Asian Journal of Food Research and Nutrition

This research seeks to formulate Garcinia indica- Hylocereus undatus (Kokum-Dragon Fruit) Ice Popsicles (Ice Pops) as a functional, additive free frozen dessert and to assess their physicochemical, nutritional, and sensory characteristics compared to synthetic ice pops available in the market. Ice Pops are frozen desserts which traditionally consists of water, sugar, and synthetic colors. This study aims on exploring healthier alternative of Ice Pops containing Kokum and Dragon Fruit Juice. Kokum is chosen as an ingredient due to its sour-sweet taste and wide range of health benefits. Dragon Fruit is an under-utilized fruit from Maharashtra which is packed with antioxidants benefitting consumer health. Experimental, lab-based food product development and study evaluation method was used incorporating physico-chemical analysis, proximate analysis, and sensory evaluation. The Ice Pops showed a Carbohydrate content of 9.1 ± 0.45 %, Protein 0.14 ± 0.06 %, Fat 0.05 ± 0.01 %, Ash 1.08 ± 0.03 %, Total Soluble Solids (TSS) 12 ± 0.50 ⁰Bx, Moisture 89.2 ± 0.8 %, pH 2.5 ± 0.15. The overall score achieved in sensory evaluation is 8.24 which indicates high consumer acceptability. This study presents that Kokum-Dragon Fruit Ice pops offer a nutritious and appealing alternative and are better than traditionally available, additives filled Ice Pops which are suitable for health-conscious consumers.