PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF COCOA BUTTER-BASED AVOCADO ICE CREAM AS AFFECTED BY AVOCADO PULP CONCENTRATION
Authors: Chin, H. H. and Nor Haslita, I.
Journal Issue: Malaysian Cocoa Journal, Volume 13(1)/2021
Keywords: avocado, cocoa butter, ice cream, physicochemical properties, sensory evaluation
Published On: 1/11/2021
Abstract
Avocado is a nutrient and phytochemicals dense fruit which may support a wide range of potential health benefits especially in reducing cholesterol and preventing cardiovascular diseases. Therefore, this phytochemical rich avocado was utilised to enhance the nutritional value of cocoa butter-based ice cream. The objective of the study was to investigate the physicochemical and organoleptic properties of cocoa butter-based avocado ice cream as affected by avocado pulp concentration. Milk content in the formulation of ice cream was substituted with avocado pulp at concentration of 10, 20 and 30% respectively. Samples were analysed for total solids, meltdown, colour (L*, a* b* values) and organoleptic properties (colour, sweetness, avocado flavour, texture, meltability, overall acceptability). Increment of avocado pulp concentration from 10 to 30% significantly increased (p<0.05) the total solid (35.21±0.01 to 39.10±0.05); and colour changed significantly to greener (a* value: -2.46±0.01 to -3.34±0.06) and more yellowish (b* value: 17.55±0.08 to 27.53±0.08). Nevertheless, the meltdown of the ice cream was reduced with the increase of avocado pulp concentration. Sensory evaluation showed that ice cream contains 30% of avocado pulp was most preferred by the panels.