The Effect of Whey Protein Concentrate as a Fat Replacement on the Physical, Chemical and Organoleptic Characteristics of Pineapple Ice Cream with Stevia Sweetener
DOI:
https://doi.org/10.30595/agritech.v26i2.23875Keywords:
Fat Replacement, Ice Cream, Low Fat, Pineapple, WPCAbstract
Ice cream with high fat and sugar content can cause health problems in consumers. The use of WPC as a fat substitute can reduce the fat content and increase the protein of ice cream. The aim of the research is to determine the effect of differences in WPC substitution as a fat substitute on physical (overrun and melting power), chemical (TPT, protein content and fat content) and organoleptic (color, taste, aroma, texture and overall) characteristics and to determine the best WPC treatment. on low-fat pineapple ice cream. The research was carried out in May – July 2024 at Subang State Polytechnic. The experimental design used was a Completely Randomized Design (CRD) with 3 treatments with a fat replacement percentage of 40% (W1), 50% (W2) and 60% (W3) with 3 replications. The data obtained were analyzed using ANOVA with a significance level of 5% and continued with the Duncan test. The results showed increasing WPC substitution had a significant effect (P>0.05) on overrun and melting power, protein content, fat content but had no effect (P>0.05) on TPT. Increasing WPC substitution reduces the overrun value and increases melting power, increasing the fat content and protein content of low-fat pineapple ice cream. The percentage of WPC affects the organoleptic values of color and aroma, but not the taste, texture and overall attributes. The best WPC substitution percentage treatment is the W1 (40%).
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