Ice cream properties affected by carrageenan form seaweed deference type drying methods

This study was aimed to investigate on physical properties of ice cream samples prepared with combined κ-carrageenan from seaweed by using two methods of drying seaweed which is direct sun-drying and drying using sauna techniques, the results the highest overrun was in ice cream with κ-carrageenan with sauna system (59.54±0.55 %). The highest melting rate was ice cream with Sodium carboxymethyl cellulose (1.72±0.05 g/min). The highest of viscosity was κ-carrageenan with the sauna system (143.67±1.52 cP). The highest of hardness was κ-carrageenan with the Sodium carboxymethyl cellulose (405.20±0.26 g/cm 2 ). The sauna technique good for overrun, viscosity and direct sun-drying good for hardness.