Study of Low-Fat Ice Cream with The Substitution of Super Red Dragon  (Hylocereus costaricensis) Fruit Peel

Hafids, Sahrial; Rahmi, Silvi Leila; Chairunisah, Annida Rani

doi:10.22437/ifstj.v3i1.10186

Cited by 6 publications

(4 citation statements)

References 8 publications

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“…The results of the present research work are in agreement with the findings of Hafids et al [27], who observed that 8% of red dragon peel was found to be the best to make a low fat ice cream by conducting sensory evaluation.…”

Section: Discussion For the Effect Of Aqueous Extract Of Dragon Fruit...supporting

confidence: 93%

Optimization and Nutritional Analysis of Low Calorie Functional Shrikhand

Abirami K.,

Murugan B.,

Karthikeyan N.

et al. 2023

CJAST

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Shrikhand is a fermented dairy product and it is well-known in the western half of India's southern peninsula. The high sugar content of shrikhand contributes to total energy intake; carbohydrates are the food group that both dieters and diabetics are most limited from eating. An attempt was made to develop shrikhand by substituting sugar with aqueous extracts of stevia and liquorice, followed by the addition of guava pulp and aqueous extracts of dragon fruit peel at various levels. Initially, sugar of 40% of chakka weight was substituted by aqueous extracts of stevia and liquorice in four different ratios viz., 75:12.5:12.5(T1), 50:25:25(T2), 25:37.5:37.5(T3), 0:50:50(T4) of sugar to aqueous extracts of stevia and liquorice with control (T0) in the ratio of 100:0:0 and the low calorie shrikhand was optimized. Then it was followed by the addition of guava pulp at different concentrations viz., 5% (TG1), 10% (TG2), 15% (TG3), 20% (TG4) of chakka weight and aqueous extract of dragon fruit peel of 5% (TD1), 10% (TD2), 15% (TD3), 20% (TD4) of chakka weight to incorporate fibre and antioxidant properties in shrikhand respectively. Using a 9-point hedonic scale, sensory qualities (colour and appearance, body and texture, flavour and overall acceptability) of the developed product were evaluated by the semi-trained panels. As a result of sensory evaluation, the shrikhand with 50:25:25 ratio of sugar to aqueous extract of stevia and liquorice, 15% of guava pulp of chakka weight and 10% of aqueous extract of dragon fruit peel of chakka weight scored the highest overall acceptability of 8.13±0.26, 8.49±0.14 and 8.33±0.49 respectively. The mean ± SE values of moisture, total solids, protein, fat, fibre, total ash content, carbohydrates and energy of the control were 54.43±0.03, 47.57±0.02, 10.56±0.09, 13.14±0.02, 0, 0.98±0.01, 20.89±0.07 and 224.03±4.15 whereas the corresponding average values of the functional shrikhand were 67.61±0.05, 32.39±0.01, 11.21±0.04, 2.39±0.03, 5.78±0.09, 0.99±0.02, 12.02±0.05 and 96.43±3.26 respectively.

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Section: Discussion For the Effect Of Aqueous Extract Of Dragon Fruit...supporting

confidence: 93%

Optimization and Nutritional Analysis of Low Calorie Functional Shrikhand

Abirami K.,

Murugan B.,

Karthikeyan N.

et al. 2023

CJAST

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“…Similar results of impairment in the overrun of frozen delicacies have been reported by Chandgude (2021) for orange ice cream containing orange peel solids; and by Hafids et al . (2019) for low‐fat ice cream utilising RDP puree. The overrun of ice cream containing cornelian cherry peel solids (14.8% TSS) was also lower than that of control product (Haghani et al .…”

Section: Resultsmentioning

confidence: 99%

Value addition to frozen yoghurt through the use of orange peel solids as flavour adjunct

