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
Journal Issue: Malaysian Cocoa Journal, Volume 14/2022
Keywords: Melting properties, cocoa butter, ice cream, red dragon fruit
Published On: 10/05/2022
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.