Effect of different types of hydrocolloids on the physical and sensory properties of ice cream with fermented glutinous rice (tapai pulut)

Halim N. R. A, . and Hamzah E. N. H, . and Isa M. I. N, . and Sarbon N. M, . and Shukri W. H. Z, . Effect of different types of hydrocolloids on the physical and sensory properties of ice cream with fermented glutinous rice (tapai pulut). pp. 1777-1787. ISSN 22317546

The aim of this work is to study the effect of hydrocolloids (guar gum xanthan gum and carboxymethyl cellulose (CMC) on the physical properties and sensory evaluation of ice cream produced in order to investigate the potential of applying fermented glutinous rice (tapai pulut) as a value-added ingredient. The addition of 25 fermented glutinous rice was the most reliable amount to enhance the physical and sensory properties of ice cream when incorporating hydrocolloids. The addition of hydrocolloids significantly (p 0.05) increased the pH firmness overrun and melting rate of fermented glutinous rice ice cream. The addition of guar gum scored the highest firmness value (5403 g) followed by CMC (4630 g) and xanthan gum (3481 g). Fermented glutinous rice ice cream with xanthan gum added induced a noticeable change in overrun value (62) while the addition of CMC decreased the melting rate compared to the control. The FTIR spectrum of fermented glutinous rice ice cream with different hydrocolloids containing carboxyl amide and carbonyl group was appeared at 3362-3379 cm-1 1639-1640 cm-1 and 1026-1064 cm-1 respectively. In conclusion the addition of xanthan gum presented great potential to improve the quality of fermented glutinous rice ice cream produced in terms of its firmness overrun and melting rate.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(05)%202014/11%20IFRJ%...

Abstract

The aim of this work is to study the effect of hydrocolloids (guar gum xanthan gum and carboxymethyl cellulose (CMC) on the physical properties and sensory evaluation of ice cream produced in order to investigate the potential of applying fermented glutinous rice (tapai pulut) as a value-added ingredient. The addition of 25 fermented glutinous rice was the most reliable amount to enhance the physical and sensory properties of ice cream when incorporating hydrocolloids. The addition of hydrocolloids significantly (p 0.05) increased the pH firmness overrun and melting rate of fermented glutinous rice ice cream. The addition of guar gum scored the highest firmness value (5403 g) followed by CMC (4630 g) and xanthan gum (3481 g). Fermented glutinous rice ice cream with xanthan gum added induced a noticeable change in overrun value (62) while the addition of CMC decreased the melting rate compared to the control. The FTIR spectrum of fermented glutinous rice ice cream with different hydrocolloids containing carboxyl amide and carbonyl group was appeared at 3362-3379 cm-1 1639-1640 cm-1 and 1026-1064 cm-1 respectively. In conclusion the addition of xanthan gum presented great potential to improve the quality of fermented glutinous rice ice cream produced in terms of its firmness overrun and melting rate.

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Item Type:	Article
AGROVOC Term:	Icecream
AGROVOC Term:	Fermented foods
AGROVOC Term:	Physical properties
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Physical properties
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21849

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