Adil

Jana

Mehta

et al. 2022

Int J of Dairy Tech

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Frozen yoghurt rich in b-carotene and dietary fibre was developed through incorporation of orange peel products. The suitability of two forms of peel viz., candied orange peel (COP) and orange peel powder (OPP), was studied as flavour adjunct in frozen yoghurt. The medium-fat frozen yoghurt mix was prepared by blending yoghurt base with ice cream mix (25:75, w/w). COP and OPP were used as flavour adjuncts at levels of 8.0 and 2.5% by weight of mixes, respectively. The control (C) frozen yoghurt was devoid of the fruit peel. Incorporation of peel solids yielded frozen yoghurts which had markedly higher protein, carbohydrates, ash and total solids content. OPP used at 2.5% level was preferred over use of COP at 8.0% level as a valued ingredient in the preparation of 'medium-fat orange frozen yoghurt'. Such product had superior total sensory score when compared to the rest of the samples. The recommended frozen yoghurt was higher in terms of b-carotene and dietary fibre by 37.20 and 240.0%, respectively, compared to control product.

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“…Overrun cenderung meningkat dengan bertambahnya konsentrasi sukrosa. Gula bersifat menyerap air, sehingga adanya penambahan konsentrasi gula akan meningkatkan jumlah udara yng terperangkap saat proses pembekuan (Hafids et al, 2019). Tingginya udara dalam produk akan mengakibatkan peningkatan overrun (Muse & Hartel, 2004).…”

Section: Tabel 2 Uji Bnj Perlakuan Sukrosa Terhadap Overrun Es Krim C...unclassified

Rasio Sukrosa Dan Karagenan Terhadap Karakteristik Fisiko-Kimia Dan Sensori Es Krim Cempedak (Artocarpus Integer)

Rahayuni

Astina

Fadly

2021

JGP

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Background : Ice cream is a frozen food made through freezing and agitationPurpose : This study aimed to determine the effect of sucrose and carrageenan on the physical, chemical, and organoleptic properties of cempedak ice cream.Method : This study was a Randomized Block Design (RBD) with two factors, Carrageenan (0.3%, 0.4%, 0.5%) and Sucrose (9%, 12%, 15%).Results : The best level of carrageenan and sucrose was determined through the effectiveness index test method was 0.5% carrageenan and 15% sucrose. The best ice cream products were with chemical characteristics of 1.47% fat and 15.87% protein. In addition, there were physical characteristics, in the form of overrun (31.67%), melting speed (17.87 minutes), and sensory characteristics were ranging from moderate-like on the parameters of taste (3.37), texture (3.43), color (3,31), aroma (3,27), and liking (3,33). Conclusion : Thus, a right ratio of sucrose and carrageenan produces cempedak ice cream products with appropriate characteristics.Latar Belakang : Es krim adalah pangan beku yang melalui proses pembekuan dengan agitasi.Tujuan : Penelitian ini bertujuan untuk menentukan pengaruh sukrosa dan karagenan pada sifat fisik, kimia, dan organoleptik pada es krim buah cempedak.Metode : Penelitian ini merupakan Rancangan Acak Kelompok (RAK) dengan dua faktor yaitu Karagenan (0,3%, 0,4%, 0,5%) dan Sukrosa (9%, 12%, 15%).Hasil : Taraf karagenan dan sukrosa terbaik ditentukan melalui metode uji indeks efektivitas, yaitu karagenan 0,5% dan sukrosa 15%. Produk es krim terbaik tersebut memiliki karakteristik kimia, yaitu 1,47% lemak, dan 15,87% protein. Selain juga, memiliki karakteristik fisik, berupa overrun (31,67%), kecepatan leleh (17,87 menit), dan karakteristik sensoris berkisar agak suka hingga suka pada parameter rasa (3,37), tekstur (3,43), warna (3,31), aroma (3,27), dan kesukaan (3,33).Kesimpulan : Demikian, maka rasio tepat sukrosa dan karagenan menghasilkan produk es krim cempedak dengan karakteristik yang sesuai.

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Study of Low-Fat Ice Cream with The Substitution of Super Red Dragon (Hylocereus costaricensis) Fruit Peel

Cited by 6 publications

References 8 publications

Optimization and Nutritional Analysis of Low Calorie Functional Shrikhand

Optimization and Nutritional Analysis of Low Calorie Functional Shrikhand

Value addition to frozen yoghurt through the use of orange peel solids as flavour adjunct

Rasio Sukrosa Dan Karagenan Terhadap Karakteristik Fisiko-Kimia Dan Sensori Es Krim Cempedak (Artocarpus Integer)

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