Formula optimization, physicochemical characterization, and sensory evaluation of beetroot-based blended frozen dessert

Abstract

The purpose of this study was to optimize the formulation of beetroot-based blended frozen dessert in terms of sensory and physicochemical characteristics. The results showed that the concentration of beetroot juice, pineapple juice, honey, and lemon juice affected ∆E, melting time, pH, and panelists' preference of the blended frozen dessert. Optimization was conducted using the d-optimal method in the Design Expert 11.0 program and resulted in an optimal blended frozen dessert formula consisting of 60.146 % beetroot juice, 37.354 % pineapple juice, and 2 % honey. Based on the Indonesian food regulations, the blended frozen dessert using the optimal formula can be claimed as a low-calorie, low-sodium food, and a source of vitamin C. Optimization of the formula with the d-optimal method can significantly increase panelists' preference compared to unformulated beetroot blended frozen dessert.

Keywords

• Beetroot
• Blended frozen dessert
• D-optimal
• Formula optimization