Aquafaba-Based Non-Dairy Ice Cream Enriched with Ice Apple and Pomegranate
Abstract
Background: The increasing demand for plant-based and dairy-free foods has created opportunities for nutritious alternatives to conventional dairy desserts. Aquafaba provides functional foaming and emulsifying properties, while ice apple and pomegranate contribute nutritional and bioactive components. Objectives: The study aimed to develop aquafaba-based non-dairy ice cream fortified with ice apple and pomegranate and evaluate its sensory, physical, nutritional, phytochemical, antioxidant, cholesterol, shelf-life, and cost parameters. Methods: Chickpea aquafaba was prepared by pressure-cooking chickpeas, collecting the cooking liquid, and whipping it into a stable foam. Three formulations (V1, V2 and V3) with varying proportions of ice apple pulp and pomegranate juice were developed using guar gum. Conventional dairy ice cream served as control. Sensory evaluation was conducted using a 9-point hedonic scale by 15 semi-trained panelists. The most acceptable formulation was further evaluated for physical, nutritional, phytochemical, antioxidant, cholesterol, microbiological, storage, and cost parameters. Results: V1 recorded the highest overall acceptability (8.46 ± 0.516), comparable to the control (8.53 ± 0.743). It showed 52.4% overrun, 64.7% melting resistance, 22.8 N hardness, and 1750 cP viscosity. Per 100 g, it contained 78.90 g moisture, 1.79 g fat, 0.95 g protein, 18.10 g carbohydrate, and 92.31 kcal. Phenolics, flavonoids, and alkaloids were detected, with antioxidant activity and 0.00 mg/100 g cholesterol. The product remained acceptable for 27 days at −15°C. Production cost was Rs. 54.20/kg. Conclusion: The product demonstrated good sensory acceptability, desirable physical and nutritional characteristics, antioxidant potential, cholesterol-free properties, storage stability, and economical production, indicating its potential as a plant-based alternative to dairy ice cream.
Keywords:
Body Mass Index, Chronotype, Circadian Rhythm, Sleep Quality, Type 2 Diabetes
Downloads
Download data is not yet available.
References
Ahmed, M., Bose, I., Goksen, G., & Roy, S. (2023). Himalayan sources of anthocyanins and its multifunctional applications: a review. Foods, 12(11), 2203. https://doi.org/10.3390/foods12112203
Akalın, H., Kınık, Ö., & Şatır, G. (2024). Manufacturing plant-based non-dairy and probiotic frozen desserts and their impact on physicochemical, sensory and functional aspects. Journal of Food Science and Technology, 61(10), 1874-1883. https://doi.org/10.1007/s13197-024-05964-8
Alberts, A., Moldoveanu, E. T., Niculescu, A. G., & Grumezescu, A. M. (2025). Vitamin C: A comprehensive review of its role in health, disease prevention, and therapeutic potential. Molecules, 30(3), 748. https://doi.org/10.3390/molecules30030748
Arshad, M. T., Awlqadr, F. H., Maqsood, S., Al‐Aoh, H. A., Hossain, M. S., & Ikram, A. (2026). Ethnomedicinal Properties and Technological Challenges of Pomegranate Fruit as a Value‐Added Product. eFood, 7(3), e70163. https://doi.org/10.1002/efd2.70163
Asif, N., Anwar, O., Arif, S., Anwar, Z., Ercisli, S., Mugabi, R., & Nayik, G. A. (2026). The rise of plant-based milk alternatives: exploring nutritional, health, and sustainability impacts. Food Chemistry: X, 103528. https://doi.org/10.1016/j.fochx.2026.103528
Balivo, A., d'Errico, G., & Genovese, A. (2024). Whipped chickpea aquafaba as a fat replacer in ice cream: Effect on sensory and physicochemical properties. Journal of Food Science, 89(12), 8730-8745. https://doi.org/10.1111/1750-3841.17605
