Development and characterization of lactose-free hibiscus and strawberry coconut milk ice cream as a functional food

Abstract

Lactose intolerance affects a significant portion of the global population, necessitating the development of dairy-free alternatives with enhanced nutritional and sensory properties. This study focuses on formulating and evaluating a lactose-free ice cream incorporating hibiscus (Hibiscus rosa-sinensis) and strawberry (Fragaria ananassa) into a coconut milk base. Three formulations with varying hibiscus-strawberry ratios were developed and analyzed for sensory attributes, nutritional composition, and microbiological stability. The sensory evaluation identified Mixture C (25% hibiscus juice) as the most preferred variant, offering an optimal balance of taste, texture, and nutritional benefits. The ice cream exhibited high anthocyanin (29.3 mg/100 g) and vitamin C (7.96 mg/100 g) content, reinforcing its antioxidant potential. Microbiological analysis confirmed its safety, with a shelf life of 30 days under frozen storage. This study highlights the potential of plant-based functional foods in addressing dietary restrictions while promoting health benefits.