Romli, Muhammad Hazim
(2020)
The Effects Of Figs As Sugar Substitute On Physicochemical Properties Of Soymilk Ice Cream.
Project Report.
Universiti Sains Malaysia.
(Submitted)
Abstract
Sugar that is used to sweeten food is associated with a high glycemic index and often blamed for contributing to weight gain and chronic diseases such as type 2 diabetes and pancreatic cancer. To address this issue, fig syrup obtained from the extraction of fig fruit was used as sugar substitution in the soymilk ice cream. This study was designed to examine the effects of fig syrup as a sugar substitute on the physicochemical properties of soymilk ice cream. Five different formulations of soymilk ice cream with different fig syrup to sucrose ratio (0:10, 2:8, 5:5, 8:2, and 10:0) were produced. The protein, fat, ash, titratable acidity, total soluble solid and intensity of dark brown colour were increased significantly (P<0.05) by the increased of fig syrup substitution. The moisture, carbohydrates, overrun and pH value has decreased significantly (P<0.05) with the increased of fig substitution. However, the overrun percentage of the soymilk ice cream produced with fig substitution recorded 32.96% is still lower compared to the recommended of commercial ice cream, means the soymilk ice cream produced have less smooth texture. The protein content in the soymilk ice cream with high amount of fig recorded 5.29% had surpassed the value recommended of the ice cream to be categorized as high quality ice cream. Moreover, the colour of the soy milk ice cream turned into darker brown colour as the fig substitution increased and the fig gave high sour intensity due to the carotenoids pigment and citric acid present respectively as the fig ratio substitution increase. Overall, fig could be used a sugar substitute to sweeten and enhance the ice cream properties.
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