Formulation, sensory and nutritional assessment of ice cream enhanced with sweet potato (Ipomoea indica) and squash (Cucurbita maxima)
Paper Details
Formulation, sensory and nutritional assessment of ice cream enhanced with sweet potato (Ipomoea indica) and squash (Cucurbita maxima)
Abstract
Filipinos have a strong preference for ice cream, commonly known as “sorbetes,” enjoyed as a dessert or snack. This study investigates the formulation, development, and evaluation of ice cream enhanced with sweet potato (Ipomoea indica) and squash (Cucurbita maxima). By evaluating the nutritional benefits of these ingredients, especially their protein, fiber, and mineral content, the research aims to innovate traditional ice cream production by incorporating sweet potato and squash as base ingredients, potentially streamlining production processes and reducing costs. Through sensory evaluation and proximate analysis, optimal formulations were identified to maximize both sensory appeal and nutritional value. Results indicate that formulations with improved sensory attributes received higher consumer acceptance. Nutritional assessments further revealed that sweet potato and squash ice creams can be classified as low-fat, moderate-calorie options enriched with dietary fiber. Future research should focus on refining formulations to reduce added sugars while maintaining sensory appeal. Additionally, continuous integration of consumer feedback is essential for ensuring market competitiveness and satisfaction. Ultimately, this study presents a promising opportunity to diversify ice cream products while promoting nutritious, locally sourced ingredients.
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