Red palm olein (RPOL) is rich in nutritional and antioxidant compounds including
carotenoids, tocopherols, and tocotrienols which makes it beneficial in food applications.
However, to maintain the colloidal stability of RPOL in ice cream is challenging.
Therefore, this study was carried out to formulate value-added ice creams supplemented
with RPOL (0.1-5.0% w/w) in combination with guar gum (GG; 0.0-0.4% w/w) or
xanthan gum (XG; 0.0-0.4% w/w) as stabilizers. Physical properties and sensory
acceptance of these ice creams were determined in comparison with selected commercial
ice cream samples (CM-ice creams). Ice cream with 0.1% RPOL and 0.4% guar gum
resembled CM-ice creams in terms of viscosity (9.08±0.05 Pa.s.), hardness (3.59±3.12
kg), and amount of melted ice cream/30 min (62.00±2.83%). Meanwhile, ice cream with
0.1% RPOL and 0.4% xanthan gum was similar with CM-ice creams in their viscosity
(9.19±0.04 Pa.s.) and hardness (0.60±0.25 kg), yet was relatively lower in the amount of
melted ice cream/30 min (33.46±5.06%). All ice creams appeared red and yellow due to
the presence of RPOL, and the colour intensity was enhanced with the presence of the
stabilizers. The RPOL-based ice creams displayed lower score in sensory properties than
those of CM-ice creams, thus highlighted the necessary attributes that need to be improved
in future studies.
Glycemic Response to Corn Starch Modified with Cyclodextrin Glycosyltransferase and its Relationship to Physical Properties
