Faculty of Food Science and Technology, Universiti Putra Malaysia.
J Oleo Sci. 2023 Aug 31;72(9):811-818. doi: 10.5650/jos.ess23036. Epub 2023 Aug 14.
This study highlights the use of red palm oil (RPO) as an alternative to dairy fat in a hard ice cream sample in the presence of different stabilizers; maltodextrin (MALTOD) and modified starch (MSTARCH). No stabilizer was added in the control sample (CO), while the different ratios of RPO to each stabilizer were 4:1, 3:2, and 2:3, coded as MALTOD1, MALTOD2, MALTOD3 for maltodextrin, and MSTARCH1, MSTARCH2, and MSTARCH3 for modified starch, respectively. These samples were compared regarding overrun, physical, and sensory properties. For MALTOD, sample MALTOD3 had the highest overrun (49.31±13.78%), while MALTOD2 had the highest viscosity (7.90±0.03 Pa.s) and hardness (1.09±0.07 kg), and MALTOD1 had the lowest melting properties (61.10±0.20%). For MSTARCH, sample MSTARCH1 had the highest hardness (3.39±0.07 kg), MSTARCH2 had the highest overrun (67.64±2.27%), and MSTARCH3 had the highest viscosity (8.19±0.24 Pa.s) and the lowest melting properties (39.83±0.20%). Samples MALTOD3 and MSTARCH1 were selected for comparison with commercial samples in terms of sensory acceptance and preference. There was no significant difference (p > 0.05) between the sensory acceptability of MALTOD3 and MSTARCH1. However, both samples received a significantly lower (p < 0.05) ranking than the commercial samples in terms of appearance, texture, flavour, meltability, and overall acceptance. Future studies are recommended to improve the RPO-based ice cream sample, particularly in terms of its sensory properties.
本研究强调了在含有不同稳定剂的硬冰淇淋样品中使用红棕榈油（RPO）替代乳脂；麦芽糊精（MALTOD）和改性淀粉（MSTARCH）。对照样品（CO）中未添加稳定剂，而 RPO 与每种稳定剂的不同比例为 4:1、3:2 和 2:3，分别编码为麦芽糊精的 MALTOD1、MALTOD2 和 MALTOD3，以及改性淀粉的 MSTARCH1、MSTARCH2 和 MSTARCH3。这些样品在膨胀率、物理和感官特性方面进行了比较。对于 MALTOD，样品 MALTOD3 的膨胀率最高（49.31±13.78%），而 MALTOD2 的粘度（7.90±0.03 Pa.s）和硬度（1.09±0.07 kg）最高，MALTOD1 的融点最低（61.10±0.20%）。对于 MSTARCH，样品 MSTARCH1 的硬度最高（3.39±0.07 kg），MSTARCH2 的膨胀率最高（67.64±2.27%），MSTARCH3 的粘度最高（8.19±0.24 Pa.s），融点最低（39.83±0.20%）。从感官接受度和偏好的角度来看，选择样品 MALTOD3 和 MSTARCH1 与商业样品进行比较。MALTOD3 和 MSTARCH1 的感官可接受性之间没有显著差异（p > 0.05）。然而，就外观、质地、口感、融解性和总体接受度而言，这两个样品的排名都明显低于商业样品（p < 0.05）。建议进行未来的研究以改进基于 RPO 的冰淇淋样品，特别是在其感官特性方面。
