Thesis

The Effects of Different Stabilizers on Physical and Sensorial Properties of Instant Vanilla Soft-Serve Ice Cream

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The instant soft-serve ice cream is developed as a new product with comparable
ingredients and more convenient processing compared to the conventional ice cream.
Obtaining the suitable formulation becomes one of the difficulties in order to produce the
desirable texture and flavor. The stabilizers are commonly used to aid this issue. Therefore,
this paper aimed to determine the effects of di fferent stabilizers for vanilla ice cream on the
stability and sensorial properties of instant vanilla soft-serve ice cream trial samples when
compared to the standard sample. The physical properties that were checked were viscosity,
overrun, and melting test. Meanwhile, the sensorial properties that were checked were the
texture, mouthfeel, and overall liking of ice cream samples. The results of this study showed
that the sample that contained 0.3% xanthan gum and 1.7% mixture of guar gum and
carboxymethyl cellulose (CMC) as well as the sample that contained 0.3% xanthan gum and
1.7% pure guar gum had significantly (p≤0.05) higher viscosity and lower overrun compared
to the standard sample. The sample containing 0.3% xanthan gum and 1.7% mixture of guar
gum and CMC melted significantly (p≤0.05) after 80 minutes when compared to the standard
sample. Meanwhile, these samples had no significant difference (p>0.05) with the standard
sample in terms of the sensorial properties. Based on these findings, the stability of soft-serve
ice cream may be hampered by the excessive usage of stabilizers. In conclusion, the
incorporation of 2% stabilizers induced a too high viscosity of ice cream mix (ICM) and low
overrun which lowered the melting resistance of ice cream and hindered the sensorial
improvement.

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Availability

Detail Information

Series Title

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Call Number

FT 23-008

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

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)

stabilizer
instant soft-serve ice cream
viscosity
overrun
melting characteristics

Specific Detail Info

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Statement of Responsibility

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