NUTRITIONAL AND SENSORY IMPACT OF OAT MILK AND CARROT JUICE FORTIFICATION IN LOW-FAT VANILLA ICE CREAM

Abstract

Ice cream, a popular frozen dessert, is constantly evolving to meet the demands of healthconscious consumers while maintaining its indulgent appeal. This study explores the
formulation and quality evaluation of ice cream infused with oat milk and carrot juice,
complemented by vanilla flavoring. Oat milk, known for its creamy texture and nutritional
benefits, serves as a non-dairy alternative rich in fiber, vitamins, and minerals. Carrots,
abundant in beta-carotene and antioxidants, are incorporated to enhance nutritional content
and introduce a unique flavor profile. The experimental design involves varying
concentrations of oat milk and carrot juice, with vanilla flavoring providing a complementary
taste. Quality parameters including sensory attributes, texture and nutritional properties are
assessed to ensure the acceptability and stability of the final product. The incorporation of oat
milk and carrot enhances the creaminess and nutritional value of the ice cream while
imparting a subtle sweetness and earthy undertones. The addition of vanilla flavor contributes
to a well-balanced taste profile, appealing to a wide range of consumers. Furthermore, texture
analysis reveals that the ice cream maintains its desired consistency and exhibits satisfactory
melting characteristics. In conclusion, the development of oat milk, carrot and vanillaflavored ice cream offers a promising approach to meet the evolving preferences of healthconscious consumers without compromising on taste and indulgence.