Lukmanto, Maria O. and Santoso, Filiana and Sutanto, Hery Effect of Candlenut Oil Addition to Physicochemical Properties of Ice Cream. In: ICAPHP (International Conference on Agricultural PostHarvest Handling and Processing, Jakarta, Indonesia.
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Abstract
The objective of this research is to increase the unsaturated fatty acid content (omega-3, omega-6 and omega-9) in ice cream by the substitution of whipping cream with candlenut oil and to study the effect of the candlenut oil addition to physicochemical properties of the ice cream. The oil from the candlenut extract was found to have high unsaturated fatty acid content. The amount of omega-3, omega-6 and omega-9 in candlenut oil was 26.50%, 39.86% and 24.36% respectively. The candlenut oil was added in three different timing during ice cream production; before pasteurisation, after pasteurisation and after aging. Various amount of candlenut oil (2%, 4% and 6%) were added to ice cream to replace the whipping cream. Sensory analysis using hedonic test with 30 untrained panellists was conducted to select the most preferred composition of candlenut oil in ice cream. Ice cream with addition of 6% candlenut oil before pasteurisation was chosen by the panellists as having the best formulation. During the ice cream production, there were losses in unsaturated fatty acid content in the ice cream with 6% candlenut oil. Omega -9 has the least amount of losses (1.65%), followed by significant losses of omega-6 (41.38%) and omega-3 (97.34%). The overrun, meltdown rate, total soluble solid and pH of each formulated ice cream remained stable. Other nutritional values of formulated ice cream (ash content, fat content and protein content) did not change significantly as well. Candlenut oil did not contribute to any additional protein value and mineral content in ice cream.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture T Technology > TP Chemical technology > TP371 Food -- Preservation |
| Divisions: | Faculty of Life Sciences and Technology |
| Depositing User: | Library SGU |
| Date Deposited: | 12 Apr 2023 06:12 |
| Last Modified: | 12 Apr 2023 06:12 |
| URI: | http://repository.sgu.ac.id/id/eprint/2541 |
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