Advances in Research

The present study was conducted to assess the impact of Muskmelon (Cucumis melo) pulp incorporation at varying levels on the sensory characteristics and consumer acceptance of softy ice cream. The primary aim was to develop a nutritionally appealing product and identify the formulation with optimal acceptability.

The experiment followed a Completely Randomized Design (CRD) comprising five treatments—T₀ (0%, control), T₁ (10%), T₂ (15%), T₃ (20%) and T₄ (25%) muskmelon pulp—each replicated five times. The research was carried out during the academic year 2024–2025 at the Division of Animal Husbandry and Dairy Science, Dr. Sharadchandra Pawar College of Agriculture, Baramati.

Sensory evaluation was performed by a semi-trained panel using a 9-point hedonic scale to score appearance, flavor, texture, mouthfeel and overall acceptability. Additionally, consumer acceptance was studied by collecting responses from 30 untrained individuals across diverse age, education and occupational backgrounds. Data on purchase intent, sweetness level and product preference were statistically analyzed using ANOVA.

Among all treatments, T₃ (20% muskmelon pulp) received significantly higher sensory scores for flavor (8.82 ± 0.14), texture (8.70 ± 0.13) and overall acceptability (8.77 ± 0.16), indicating strong preference (P < 0.05). Consumer feedback echoed the sensory panel results, showing a marked inclination toward T₃ for its pleasant taste and natural sweetness. Favorable responses were observed across most demographic segments, supporting its market potential.

Conclusion: The incorporation of muskmelon pulp up to 20% significantly enhances the sensory quality and consumer appeal of softy ice cream. T₃ emerged as the most accepted formulation, highlighting its potential for development into a commercially viable and health-oriented frozen dessert.