Work

Dynamic Sensory Profile of Functional Ice Cream Containing Freeze‐Dried Beetroot and Mango: Effects of Sweetening Systems and Brazil Nut Oil Incorporation

Year: 2026

Type: article

Abstract: ABSTRACT This study developed a functional ice cream using freeze‐dried natural ingredients (beetroot and mango) and Brazil nut oil, incorporated in free and microencapsulated forms, and evaluated the effects of different sweetening on sensory perception through Time‐Intensity (TI), Temporal Dominance of Sensations (TDS), and Check‐all‐that‐Apply (CATA) analyses. Six formulations were prepared, varying sweeteners (sucrose or beet sugar + stevia) and the form of oil incorporation. Samples containing stevia showed greater sweetness and bitterness persistence. Brazil nut oil, especially in microencapsulated form, modulated volatile release and enhanced nutty flavor. In TDS, free oil increased creaminess and nutty notes, while microencapsulated oil promoted a smoother, balanced profile. CATA results indicated consumer preference for creamy, sweet, dairy, and coconut attributes, while earthy and sandy characteristics reduced acceptance. The combination of natural ingredients, alternative sweeteners, and microencapsulated Brazil nut oil shows potential for developing functional ice creams with enhanced sensory and health appeal.

Source: Journal of Sensory Studies

DOI: 10.1111/joss.70172

Authors: Erika Yumi Hiramatsu, Alessandra Cazelatto de Medeiros, Angela Del Pilar Flores Granados, Rodney Alexandre Ferreira Rodrigues, Helena Maria André Bolini

Institution: Universidade Estadual de Campinas (UNICAMP)

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $4,030