Abstract
Background: Ice cream is a popular frozen dairy product but is often high in saturated fat and lacks natural antioxidants. Avocado (Persea americana) is rich in monounsaturated fatty acids, dietary fiber, vitamins, and phytochemicals with antioxidant properties.
Objective: This study aimed to develop a functional low‑fat ice cream fortified with avocado pulp (5%, 10%, and 15%) and to evaluate its physicochemical, antioxidant, and sensory properties during 28 days of frozen storage.
Methods: Ice cream samples were prepared using whole cow milk, cream, skim milk powder, sugar, stabilizer/emulsifier, and avocado pulp at 0% (control), 5% (T₁), 10% (T₂), and 15% (T₃). Proximate composition (fat, protein, moisture, ash, total solids), pH, antioxidant activity (DPPH), overrun, meltdown, and sensory attributes (9‑point hedonic scale) were analyzed at 7‑day intervals for 28 days.
Results: Increasing avocado pulp significantly (p<0.01) decreased fat (10.5→6.8%), protein (3.80→3.20%), pH (6.60→6.30), total solids (37.8→33.0%), and overrun (82→68%). Conversely, moisture (62.0→67.0%), ash (0.80→1.05%), antioxidant activity (15→45%), and meltdown rate (30→45 mL) increased significantly. The T₁ (5% avocado) formulation received the highest sensory scores for color (8.8), taste (8.9), aroma (8.7), texture (8.9), and overall acceptability (9.0). Storage had no significant effect on most parameters, indicating good stability.
Conclusion: Avocado pulp at 5% level produces an acceptable, antioxidant‑rich low‑fat ice cream with improved nutritional profile. Higher levels (10‑15%) increase functionality but reduce sensory quality.