Development of Purple Sweet Potato-Based Ice Cream Product

Authors

  • Suparat Umnat Maejo University-Phrae Campus, Phrae Province, Thailand
  • Patpen Penjumras Maejo University-Phrae Campus, Phrae Province, Thailand
  • Rattaphong Pokkaew Maejo University-Phrae Campus, Phrae Province, Thailand
  • Wilasinee Saiphong Maejo University-Phrae Campus, Phrae Province, Thailand
  • Nanthikan Tongsukngam Maejo University-Phrae Campus, Phrae Province, Thailand
  • Isara Wattananapakasem Maejo University-Phrae Campus, Phrae Province, Thailand

Corressponding author's email:

patpenp@gmail.com

DOI:

https://doi.org/10.54644/jte.74.2023.1334

Keywords:

Purple sweet potato, Ice cream, Sweetener, Stabilizer, Overrun

Abstract

The popularity of ice cream is increasing in tropical countries such as in Thailand. Purple sweet has high anthocyanin content which provides an attractive purple appearance for ice cream consumption. The purposes of this study were to determine the effects of the ratio of purple sweet potato mash and water, and concentration of carboxymethyl cellulose (CMC) as a stabilizer on the properties of ice cream. The different ratios of purple sweet potato mash and water at 40:60, 50:50, and 60:40 were investigated. The results showed that the ratios of purple sweet potato mash and water had a significant effect (p≤0.05) on physical properties. The overrun, a* and b* values, and melting rate decreased with an increase in purple sweet potato mash. There was a significant (p≤0.05) difference in sensory characteristics scores of appearance, taste, texture, and overall acceptance. The scores decreased with an increase in purple sweet potato mash. Therefore, the selected ratio was 40:60 between purple sweet potato mash and water. In another study, the concentration of CMC at 0.2, 0.3, and 0.4% of total ingredients on the properties of ice cream was observed. The results demonstrated that overrun and melting rates decreased with an increase in CMC. In addition, an increase in CMC showed significantly (p≤0.05) superior taste and texture scores. Therefore, the selected condition for product development of purple sweet potato-based ice cream was the ratio of purple sweet potato mash and water at 40:60 and 0.4%CMC.

Downloads: 0

Download data is not yet available.

Author Biographies

Suparat Umnat, Maejo University-Phrae Campus, Phrae Province, Thailand

Suparat Umnat was born 19 March, 1978 in Suratthani province, Thailand. She received the B.S. degree in Food Science and Nutrition from Prince of Songkla University in 2001, the M.S. degree in Food Technology from Prince of Songkla University in 2004 and the Ph.D. degree in Food Technology at University of the Philippines Los Baños in 2010.

From 2004 to present, she has worked as a lecturer at the Program of Food Technology, Maejo University-Phrae Campus. Her research interest includes food chemistry and analysis and agricultural product development.

Dr. Suparat Umnat’s award includes the German Academic Exchange Service (DAAD) and Southeast Asian Regional Center for Graduate Study and Research in Agriculture (SEARCA) to pursue a Doctoral Degree in Food Technology at University of the Philippines Los Baños

Patpen Penjumras, Maejo University-Phrae Campus, Phrae Province, Thailand

Patpen Penjumras was born on 17 September, 1979 in Phattalung province, Thailand. She received the B.S. degree in Food Industrial Technology from Maejo University in 2002, the M.S. degree in Food Technology from Maejo University in 2006 and the Ph.D. degree in Packaging Engineering from Universiti Putra Malaysia, Malaysia in 2018.

From 2006 to present, she has worked as a lecturer at the Program of Food Technology, Maejo University-Phrae Campus. She has experience in the research field of packaging and shelf -life. She has successfully researched packaging for germinated brown rice with financial aid from the Ministry of Science and Technology, Thailand.

Dr. Patpen Penjumras’s awards include the German Academic Exchange Service (DAAD) and Southeast Asian Regional Center for Graduate Study and Research in Agriculture (SEARCA) to pursue a Doctoral Degree in Packaging Engineering at Universiti Putra Malaysia and the session’s best oral presentation awards from 3rd International Conference on Agriculture, Food Security and Food Safety 2022 (Agro Food 2022) and 8th International conference on Chemical and Food Engineering (ICCFE2022).

