Abstract:
This research developed a cost-effective and industrially feasible method for formulating
frozen desserts enriched with oil-soluble carotenoids extracted from Palmyra fruit
(Borassus flabellifer L.). The study optimised carotenoid extraction using food-grade
coconut oil and stabilized the pigments with natural antioxidants (tocopherols and ascorbic
acid). Four dessert formulations (T1-T4) were evaluated for their nutritional, sensory, and
microbial properties, with T1 (containing l0 g of oil-soluble carotenoids and 1 g of
turmeric powder) emerging as the superior sample. Key findings included a pH range of
7.I0-7.22, fat content of 0.70-0.85 g/100g, and high consumer acceptability in sensory
evaluations (8.319 overall liking for T1). The product demonstrated microbial safety (1.5 x
10o CFU/g aerobic plate count, no E. coli) and moderate phenolic content (0.788 mg
GAE/100g). The study highlights Palmyra carotenoids as a sustainable alternative to
synthetic colorants, offering nutritional benefits (provitamin A) while aligning with cleanlabel
trends. The optimized process supports scalable production, leveraging Sri Lanka's
abundant Palmyra resources to enhance rural livelihoods and reduce reliance on imported
additives.
