Abstract

Ice cream, a popular frozen dessert enjoyed globally, brings delights to the taste buds. However, it is crucial to consider the health implications that the sugar content may cause. Sugar consumption in Malaysia has been linked to chronic diseases and obesity. With ice cream’s growing popularity, developing a healthier formulation suitable for all ages and health needs is essential, allowing everyone to enjoy it safely. As a result, Averrhoa bilimbi, a crop that has been neglected and underutilised, has been considered for the development of a healthier ice cream. Thus, this study aims to produce an ice cream incorporated with the Averrhoa bilimbi powder in different percentages (0%, 1%, 2%, and 3%) and evaluate its sensory acceptability using a hedonic scale. The sensorial analysis results showed that 3% of the ice creams incorporated with Averrhoa bilimbi powder obtained a higher taste vote but lower color acceptability, as compared to the other two formulations (control and 1%) (p < 0.05). However, there is no significant difference concerning its overall acceptability for all four formulations (p > 0.05). Furthermore, 60% of the respondents perceived the Averrhoa bilimbi ice cream to be a natural ingredient-made ice cream with a unique flavor profile. This distinctive flavor of ice cream aligns with a more health-conscious way of life. In conclusion, the consumer survey research revealed that the Malaysians’ preferences for the Averrhoa bilimbi ice cream could help local marketers create effective strategies for promoting healthier ice cream options, with strong commercialization potential both locally and internationally.