Effect of Viscosity Against Overrun Ice Cream Using Cornstrach, Mocaf and Canna Flour As Carbohydrate-Based Fat Replacer
| Main Authors: | MANDARI, LIDYA, Hartayanie, Laksmi, ANANINGSIH, VICTORIA KRISTINA |
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| Format: | Article PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
Universitas Katolik Soegijapranata
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| Subjects: | |
| Online Access: |
http://repository.unika.ac.id/15921/1/cover%203rd%20ISC.pdf http://repository.unika.ac.id/15921/2/3rd%20ISC%20%28PP-02%29.pdf http://repository.unika.ac.id/15921/ |
Daftar Isi:
- Ice cream is a dairy product that containof high fat. The fat existence in the ice cream contributesonthe ice creambody and texture. Decreament of fat content in the ice cream product can make the ice cream melt quickly. The usage of stabilizers and carbohydrate-based fat replacer can improve the body and texture of low - fat ice cream. Cornstarch, mocaf and canna flour is severalmaterials that can be use in the ice cream products as carbohydrate - based fat replacer. The usage of each fat replacer will cause a different viscosity. The purpose of this research was to find out the characteristics of ice cream dough viscosity against the overrun. The formulationratio in this research: whipped cream against the flour (cornstarch, mocaf and canna flour) was 75% : 25%. The results showed that on mocaf flour ice cream, the value of overrun was the closest to the control ice cream rather than cornstarch ice cream and canna flour to the control ice cream. The value of control ice cream overrun was 76.25% and for the flour mocaf ice cream was 61.21%. The dough viscosity can reach valueof 66.25 d.Pa.s, and this can increase the overrun value of carbohydrate-based fat replacer ice cream.