Physicochemical Characteristics and Hedonic Quality of Ice Cream with the Addition of Kappaphycus alvarezii

Abstract

Kappaphycus alvarezii is commonly utilized in a range of culinary applications, one of which is the production of ice cream. K. alvarezii in ice cream typically takes the form of carrageenan and flour, serving as an emulsifier and stabilizer. The primary objective of this study was to evaluate the physicochemical properties and level of consumer acceptance of ice cream formulations that incorporated various concentrations of K. alvarezii slurry. The preparation of ice cream involves incorporating K. alvarezii slurry at different concentrations, including 0%, 3.69%, 7.09%, 10.27%, 13.25%, and 16.03%.The following parameters were measured: overrun, melting rate, viscosity, total solids, pH, and hedonics. Hedonic tests were conducted to evaluate the attributes of appearance, aroma, taste, and texture. The findings demonstrated a substantial impact (p<0.05) of K. alvarezii slurry added to ice cream at varying concentrations on the overrun, melting rate, viscosity, and total solid content, as well as the hedonic test parameters. However, there was no significant difference observed in the pH value. The following characteristics of ice cream have been reported: an overrun value ranging from 45.98% to 80.89%; a melting rate of 5.21 to 8.55 minutes; viscosity of 42.55 to 79.00 dpa's; a solid total of 46.90% to 53.53%; and a pH value of 5.74 to 5.88.The outcome of the hedonic assessment for ice cream indicated its visual appeal with a score of 6.68-7.55, its aroma with a range of 5.90-7.43, its flavor with a value of 6.30-7.75, and texture with a range of 5.83-7.68.