Product Development of Reduced Fat Coconut Milk Ice Cream from Coconut Sugar for Health

Abstract

The objectives of this study were to determine the effect of the ratio of whey protein isolate and two carbohydrate based fat replacers (ADS-SU 09 and inulin), at the levels of 1:4, 1:1, and 4:1, and to study the effect of using coconut sugar on the quality of reduced-fat coconut milk ice cream. The levels of substitute sucrose with coconut sugar we're 0:100, 25:75, 50:50, 75:25 and 100:0 It was found that combining whey protein isolate with carbohydrate-based fat replacer can improve some of the characteristics of reduced-fat ice cream. Viscosity and hardness decreased and ice cream smoothness increased. By reducing the amount of sucrose and adding coconut sugar, the overrun significantly increased. The amount of TSS, viscosity, and hardness of the ice cream remarkably decreased. Coconut milk ice cream using whey protein isolate with inulin at a 4:1 ratio and coconut sugar to sucrose ratio of 50:50 was the closest quality to the control formula (p≤0.05). The reducedfat coconut ice cream had total energy of 111.82 kcal, and energy from fat of 11.9 kcal. The chemical compositions of fat, protein, carbohydrate, moisture, and ash content were 2.05, 6.36, 18.62, 72.02, and 0.95, respectively.