DEVELOPMENT OF DIOSPYROS DECANDRA LOUR. ICE CREAM
This research aims to develop the Diospyros decandra Lour. ice cream by examining the effects of addition of Diospyros decandra Lour.’s pulp on physical and chemical composition of coconut ice cream. The pulps were added to the basic coconut ice cream formula at 0 (control sample), 20, 30, 40 percent by weight. The overrun, melting rate and chemical compositions were evaluated. It was found that the addition of the pulps significantly affected the physical properties of the ice cream (p ≤ 0.05) as evidenced by the reduced overrun, melting rate values. These led to the dense texture and less melting of the ice cream. The more quantity of the pulp, the lower overrun and melting rate values. However, the addition of the pulp ignificantly increased ash, fiber and moisture while decreased energy, carbohydrate, and fat contents (p ≤ 0.05). Therefore, the addition of Diospyros decandra Lour.’s pulp in coconut ice cream increased fiber content and reduced energy of the product. These enhanced nutritional qualities of the coconut ice cream.
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