Consumer acceptance, sensory quality, and techno-functional behaviour of vegetable-based, inulin-enriched ice creams

Tihanyi-Kovács, Renáta and Déri, Dorina and Posgay, Miklós Marcel (2026) Consumer acceptance, sensory quality, and techno-functional behaviour of vegetable-based, inulin-enriched ice creams. ACTA AGRONOMICA ÓVÁRIENSIS, 67 (1). pp. 31-50. ISSN 1416-647X

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Abstract

This study developed and evaluated vegetable-based, inulin-enriched ice creams. A questionnaire (n = 295) was followed by sensory testing (n = 70) of three prototypes – mint-lemon zucchini, orange-carrot, and dark chocolate-sour cherry beetroot – and texture/melting analyses. Willingness to try was high (89 %) despite low awareness (22 %); mango-carrot was the most appealing prospective flavour (63 %). In sensory tests, mint–lemon zucchini achieved the best overall impression (~75 % preference). Overrun ranged 8.7-25.7 %, indicating relatively dense, low-air products. Melting behaviour reflected fibre/solids: beetroot melted slowly with a gel-like residue, carrot melted faster, and zucchini was intermediate. Vegetable-based ice creams thus appear a realistic market alternative – especially for women aged 20-29 – provided that launch strategies emphasise tasting and clear education (inulin as a natural dietary fibre). Technologically, target mouthfeel can be achieved by tuning total solids/fibre/fat and emulsifier–stabiliser levels.

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