Open AccessEnrichment of Soft Ice Cream with Different Fibrous Fruit Puree: Physicochemical, Textural Characteristics and Sensory Properties
Author(s) -
Reynetha D. S. Rawendra,
Gabrielle Natasha Dwi
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/426/1/012178
Subject(s) - ice cream , food science , aroma , aftertaste , taste , melon , mathematics , mouthfeel , chemistry , biology , horticulture , raw material , organic chemistry
The objective of this study was to improve nutritional, physical, chemical, and sensory properties of soft ice cream with the addition of fibrous fruit puree. The research design was carried out with 2 factors, namely the different types of fruit puree (durian, melon, guava, and jackfruit) and the concentration of the addition of different puree (15% and 25%). Data obtained were analyzed using ANOVA with Duncan Multiple Range Test at a 95% confidence level. Results of the study shows that the addition of durian, melon, guava and jackfruit puree can increase overrun, melt rate, viscosity, dietary fiber, protein, total solids, fat content, but reduce water content in soft ice cream products. Sensory acceptance test shows that ice cream with 25% melon puree has the highest preference score of aroma, taste, texture, and overall. Soft ice cream with the addition of 25% guava puree has the highest preference score of aftertaste while ice cream with 25% of jackfruit puree has the highest preference score of texture.