Acacia honey lime ice cream: physicochemical and sensory characterization as effected by different hydrocolloids


Citation

N. A. Rahim, . and N. M. Sarbon, . Acacia honey lime ice cream: physicochemical and sensory characterization as effected by different hydrocolloids. pp. 883-891. ISSN 2231-7546

Abstract

The present work was aimed to determine the physicochemical and sensory properties of Acacia honey lime ice cream incorporated with various types of hydrocolloids including guar gum (GG) xanthan gum (XG) and carboxymethyl cellulose (CMC). The overrun melting rate hardness colour total soluble solid microstructure moisture content pH and sensory acceptability of the ice creams produced were characterised. The addition of 15 Acacia honey to the ice cream led to improvements in several characteristics as the hydrocolloids were incorporated. There were no significant differences in terms of total soluble solids lightness yellowness pH and moisture content among all ice cream formulations. However the overrun melting rate hardness and redness values of ice cream experienced significant changes as hydrocolloids were added. Ice cream incorporated with GG had the highest overrun (9.30) melting rate (48.33 mL/min) and a (-1.68 0.13) values. Meanwhile ice cream incorporated with CMC was higher in hardness (1729.30 g) but lowest in terms of overrun (5.00) melting rate (28.33 mL/min) and a (-2.03 0.35) values. An examination of the microstructure found differences in air cell sizes at the interfaces of different types of hydrocolloids. Sensory acceptability showed a significant difference between GG and other formulations. In conclusion CMC in Acacia honey lime ice cream led to strong improvements in its physicochemical properties.


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Abstract

The present work was aimed to determine the physicochemical and sensory properties of Acacia honey lime ice cream incorporated with various types of hydrocolloids including guar gum (GG) xanthan gum (XG) and carboxymethyl cellulose (CMC). The overrun melting rate hardness colour total soluble solid microstructure moisture content pH and sensory acceptability of the ice creams produced were characterised. The addition of 15 Acacia honey to the ice cream led to improvements in several characteristics as the hydrocolloids were incorporated. There were no significant differences in terms of total soluble solids lightness yellowness pH and moisture content among all ice cream formulations. However the overrun melting rate hardness and redness values of ice cream experienced significant changes as hydrocolloids were added. Ice cream incorporated with GG had the highest overrun (9.30) melting rate (48.33 mL/min) and a (-1.68 0.13) values. Meanwhile ice cream incorporated with CMC was higher in hardness (1729.30 g) but lowest in terms of overrun (5.00) melting rate (28.33 mL/min) and a (-2.03 0.35) values. An examination of the microstructure found differences in air cell sizes at the interfaces of different types of hydrocolloids. Sensory acceptability showed a significant difference between GG and other formulations. In conclusion CMC in Acacia honey lime ice cream led to strong improvements in its physicochemical properties.

Additional Metadata

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Item Type: Article
AGROVOC Term: Icecream
AGROVOC Term: Acacia
AGROVOC Term: Honey
AGROVOC Term: Limes
AGROVOC Term: Guar gum
AGROVOC Term: Xanthan gum
AGROVOC Term: Cmc (carboxymethylcellulose)
AGROVOC Term: Physicochemical properties
AGROVOC Term: Sensory evaluation
AGROVOC Term: Texture
Depositing User: Mr. AFANDI ABDUL MALEK
Last Modified: 24 Apr 2025 00:54
URI: http://webagris.upm.edu.my/id/eprint/8242

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