Physicochemical and Sensory Characteristics of Ice Cream Cone as Affected by Cascara Addition

Abstract Ice cream cone is a type of wafer that shaped into cone, made with ingredients such as wheat flour, water, eggs, and fats. Cascara, a by-product of coffee processing, which contains high levels of fiber and antioxidants. This study focused on the effect of substituting a small portion of wheat flour with cascara Arabica powder (0 g; 10 g; and 20 g) and the effect of the cascara extraction method (hot brew at 90°C and cold brew at 15°C), on the properties of the ice cream cone. Sensory properties (color, smell, texture, taste, and overall acceptance) were evaluated by 105 untrained panelists. Physical and chemical properties such as water content, crude fiber content, color analysis, and antioxidant activity, were also analyzed. The best formulation determined using de Garmo method, which resulted in treatment of 20 g cascara Arabica powder substitution, along with cold brew method for cascara extract preparation. This formulation resulted in ice cream cone with deep brownish color, sugary sweet smell and taste, slightly tough texture, with overall most liked overall sensory characteristics. This treatment also has high crude fiber content of 16.40% which shows potential as a high fiber snack option, this sampel also has water content of 4.28%, 55.1°Hue for color analysis which indicating red tone, and antioxidant activity of 75.55%.