THE EFFECT OF POTATO PASTE AS FAT REPLACER ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS IN RED RICE BRAN ICE CREAM

CHRISTIANTO, SAMUEL (2018) THE EFFECT OF POTATO PASTE AS FAT REPLACER ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS IN RED RICE BRAN ICE CREAM. Other thesis, Unika Soegijapranata Semarang.

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Abstract

Ice cream is one of popular dairy products that has a sweet taste, creamy texture, and a refreshing cool sensation. Some studies suggested that fat in ice cream can be modified with fat replacers. Fat replacer is a substitute to some fat in the food. This study uses potato paste as carbohydrate-based fat replacer. The objective of this research is to know the effect of the addition of red rice bran and potato paste on physicochemical and sensory characteristics of low fat ice cream. The analysis includes chemical analysis (moisture content, protein, fat, starch, antioxidant activity) and physical analysis (hardness, overrun, viscosity, melting rate, and time to melt). Results shows that potato paste has a moisture content of 80.70 ± 0.28 g / 100 g. The potato paste used in the formulation of 10% in rice ice cream has a hardness of 4391.86 ± 226.99 gf, viscosity 2356.67 ± 9.33 cP, 29.61 ± 2.55 mL overrun, melting rate 1, 51 ± 0.02 g / min, and time to melt 44.41 ± 2.28 minutes. Next, water content of 62.11 ± 0.71 g / 100 g, protein content 9.89 ± 0.06 g / 100 g, fat 7.72 ± 0.12 g / 100 g, starch 0.032 ± 0.0003 mg / 100 g and antioxidant activity of 6.40 ± 0.28%. Meanwhile, potato paste of 20% of ice cream has a hardness of 4196.81 ± 187.08 gf, viscosity 1828.83 ± 11.61 cP, overrun 22.88 ± 2.36 mL, melting rate 1.35 ± 0.04 g / min, and time to melt 47.58 ± 0.08 minutes. Next, water content of 62.55 ± 0.52 g / 100 g, protein levels 9.89 ± 0.05 g / 100 g, fat 6.86 ± 0.09 g / 100 g, starch 0.033 ± 0.0002 mg / 100 g and antioxidant activity of 8.43 ± 0.18%.

Item Type:	Thesis (Other)
Subjects:	600 Technology (Applied sciences) > 660 Chemical engineering > Chemical Technology
Divisions:	Faculty of Agricultural Technology > Department of Food Technology
Depositing User:	Mr Lucius Oentoeng
Date Deposited:	12 Dec 2018 06:49
Last Modified:	19 Jan 2021 07:45
URI:	http://repository.unika.ac.id/id/eprint/17558

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