Quality and Sensory Characteristics of Gelato Ice Cream Produced by Overripe Mango (Mangifera Indica L.)

Abstract

In recent years, the gelato industry has experienced changes due to an increasing demand for unique flavour profiles and environmentally conscious production. Overripe fruits, which are usually thrown away because of their appearance or lower quality, present an opportunity to reduce waste and introduce distinctive sensory characteristics to gelato. The objectives of this research were to determine the physicochemical properties of overripe mango in gelato ice cream production including colour, pH, total phenolics content, antioxidant, mineral, total soluble solid, overrun, and viscosity and to evaluate the sensory characteristics of gelato at different percentage incorporation of overripe mango fruits.