The influence of sago flour addition as a stabilizing agent on the qualities of goat milk ice cream: A study of physicochemical and sensory evaluation
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Abstract
Goat milk ice cream is an innovative and creamy alternative to traditional dairy-based frozen desserts. The ice cream made from goat milk has a smoother texture than cow's milk and a distinct taste profile that is rich and tangy. It is a growing trend in the artisanal and health-conscious food sectors, known for being easier to digest for people who have mild lactose intolerance or sensitivity to cow's milk. A common challenge encountered in its production, aside from the processing methods, is the need for an efficient and effective stabilizer to maintain the stability of goat milk ice cream. This study aims to assess the impact of adding various levels of sago flour to goat milk ice cream. The research focused on the ice cream production process from goat milk, along with tests for viscosity, melting time, moisture content, protein content, and organoleptic properties. The results showed that ice cream with 6% sago flour had a significantly higher viscosity (176.87 ± 1.67) and a significantly slower melting rate (80.33 ± 4.22) compared to the control sample (0% sago flour). Meanwhile, the water content values of added sago flour in ice cream were not much different from those of non-added sago flour. Also, the organoleptic tests to ensure the condition of the goat milk ice cream and the preferable taste to the panelists indicated 6% added sago flour showed the highest values in taste and texture. The 6% concentration was selected as optimal because it showed the highest values of sensory scores for taste and texture. For the parameters of color and aroma, no significant differences were found among the treatments. Thus, sago flour could be added to the ice cream as a stabilizer, resulting in a significant enhancement of the quality of goat milk ice cream and the development of alternative products for lactose-intolerant consumers.
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