Process Optimization, Characterization, and Formulation of Ragi-Based Functional Ice cream with the Addition of Natural Sweetener

Abstract

Ice cream is identified as a convenient and wholesome product with significant commercial potential. Contemporary trends and evolving consumer preferences indicate that the development of cereal-based, value-added dairy products has substantial potential for entrepreneurs. Incorporating ragi into ice cream might enhance its useful properties and nutritional value. This study aimed to develop functional ice cream, whereby optimization revealed that vanilla-flavoured ice cream was made better with roasted, gelatinized ragi flour (6% per litre of mix), sugar, and stevia in a 50:50 ratio. The optimization was founded on sensory evaluation of body, texture, colour, flavour, and overall acceptability, which received a score of 8.41 ± 0.14. The item that was produced had 9.9% fat and 4.05% protein, with an estimated cost of Rs. 1050 for 10 kg of the product. The total phenolic content was determined to be 62.83 mg GAE/g, representing an additional advantage. It can be used within 15 days of storage at a refrigeration temperature of 4°C.