The Role of Euchema cottonii and Gracilaria verrucosa As Carbohydrate Based Fat Replacer on Quality of Ice Cream

Abstract

Carbohydrate Based fat replacer from red algae can be applied in production of low fat ice cream can be used to overcome the problem while maintaining the sensory character of fat milk. The research was purposed to investigate the influence of three different types of Carbohydrate Based Fat Replacer (CBFR E. cottonii puree, carragenan powder and agar powder) to the quality of ice cream based on the examination of overrun, total soluble solid, viscosity, melting rate, fat content, total sugar and total protein. There were significant (P<0,01) interaction and correlation between type of Carbohydrate Based Fat Replacer and concentration used upon overrun, total soluble solid, melting rate, viscosity, fat content, total sugar and total protein of ice cream.