Candlenut Milk and Cream Application for Non-Dairy Ice Cream with Higher Polyunsaturated Fatty Acid
نویسندگان
چکیده
Lower ability to digest lactose limits the consumption of dairy products for children and teenagers. Candlenut is a known source polyunsaturated fatty acid that can be processed into candlenut milk cream as an alternative ingredient in production non-dairy food products, such ice cream. However, application requires some optimizations. This research aimed explore optimized formula overcome limitations nutritional requirement, sensory acceptance, saponin content. Compared utilization will result undesirable texture due its unsaturated The addition stabilizer was able improve comparable formulation by Design Expert software, resulted selected using 49.7% cream, 29.8% milk, 19.9% sugar, 0.55% which had score 7.07±1.3 (“like moderately”) overall acceptance hedonic test. iodine value higher (21.56 ± 0.60) compared (4.89 0.13). also passed Indonesian National Standard (SNI) fat, protein content, total soluble solid plate count spoilage aspects. content (49.34 0.23) range daily intake limit.
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ژورنال
عنوان ژورنال: Journal of Functional Food and Nutraceutical
سال: 2021
ISSN: ['2685-9297', '2686-0309']
DOI: https://doi.org/10.33555/jffn.v3i1.77