Effect of coconut flower nectar on the physical characteristics and probiotics enhancement in ice cream products
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Abstract
The development of dietary fiber fortified ice cream from coconut flower nectar was studied using coconut flower nectar as a sugar substitute at levels: 25, 50 and 75%. It was found that the formula using coconut flower nectar at 75% most effectively promoted the growth of the probiotic microorganism Lactobacillus acidophilus, which showed a prebiotic activity scores of 1.69±0.05, and overrun of 2.77%, and viscosity of 698.44±5.87 cPs, which were significantly higher (p≤0.05) compared to the control group. Chemical analysis showed that the soluble solids content after storage at -5 °C for 20 days was 15.33 ± 0.58 °Bx, with moisture and fiber contents of 70.61% and 8.42% (dry basis; d.b.), respectively. Ice cream containing 50% coconut flower nectar most effectively promoted the growth of probiotic microorganisms, Bifidobacteria bifidum, with a prebiotic activity score of 1.69±0.07, an overrun of 4.68%, and a viscosity of 600.32±5.11 cPs. Chemical analysis showed that the soluble solids content after 20 days at -5 °C was 14.33±1.15 °Bx, with moisture and fiber contents of 68.34% and 6.31% (d.b.), respectively. This study found that ice cream containing 75% coconut flower nectar was the most suitable formula for promoting the growth of L. acidophilus, while ice cream containing 50% coconut flower nectar most effectively promoted the growth of B. bifidum. Furthermore, an increase in coconut flower nectar concentration significantly increased the dietary fiber content in the ice cream (p≤0.05).
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