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Full Length Research Paper
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Effect of food binders on
the textual and sensory characteristics of ice cream
Alakali, J. S.1*, Okonkwo, T. M.2
and Uwu, L. U.1
1Department
of Food Science and Technology, University of Agriculture,
Maker, Nigeria.
2Department
of Food Science and Technology, University of Nigeria,
Nsukka, Nigeria.
*Corresponding author. E-mail:
josephalakali@yahoo.co.uk.
Accepted
2 March, 2009 |
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Abstract |
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Ice cream was produced using local food binders namely:
Afzelia africana, Deuterium microcapum and
Taro tuber to find a suitable replacer for
carboxylmethyl-celleuose (CMC). Results showed that, though
viscosity, efflux time and foam stability increased with
increase in A. africana, D. microcapum and
T. tuber local food binder concentrations, they were
significantly (p < 0.05) lower than CMC. The meltdown and
overrun on the other hand decreased with increase in local
food binder concentration. At 0.7% concentration, D.
microcarpum had the same value with CMC. The pH of
samples produced with the local binders did not differ
statistically from CMC. Sensory evaluation results showed
that sensory attributes generally improved with increased in
concentration of A. africana, D. microcapum and T.
tuber. On the basis of the textural and sensory
characteristics of the local binders studied, D.
microcarpum at 0.7% concentration was found to be the
best local food binder to replace CMC in ice cream.
Key
words:
Ice cream, CMC, local food binders, texture, sensory
characteristics. |
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