Effects of carboxymethyl cellulose extracted from oil palm empty fruit bunch stalk fibres on the physical properties of low-fat ice cream

M. A. Mohammed, . and N. A. A. Rahman, . and D. M. Parid, . and S. Z. Abd Razak, . and A. S. Baharuddin, . and R. Kadir Basha, . and A. Mat Johari, . Effects of carboxymethyl cellulose extracted from oil palm empty fruit bunch stalk fibres on the physical properties of low-fat ice cream. pp. 1-7. ISSN 0128-7702

Carboxymethyl cellulose (CMC) is a food additive that plays an important role in the structure-forming of most food. The current extraction of CMC from wood has created competition with the wood industries. To ensure the sustainability of CMC the search for alternatives to wood is critical. A study on the extraction of CMC from oil palm empty fruit bunch (OPEFB) stalk fibres (SCMC) was successfully carried out previously by the authors. In this study the potential application of SCMC on low-fat ice cream properties was investigated. Liquid ice cream mix with SCMC had a higher viscosity (129.4 cP) when compared to the control sample (25.5 cP). However the viscosity of liquid ice cream mix produced using SCMC was slightly lower than the one produced using the commercial CMC (360 cP). The overrun of the SCMC low-fat ice cream was slightly lower (35.2) than the one produced using commercial CMC (41.5). The resistance of SCMC and commercial CMC low-fat ice creams towards melting were about the same (60.28 and 58.75 respectively). The commercial CMC produced slightly harder (38.19 N) ice cream than the one with SCMC (28.88 N). Thus the low-fat ice cream produced using SCMC is comparable with the low-fat ice cream produced using commercial CMC. This indicates the reliability of the extracted CMC from OPEFB stalk fibres to be applied in food and thus creates a complete solution for the utilization of palm oil mill by-product to produce a value-added product.

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Abstract

Carboxymethyl cellulose (CMC) is a food additive that plays an important role in the structure-forming of most food. The current extraction of CMC from wood has created competition with the wood industries. To ensure the sustainability of CMC the search for alternatives to wood is critical. A study on the extraction of CMC from oil palm empty fruit bunch (OPEFB) stalk fibres (SCMC) was successfully carried out previously by the authors. In this study the potential application of SCMC on low-fat ice cream properties was investigated. Liquid ice cream mix with SCMC had a higher viscosity (129.4 cP) when compared to the control sample (25.5 cP). However the viscosity of liquid ice cream mix produced using SCMC was slightly lower than the one produced using the commercial CMC (360 cP). The overrun of the SCMC low-fat ice cream was slightly lower (35.2) than the one produced using commercial CMC (41.5). The resistance of SCMC and commercial CMC low-fat ice creams towards melting were about the same (60.28 and 58.75 respectively). The commercial CMC produced slightly harder (38.19 N) ice cream than the one with SCMC (28.88 N). Thus the low-fat ice cream produced using SCMC is comparable with the low-fat ice cream produced using commercial CMC. This indicates the reliability of the extracted CMC from OPEFB stalk fibres to be applied in food and thus creates a complete solution for the utilization of palm oil mill by-product to produce a value-added product.

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Item Type:	Article
AGROVOC Term:	Carboxymethylcellulose
AGROVOC Term:	Oil palm
AGROVOC Term:	Icecream
AGROVOC Term:	Food additives
AGROVOC Term:	Physical properties
AGROVOC Term:	Food processing
AGROVOC Term:	Texture
AGROVOC Term:	Viscosity
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Consumer response
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10538

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