Physicochemical characteristics of homemade ice cream with mustard green (Brassica juncea) powder or puree

Ice cream is a product of high sensory acceptance because of the countless flavor options and their combination. It has become one of the most popular desserts and its production is increasing year by year and highly accepted by children, adolescents, adults, as well as the elderly public. A number of studies have been carried out in developing new functional ice creams with ingredients such as fruits like avocado, dragon fruit, banana, passion, guava, lemon and soursop. The present study was, therefore, carried out to assess the possibility of producing homemade ice cream with enhanced nutritional value with mustard green leaves. This research explored the utilization of powdered and fresh mustard green leaves in the form of puree as nutritional enrichment for homemade ice cream. Homemade ice cream ingredients in this experiment consisted of 100 g solids and 150 ml water. The solids consisted of 74 g full cream milk powder, 15 g sugar, 10 g skimmed milk powder, 0.5 g emulsifier, and 0,5 g Carboxy Methyl Cellulose. Mustard green powder was added in accordance to treatments, namely 3%, 6%, 9% and 12% from the 100 g solids. Whereas mustard green puree were added as replacement of 100 ml water from the total of 150 ml water in the formula. Control treatment was made with no mustard green powder or puree. The chemical and physical characteristics were determined in three replicates using randomized completely blocked design. Data was submitted to Analysis of Variance (ANOVA) and further tested using Honestly Significant Difference (HSD). Based on the results of this study, the addition of mustard green powder and puree on homemade ice cream had significant increase in ash content, total chlorophyll, melting rate, viscosity, and yellowness, but a decrease in overrun, lightness, and redness. The higher the concentration of mustard green powder or puree, the higher the increase of ash content, total chlorophyll, melting rate, viscosity and yellowness. On the other hand, the higher the concentration of mustard green powder or puree the higher the decrease of overrun, lightness, and redness. Mustard green powder gave higher ash content and total chlorophyll than the puree, but mustard green puree gave brighter colour indicated by higher lightness, greenness, and yellowness.