Development of Functional Ice Cream Using Dahlia Tuber Flour (Dahlia Variabilis) and Unripened Coconut Pulp as Fibre Source

Abstract

Ice cream, a popular frozen dairy product, can be developed as a functional food. This study aimed to create ice cream using dahlia tuber flour (a high-fiber waste product) as a fiber source and coconut pulp as a milk fat substitute. Inulin was extracted using hot water and ethanol precipitation, yielding 28.6 g (35.75%) of the total. Ice cream formulations involved dahlia flour (5%, 15%, 25%) and coconut pulp (25%, 15%, 5%). The observed parameters included hedonic, organoleptic, physical, and chemical properties. Based on organoleptic parameters, the best formulation was F1 (5% dahlia flour, 25% coconut porridge). F1 produced ice cream with 3.33% fat, 5.46% protein, 1.34% ash, 3.24% soluble food fiber, and 43.44% total solids. The ice cream had a yellowish-white color (L* 82.75, a* 0.43, b* 14.4). The hedonic values for F1 were: color 4.49, aroma 4.46, taste 3.54, texture 4.05, and overall liking 3.92.