The Effect of Different Types and Gelatin Concentrations on Ice Cream Quality

Abstract

Gelatin is a polymer of amino acids found in collagen in bone tissue and animal skin. It is commonly used gelatin as stabilizer on an ice cream. Research on the effect of different types and gelatin concentrations on ice cream quality has been done. Types of gelatin Types of gelatin were used are commercial gelatin and fish gelatin. Ice cream were made by adding commercial and fish skin gelatin at concentration 0.1%; 0.2%; 0.3%; 0.4% and 0.5%. Overrun, total solid, melting run and sensory evaluation were observed as quality parameters of ice cream. Based on sensory evaluation, panelists preferred the taste of ice cream using additional 0.1% fish gelatin because it has soft texture than others. The result showed that ice cream with additional 0.1% fish gelatin had 30.63% overrun, 40.77% total solid and 197s/g melting run.

Effect of Fish Gelatin on the Characteristics of Horn Plantain Banana (Musa paradis´ıaca fa. Corniculata)-based Ice Cream

“…They re-ported that the mean score of the colour parameter of ice cream with the addition of 1.2 % fish gelatin in ice cream is 3.66 and the score of hedonic test of ice cream colour was 'like slightly'. Another study performed by Ayudiarti, Suryanti, and Oktavia (2020) reported that the highest score of the colour parameters is shown by ice cream using 0.4 % fish gelatin.…”

“…Therefore, the addition of stabilizer to ice cream is necessary to produce ice cream with a soft texture, which can improve the aeration of the ice cream, reduce ice crystals growth during storage, controlling melting down, and provide uniformity of product (Bahramparvar & Tehrani, 2011;Syed & Shah, 2016). Commonly used stabilizers for ice cream are gelatin, guar gum, locust gum, alginate, carrageenan, pectin, carboxymethyl cellulose (CMC), and crystalline micro cellulose (Ayudiarti, Hastarini, & Susilowati, 2020;Ayudiarti, Suryanti, & Oktavia, 2020;Pirsa & Hafezi, 2023). Stabilizers promote good melting of the ice cream, and provide a good texture when consumed.…”

“…Gelatin extracted from fish scale and skin is a biopolymer that contains protein up from 85% to 92%, water, and mineral salt (Alipal et al, 2021;Choi & Regenstein, 2000;Duconseille et al, 2015;Gómez-Guillén et al, 2002;Karim & Bhat, 2009). Recent study in Indonesia, developing fish gelatin had been conducted using corkfish (Channa striata) (Ayudiarti, Hastarini, & Susilowati, 2020), tuna fish (Ayudiarti, Suryanti, & Oktavia, 2020), catfish (Alika & Atma, 2018), milkfish (Chanos chanos) (Swastawati et al, 2022), and other fish (Lestari et al, 2019). Gelatin made from these fish bones and skin has the potential to be used as a stabilizer.…”

Adição de fibra de colágeno na elaboração de sorvete cremoso

“…Este tipo de produto frequentemente contém em sua formulação estabilizantes, emulsificantes e sabores (Li et al, 2015;Loffredi et al, 2021). A gordura de origem animal ou vegetal constitui aproximadamente 10% do sorvete, sendo a mais utilizada a nata líquida e congelada, manteiga, leite condensado, e leite desnatado (Ayudiarti et al, 2020).…”

“…Essas características proporcionam vantagens funcionais como extensor e ligante de água (Prestes, et al 2013). Ayudiarti, Suryanti & Oktavia (2020) avaliaram o efeito de diferentes tipos e concentrações de gelatina na qualidade do sorvete, e obtiveram resultados promissores na avaliação sensorial com relação a textura da formulação contendo 0,1% de gelatina de peixe. Li et al (2015) ao observarem o efeito dos peptídeos de colágeno suíno nas propriedades reológicas e sensoriais de sorvete.…”