Abstract:
This study aimed to produce egg-based mousse ice cream and to promote the food value
of underutilized Lavulu fruit. Lavulu flour was prepared by oven drying of the ripened
Lavulu fruit slices along with the peel at 60°C for 26 hours (until moisture content reach
5%) and ground to a fine powder. Ice cream mix was prepared with constant levels of egg
white foams (45%), whipped dairy cream (33%), sugar (18%), and varying levels of
Lavulu flour (0, 0.2, 0.4, and 0.6 w/w %). Lavulu flour (LF) was analyzed for total
phenolics content (colorimetric method), total flavonoids content (colorimetric method),
color (colorimeter), carotenoid profile (UV spectrophotometer), radical scavenging
activity (DPPH), pH, water holding capacity, oil holding capacity, emulsifying activity,
foaming activity, and proximate composition. The melting ratio, complete melting time,
overrun, viscosity, hardness, total flavonoids content, total phenolics content, and sensory
properties of ice cream samples were analyzed at day 2 of the frozen storage (-18°C).
Radical scavenging activity (RSA), pH, color and microbial examinations of ice cream
samples were carried out weekly during 1 month of frozen storage (-18°C). TOPSIS
technique was used to determine optimum Lavulu flour incorporation level using sensory,
RSA, and colour data. Proximate analysis was carried out for the selected treatment (0.4
w/w% Lavulu flour). Sixteen carotenoid types were identified quantitatively and
qualitatively in LF. Total carotenoid content and RSA of LF was 21.98 mg/g and
82.55±0.784 %, respectively. Increasing Lavulu flour percentage increased the viscosity,
L* value, and complete melting time of ice cream significantly. Total phenolic content,
total flavonoid content, and RSA were significantly higher in LF incorporated samples
compared to the control. Results of the study revealed that Lavulu flour can be
incorporated in ice cream as a rich source of antioxidants, along with colour, flavor and
texture enhancement properties.
Keywords: Antioxidant, Carotenoid profile, Colorant, Ice cream, Pouteria
campechiana (Kunth) Baehni
