Consumer acceptance, sensory quality, and techno-functional behaviour of vegetable-based, inulin-enriched ice creams
DOI:
https://doi.org/10.17108/ActAgrOvar.2026.67.1.31Keywords:
vegetable-based ice cream, inulin, consumer acceptance, sensory evaluation, texture analysis, melting behaviour, overrun, functional foodsAbstract
This study developed and evaluated vegetable-based, inulin-enriched ice creams. A questionnaire (n = 295) was followed by sensory testing (n = 70) of three prototypes – mint-lemon zucchini, orange-carrot, and dark chocolate-sour cherry beetroot – and texture/melting analyses. Willingness to try was high (89 %) despite low awareness (22 %); mango-carrot was the most appealing prospective flavour (63 %). In sensory tests, mint–lemon zucchini achieved the best overall impression (~75 % preference). Overrun ranged 8.7-25.7 %, indicating relatively dense, low-air products. Melting behaviour reflected fibre/solids: beetroot melted slowly with a gel-like residue, carrot melted faster, and zucchini was intermediate. Vegetable-based ice creams thus appear a realistic market alternative – especially for women aged 20-29 – provided that launch strategies emphasise tasting and clear education (inulin as a natural dietary fibre). Technologically, target mouthfeel can be achieved by tuning total solids/fibre/fat and emulsifier–stabiliser levels.
References
Acar, E. B., Karahan, T., Mutlu, D., Sağdıç, O., & Öztürk, H. I. (2025). Novel vegan ice cream made from red kidney bean milk with a probiotic: Technological and biofunctional characteristics. Journal of Food Science, 90(3). https://doi.org/10.1111/1750-3841.70087
Arslaner, A., & Salik, M. A. (2020). Fonksiyonel Dondurma Teknolojisi. Akademik Gıda, 180–189. https://doi.org/10.24323/akademik-gida.758835
Ateteallah, H., Abd-Elkarim, N., & Hassan, N. (2019). Effect of Adding Beetroot Juice and Carrot Pulps on Rheological, Chemical, Nutritional and Organoleptic Properties of Ice Cream. Journal of Food and Dairy Sciences, 10(6), 175–179. https://doi.org/10.21608/jfds.2019.48281
Caponio, G. R., De Angelis, D., Mansueto, L., Vacca, M., Silletti, R., De Angelis, M., & Difonzo, G. (2025). Nutritional, rheological, and sensory effect of oat okara enrichment in plant-based ice cream. LWT, 233, 118490. https://doi.org/10.1016/j.lwt.2025.118490
Ceclu, L., & Nistor, O-V. (2020). Red Beetroot: Composition and Health Effects - A Review. Journal of Nutritional Medicine and Diet Care, 5(2). https://doi.org/10.23937/2572-3278.1510043
Chang, W., Li, K., Qi, X., & Meng, Z. (2025). Formulation strategies, texture improvement, and sensory perception of healthy ice cream: A review. Food Chemistry, 481, 144015. https://doi.org/10.1016/j.foodchem.2025.144015
Darko, H. S. O., Ismaiel, L., Fanesi, B., Pacetti, D., & Lucci, P. (2024). Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification. Foods, 13(17), 2658–2658. https://doi.org/10.3390/foods13172658
Elkot, W. F., Ateteallah, A. H., Al-Moalem, M. H., Shahein, M. R., Alblihed, M. A., Abdo, W., & Elmahallawy, E. K. (2022). Functional, Physicochemical, Rheological, Microbiological, and Organoleptic Properties of Synbiotic Ice Cream Produced from Camel Milk Using Black Rice Powder and Lactobacillus acidophilus LA-5. Fermentation, 8(4), 187. https://doi.org/10.3390/fermentation8040187
El-Sayed, S. M., Youssef, A. M., & El-Sayed, H. S. (2025). “Innovative dairy-based products featuring vegetables: a complementary technique with promising perspectives.” Journal of Food Measurement and Characterization. https://doi.org/10.1007/s11694-025-03570-6
Ettinger, L., Stright, A., Frampton, K., Baxter, L., Dabas, T., Gorman, M., Moss, R., & McSweeney, M. B. (2024). Sensory properties of thickened and protein-enriched plant-based frozen desserts. Journal of Texture Studies, 55(2). https://doi.org/10.1111/jtxs.12825
Goktas, H., Dikmen, H., Bekiroglu, H., Cebi, N., Dertli, E., & Sagdic, O. (2022). Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG. LWT, 153, 112489. https://doi.org/10.1016/j.lwt.2021.112489
