Effect of different hydrocolloids on the physicochemical properties microbiological quality and sensory acceptance of fermented cassava (tapai ubi) ice cream

Halim N. R. A, . and Shukri W. H. Z, . and Lani M. N, . and Sarbon N. M., . Effect of different hydrocolloids on the physicochemical properties microbiological quality and sensory acceptance of fermented cassava (tapai ubi) ice cream. pp. 1825-1836. ISSN 22317546

The aim of this work is to study the effect of hydrocolloids; guar gum (GG) xanthan gum (XG) and carboxymethyl cellulose (CMC) on the physicochemical properties microbiological quality and sensory properties in order to investigate the potential of applying fermented cassava (tapai ubi) in ice cream. Fermented cassava ice cream (FCI) incorporated with the three types of hydrocolloid was prepared and the protein content pH value overrun colour hardness microstructure FTIR spectrum and sensory acceptance of all samples were determined. Fermented cassava ice cream incorporated with XG showed the highest protein content (14.88) pH value (pH 6.07) and overrun value (4.27) as compared to the fermented cassava ice cream incorporated with GG and CMC. Meanwhile ice cream incorporated with GG possessed the highest L (94.43) and hardness (3693.15 g) value as compared to XG and CMC. The microstructure study showed that the difference in uniformity at the interface obtained with different types of the hydrocolloids added demonstrated the effect of fat absorption at the air interfaces. The FTIR spectrum investigated indicated that the addition of the fermented cassava to FCI had increased the OH group in the ice cream as compared to the control. All samples were microbial safe as the total plate counts in all samples were below the standard as prescribed in Food Act 1983 with no presence of E. coli. In conclusion fermented cassava ice cream with XG showed the good quality in terms of its pH value overrun total plate count and overall acceptability.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(05)%202014/16%20IFRJ%...

Abstract

The aim of this work is to study the effect of hydrocolloids; guar gum (GG) xanthan gum (XG) and carboxymethyl cellulose (CMC) on the physicochemical properties microbiological quality and sensory properties in order to investigate the potential of applying fermented cassava (tapai ubi) in ice cream. Fermented cassava ice cream (FCI) incorporated with the three types of hydrocolloid was prepared and the protein content pH value overrun colour hardness microstructure FTIR spectrum and sensory acceptance of all samples were determined. Fermented cassava ice cream incorporated with XG showed the highest protein content (14.88) pH value (pH 6.07) and overrun value (4.27) as compared to the fermented cassava ice cream incorporated with GG and CMC. Meanwhile ice cream incorporated with GG possessed the highest L (94.43) and hardness (3693.15 g) value as compared to XG and CMC. The microstructure study showed that the difference in uniformity at the interface obtained with different types of the hydrocolloids added demonstrated the effect of fat absorption at the air interfaces. The FTIR spectrum investigated indicated that the addition of the fermented cassava to FCI had increased the OH group in the ice cream as compared to the control. All samples were microbial safe as the total plate counts in all samples were below the standard as prescribed in Food Act 1983 with no presence of E. coli. In conclusion fermented cassava ice cream with XG showed the good quality in terms of its pH value overrun total plate count and overall acceptability.

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Item Type:	Article
AGROVOC Term:	Icecream
AGROVOC Term:	Cassava
AGROVOC Term:	Guar gum
AGROVOC Term:	Fermented foods
AGROVOC Term:	Xanthan gum
AGROVOC Term:	Carboxymethylcellulose
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21854

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