The Stabilizer Influence on Qualities of Mahachanok Mango (Mangifera indica L.) Ice Cream

Abstract

Stabilizer in ice cream to have a key role in good quality and increased dissolution resistance, slow down the growth of ice crystals and improved the texture of ice cream. Therefore, this study was conducted to compare the stabilizer to physical properties in Mahachanok mango ice cream. Three different stabilizers were used: carboxymethyl cellulose (CMC), carrageenan, and konjac powder were 0.3% of the Mahachanok mango ice cream formula. It was found that the use of CMC and konjac powder had the highest %overrun value, were 36.12% and 34.77%, respectively. In addition, the melting rate of CMC which melts slowest was 0.05 g/min and the highest hardness (2,934.98g) was obtained. In the next order, used stabilizer of konjac powder and carrageenan were 2,190.48 and 1,400.66 g, respectively. In terms of color values ​​in Mahachanok mango ice cream, the lightness (L*) was not significantly difference (p>0.05) but the redness value (a*) was found that the most in ice cream added carrageenan (13.64), while the yellowness value (b*) was found that the most in ice cream added konjac powder (47.87). The sensory evaluation from using untrained panel 30 consumers to evaluate their preferences compared from the control formula, was found that the consumer scored to accepted the overall, appearance, color, flavor, taste and texture preferences were not significantly difference (p>0.05). All characteristics preferencescore at the level of liking moderately to liking very much.