Development of Ice Cream Incorporated with Spray Dried Muskmelon Powder

Abstract

The growing demand for fruit juice powders, driven by their convenience, extended shelf life, and versatility in food applications, has opened new avenues for developing value-added functional products. Among these, Cucumis melo L. (muskmelon) stands out due to its rich nutritional profile, bioactive compounds, and increasing consumer preference for health-oriented and exotic ingredients. This study explores the integration of Cucumis melo L. (muskmelon) into ice cream, highlighting its nutritional benefits and market potential. Incorporating spray-dried fruit powder into ice cream enhances flavor, color, and nutritional value, offering a consistent, concentrated taste with natural ingredient. Muskmelon is valued for its sweetness, flavor, and rich nutrient profile, containing vitamins A, C, and B9, potassium, and antioxidants. The innovation involves using spray-dried muskmelon powder in ice cream, preserving the fruit’s natural flavor and enhancing shelf stability. This method aligns with consumer trends favoring natural, nutrient-dense foods. The muskmelon ice cream formulation includes stabilizers, emulsifiers, milk products, and the key ingredient, spray-dried muskmelon powder, to achieve optimal taste and texture. Sensory evaluations indicate high consumer acceptability. Market analysis suggests significant potential due to the rising demand for exotic and healthy ice cream flavors. The economic assessment reveals a feasible production model with promising profitability and scalability.