Impact of adding dehydrated acerola (Malpighia emarginata DC) on the microbiological, colorimetric, and sensory characteristics of acerola ice cream

Acerola (Malpighia emarginata DC) is a tropical fruit highly valued for its distinctive flavor and high levels of ascorbic acid and antioxidant compounds. The growing interest in more nutritious, healthy, functional, and sustainable foods has driven research in this area. The objective of this study was to develop a dairy-based ice cream dessert incorporating acerola pulp and dehydrated acerola, based on an analysis of local consumer perception and on evaluating the effects of adding dehydrated acerola on microbiological, colorimetric, and sensory ice cream characteristics. The study involved field research with a descriptive quantitative approach, as well as microbiological, colorimetric, and sensory analyses of the produced ice creams. The sensory evaluation revealed that the ice cream flavored with acerola pulp received the highest acceptance, with scores of “moderately liked” (7) and “liked very much” (8). Ice creams containing dehydrated acerola received scores of 6 (“slightly liked”) and 7 (“moderately liked”). Although the standard sample showed the best sensory acceptance and brightness, the formulations with dehydrated acerola were also positively evaluated.