Development and Characterization of Functional Gelato Formulations Physio- Chemical, Nutritional, and Sensory Evaluation of Bioactive- Enriched Recipes

The growing demand for healthier and functional food products has led to increasing innovation within the frozen dessert sector. This thesis focuses on the development of four functional gelato formulations designed to enhance nutritional value while maintaining desirable sensory and technological properties. The formulations were designed by incorporating selected functional ingredients aimed at improving specific health-related attributes such as protein content, fiber enrichment, reduced sugar content, and potential bioactive functionality. Standardized production methods were applied to ensure consistency in texture, melting behavior, and overall product stability. Physicochemical analyses were conducted to evaluate key quality parameters, including overrun, melting resistance, texture profile, and compositional characteristics. In addition, sensory evaluation was performed to assess consumer acceptability in terms of taste, mouthfeel, and overall preference. Results indicated that functional ingredient incorporation can successfully enhance the nutritional profile of gelato while maintaining acceptable sensory quality, although certain formulations showed trade-offs in texture and melting behavior. Among the tested formulations, specific combinations demonstrated the best balance between functionality and consumer acceptance. This study highlights the potential of gelato as a vehicle for functional food innovation and provides a foundation for future product development in the dairy dessert industry.