Ice Cream from Karanda (Carissa carandas L.) Fruit, The Ancient Thai Herb

Abstract

The aim of this research study was to develop a recipe of Karanda ice cream, as promoting a healthy ice cream with high protein, low fat, and a natural raw material, which found in local area. The results found appropriate conditions for Karanda ice cream including incubation period, temperature and freezing time, which was 8-12 hours, at -20 to -25 °C and 2-4 hours, respectively. The small fruit variety of Karanda should be selected only using ripe fruits for the Karanda ice cream to be made. This is because unripe fruits contained resin and needed to be air dried for reducing levels of resin. Therefore, large fruit variety Karanda can be use both ripe and unripe fruits for Karanda ice cream, which can be made without any astringent and bitter taste. However, the small fruit variety of Karanda was appropriate to make ice cream for trade, because the industry selects the ripe fruits and it is commercially frozen, which provides a source for the whole year, compared to large variety fruits, which were rarely available, because of a small amount of harvesting and a short shelf life. Karanda ice cream produced from the fleshy part was attractive but was not accepted by consumers. It may due to resin contained in the Karanda pulp, which led to a rough texture of ice cream. We chose only Karanda juice, which was more appropriate and used Karanda juice with water with a 1:1 ratio, because undiluted juice was sour to the taste. The most accepted recipe of karanda ice cream product was the 6th recipe with an acceptance level of 91% of consumers, which contained soy protein to made ice cream; it had a smooth and spongy texture, with milk powder (small amount) to make the ice cream smooth, corn powder as a stabilizer and undiluted coconut milk (small amount) to improve ice cream odor, similar to an apricot odor.