Development of coconut milk ice cream enhanced nipa palm fruit pulp

Abstract

Nipa fruticans, classified under the palm family, is commonly found in Thailand, particularly in mangrove forests as well as in freshwater and brackish water areas. This study aimed to investigate the effects of incorporating varying amounts of nipa palm fruit pulp into coconut milk ice cream on its physical properties, sensory qualities, chemical composition and nutrition value. The study examined four formulations: 0% (control), 10% (NP10), 15% (NP15), and 20% (NP20) based on the total weight of the basic formula. Results indicated that increasing the amount of nipa palm fruit pulp led to reductions in lightness (L*) and yellowness (b*), as well as a decrease in overrun percentage (p≤0.05) and melting rate. Sensory evaluation revealed no significant differences (p>0.05) in appearance, color, aroma, texture, taste, aftertaste, and overall acceptability among the formulations, with all samples receiving moderate levels of liking. However, the formulations containing nipa palm fruit pulp received significantly higher scores (p≤0.05) for fruit present compared to the control. Based on these findings, the NP10 formulation was selected as the most appropriate. Chemical analysis revealed that ice cream supplemented with nipa palm fruit pulp had significantly lower levels of ash, protein, fat, total energy, and sugar, while containing higher dietary fiber compared to the control (p≤0.05). An 80-gram serving provided 7%, 13%, and 13% of the recommended daily intake for energy, sugar, and fat, respectively. This product development enhances the variety of coconut milk ice cream products and meets the needs of both producers and consumers, particularly those seeking plant-based food alternatives.