Effect of candlenut oil addition to physicochemical properties of ice cream
The objective of this research is to increase 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 essential unsaturated fatty acid content. The amount of omega-3, omega-6 and omega- 9 in candlenut oil used in this research was 26.50%, 39.86% and 24.36% respectively.rnDuring the ice cream production, there were losses in unsaturated fatty acid content in the ice cream. Omega-9 has the least amount of losses (1.65%), followed by omega-6 (41.38%) and omega-3 (97.34%). Sensory analysis with 30 untrained panellists was conducted to select the most suitable composition of candlenut oil in ice cream. Ice cream with addition of 6% candlenut oil was chosen by the panellists as having the best formulation. Overrun, meltdown rate, total soluble solid pH, ash content, fat content, protein content and carbohydrate content of the formulated ice cream did not change significantly except for the moisture content.
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