ± 0.02, total soluble solids increased from 23.27 ± 0.75 to 26.87 ± 0.61 °Brix, and titratable acidity rose from 0.72 ± 0.06% to 1.22 ± 0.06%, compared with the control. Microbiological analyses was assessed biweekly for two months under the same conditions confirming the product safety, with total plate count decreasing from 5 × 10³ CFU/g initially to less than 1 × 10³ CFU/g, while presumptive coliforms, Salmonella spp. and Escherichia coli were absent. It can be concluded that the developed product represents a safe and promising plant-based frozen dessert alternative with enhanced fiber, fat, and functional properties.
Keywords: Ceylon olive puree, Coconut base, Non-dairy ice cream, Sensory properties, Soursop puree
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