Development of reduced fat purple sweet potato ice cream mix powder
Abstract
Purple sweet potato (PSP) (Ipomoea batatas) is processed as flour and use in the production of food such as bread. Moreover, PSP flour can also be added in ice cream product to improve the functional properties. Ice cream is a popular product in Thailand. However, ice cream needs to keep at a low temperature so the cost of transport is higher. Therefore, ice cream mix powder has been created. Moreover, the high consumption of ice cream causes of non-communicable disease (NCDs). The aim of this study was to determine physical and chemical properties of purple sweet potato flour (PSPF) and use as an ingredient to developing a reduced fat PSP ice cream mix powder. In addition, the physicochemical properties and sensory evaluation of reduced fat PSP ice cream mix powder by varying four levels of PSPF at 0, 50, 75 and 100% (w/w) were determined. The results showed that PSPF contains a considerable amount of protein (3.82%), carbohydrate (88.94%), fat (0.03%), and dietary fiber (9.69%). The solubility was at 36.37% and color values were 40.32, 11.36 and -5.21 for L*, a* and b*, respectively. As the results of reduced fat PSP ice mix powder, the increase of PSPF resulted in the increasing of viscosity and hardness while decreasing of overrun and melting rate of the product. For sensory evaluation, reduced fat PSP ice mix powder from 100% PSPF replacement obtained the highest overall liking score of 7.6 (like moderately to like very much). Besides, this developed product could be reduced by 32.38% fat and increased total phenolic content and antioxidant activity.References
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