The International Journal of Science & Technoledge

The PDF file you selected should load here if your Web browser has a PDF reader plug-in installed (for example, a recent version of Adobe Acrobat Reader).

If you would like more information about how to print, save, and work with PDFs, Highwire Press provides a helpful Frequently Asked Questions about PDFs.

Alternatively, you can download the PDF file directly to your computer, from where it can be opened using a PDF reader. To download the PDF, click the Download link above.

Fullscreen Fullscreen Off


The purpose of this researched was to determine the physical and sensory characteristics of ice cream enriched with corn oil with the addition of different stabilizers on physical and sensory characteristics such as overrun value, melting time, total solids and organoleptic tests such as of sandness texture, color, creamy taste, and overall preference. This study used 3 treatments and 7 replications with the difference in stabilizers that is without hydrocolloid, arabic gum 0,5%, and gelatin 0,5%. The raw materials used are skim milk, corn oil, whipped cream, sugar, arabic gum, gelatin, and water. The result shows that the addition of stabilizers to ice cream enriched with corn oil has a significant effect on all parameters such as overrun value, melting time, total solids, sandness texture, color, creamy taste, and overall preference. The best treatment was T2 addition of 0,5% gelatin that results in melting time 22,51 minutes, total solids 48,04% and the highest organoleptic score.


User
Notifications
Font Size