Physicochemical and Sensory Properties of Ice-cream Formulated with Virgin Coconut Oil

Abstract

The substitution of milk fat with virgin coconut oil (VCO) was used to produce nutritious ice cream with pleasant coconut flavor and aroma. Three formulations were developed whereby formulation VCO4, VCO8 and VCO12 was substituted with 4%, 8% and 12% of VCO, respectively. The physicochemical properties of ice creams analyzed include overrun, meltdown, pH, titratable acidity, total solid, protein and fat content. The fatty acids profile of VCO formulated ice creams and their stabilities over 3 and 6 weeks storage were studied respectively using gas chromatography (GC). Qualitative descriptive analysis (QDA) and consumer affective test were performed among the trained and untrained panelists. Significant differences (p < 0.05) of overrun, pH, total solid, protein and fat content between ice cream formulations were observed except titratable acidity. Increased VCO content in ice cream formulations lowered the melting resistance of ice cream. For GC analysis, the major fatty acid identified was lauric acid. Upon storage time, the concentration of unsaturated fatty acid decreased but the concentration of saturated fatty acid increased. The result of QDA showed that formulation VCO4, VCO8 and VCO12 were significantly (p < 0.05) different in attributes of color, firmness and smoothness as compared to the control ice cream. Formulation VCO12 was highly accepted by panelists in terms of the acceptance level of appearance, aroma, texture, flavor and overall acceptability. Hence, it has a potential marketable value.

Enrichment of Functional Properties of Ice Cream with Pomegranate By‐products

“…In both mouth and scooping, there were no differences between ice cream types in texture attributes of hardness, gumminess, coarseness, iciness, and wateriness. The creaminess attributes of ice creams were lower than in other reported studies (Soukoulis and others ; Choo and others ), which might be due to the lower amount of fats in the ice creams in the present study. However, incorporation of PPP and PSO into the ice cream had no significant effects ( P > 0.05) on texture attributes.…”

“…The control ice creams showed slightly but significantly higher overall acceptability results than the enriched ice creams. Apart from the control ice cream, overall acceptability of ice creams enriched by PPP and PSO is still comparable to reported studies regarding enrichment of ice cream by virgin coconut oil (Choo and others ), grape juice concentrate (Soukoulis and Tzia ), and sugarcane molasses (Soukoulis and Tzia ). Incorporation of PPP into ice cream significantly influenced the color attributes ( P < 0.05), being in harmony with instrumental b* values (Table and ).…”

Effect of roselle extracts on the selected quality characteristics of ice cream

“…The acidity (0.15% malic acid) of IC5 and IC10 samples was significantly lower than that of IC15 (0.19% malic acid) and IC20 (0.22% malic acid) samples, but similar to that of the control sample (0.16% malic acid). The titratable acidity values for IC15 and IC20 were similar to those reported by Choo et al [40] According to Choo et al [40] ice cream formulations with 11.7% MSNF has a normal acidity ranging from 0.19% to 0.22%. Interestingly, our formulations only contained 5% of MSNF.…”

Substitusi Lemak Susu dengan Virgin Coconut Oil terhadap Mutu Es Krim [The Substitution of Milk Fat with Virgin Coconut Oil to Ice Cream Quality]

“…Perubahan tekstur dan rasa dari es krim rendah lemak atau tanpa lemak tidak dapat memberikan tingkat kepuasan yang sama dibandingkan dengan es krim konvensional, karena produsen lebih fokus pada rasa yang lezat dibandingkan dengan nutrisi es krim (Alvarez et al, 2015). Penelitian yang dilakukan Choo et al (2010) menunjukkan bahwa es krim yang ditambahan VCO memiliki potensi untuk dikembangkan karena memiliki tekstur dan rasa yang sama dengan es krim konvensional.…”