Abstract
Carboxymethyl cellulose (CMC) is a food additive that plays an important role in the structure-forming of most food. The current extraction of CMC from wood has created competition with the wood industries. To ensure the sustainability of CMC, the search for alternatives to wood is critical. A study on the extraction of CMC from oil palm empty fruit bunch (OPEFB) stalk fibres (SCMC) was successfully carried out previously by the authors. In this study, the potential application of SCMC on low-fat ice cream properties was investigated. Liquid ice cream mix with SCMC had a higher viscosity (129.4 cP) when compared to the control sample (25.5 cP). However, the viscosity of liquid ice cream mix produced using SCMC was slightly lower than the one produced using the commercial CMC (360 cP). The overrun of the SCMC low-fat ice cream was slightly lower (35.2%) than the one produced using commercial CMC (41.5%). The resistance of SCMC and commercial CMC low-fat ice creams towards melting were about the same (60.28% and 58.75% respectively). The commercial CMC produced slightly harder (38.19 N) ice cream than the one with SCMC (28.88 N). Thus, the low-fat ice cream produced using SCMC is comparable with the low-fat ice cream produced using commercial CMC. This indicates the reliability of the extracted CMC from OPEFB stalk fibres to be applied in food, and thus creates a complete solution for the utilization of palm oil mill by-product to produce a value-added product.
Highlights
Ice cream is a popular frozen dessert among all ages
This study focuses on the potential application of the extracted Carboxymethyl cellulose (CMC) from oil palm empty fruit bunch (OPEFB) stalk fibres on low-fat ice cream
The texture of the liquid ice cream mixture will be more uniform since CMC has strong dispersion capability
Summary
Ice cream is a popular frozen dessert among all ages. Freezing and whipping processes during manufacturing is crucial in order to obtain high-quality ice cream in terms of texture, structure and palatability. There are various formulations or recipes produced by manufacturers that influence the acceptability and preference of consumers. Ice cream comprises approximately 30% water, 50% air, 5% fat and 15% matrix (sugar solution) by volume (Clarke, 2004). An ice cream comprised of four main distinct phases: solid ice crystals, fat globules, air bubbles and liquid unfrozen serum phase (Rahman et al, 2013). It is essential to know the reason why certain ingredients are being added, why the process is time consuming and why certain processes are needed in making ice cream. Ice cream can be categorized based on its fat content i.e. low -fat (3-5% fat), light (6-8%) and hard- or soft-frozen ice cream (more than 10% fat)
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