Comparative Assessment of Physicochemical Attributes and Sensory Perception of Spirulina-Enriched Fortified Ice Cream

AbstractCoconut milk and cow milk represent two contrasting base matrices for fortified icecream. Coconut milk provides a plant-based alternative with unique lipid profiles, whereascow milk contributes to traditional dairy sensory and functional characteristics.Thecomposition of milk and spirulina powder are optimized by Response Surface Methodologyby using Minitab 14 software. Ice cream samples were evaluated by a semi trained panel of 8judges for the attributes of texture, flavour, taste and overall acceptability scores on a 9-pointhedonic scale. Sensory evaluation remains a crucial component in the development offortified foods, as consumer perception of colour, texture, and flavour ultimately determinesproduct success. The results shows that Frozen storage (0–60 days) resulted in minor andpredictable changes in the physicochemical and mineral properties of both cow milk andcoconut milk ice cream formulations without compromising product quality. In cow milk icecream, CM2 exhibited higher protein, mineral retention, and better overrun stabilitycompared to CM1 throughout storage. Similarly, in coconut milk ice cream, COM2consistently showed superior nutritional composition, including higher protein, fat, overrun,and iron content. Overall, CM2 and COM2 were identified as more stable and nutritionallyenhanced formulations suitable for extended frozen storage.