Dynamic Sensory Profile of Functional Ice Cream Containing Freeze‐Dried Beetroot and Mango: Effects of Sweetening Systems and Brazil Nut Oil Incorporation

ABSTRACT This study developed a functional ice cream using freeze‐dried natural ingredients (beetroot and mango) and Brazil nut oil, incorporated in free and microencapsulated forms, and evaluated the effects of different sweetening on sensory perception through Time‐Intensity (TI), Temporal Dominance of Sensations (TDS), and Check‐all‐that‐Apply (CATA) analyses. Six formulations were prepared, varying sweeteners (sucrose or beet sugar + stevia) and the form of oil incorporation. Samples containing stevia showed greater sweetness and bitterness persistence. Brazil nut oil, especially in microencapsulated form, modulated volatile release and enhanced nutty flavor. In TDS, free oil increased creaminess and nutty notes, while microencapsulated oil promoted a smoother, balanced profile. CATA results indicated consumer preference for creamy, sweet, dairy, and coconut attributes, while earthy and sandy characteristics reduced acceptance. The combination of natural ingredients, alternative sweeteners, and microencapsulated Brazil nut oil shows potential for developing functional ice creams with enhanced sensory and health appeal.