Abstract
The addition of fruit can improve the taste of the ice cream. One type of fruit that can be used as an additional ingredient is mandarin orange or tangerines (Citrus reticulate). This study aimed to determine the effect of the addition of tangerines to pH, melting power and overrun. This research was conducted at the Dairy Processing Biotechnology Laboratory, Faculty of Animal Husbandry, Hasanuddin University, Makassar. The ingredients used are full cream milk, water, sugar, yolk, tangerines, whippy cream, vegetable fat, and cornstarch. This research was conducted completely randomly (CRD) with 4 treatments and 3 replications. The results clearly showed that the addition of different tangerine levels did not affect the pH value of the ice cream. Additionally, the higher level of tangerine addition resulted in a decrease in overrun value and slowed the melting power of the ice cream. Hence, in making ice cream it should be consisted of tangerines at a level of 15% by considering overrun and melting power of the ice cream.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: IOP Conference Series: Earth and Environmental Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
