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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(11): 4196-4200
DOI: https://doi.org/10.20546/ijcmas.2017.611.491


Effect of Flavouring Agent on Ice Cream Quality
Manik Eirry Sawitri1*, Umi Wisaptiningsih2, Abdul Manab1 and Ria Dewi Andriani1
1Department of Animal Food Technology
2Department of Social Economic, Faculty of Animal Husbandry, Brawijaya University Malang, East Java, Indonesia
*Corresponding author
Abstract:

The effect of different flavourings on ice cream quality was observed. Ice cream flavoured with synthesized vanilla, strawberry, and chocholate flavours, were compared for proximate (protein, fat, sugar and moisture content), physical properties (overrun, melting rate), heavy metal (Pb and As) and APC. The protein content of vanilla, strawberry and chocholate ice cream were 4.063, 4.110, and 4.197 respectively. The fat content of vanilla, strawberry and chocholate ice cream were 12.395, 12.397 and 13.199 respectively. The sugar content of vanilla, strawberry and chocholate ice cream were 20.750, 21.516 and 23.511 respectively. The moisture content of vanilla, strawberry and chocholate ice cream were 37.512, 37.793 and 38.724 respectively. The Pb content of vanilla, strawberry and chocholate ice cream was 0.009, 0.008 and 0.009 respectively. The As content of vanilla, strawberry and chocholate ice cream were 0.001, 0.001 and 0.001 respectively. The aerobic plate count (APC) of vanilla, strawberry and chocholate ice cream was 0.741, 0.499 and 0.944 respectively. The melting rate of vanilla, strawberry and chocholate ice cream was 30.30, 30.30 and 30.33 respectively. The overrun of vanilla, strawberry and chocholate ice cream were 42.66, 48.28 and 45.60 respectively. The protein, fat, sugar, moisture content, overrun and APC of chocholate ice cream were higher than vanilla and strawberry ice cream, however the melting rate and heavy metal (Pb and As) content were similar. The results demonstrated that flavouring agent used in the ice cream produce slight different in chemical composition, overrun and total microorganism of ice cream, however similar in melting and heavy metal (Pb and As) content.


Keywords: Ice cream, Flavouring, Composition, Melting, Overun, Microbial.
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How to cite this article:

Manik Eirry Sawitri, Umi Wisaptiningsih, Abdul Manab and Ria Dewi Andriani. 2017. Effect of Flavouring Agent on Ice Cream Quality.Int.J.Curr.Microbiol.App.Sci. 6(11): 4196-4200. doi: https://doi.org/10.20546/ijcmas.2017.611.491