Nutritional Evaluation of Spinach-Fortified Ice Cream: A Functional Dairy Dessert with Lutein

Abstract

This research presents the development and evaluation of spinach-fortified ice cream enriched with lutein, aimed at producing a functional dairy dessert with enhanced nutritional and sensory qualities. The formulation incorporated 3.5% spinach powder as a natural source of lutein and carotenoids. Nutritional analysis revealed notable values of carbohydrates (142.67 mg/g), protein (1.74%), fat (4.71%), and fiber (33.87%), while micronutrient assessment indicated high levels of potassium (1606 mg/kg), iron (124.2 mg/kg), zinc (14.61 mg/kg), and lutein (3.23 mg/ml). The pH remained near neutral throughout storage (5.97–5.68), and viscosity measurements using the Line Spread Test increased from 3.13 cm to 4.81 cm over 90 seconds, confirming desirable flow properties. Sensory evaluation demonstrated favorable consumer responses, with high scores for color, consistency, and overall appearance. These findings confirm that spinach fortification can improve the nutritional profile of ice cream without compromising taste or texture. The study supports the potential of incorporating health-promoting natural ingredients into popular food products to enhance their functional value. Future research should focus on lutein stability, bioavailability, and large-scale production feasibility to advance commercialization of this novel functional ice cream.