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VOL. 11, ISSUE 1 (2026)
Influence of dragon fruit, beetroot, and sweet basil incorporation on physicochemical, textural, and quality attributes of functional ice cream
Authors
Ervin Batra, Neelam Chaturvedi, Riya Singh, Palak Tiwari, Saloni Dua
Abstract
Ice cream is a widely consumed dairy food product among consumers of
all ages. Ice cream being a complex colloidal system, it is challenging to
develop healthier formulations without compromising texture, stability, and
overall quality. This research aimed to develop a low-fat ice cream to
determine the effect of incorporation of sweet basil seed, dragon fruit and
beetroot towards the physical, physicochemical and textural characteristics of
ice cream with particular emphasis on parameters such as overrun, melting
point, water holding capacity, pH, total soluble solids, titratable acidity and
sensory evaluation. Among the formulations the ice cream (V2)
with 55% buffalo milk, 23% coconut milk, 10% dragon fruit puree, 1.5% beetroot
extract and 0.5% sweet basil seed mucilage exhibited highest sensory acceptance
as compared with control. The ice cream formulation V2 showed higher pH (6.63 ±
0.03), TSS (3.95 ± 0.05 °Brix), overrun (33.50 ± 0.50) and water holding
capacity (78.40 ± 0.40) as compared to control C1. V2 also exhibited a higher
meltdown rate (0.85 ± 0.02) and enhanced textural properties including hardness
(2.85 ± 0.20), softness (7.80 ± 0.07) and adhesiveness (0.016 ± 0.003). The
findings of the research indicated that the improved overrun, water holding
capacity and textural property resulted in smoother, creamier and yielded
stable ice cream structure.
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Pages:122-127
How to cite this article:
Ervin Batra, Neelam Chaturvedi, Riya Singh, Palak Tiwari, Saloni Dua "Influence of dragon fruit, beetroot, and sweet basil incorporation on physicochemical, textural, and quality attributes of functional ice cream". International Journal of Food Science and Nutrition, Vol 11, Issue 1, 2026, Pages 122-127
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