Abstract:
Ice cream is a popular dessert made by using milk, additives include sweeteners,
flavorings, stabilizers, emulsifiers, and colorings. To make a desired ice cream flavor,
fruits, nuts, variegates, candy pieces, and other condiments are occasionally added to
improve the ice cream quality and add value to the product. It is possible to the texture,
taste, nutritional value, color, and flavor of ice cream by adding some ingredients to it.
The goal of this study was to find the best combination of sprouted coconut and cow milk
for producing high-quality ice cream. Secondary data extracted from previously published
sources, which was then categorized and summarized to conclude the quality and other
characteristics.
The Coconut sprout can be taken as an ingredient to add value to ice cream. It is a big
spongy cotton candy mass that is sweet and juicy, found inside coconut during
germination produced as an endosperm to nourish the developing embryo. Which is well
known for its nutritional qualities and is of great medicinal value. Functional components
such as phenols, antioxidants, and dietary Fibers, as well as nutritional components such
as sugars, macro and micronutrients, were found in the sprouted coconut. The nutritional
profile of sprouted coconut must be thoroughly evaluated before it can be effectively used
in dietary formulations and as a supplement. As a result, the findings of the study can be
used in nutrition campaigns to promote it as a functional food, as well as food fortifications
and formulations.
