International Journal For Multidisciplinary Research

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Formulation, Nutrient Estimation, and Shelf-Life Analysis of Non-Dairy Foxtail Ice-Cream Pudding

Author(s) Ms. Sofia Unnisa Zeba, Ms. Uzma Fatima
Country India
Abstract Millets, especially Setaria italica (foxtail millet), are ancient grains valued for their short growth cycle, drought resistance, and rich nutritional composition. In recent years, millets have gained renewed interest in functional food development due to their high protein, fibre, and phytochemical content. Coconut milk, with its distinct taste and nutrient density, complements such formulations well. Together, these ingredients provide a promising foundation for creating dairy-free, gluten-free, and sugar-free desserts that align with current dietary trends. This study aimed to develop a nutritious and functional ice cream pudding incorporating foxtail millet. The objectives included conducting a sensory evaluation to assess key attributes such as appearance, texture, taste, flavour, and overall acceptability. Subsequently, the nutritional composition of the most preferred formulation was analysed. To ensure product stability, shelf-life testing was performed through titratable acidity measurement. Three pudding samples were developed using foxtail millet, coconut milk, honey, and varying fat substitutes and thickeners (coconut oil, cashew paste, rice flour, corn flour). The study was conducted in the kitchen lab of St. Joseph’s Degree and PG College, Hyderabad. Sensory evaluation was performed using a 9-point hedonic scale by 30 untrained panelists. The best-rated sample underwent nutritional analysis at Vasudha Enviro Labs Pvt Ltd., and its shelf life was assessed by titratable acidity. Sample B, which was made with rice flour and coconut oil, received the highest acceptability score of 7.4 out of 9, particularly in taste and texture. Nutritional analysis of Sample B showed that it contained 422.5 kcal per 100 grams, with 17.5 grams of protein, 4.6 grams of fat, 55.9 grams of carbohydrates, 1.5 grams of fibre, and 6.4 milligrams of calcium. Titratable acidity was found to be 0.135%, indicating microbial stability and freshness within acceptable storage standards for non-dairy frozen desserts. The foxtail millet-based ice cream pudding demonstrates strong potential as a high-protein, energy-rich, clean-label dessert ideal for lactose-intolerant, health-conscious, and nutritionally vulnerable individuals due to its favourable sensory qualities and shelf stability.
Keywords Foxtail Millet, Non-Dairy Dessert, Sensory Evaluation, Shelf-Life, Plant-Based Nutrition
Field Biology > Medical / Physiology
Published In Volume 7, Issue 4, July-August 2025
Published On 2025-07-30
DOI https://doi.org/10.36948/ijfmr.2025.v07i04.52465
Short DOI https://doi.org/g9vpm5
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