Investigating the Palatability of Lemon (Citrus Limon) and Guava (Psidium Guajava L.) Ice Cream

This research investigates the palatability and sensory acceptability of an innovative fruit-based frozen dessert combining Lemon (Citrus limon) and Guava (Psidium guajava L.). While both fruits are recognized for their high antioxidant properties and distinct aromatic profiles, their synergy in a dairy-based medium requires careful balancing of acidity and sweetness. Utilizing a quantitative experimental design, varying formulations of lemon extract and guava pulp were developed to identify the most acceptable flavor profile. A sensory panel evaluated the samples based on five key attributes: flavor, texture, aroma, color, and overall aftertaste. The results indicated that the natural muskiness of the guava effectively rounds out the sharp acidity of the lemon, resulting in a refreshing and harmonious sensory experience. Statistical analysis confirmed that specific ratios of these fruits significantly influence consumer preference, suggesting that this combination serves as a viable, nutrient-dense alternative to synthetic ice cream flavors. Ultimately, this study highlights the potential for Citrus limon and Psidium guajava L. to be integrated into the functional food market as a palatable and health-conscious dessert option.