Physicochemical properties, antioxidant activities and sensory evaluation of butterfly pea ( Clitoria ternatea L.) ice cream flavoured with citrus juice

The aim of this study was to investigate the influence of addition of lime and lemon juice on the physicochemical properties, antioxidant activities and sensory properties of butterfly pea ice creams. The addition of citrus juice led to colour changes from bluish to purplish as the pH decreased (from 6 to 4). It also resulted in a reduction of total soluble solids and a slight increment in moisture content. Among the samples, ice cream with lemon was the softest while having the most viscous mixture. Regarding antioxidant activities, all ice creams had similar total phenolic content (0.3 mg gallic acid/ 100 ml sample). The ice cream samples containing citrus juice had higher 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP) value than the control sample. However, the anthocyanin content of butterfly pea ice creams decreased by the addition of citrus juice. Overall, the addition of lemon juice significantly improved consumer acceptance towards butterfly pea ice cream. Therefore, lemon juice can be incorporated into formulation of butterfly pea ice cream to enhance the amount of natural antioxidants as well the flavour.