Physicochemical and organoleptic properties of cashew milk ice cream with purple sweet potato and different types of stabilizers and sugars

Lo, Gabriella (2023) Physicochemical and organoleptic properties of cashew milk ice cream with purple sweet potato and different types of stabilizers and sugars. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Non-dairy ice cream is a frozen dessert widely consumed these days due to its health benefits. In this research, purple sweet potato mash was utilized as it may add anthocyanin and natural color to the non-dairy milk ice cream made with cashew milk. Cashew milk was used as a plant-based milk that consisted of an adequate fat content, aimed to produce a low-fat ice cream. In order to improve the physical properties of producing a non-dairy ice cream, various stabilizers namely carboxymethyl cellulose, carrageenan, and its combination of CMC:carrageenan with different concentrations of 0.3, 0.4, and 0.5% are utilized in the first research stage. The 0.4% CMC:Carrageenan ice cream was considered as the preferred stabilizer as it produces low viscosity, high overrun, and slower melting rate. The second research stage was conducted to obtain the ice cream with a preferred sugar type according to the physicochemical and organoleptic properties. As an alternative to cane sugar, palm and coconut sugars are used as it has a low glycemic index. The results obtained are viscosity with the value of 6923.75 ± 766.19 cP, overrun 16.87 ± 2.09%, melting rate 0.93 ± 0.39 g/50g, total solids 31.01 ± 0.27%, and glycemic carbohydrate 23.29 ±0.51%. The organoleptic analysis of scoring is 3.37 ± 0.91, 3.17 ± 1.15, 4.20 ± 1.45, and 4.54 ± 1.07, in terms of color, aroma, taste, and texture respectively. The hedonic analysis results are 4.57 ±1.01, 4.89 ±0.90, 4.66 ±1.26, 5.03 ±1.42, 5.00 ± 1.00, respectively in terms of color, aroma, taste, texture, and overall acceptance. The nutritional composition of the ice cream is 68.99 ± 0.27%, 23.29 ± 0.51%, 2.35 ± 0.04%, 3.56 ± 0.23%, 1.16 ± 0.02%, 0.44 ± 0.07, and 40.61 ± 0.34 mg/100g, respectively in terms of moisture, glycemic carbohydrate, dietary fiber, fat, protein, ash, and anthocyanin.

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