Rattaphong Pokkaew, Maejo University-Phrae Campus, Phrae Province, Thailand

Rattaphong Pokkaew was born on 6 May, 1975 in Payao province, Thailand. He received the B.S. degree in Food Science and Technology from Chiang Rai Rajabhat University in 1999, the M.S. degree in Biotechnology from Chiang Mai University in 2006 and the Ph.D. degree in Food Science from National Chiayi University, Taiwan in 2013.

From 2004 to present, he has worked as a lecturer at the Program of Food Technology, Maejo University-Phrae Campus. His research interest includes functional food and nanotechnology

Assistant Professor Dr. Rattaphong Pokkaew’s award includes the Travel Grant Award from The 6th International Conference on Food Factors-ICoFF 2015 in topic of Seed extract of makiang (Cleistocalyx nervosum var. Paniala) as a novel source of anti-oxidant activity and anti-human pathogen.

Wilasinee Saiphong, Maejo University-Phrae Campus, Phrae Province, Thailand

Wilasinee Saiphong was born on 8 January, 1997 in Nakhon Sawan province, Thailand. She received the B.S. degree in Food Science and Technology from Maejo University-Phrae Campus, Thailand in 2018.

From 2018 to present, she has worked as Food Safety Team Leader and Quality Assurance at Adinop Co., Ltd. Thailand. Her research interest includes agricultural product development.

Nanthikan Tongsukngam, Maejo University-Phrae Campus, Phrae Province, Thailand

Nanthikan Tongsukngam was born on 8 April, 1997 in Samutprakan province, Thailand. She received the B.S. degree in Food Science and Technology from Maejo University-Phrae Campus, Thailand in 2018.

From 2018 to present, she has worked as Production Supervisorat CPRAM Co., Ltd. Thailand. Her research interest includes agricultural product development.

Isara Wattananapakasem, Maejo University-Phrae Campus, Phrae Province, Thailand

Isara Wattananapakasem was born 30 December, 1978 in Saraburi province, Thailand. She received the B.S. degree in Food Science from Suranaree University of Technology in 2001, the M.S. degree in Food Science and Technology from Chiang Mai University in 2003 and the Ph.D. degree in Food Technology from Kasetsart University, Thailand in 2018.

From 2004 to present, she has worked as a lecturer at the Program of Food Technology, Maejo University-Phrae Campus. Her research interest includes application of microbiology in food product, functional food and rice product.

References

N. Phomkaivon, V. Surojanametakul, P. Satmalee, N. Poolperm, and N. Dangpium, “Thai Purple Sweet Potato Flours: Characteristic and Application on Puffed Starch-Based Snacks,” J.Agric.Sci., vol. 10(11), pp. 171-184, 2018. DOI: https://doi.org/10.5539/jas.v10n11p171

Sudjatinah, C. H. Wibowo, and A. S. Putri, “A Study on the Utilization of Purple Sweet Potato (Ipomea batatas L) for Ice Cream as Additional Antioxidants,” JAFT., vol. 7(1), pp. 1-4, 2020. DOI: https://doi.org/10.17728/jaft.6098

A. Sittisak, N. Fuengkajornfung, T. Sanprom, and J. Weenuttranon, “The quality of cracker from purple sweet potato flour substituted for wheat flour,” Annual Conf. The 2019 International Academic Research Conference in Amsterdam, pp.145-150.

A. Udomsinka, P. Chalermchaiwat, U. Suttisunsanee, R. Chamchan, S. Jittinandana, C. Chermthong, and N. On-Nom, “Development of reduced fat purple sweet potato ice cream mix powder,” Annual Conf. International Conference on 4th Industrial Revolution and Its Impacts, 27-30 March 2019, Walailak University, Thailand, pp. 1-9.