Bureau of Indian Standards. (2023). IS 2802:2022: Ice cream and kulfi—Specification, P:5. https://www.bis.gov.in/wp-content/uploads/2023/02/Final-Product-Manual-IS-2802.pdf
Chen, Y. Z., Kao, S. Y., Jian, H. C., Yu, Y. M., Li, J. Y., Wang, W. H., & Tsai, C. W. (2015). Determination of cholesterol and four phytosterols in foods without derivatization by gas chromatography-tandem mass spectrometry. Journal of Food and Drug Analysis, 23(4), 636-644. https://doi.org/10.1016/j.jfda.2015.01.010
Echeverria-Jaramillo, E., & Shin, W. S. (2023). Current processing methods of aquafaba. Trends in Food Science & Technology, 138, 441-452. https://doi.org/10.1016/j.tifs.2023.06.022
Erem, E., Akdeniz, E., Cayır, M., Icyer, N. C., & Toker, O. S. (2024). Fruit-based vegan ice cream-type frozen dessert with aquafaba: Effect of fruit types on quality parameters. Journal of Food Science and Technology, 61(5), 907-917. https://doi.org/10.1007/s13197-023-05885-y
Fernandes, P. A., Martins, J., Pina, I., Silva, L. M., Alegria, M. J., Carvalho, F., ... & Coimbra, M. A. (2026). The contribution of polysaccharides to the foaming and emulsifying properties of aquafaba. Food Research International, 118861. https://doi.org/10.1016/j.foodres.2026.118861
Food Safety and Standards Authority of India.(FSSAI) (2024). Manual on methods of analysis: Method for enumeration of aerobic microbial count/standard plate count (pp. 256–258). https://fssai.gov.in/upload/uploadfiles/files/Manual%20on%20Microbiological%20Examination%20of%20Food%20and%20Water_compressed.pdf
Ghaderi, S., Mazaheri Tehrani, M., & Hesarinejad, M. A. (2021). Qualitative analysis of the structural, thermal and rheological properties of a plant ice cream based on soy and sesame milks. Food Science & Nutrition, 9(3), 1289-1298. https://doi.org/10.1002/fsn3.2037
Ghorbani, S., Shekarforoush, S. S., Niakousari, M., Gheisari, H. R., & Janipour, R. (2023). Formulation and assessing characteristics of probiotic ice cream fortified with free and encapsulated iron. Journal of Food Measurement and Characterization, 17(1), 499-507. https://doi.org/10.1007/s11694-022-01647-0
Güven, M., & Karaca, O. B. (2002). The effects of varying sugar content and fruit concentration on the physical properties of vanilla and fruit ice‐cream‐type frozen yogurts. International Journal of Dairy Technology, 55(1), 27-31. https://doi.org/10.1046/j.1471-0307.2002.00034.x
He, Y., Meda, V., Reaney, M. J., & Mustafa, R. (2021). Aquafaba, a new plant-based rheological additive for food applications. Trends in Food Science & Technology, 111, 27-42. https://doi.org/10.1016/j.tifs.2021.02.035
Indirajati, N., Rosida, R., & Yulistiani, R. (2026). Physicochemical and Organoleptic Characteristics of Pomegranate (Punica granatum) Prebiotic Mellorine: The Effect of Pomegranate Juice Concentration and Inulin Addition. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), 10(3), 13-21. https://doi.org/10.29165/ajarcde.v10i3.1159
Koriyama, T., Iijima, K., & Hosoya, T. (2025). Optimizing chickpea cooking water (aquafaba): Enhancing superior foaming and emulsifying properties through concentration protocols. Gastronomy, 3(1), 3. https://doi.org/10.3390/gastronomy3010003
Latif, R., & Nawaz, T. (2026). Medicinal plants and human health: a comprehensive review of bioactive compounds, therapeutic effects, and applications. Phytochemistry Reviews, 25(3), 2299-2342. https://doi.org/10.1007/s11101-025-10194-7
