Optimization and quality assessment of protein-rich, sugar-free, medium-fat ice cream with milk protein concentrate and stevia

Abstract

This study addresses the growing demand for health-conscious food products by developing a protein-rich, sugar-free, medium-fat ice cream enriched with Milk Protein Concentrate (MPC-80) and stevia. Using a three-phase research approach, the optimal levels of MPC-80 and stevia were determined through RSM Design Expert software, resulting in a formulation with 5.95% MPC-80 and 40.96 ppm stevia. The optimized product (T1) was characterized for its proximate composition, calorific value, physico-chemical properties, sensory attributes, and microbiological quality and compared with two control samples: Medium-Fat-Control (MFC) and Full-Fat-Control (FFC). T1 demonstrated superior overrun (95%), improved melting resistance (1.73 ml/min), and intermediate hardness (160), validating its structural and sensory quality. Sensory scores positioned T1 as a nutritionally optimized alternative with good consumer acceptability. A 180-day storage study confirmed the stability of T1 in sensory, microbial, and physico-chemical parameters. The production cost of T1 was ₹177/kg, reflecting its premium positioning for health-conscious and diabetic consumers. The study concludes that the developed ice cream is a viable, health-focused dessert option with consistent quality and extended shelf life.