出版社：Pakistan Society of Food Scientists and Technologists
摘要：Stabilizers are commercially used in ice cream preparation to improve viscosity, air cell distribution, air incorporation, texture and melt down to achieve desirable finished product. In this study, Ice cream samples were prepared using Ipomoea Batatas starch and Meteroxylon Sagu powder as stabilizers. The sample having commercially available blend (Cremodan) was kept as reference standard. The prepared ice cream was analyzed for physico-chemical (overrun, meltdown, viscosity and standup time) and sensory characteristics at 0.25%, 0.5% and 0.75% concentration of stabilizers. Results showed that ice cream prepared with 0.75% of Ipomoea Batatas starch showed significant (p<0.05) differences in term of overrun, meltdown, standup time, viscosity compare to Meteroxylon Sagu powder and control cremodan. The sensory evaluation findings reported highest score for ice cream samples prepared with 0.75% Ipomoea Batatas starch followed by sample containing 0.5% commercial stabilizer and 0.5% Ipomoea Batatas starch. These results concluded Ipomoea Batatas starch @ 0.75% concentration can be a cost effective and good alternate of traditional stabilizers used for ice cream preparation.
