Study on Ice Cream Incorporated with Coffee and Its Effect on the Physical Properties and Sensory Acceptance
DOI:
https://doi.org/10.11594/nstp.2025.4912Keywords:
CMC, coffee, ice cream, qualityAbstract
Coffee, in addition to ice cream, has evolved as a result of culinary diversification. The addition of coffee to ice cream might change its physical qualities. Furthermore, the type and quantity of stabilizers used affect the quality of the ice cream. The purpose of this study was to identify the optimal percentage of Carboxy Methyl Cellulose (CMC) as a stabilizer and coffee powder added to ice cream, as well as to assess the impact on physical properties and acceptance. This study was conducted using a completely randomized design with two variables: CMC (0; 0.5; 1; 1.5% w/w) and coffee powder concentration (5 and 7.5% w/w). According to the study, increasing CMC led to a longer melting time and a decrease in overrun value. Furthermore, the addition of more coffee powder reduced the brightness of the ice cream. All sensory qualities had lower approval values as the amount of coffee and CMC increased. Ice cream with 0.5% CMC and 7.5% coffee powder produced the highest quality ice cream, with an overrun value of 42.01%, a melting time of 16.82 minutes, a lightness (L*) of 66.67, a redness (a*) of 1.67, and a yellowness (b*) of 23.33.
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