Effect of Horse Mango (Mangifera foetida) Pulp on Quality and Consumer Acceptance of Sherbet Ice Cream


  • Sawittree Nuwongsri Program of Culinary Technology and Service, School of Culinary Arts, Suan Dusit University
  • Thippika Thorarit Program of Culinary Technology and Service, School of Culinary Arts, Suan Dusit University
  • Dudsadee Sapbua Program of Culinary Technology and Service, School of Culinary Arts, Suan Dusit University


Sherbet, Mangifera foetida, Ice cream, Consumer acceptance


This objective of this research was to develop the local fruit of Thailand, horse mango (Mangifera foetida) into sherbet ice cream. Horse mango sherbet ice cream with 3 difference level of horse mango pulp (20, 40 and 60%) were study with physical quality, chemical quality microbiological quality and consumer acceptance. The results showed, yellowness color increasing related to quantity of horse mango pulp; so the 60% horse mango pulp content sherbet ice cream is the brightest yellow. Overrun value of 20, 40 and 60% horse mango pulp sherbet ice cream were 20.19 ± 0.91, 20.18 ± 0.32, 19.91 ± 0.37 respectively, it’s statistically not significant (p> 0.05). The texture in each of the 3 levels of pulp was different, and increasing the horse mango pulp meant the firmness decreased. The melting rate was increased when increasing horse mango pulp. Energy, carbohydrate, protein, ash and retinol variation all increased when the level of of horse mango pulp increased. Microbiological quality followed Ministry of Public Health standards. Additionally, a higher concentration of fruit pulp increased the value of panelist’s sensory score for color, odor, texture and overall acceptance.


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How to Cite

Nuwongsri, S., Thorarit, T., & Sapbua, D. (2023). Effect of Horse Mango (Mangifera foetida) Pulp on Quality and Consumer Acceptance of Sherbet Ice Cream. Journal of Food Health and Bioenvironmental Science, 14(1), 20–25. Retrieved from https://li01.tci-thaijo.org/index.php/sdust/article/view/260574



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