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Effect of stabilizer to physicochemical and sensory properties of non-dairy ice cream

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The purpose of this researched is to know about the effect of stabilizer onrnphysicochemical and sensory properties of non dairy ice cream. There were 2 factorsrnin this research, type of stabilizer (Gum Arabic, Pectin and CMC) and storage timern(up to 29 days). Several parameters were analyzed. Melting percentage, pH and totalrnsoluble solid were analyzed every week during the storage, while overrun and fatrnwere only measured at the beginning, for color, hardness, and sensory analysisrn(texture, taste and color) were done on day 29. The result showed that the stabilizerrnaffects melting percentage, pH, total soluble solid, color, hardness, and sensoryrnanalysis of texture and color. However, the stabilizer has no effect on overrun, fat andrnsensory analysis of taste. Similarly, storage time also has no effect to the 4 sample,rnexcept total soluble solid increase significantly at day 22.

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Availability

B01033

(wh)

Available

Detail Information

Series Title

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Call Number

1033

Publisher

: Swiss German University., 2011

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

FT

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