Effect of jellose and passion fruit concentrate on some of physical properties and sensory characteristics of passion fruit gelato ice cream

Abstract

The aim of this research was to study the effect of jellose subsituted to guar gum as stabilizer on some physical properties and sensory evaluation to develop recipe for passion fruit gelato ice cream. The experiment was designed to 3x3 factorial in Completely Randomized Design. There was 2 factors, jellose : guar gum 100 : 0, 50 : 50 , 0:100 (w/w of total solid, db) and passion fruit concentrate 18 °Brix at level 10% , 15%and20% (w/w of overall principal composition, wb).Gelato ice cream has to be inspected mixed viscosity, overrun, melting rate and hardness. Selected passion fruit gelato ice cream have overrun<10% and low melting rate for gelato characterization. And then sensory test with Just About Right (JAR) and 9-point Hedonic scale for acceptance attributes and flavor test, respectively, with untrained 30 panelists.Furthermore chemical analysis and microbiological test were done. The results showed that gelato ice cream using jellose: guar gum 100:0 (w/w of total solid, db) as stabilizer and mixed with passion fruit concentrate( 28 °Brix) 10% (w/w overall principal composition, wb)  was the highest acceptance score and >70% of  panelists acceptation all attributes of ice cream . Passion fruit gelato ice cream with mixed viscosity (7958.50 cP), overrun(6.67%), melting rate (0.62 mL/min) hardness (2591.10 g Force). and lightness(L*)(86.68), redness(a*)(-1.89), yellowness(b*) (12.94), hue angle (81.02) and the total solid (%,w/w. db) of ash (4.07%), fat (30.89%), protein (13.83%), crude fiber (7.68%) and total carbohydrate (43.53%),vitamin C (0.28 mg/g) and vitamin A (135.17 IUc). Total plate count inspection, the results revealed that there was 1.2x10⁴ CFU/g.