Magangana, T. P., Makunga, N. P., Fawole, O. A., & Opara, U. L. (2020). Processing factors affecting the phytochemical and nutritional properties of pomegranate (Punica granatum L.) peel waste: A review. Molecules, 25(20), 4690. https://doi.org/10.3390/molecules25204690
Mahowald, K., Ivanova, A. A., Blank, I. A., Kanwisher, N., Tenenbaum, J. B., & Fedorenko, E. (2024). Dissociating language and thought in large language models. Trends in Cognitive Sciences, 28(6), 517-540. https://doi.org/10.1016/j.tics.2024.01.011
Martínez, A. D. L.C., Portales, R. E. D., Martínez, J. D. P., Ramírez, J. E. G., Lara, A. D. V., Enríquez, A. J. B., & Santillán, M. M. (2020). Estimation of ice cream mixture viscosity during batch crystallization in a scraped surface heat exchanger. Processes, 8(2), 167. https://doi.org/10.3390/pr8020167
Muse, M. R., & Hartel, R. W. (2004). Ice cream structural elements that affect melting rate and hardness. Journal of Dairy Science, 87(1), 1-10. https://doi.org/10.3168/jds.S0022-0302(04)73135-5
Raisel, L. B., Cansian, R. L., Zeni, J., & Backes, G. T. (2026). Functional ice cream development with ingredient substitution and bioactive enrichment. Journal of Food Science and Technology, 1-14. https://doi.org/10.1007/s13197-026-06833-2
Ramadhan, M., Faisal, F., Nafisa, N., & Mahyantika, S. P. (2026). Phytochemical Characterization and Quantification of Phenolic, Flavonoid, and Tannin Contents in Ethanol Extract of Medicago sativa. Indonesian Journal of Chemical Analysis (IJCA), 9(1), 27-42. https://doi.org/10.20885/ijca.vol9.iss1.art3
Tang, Z., Yang, S., Li, W., & Chang, J. (2025). Fat replacers in frozen desserts: functions, challenges, and strategies. Comprehensive Reviews in Food Science and Food Safety, 24(3), e70191. https://doi.org/10.1111/1541-4337.70191
Wu, B., Freire, D. O., & Hartel, R. W. (2019). The effect of overrun, fat destabilization, and ice cream mix viscosity on entire meltdown behavior. Journal of Food Science, 84(9), 2562-2571. https://doi.org/10.1111/1750-3841.14743
Yazici, G. N., Taspinar, T., & Ozer, M. S. (2022). Aquafaba: A Multifunctional Ingredient in Food Production. Biology and Life Sciences Forum, 18(1), 24. https://doi.org/10.3390/Foods2022-13004
Zane Hopper, Ben Desbrow, Shelley Roberts, Christopher G Irwin (2024) Beverage sample preparation and procedures for bomb calorimetry: Establishing equivalency in methods, Journal of Food Composition and Analysis, Volume 128, 106033, ISSN 0889-1575, https://doi.org/10.1016/j.jfca.2024.106033
Zena, Y., Periyasamy, S., Yuvaraj, S., Kavitha, S., Asaithambi, P., & Sivashanmugam, P. (2026). Advances in bioactive compounds for food packaging applications. Discover Sustainability, 7, 992. https://doi.org/10.1007/s43621-026-03302-w
Akalın, H., Kınık, Ö., & Şatır, G. (2024). Manufacturing plant-based non-dairy and probiotic frozen desserts and their impact on physicochemical, sensory and functional aspects. Journal of Food Science and Technology, 61(10), 1874-1883. https://doi.org/10.1007/s13197-024-05964-8
Alberts, A., Moldoveanu, E. T., Niculescu, A. G., & Grumezescu, A. M. (2025). Vitamin C: A comprehensive review of its role in health, disease prevention, and therapeutic potential. Molecules, 30(3), 748. https://doi.org/10.3390/molecules30030748
Arshad, M. T., Awlqadr, F. H., Maqsood, S., Al‐Aoh, H. A., Hossain, M. S., & Ikram, A. (2026). Ethnomedicinal Properties and Technological Challenges of Pomegranate Fruit as a Value‐Added Product. eFood, 7(3), e70163. https://doi.org/10.1002/efd2.70163
