Journal of Current Research in Food Science
2025, Vol. 6, Issue 2, Part D
Development and evaluation of dairy-free ice cream made with almond milk and white dragon fruit
Author(s): Anusha Goli, Bommisetty DVSS Manideep Gupta, V Jaya Prasad and Bysani Pavan Kalyan
Abstract: The study focuses on development and evaluation of dairy-free ice cream using almond milk and white dragon fruit as a functional ingredients to replace traditional dairy ingredients. Almond milk is a dairy free alternative which is valued for its subtle nutty flavor and improved nutrient content. Incorporating white dragon fruit makes the ice cream rich in antioxidants with mild refreshing taste. Experimental trails were conducted by varying the percentage of white dragon fruit puree as 10%, 15%, 20%, 25%, 30% respectively. Formulated samples were evaluated by semi trained panelists using a 9 point Hedonic scale to determine the sensory characteristics such as color, flavor, taste, texture and overall acceptability. Physicochemical analysis of optimized sample results in low fat and low calories compared to control sample. This study concludes that addition of 30% dragon fruit puree to ice cream formulations improved overall sensory and chemical properties. Microbial analysis confirmed that all microbial counts ranges were within the safe and permissible limits by following FSSAI standards. These findings suggested the successful utilization of plant based ingredients to develop nutritionally enriched and microbiologically safe dairy-free ice cream.
DOI: 10.22271/foodsci.2025.v6.i2d.284
Pages: 260-265 | Views: 80 | Downloads: 35
Download Full Article: Click Here
How to cite this article:
Anusha Goli, Bommisetty DVSS Manideep Gupta, V Jaya Prasad, Bysani Pavan Kalyan. Development and evaluation of dairy-free ice cream made with almond milk and white dragon fruit. J Curr Res Food Sci 2025;6(2):260-265. DOI: 10.22271/foodsci.2025.v6.i2d.284