Gorman, M., Moss, R., & McSweeney, M. B. (2023). Sensory perception of ice cream and plant-based alternatives evaluated blinded and with ingredient lists. Food and Humanity, 1, 1267–1273. https://doi.org/10.1016/j.foohum.2023.09.028
Hanafi, F. N. A., Kamaruding, N. A., & Shaharuddin, S. (2022). Influence of coconut residue dietary fiber on physicochemical, probiotic (Lactobacillus plantarum ATCC 8014) survivability and sensory attributes of probiotic ice cream. LWT, 154, 112725. https://doi.org/10.1016/j.lwt.2021.112725
Kowalczyk, M., Znamirowska, A., & Buniowska, M. (2021). Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber. Foods, 10(3), 678. https://doi.org/10.3390/foods10030678
MDOSZ (2021). Mi legyen egy nap a tányérodon? In mdosz.hu. https://mdosz.hu/hun/wp-content/uploads/2021/11/okostanyer-felnott-a4-2021-1.pdf
MDOSZ. (2016). OKOSTÁNYÉR® – Új magyar táplálkozási ajánlás. In mdosz.hu. https://mdosz.hu/uj-taplalkozasi-ajanlasok-okos-tanyer/
Németh-Torkos, A., Hanczné Lakatos, E., Handl, K., & Tihanyi-Kovács, R. (2023). Kölesből készíthető vegán helyettesítő termékek I. – kérdőíves megkérdezés. Acta Agronomica Óváriensis, 64(1), 4–27. https://real.mtak.hu/193377/1/EPA03114_acta_agronomica_ovariensis_2023_1_004-027.pdf
Nur'Aqilah, N. M. N., Rovina, K., Felicia, W. X. L., & Vonnie, J. M. (2023). A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry. Molecules, 28(6), 2631. https://doi.org/10.3390/molecules28062631
Putradamni, A. M., & Pramitasari, R. (2024). Formula optimization, physicochemical characterization, and sensory evaluation of beetroot-based blended frozen dessert. Food Chemistry Advances, 4, 100672. https://doi.org/10.1016/j.focha.2024.100672
Rațu, R. N., Stoica, F., Crivei, I. C., Veleșcu, I. D., Vlad Nicolae Arsenoaia, V. N., Mureșan, C. C., Marc, R. A., & Lipșa, F. D. (2025). Valorisation of Fruit and Vegetable By-Products in Dairy Product Technologies: A Sustainable Approach to Functional Food Development. IntechOpen EBooks. https://doi.org/10.5772/intechopen.1013256
Ródler, I. (2005). Új tápanyagtáblázat (2nd ed.). Medicina Könyvkiadó.
Sapiga, V., & Polischuk, G. Ye. (2023). Influence of vegetable purees processed by different methods on the sensory and physicochemical indicators of milk ice-cream. Scientific Works of National University of Food Technologies, 29(1), 173–186. https://doi.org/10.24263/2225-2924-2023-29-1-16
Soós, R., Bakó, C., Gyebrovszki, Á., Gordos, M., Csala, D., Ádám, Z., & Wilhelm, M. (2024). Nutritional Habits of Hungarian Older Adults. Nutrients, 16(8), 1203–1203. https://doi.org/10.3390/nu16081203
Tang, Z., Yang, S., Li, W., & Chang, J. (2025). Fat Replacers in Frozen Desserts: Functions, Challenges, and Strategies. Comprehensive Reviews in Food Science and Food Safety, 24(3). https://doi.org/10.1111/1541-4337.70191
Taspinar, T., Yazici, G. N., & Güven, M. (2023). Evaluating the Potential of Using Plant-Based Milk Substitutes in Ice Cream Production. Biology and Life Sciences Forum, 26(1), 21. https://doi.org/10.3390/Foods2023-15011
Tolve, R., Zanoni, M., Ferrentino, G., Gonzalez-Ortega, R., Sportiello, L., Matteo Scampicchio, & Fabio Favati. (2024). Dietary Fibers Effects on Physical, Thermal, and Sensory Properties of Low-Fat Ice Cream. Lebensmittel-Wissenschaft + Technologie/Food Science & Technology, 116094–116094. https://doi.org/10.1016/j.lwt.2024.116094
Vijayalakshmi, V., & Vijayavahini, R. (2022). Formulation and Quality evaluation of Vegetable and Herb based Ice Popsicle. International Journal of Multidisciplinary Research in Arts, Science & Commerce, 2(1), 63–71. https://www.sdnbvc.edu.in/wp-content/uploads/2023/01/PAPERID-7.pdf
Voronin, G. L., Ning, G., Coupland, J. N., Roberts, R., & Harte, F. M. (2021). Freezing kinetics and microstructure of ice cream from high-pressure-jet processing of ice cream mix. Journal of Dairy Science, 104(3). https://doi.org/10.3168/jds.2020-19011
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
