Ice Cream Cup Production Using Purple Sweet Potato (Ipomoea batatas L. Poir) as a Substitute Ingredient

Abstract

This study aimed to define the proportion of purple sweet potato addition as a substitute ingredients of the ice cream edible cup and to reduce its baking time. This study was designed using Central Composite Design (response surface method) with 2 factors, i.e. the proportions of purple sweet potato powder and the baking time with water content, cup resistance, and fracturability as the responses. The main component of purple sweet potato ice cream cup is starch and cellulose as shown by the characteristic of the functional group which are C-H of alkene, C= C of alkyna, C = O of aldehyde/ketone/carboxylic acid/ester, C-C group of aromatic ring, C-O alcohol/ether/carboxylic acid/ester, C-H of aromatic ring and C-H of alkene. The result of the study showed that the the optimum proportion of purple sweet potato powder was 75% and the baking time was 45 minutes with the water content of 4.37%, cup resistance of 253.64 minutes, fracturability of 0.2125 N, protein content of 4.79%, and carbohydrate content of 4.66%. Based on the consumer’s acceptance aspect, purple sweet potato ice cream cup was the mostly liked because of its texture and flavor, meanwhile its color and aroma was the mostly disliked.

Effects of Ultrasound Treatment on the Physical and Chemical Properties of Ice Cream with a Strawberry Seed Oil Oleogel

“…In the case of samples of this type, they are strengthened by vibrations originating from the fat fraction, which enhances the band intensity in this area. These vibrations are also supported by stretching vibrations of the C-O groups in the C-OH and COO − groups, as well as by stretching vibrations of the C-C groups in the carbohydrate structure of the components of the tested samples [70,72,73]. It is also worth examining the region below 960 cm −1 .…”

“…The aforementioned region underlies the characteristic stretching vibrations of C-H, alkyl, and aromatic groups, which are particularly abundant in ice cream samples rich in fats and carbohydrates. These vibrations derive from hydrocarbon molecules [70][71][72][73][74], symmetrical and asymmetrical -CH 2 and -CH 3 groups. The characteristic broad band of the hydroxyl groups was also influenced by the formation of hydrogen bonds in the samples, whose vibrations are quite strong.…”

“…The applied methods of pasteurization, both with ultrasound and traditional, had a significant impact mainly on the intensity of bands in the aforementioned range. The very characteristic vibrations in this region originate from structures such as C-O, C-C, C=C, and C-H and also include the bending vibrations of C-H present in the chemical structure of carbohydrates [68,[70][71][72][73]. However, they are also very characteristic of vibrations from the fat fraction in these types of samples, which constitutes a significant percentage of their composition.…”

“…It is also worth examining the region below 960 cm −1 . The mainly characteristic vibrations occurring here are for the anomeric region of carbohydrates, as well as for the deformation of C-H and C-C [70][71][72]. Monitoring changes in the intensity of the bands in this area would provide information on modifications in the bonds of the carbohydrate fractions in the tested ice cream.…”