Vol. 8, Issue 10, Part F (2024)

This study explores the development and evaluation of ice lollies made from karonda (Carissa carandas), an underutilized fruit with potential nutritional and economic benefits. Ice lollies, or popsicles, are a popular frozen dessert made from liquid that solidifies around a stick. Karonda, known for its tart and slightly sweet flavor, is rich in pectin, iron, calcium, and essential vitamins. This research aimed to create karonda-based ice lollies and evaluate their sensory and nutritional qualities. Karonda pulp was used in ice lolly formulations with varying total soluble solids (TSS) and constant acidity. Sensory evaluation by a panel of semi-trained participants assessed color, flavor, taste, texture, and overall acceptability. Chemical analyses measured parameters such as pH, TSS, acidity, and sugar content. Phytochemical analysis focused on anthocyanins, total phenolics, flavonoids, and antioxidant activity. The results indicated that Karonda ice lollies had a favourable sensory profile, with the formulation containing 16.05 °Bx TSS (T₃) showing the highest overall acceptability. Chemical and phytochemical analyses revealed stable nutritional content, with minor variations in sugars, minerals, and antioxidants. The study concludes that incorporating karonda into ice lollies provides a natural, nutritious alternative to commercial frozen treats, offering both flavor and health benefits while supporting local farmers and improve their economic condition.