Utilizing red Hibiscus Rosa-Sinensis in Developing a Flavored Dessert: Gumamela Ice Cream

This study explored the potential of utilizing edible flowers, specifically red gumamela, as a primary ingredient in the formulation of a floral-flavored ice cream dessert. The research aimed to devise a distinctive and innovative ice cream recipe incorporating gumamela petals as the central element, supplemented by additional components to enhance both flavor and nutritional profile. The investigation encompassed sensory analysis and assessment of the final recipe, encompassing taste tests and texture evaluations. Quantitative nutritional analysis was conducted to evaluate the health benefits associated with the inclusion of gumamela and alternative ingredients. The experimental framework entailed the development of various prototypes of Gumamela ice cream, each featuring distinct compositions of ingredients. The study sought to diversify the range of available ice cream offerings by introducing a novel frozen dessert derived from botanical sources, thereby promoting health-conscious choices. The outcomes of this research may hold implications for the food industry, fostering the adoption of alternative ingredients in ice cream formulation to cater to the preferences of consumers seeking innovative and health-oriented options.