The Development of Red Dragon Fruit Ice Cream and  Its Physical, Chemical, and Sensory Quality

Boonyote Kamjijam; Natthapong  Jenwipack; Supaporn Pumriw; Patpong Pawong; Thorung Pranil

Authors

Boonyote Kamjijam Faculty of Agricultural Technology, Kalasin University, Mueang Kalasin, Kalasin, 46000 Thailand
Natthapong Jenwipack Faculty of Agricultural Technology, Kalasin University, Mueang Kalasin, Kalasin 46000 Thailand
Supaporn Pumriw Faculty of Tourism and Hotel Management, Mahasarakham University, Mahasarakham, 44000 Thailand
Patpong Pawong Faculty of Agricultural Technology, Kalasin University, Mueang Kalasin, Kalasin, 46000 Thailand
Thorung Pranil Faculty of Agricultural Technology, Kalasin University, Mueang Kalasin, Kalasin, 46000 Thailand

Keywords:

Red dragon fruit powder, Ice cream, Antioxidant properties, Natural pigments

Abstract

Red dragon fruit powder (RDFP) offers a multifunctional role in ice cream production due to its high levels of phenolic compounds, antioxidants, and dietary fiber, which enhance the nutritional profile, visual appeal, and texture of the product. This study investigated the effects of varying RDFP concentrations (2%, 4%, and 6%) on the physicochemical, sensory, and antioxidant properties of ice cream. Results demonstrated that the highest RDFP (6%) concentrations significantly increased total phenolic content (2.48 mg GAE/g) and antioxidant activity (33.08% inhibition, 7.80 mg Trolox/g), reflecting the functional potential of RDFP. The melting rate decreased with increasing RDFP concentration, with the 6% formulation showing the lowest rate, which was attributed to improved emulsion stability and structural integrity. Sensory evaluation indicated that the 6% RDFP formulation achieved the highest acceptance score (7.62), primarily due to enhanced creaminess, balanced flavor, and vibrant color. These findings suggest that incorporating RDFP into ice cream formulations meets consumer demand for functional foods and provides practical applications for the food industry by offering a natural, sustainable ingredient to improve frozen dessert quality. Future studies should explore RDFP’s long-term effects on shelf life and its potential in broader food applications.

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