The Using of Inulin Replaced with Sugar in Milk Ice Cream Supplemented with Chicken Breast

Abstract

This research continued from the previous research which was the development milk ice cream supplemented with 10 % chicken breast. The previous research would like to add and extra amount of protein from chicken breast in milk ice cream to create the new high protein ice cream for exercise and healthcare concerned consumer.  The aim of research was to reduce total energy from carbohydrate in chicken breast milk ice cream by using inulin replaced with sugar. Inulin were used as sugar replacers. Different combinations of replacement levels were investigated: 25, 50 and 75 % by weight. Ice cream were studied in terms of physical properties, sensory properties, proximate composition and total energy valued. The research showed that the replacement 50 % of inulin was suitable for ice cream. The viscosity, overrun, texture and melting rate of the developed formula were 147 cps, 41 %, 11,780 g force and 6 %, respectively. The lightness (L*), redness (a*) and yellowness (b*) value were 88.68, 4.60 and 19.11, respectively. Regarding the sensory analysis, showed that the consumers acceptance score were not significantly (p > 0.05), that was medium-liking. The proximate compositions, moisture and protein content of the chicken breast ice cream with 50 % of inulin were 68.03 and 11.79 %, that was higher than basic ice cream. Fat and ash content of the chicken breast ice cream with 50 % of inulin were 6.02 and 0.45 %, that was lower than basic ice cream. In addition total energy of chicken breast milk ice cream with 50 % of inulin was reduced in 32.79 %, that was lower than basic ice cream.