J. Weenuttranon, “Product development of purple sweet potato ice cream,” IJASEAT., vol. 6(2), pp. 33-36, 2018.

S. Kim, S. L. Meyers, J. L. Silva, M. W. Schilling, and L. S. Wood, “Sensory and Nutritional Characteristics of Concept Frozen Desserts Made from Underutilized Sweetpotato Roots,” Horttechnology, vol. 31(3), pp. 259-265, 2012. DOI: https://doi.org/10.21273/HORTTECH04725-20

S¸. Kurultray, Ö. Öksüz, and Ö. Gökçebağ, “The influence of different total solid, stabilizer and overrun levels in industrial ice cream production using coconut oil,” J. Food Process. Preserv., vol. 34, pp. 346–354, 2010. DOI: https://doi.org/10.1111/j.1745-4549.2009.00418.x

P. Hongchai, and W. Bunchoo, “Effect of Stabilizers on the physiochemical properties of soy milk ice cream,” Agricultural Sci.J., vol. 46(3), pp.405-408, 2015.

A. M. Manurung, D. F. Ayu, and V. S. Johan, “Addition of carboxymethyl cellulose concentration on lemongrass extract ice cream,” IOP Conf. Ser. Earth Environ. Sci., vol. 757, pp. 1-6, 2021. DOI: https://doi.org/10.1088/1755-1315/757/1/012063

T. D. Criscio, R. Coppola, E. Sorrentino, G. Panfili, A. Fratianni, and R. Cinquanta, “Production of functional probiotic and synbiotic ice creams,” J. Dairy Sci., vol. 93, pp. 4555-4564, 2010. DOI: https://doi.org/10.3168/jds.2010-3355

P. Penjumras, C. Janmeesup, S. Umnat, P. Chokeprasert, I. Wattananapakasem, and A. Phaiphan, “Development of gluten-free cream puff with the addition of carboxymethylcellulose and carrageenan,” Food Research, vol. 3(2), pp. 138-144, 2018. DOI: https://doi.org/10.26656/fr.2017.3(2).133

D. Gusnadi, “The consumer acceptability of purple swet potato-based ice cream product,” The Mattingley Publishing Co., Inc. 2020, pp. 6268-6270.

S.-J. Yeon, J.-H. Kim, G.-E. Hong, W. Park, S.-K. Kim, H.-G. Seo, and C.-H. Lee, “Physical and sensory properties of ice cream containing fermented pepper powder,” Korean J. Food Sci. An., vol. 37(1), pp. 38-43, 2017. DOI: https://doi.org/10.5851/kosfa.2017.37.1.38

D. L. Ayudiarti, Suryanti, and D. A. Oktavia, “The Effect of Different Types and Gelatin Concentrations on Ice Cream Quality,” E3S Web of Conferences, vol. 147, pp. 1-8, 2020. DOI: https://doi.org/10.1051/e3sconf/202014703026

H. Wijaya, A. Slay, and N. Abdullah, “Ice cream products made from processed purple sweet potatoes: a product organoleptic study,” IOP Conf. Ser. Earth Environ. Sci., vol. 807, pp. 1-8, 2021. DOI: https://doi.org/10.1088/1755-1315/807/4/042074

D. M. Parid, N. A. A. Rahman, A. S. Baharuddin, R. P. Kadir Basha, M. A. Mohammed, A. Mat Johari, and S. Z. Abd Razak, “Effects of carboxymethyl cellulose extracted from oil palm empty fruit bunch stalk fibres on the physical properties of low-fat ice cream,” Food Research, vol. 5(1), pp. 1-7, 2021. DOI: https://doi.org/10.26656/fr.2017.5(S1).017

Downloads

Published

16-01-2023

How to Cite

[1]
S. . Umnat, P. . Penjumras, R. . Pokkaew, W. . Saiphong, N. . Tongsukngam, and I. Wattananapakasem, “Development of Purple Sweet Potato-Based Ice Cream Product”, JTE, vol. 18, no. Special Issue 01, pp. 35–40, Jan. 2023.

Issue

Vol. 18 No. Special Issue 01 (2023)

Section

Research Article

Categories

License

Copyright (c) 2023 Journal of Technical Education Science

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Copyright © JTE.

Crossref
Scopus
Google Scholar
Europe PMC