Asif, N., Anwar, O., Arif, S., Anwar, Z., Ercisli, S., Mugabi, R., & Nayik, G. A. (2026). The rise of plant-based milk alternatives: exploring nutritional, health, and sustainability impacts. Food Chemistry: X, 103528. https://doi.org/10.1016/j.fochx.2026.103528
Balivo, A., d'Errico, G., & Genovese, A. (2024). Whipped chickpea aquafaba as a fat replacer in ice cream: Effect on sensory and physicochemical properties. Journal of Food Science, 89(12), 8730-8745. https://doi.org/10.1111/1750-3841.17605
Bureau of Indian Standards. (2023). IS 2802:2022: Ice cream and kulfi—Specification, P:5. https://www.bis.gov.in/wp-content/uploads/2023/02/Final-Product-Manual-IS-2802.pdf
Chen, Y. Z., Kao, S. Y., Jian, H. C., Yu, Y. M., Li, J. Y., Wang, W. H., & Tsai, C. W. (2015). Determination of cholesterol and four phytosterols in foods without derivatization by gas chromatography-tandem mass spectrometry. Journal of Food and Drug Analysis, 23(4), 636-644. https://doi.org/10.1016/j.jfda.2015.01.010
Echeverria-Jaramillo, E., & Shin, W. S. (2023). Current processing methods of aquafaba. Trends in Food Science & Technology, 138, 441-452. https://doi.org/10.1016/j.tifs.2023.06.022
Erem, E., Akdeniz, E., Cayır, M., Icyer, N. C., & Toker, O. S. (2024). Fruit-based vegan ice cream-type frozen dessert with aquafaba: Effect of fruit types on quality parameters. Journal of Food Science and Technology, 61(5), 907-917. https://doi.org/10.1007/s13197-023-05885-y
Fernandes, P. A., Martins, J., Pina, I., Silva, L. M., Alegria, M. J., Carvalho, F., ... & Coimbra, M. A. (2026). The contribution of polysaccharides to the foaming and emulsifying properties of aquafaba. Food Research International, 118861. https://doi.org/10.1016/j.foodres.2026.118861
Food Safety and Standards Authority of India.(FSSAI) (2024). Manual on methods of analysis: Method for enumeration of aerobic microbial count/standard plate count (pp. 256–258). https://fssai.gov.in/upload/uploadfiles/files/Manual%20on%20Microbiological%20Examination%20of%20Food%20and%20Water_compressed.pdf
Ghaderi, S., Mazaheri Tehrani, M., & Hesarinejad, M. A. (2021). Qualitative analysis of the structural, thermal and rheological properties of a plant ice cream based on soy and sesame milks. Food Science & Nutrition, 9(3), 1289-1298. https://doi.org/10.1002/fsn3.2037
Ghorbani, S., Shekarforoush, S. S., Niakousari, M., Gheisari, H. R., & Janipour, R. (2023). Formulation and assessing characteristics of probiotic ice cream fortified with free and encapsulated iron. Journal of Food Measurement and Characterization, 17(1), 499-507. https://doi.org/10.1007/s11694-022-01647-0
Güven, M., & Karaca, O. B. (2002). The effects of varying sugar content and fruit concentration on the physical properties of vanilla and fruit ice‐cream‐type frozen yogurts. International Journal of Dairy Technology, 55(1), 27-31. https://doi.org/10.1046/j.1471-0307.2002.00034.x
He, Y., Meda, V., Reaney, M. J., & Mustafa, R. (2021). Aquafaba, a new plant-based rheological additive for food applications. Trends in Food Science & Technology, 111, 27-42. https://doi.org/10.1016/j.tifs.2021.02.035
Indirajati, N., Rosida, R., & Yulistiani, R. (2026). Physicochemical and Organoleptic Characteristics of Pomegranate (Punica granatum) Prebiotic Mellorine: The Effect of Pomegranate Juice Concentration and Inulin Addition. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), 10(3), 13-21. https://doi.org/10.29165/ajarcde.v10i3.1159
