Development of Coconut Milk-Based Spicy Ice Cream as a Nondairy Alternative with Desired Physicochemical and Sensory Attributes

Abstract

Spices have been a major influence on Sri Lankan cuisine since times immemorial. Spices are identified as one of the most distinctive ingredients for their indigenous flavor, aroma, and medicinal properties. In this study, coconut milk-based spicy ice cream was developed in compliance with the Sri Lankan standards to introduce a new perception of flavor using spices to the ice cream industry. Although coconut ice cream is commercially available in the local market, spicy flavored coconut ice cream is not yet available. Cinnamon (Cinnamomum verum), ginger (Zingiber officinale), and white pepper (Piper nigrum) are the spices used in the preparation of the ice cream as they are freely available and used as complementary spices in Sri Lanka. Physicochemical characteristics and sensory attributes of coconut milk-based spicy ice cream were compared with the existing normal coconut ice cream. In preparation of the ice cream, the same ice cream manufacturing process was followed with some modifications. Three different formulas (0.010%, 0.018%, and 0.025%) were developed by changing the percentage of spices added. The 0.018% spice-added sample was selected as the most acceptable ice cream with desired sensory attributes. pH ( 6.33 ± 0.01 ), titratable acidity ( 0.33 ± 0.05 % ), moisture ( 61.86 ± 0.33 % ), ash ( 0.41 ± 0.25 % ), total solids ( 38.02 ± 0.14 % ), overrun ( 66.76 ± 1.44 % ), protein ( 4.18 ± 0.16 % ), and fat content ( 11.66 ± 0.60 % ) were evaluated as physicochemical properties. Total phenolic content of the ice cream was expressed as 0.093 ± 0.002 mg gallic acid equivalents (GAE) per gram of sample in dry weight (mg/g). DPPH radical scavenging activity was 60.39 ± 0.02 mg ascorbic acid equivalents per gram of sample in dry weight (mg/g), and total antioxidant capacity was expressed as 0.36 ± 0.04 mmol ascorbic acid equivalent (AAE)/g of dry weight. Physicochemical properties of spicy coconut ice cream were more or less similar to that of normal coconut ice cream and in compliance with the Sri Lankan standards. Coconut milk-based spicy ice cream could be introduced to the market as a potential marketable nondairy product with spicy flavor, aroma, and smooth texture.

Dairy ingredients replaced with vegan alternatives: valorisation of ice cream

“…There was observed increasing trend in scores of colour, smoothness and mouthfeel of all samples. Sensory evaluation of ice cream samples prepared with different vegan sources such as soy milk, coconut residue, hazelnut milk, watermelon seed flour and soyabean temph flour (Góral et al ., 2018; Kausar & Hassan, 2020; Su'i et al ., 2020; Atalar et al ., 2021; Hanafi et al ., 2021; Perera & Perera, 2021) also indicated the sensory results in agreement with current findings. Vegan ingredients proved effective and partially suitable alternatives of dairy ingredients in sense of physicochemical and sensory quality of finished products.…”

“…temph flour(G óral et al, 2018;& Hassan, 2020;Su'i et al, 2020;Atalar et al, 2021; Hanafi et al, 2021;Perera & Perera, 2021) also indicated the sensory results in agreement with current findings. Vegan ingredients proved effective and partially suitable alternatives of dairy ingredients in sense of physicochemical and sensory quality of finished products.…”

Dairy-Free Alternatives for Frozen Dessert Application

“…Coconut milk is a creamy, whitish liquid that is obtained from the grated kernel of a fresh coconut ( Cocos nucifera ) either by manual or mechanical means . It is a famous beverage and is widely applied as a food ingredient in various sweet and savory recipes in the Indian subcontinent and Southeast Asia. , Coconut milk has a high fat content and is a good source of calcium, iron, zinc, magnesium, and potassium.…”

“…39,40 Additionally, the inclusion of coconut milk increases the mineral content and antioxidant activities of ice cream. 39,40 Ice cream prepared using coconut milk has been shown to have improved foam stability, textural parameters, overrun, melting time, and consistency compared to cow's milk ice cream. 32,37,38,41,42 7.1.3.…”

“…The use of coconut milk in different food products is quite old, and the incorporation of coconut milk in frozen desserts, including ice cream, has also been practiced. The distinctive sweet flavor and aroma of coconut milk provides a high sensory acceptance in ice cream containing coconut milk. , Additionally, the inclusion of coconut milk increases the mineral content and antioxidant activities of ice cream. , Ice cream prepared using coconut milk has been shown to have improved foam stability, textural parameters, overrun, melting time, and consistency compared to cow’s milk ice cream. ,,,, …”