Potential of coconut milk and mung bean extract combination as foam stabilizer in non-dairy ice cream

Widjajaseputra, Anna Ingani and Widyastuti, Theresia Endang W. (2017) Potential of coconut milk and mung bean extract combination as foam stabilizer in non-dairy ice cream. International Food Research Journal, 24 (3). pp. 1199-1203. ISSN 19854668 (Print); ISSN 22317546 (Online)

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Non-dairy ice cream is one of many food products that are currently developed especially for vegetarians. The use of coconut milk in the manufacture of non-dairy ice cream made from extracts of mung bean (Vigna radiata) is expected to increase foam stabilization of ice cream mixture. Coconut milk can serve as fat and protein sources that are needed in the formation of emulsion and stabilization of the foam system that will determine the characteristic of non-dairy ice cream. The aims of this research was to study the potential of a combination of coconut milk and mung bean extract as a foam stabilizer on a non-dairy ice cream mixture. A single factor randomized block design was used and the ratios of mung bean extract : coconut milk (w/w) consisted of four levels, namely P1, P2, P3 and P4, respectively for 90 : 10, 85 : 15, 80 : 20 and 75 : 25. The experiments were carried out with three replications. The viscosity of the mixture was affected by the mixture components such as starch and albumin that are capable of trapping water in gel formation during heating process. Globulin and albumin enveloped the air bubbles and stabilized the emulsion by increasing the foam stability. Combination of mung bean extract and coconut milk in the ratio of 85 : 15 gave the maximum effect on foam stability. This is related to the proportion of the total solids and viscosity that were relatively high compared to the other combinations.

Item Type: Article
Uncontrolled Keywords: Vigna radiate Coconut milk Foam stability Non-dairy ice cream
Subjects: Agriculture and Food Technology
Divisions: Faculty of Agricultural Technology > Food Technology Study Program
Depositing User: Andreas Tatag Kurniyanto
Date Deposited: 13 May 2019 02:30
Last Modified: 13 May 2019 04:56
URI: http://repository.wima.ac.id/id/eprint/18381

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