Egg-Based Mousse Ice Cream Incorporated with Lavulu [<em>Pouteria campechiana</em> (Kunth) Baehni] Flour as a Colorant and an Antioxidant

This study aimed to produce egg-based mousse ice cream and to promote the food value of underutilized Lavulu (Pouteria campechiana (Kunth) Baehni) fruit. Lavulu flour (LF) was prepared by oven drying the ripened Lavulu fruit slices along with the peel at 60°C for 26 h (until moisture content reaches 5%) and grinding to a fine powder. Ice cream mix was prepared with constant levels of egg white foam (45%), whipped dairy cream (33%), sugar (18%) and varying levels of LF (0, 0.2, 0.4 and 0.6% w/w). LF was analyzed for total phenolics content, total flavonoids content, color, carotenoid profile, radical scavenging activity (DPPH assay), pH, water holding capacity, oil holding capacity, emulsifying activity, foaming activity, and proximate composition. The melting ratio, complete melting time, overrun, viscosity, hardness, total flavonoid content, total phenolic content, and sensory properties of ice cream samples were analyzed on day 2 of the frozen storage (-18°C). Radical scavenging activity (RSA), pH, color, and microbial analysis of ice cream samples were determined weekly during 1 month of frozen storage (-18°C). Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) approach was used to determine optimum LF incorporation level using sensory, RSA, and color data. Proximate analysis was carried out for the selected treatment (0.4% w/w LF). Sixteen carotenoid types were identified quantitatively and qualitatively in LF. Total carotenoid content and RSA of LF was 21.98 mg/g and 82.55±0.78%, respectively. Increasing LF percentage significantly increased (p<0.05) the viscosity, L* value, and complete melting time of ice cream. Total phenolic content, total flavonoid content, and RSA were significantly (p<0.05) higher in LF incorporated samples compared to the control. The present study revealed that LF can be incorporated in ice cream as a rich source of antioxidants, along with color, flavor and texture enhancer.