The effect of alginate extract on the properties of brown rice (Oryza nivara) ice cream

Abstract

The production of ice cream with the basic ingredients of brown rice milk is carried out to increase the consumption of antioxidants derived from brown rice (Oryza nivara). This is because the plant is less consumed due to its rough texture. The recent development of brown rice ice cream (BRICE) is intended to expand the use of the plant into a common commodity. Previous investigations have established that stabilizers are required in ice cream production, although only a few used natural stabilizers such as alginate. Therefore, this study aimed to determine the effect of adding the different concentrations of alginate from brown seaweed Laminaria sp. on the physical characteristic, namely melting power, viscosity, overrun, total dissolved solids, chemical properties, which include protein, fat, as well as antioxidant activity and hedonic level of BRICE. The concentration of alginate used was at 0.025%, 0.05%, 0.075%, and 0.1%, while the data collected were analyzed using analysis of variance (ANOVA) and Duncan’s test. The result showed that the addition of different alginate concentrations had a significant effect on the value of the parameters observed.