Volume 14/2022 MELTING PROPERTIES OF COCOA BUTTER-BASED ICE CREAM WITH VARIOUS CONCENTRATIONS OF RED DRAGON FRUIT (HYLOCEREUS POLYRHIZUS) PUREE Authors Chin, H. H., Samuel, Y. K. C., and Nor Haslita Ibrahim ABSTRACT The melting properties of ice cream is influenced by its composition; therefore, the objective of the current study was to investigate the effect of red dragon fruit puree concentrations on the melting properties of cocoa butter-based ice cream. Ice creams were prepared by incorporating vary concentrations of red dragon fruit puree (20, 30, 40, 50 and 60%) and analysed for their melting properties (first dripping time, meltdown and melting rate). Increasing the concentrations of red dragon fruit puree were not significantly affecting the first dripping time of the ice cream; however, its reduced the meltdown and melting rate of the cocoa butter-based ice cream. VIEW PDF DOWNLOAD