Koriyama, T., Iijima, K., & Hosoya, T. (2025). Optimizing chickpea cooking water (aquafaba): Enhancing superior foaming and emulsifying properties through concentration protocols. Gastronomy, 3(1), 3. https://doi.org/10.3390/gastronomy3010003
Latif, R., & Nawaz, T. (2026). Medicinal plants and human health: a comprehensive review of bioactive compounds, therapeutic effects, and applications. Phytochemistry Reviews, 25(3), 2299-2342. https://doi.org/10.1007/s11101-025-10194-7
Magangana, T. P., Makunga, N. P., Fawole, O. A., & Opara, U. L. (2020). Processing factors affecting the phytochemical and nutritional properties of pomegranate (Punica granatum L.) peel waste: A review. Molecules, 25(20), 4690. https://doi.org/10.3390/molecules25204690
Mahowald, K., Ivanova, A. A., Blank, I. A., Kanwisher, N., Tenenbaum, J. B., & Fedorenko, E. (2024). Dissociating language and thought in large language models. Trends in Cognitive Sciences, 28(6), 517-540. https://doi.org/10.1016/j.tics.2024.01.011
Martínez, A. D. L.C., Portales, R. E. D., Martínez, J. D. P., Ramírez, J. E. G., Lara, A. D. V., Enríquez, A. J. B., & Santillán, M. M. (2020). Estimation of ice cream mixture viscosity during batch crystallization in a scraped surface heat exchanger. Processes, 8(2), 167. https://doi.org/10.3390/pr8020167
Muse, M. R., & Hartel, R. W. (2004). Ice cream structural elements that affect melting rate and hardness. Journal of Dairy Science, 87(1), 1-10. https://doi.org/10.3168/jds.S0022-0302(04)73135-5
Raisel, L. B., Cansian, R. L., Zeni, J., & Backes, G. T. (2026). Functional ice cream development with ingredient substitution and bioactive enrichment. Journal of Food Science and Technology, 1-14. https://doi.org/10.1007/s13197-026-06833-2
Ramadhan, M., Faisal, F., Nafisa, N., & Mahyantika, S. P. (2026). Phytochemical Characterization and Quantification of Phenolic, Flavonoid, and Tannin Contents in Ethanol Extract of Medicago sativa. Indonesian Journal of Chemical Analysis (IJCA), 9(1), 27-42. https://doi.org/10.20885/ijca.vol9.iss1.art3
Tang, Z., Yang, S., Li, W., & Chang, J. (2025). Fat replacers in frozen desserts: functions, challenges, and strategies. Comprehensive Reviews in Food Science and Food Safety, 24(3), e70191. https://doi.org/10.1111/1541-4337.70191
Wu, B., Freire, D. O., & Hartel, R. W. (2019). The effect of overrun, fat destabilization, and ice cream mix viscosity on entire meltdown behavior. Journal of Food Science, 84(9), 2562-2571. https://doi.org/10.1111/1750-3841.14743
Yazici, G. N., Taspinar, T., & Ozer, M. S. (2022). Aquafaba: A Multifunctional Ingredient in Food Production. Biology and Life Sciences Forum, 18(1), 24. https://doi.org/10.3390/Foods2022-13004
Zane Hopper, Ben Desbrow, Shelley Roberts, Christopher G Irwin (2024) Beverage sample preparation and procedures for bomb calorimetry: Establishing equivalency in methods, Journal of Food Composition and Analysis, Volume 128, 106033, ISSN 0889-1575, https://doi.org/10.1016/j.jfca.2024.106033
Zena, Y., Periyasamy, S., Yuvaraj, S., Kavitha, S., Asaithambi, P., & Sivashanmugam, P. (2026). Advances in bioactive compounds for food packaging applications. Discover Sustainability, 7, 992. https://doi.org/10.1007/s43621-026-03302-w
Statistics
6 Views | 10 Downloads
How to Cite
Selvam, G. and Loganathan, V. (2026) “Aquafaba-Based Non-Dairy Ice Cream Enriched with Ice Apple and Pomegranate”, International Journal of Advancement in Life Sciences Research, 9(4), pp. 92-106. doi: https://doi.org/10.31632/ijalsr.2026.v09i04.006.
Section
Research Articles
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
. 