Organoleptic Evaluation of Sweet Corn (Zea mays L. Saccharata Sturt) Fortification in Ice Cream Processing

Abstract

This study aimed to conduct an organoleptic evaluation to assess the preference level for color, aroma, texture, and taste of sweet corn-fortified ice cream. A panel of 40 panelists aged 20–50 years with experience in consuming sweet corn ice cream evaluated samples using a five-point hedonic scale. Four treatments were applied: 0%, 10%, 15%, and 20% sweet corn addition to a base ice cream formulation, each replicated five times. Results showed that for aroma, the 10% sweet corn treatment was most preferred (55% liked). For taste and color, the 15% sweet corn treatment was most preferred (52.5% highly liked for taste and 60% highly liked for color). For texture, both the control (0%) and the 10% sweet corn treatment were equally most preferred (57.5% liked), with a smooth and fine texture. The 20% sweet corn treatment produced the least preferred results due to an overly intense corn flavor and coarser fiber content. In conclusion, sweet corn fortification at 10–15% optimally enhanced organoleptic acceptability while contributing functional food properties, particularly antioxidant activity from carotenoid pigments.