Optimisation of stabiliser combinations in instant ice cream mix powder formulation via mixture design methodology
2019
N. A. Mohd Amin | N. A. Abd. Rahman | A. Mat Johari | S. Z. Abdul Razak | A. S. Baharuddin | D. Mohammad Parid
The present work aimed at obtaining the optimum combination of stabilisers used in an instant ice cream formulation. Instant ice cream mixes were formulated using milk protein, fat, sucrose, stabilisers, emulsifiers and water. A basic formulation for ice cream mix was prepared according to the process flow of instant ice cream. Three different stabilisers mixtures, which were carboxymethyl cellulose (CMC), carrageenan, and sodium alginate used in 14 formulations were studied using mixture design methodology. Physical analyses on meltdown rate, hardness, melted ice cream viscosity, and overrun were performed. The results were compared with those of commercial instant ice cream to determine the acceptability and quality of the final products. From the optimisation study, the recommended combination of stabilisers was found to be 0.151% CMC and 0.149% sodium alginate. The optimised sample had a higher viscosity of 0.17 Pa.s than the commercial one (0.16 Pa.s), which corresponded to higher hardness thus indicating slower melting rate, which is a good texture for ice cream. The overrun of the optimised sample was 108.33%, which is considered high. The high amount of air, viscosity, and hardness resulted in a low melting rate of 0.22 g/min, which is desirable for ice cream consumption. Based on sensory evaluation, the optimised instant ice cream was the most preferred by panellists as compared to commercial sample.
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