TITLE:
Effect of Soursop Puree and Gum Arabic on the Sensory Properties of Non-Dairy Coconut Milk-Based Ice Cream
AUTHORS:
Sarah N. Mulwa, Symon M. Mahungu, Benard K. Muinde
KEYWORDS:
Consumer Acceptability, Ice Cream, Non-Dairy, Sensory Properties, Soursop Puree
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.14 No.7,
July
25,
2023
ABSTRACT: Coconut (Cocos nucifera) milk-based ice cream is one of
the innovative non-dairy milk products gaining popularity among consumers. The objective was
to develop coconut milk-based ice cream incorporated with soursop (Annona muricata) fruit puree and gum Arabic from Acacia senegal var. kerensis,
conduct a sensory evaluation using descriptive tests by trained panelists (n =
9) then evaluate for consumer acceptability by semi trained panelists (n = 30).
A seven-point hedonic scale for colour, taste, flavour, texture and overall
acceptability was used. The data obtained was subjected to analysis of variance
(ANOVA) and the means were separated to determine their significance differences. Principal
Component Analysis (PCA) was done for factor reduction to make it easy for the
multi-dimensional descriptive data to be interpreted. PCA results indicated
that unit increase in soursop and gum Arabic in the ice cream led to 83.1%
increase in starchy taste, 78.3% increase in consistency and 73.6% decrease in
coconut aroma. For consumer acceptability test, the obtained results showed
that, soursop puree addition at successive levels led to a statistically
significant effect (p
0.05) for all attributes. The effect due to interaction between gum Arabic and
soursop puree at the different levels however was significant for colour,
flavour and texture but not significant for taste and overall acceptability.
Our results therefore point to a potential application of soursop fruit and gum
Arabic as alternative ingredients in the manufacture of a non-dairy ice cream
with desirable sensory properties that would expand the variety of options
consumers can choose from.