Sensory Evaluation and Consumer Acceptability of Ice Cream Fortified with Sweet Potato (Ipomea Batatas) and Turmeric (Curcuma Longa)

This study aimed to develop a novel functional ice cream incorporating sweet potato (Ipomoea batatas) and turmeric (Curcuma longa) as primary ingredients to enhance nutritional value (beta-carotene, dietary fiber, and curcumin) while maintaining consumer acceptability. Four formulations were prepared, varying in the proportions of sweet potato (200–500 g) and turmeric juice (10–40 ml). A total of 100 panelists with varying levels of sensory experience evaluated the samples using standardized 5-point sensory scales for color, aroma, taste, texture, and appearance, as well as a 9-point hedonic scale for overall acceptability. Statistical analysis using Analysis of Variance (ANOVA) revealed significant differences (p < 0.05) across all sensory attributes, indicating that ingredient ratios had a measurable impact on consumer perception. Among the formulations, the ice cream with 400 g sweet potato and 30 ml turmeric juice received the highest sensory scores, particularly for taste (4.5), texture (4.3), and overall acceptability (hedonic mean = 7.8, corresponding to "Like Very Much"). This formulation struck an optimal balance of flavor and texture, delivering functional health benefits. Beyond sensory appeal, the study highlights the importance of using locally available crops to create affordable, nutritious, and culturally relevant frozen desserts that may help address nutritional deficiencies. Furthermore, a standardized techno-guide, incorporating shelf-life testing, was developed to ensure product quality, safety, and reproducibility, enabling both commercial scalability and potential integration into school-based nutrition programs. Overall, the findings demonstrate that sweet potato and turmeric can serve as promising functional ingredients in ice cream innovation, providing healthier alternatives without compromising consumer satisfaction.