Development of Vegan Ice Cream from Jackfruit (Artocarpus heterophyllus) Seed-Based Milk

Erika Lumbantobing, Samantha Tanardi, Agus Putra

2019

Abstract

Modern lifestyle has initiated a vegan diet through the uptrend in plant-based or non-dairy milk that is subsequently incorporated in ice cream making. This research aimed to alter the under-utilized jackfruit seed into an alternative milk base for vegan, nutrient-rich ice cream. Jackfruit seeds were processed and filtered to obtain the liquid. A control and two variables of emulsifier [lecithin and surface perfectant (SP)] were formulated to produce ice cream. The ice cream was then analyzed for proximate analysis (crude fiber, total carbohydrate, fat, and protein content), physicochemical analysis (color and viscosity), followed by a 9-point hedonic scale acceptance test. Data were analyzed by analysis of variance (ANOVA) and Fisher’s Least Significant Difference (LSD) test. Results showed that all ice cream formulations contained the beneficial crude fiber except for the commercial dairy ice cream. In addition, jackfruit seed-based milk ice cream was also low in fat content. Viscosity of lecithin-treated ice cream was significantly different (p < 0.05) compared to the others. Hedonic test (n=39) results showed that there were significant differences among the samples (p < 0.05) with the control group as the most preferred in terms of overall liking and flavor. In conclusion, changing dairy milk with jackfruit seed-based milk may deliver the potential creation of vegan, low-fat, and crude fiber-rich ice cream with reasonable consumer acceptability.

Paper Citation

in Harvard Style

Lumbantobing E., Tanardi S. and Putra A. (2019). Development of Vegan Ice Cream from Jackfruit (Artocarpus heterophyllus) Seed-Based Milk. In Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC, ISBN 978-989-758-467-1, pages 66-71. DOI: 10.5220/0009983700002964

in Bibtex Style

@conference{16th afc19,
author={Erika Lumbantobing and Samantha Tanardi and Agus Putra},
title={Development of Vegan Ice Cream from Jackfruit (Artocarpus heterophyllus) Seed-Based Milk},
booktitle={Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC,},
year={2019},
pages={66-71},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009983700002964},
isbn={978-989-758-467-1},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC,
TI - Development of Vegan Ice Cream from Jackfruit (Artocarpus heterophyllus) Seed-Based Milk
SN - 978-989-758-467-1
AU - Lumbantobing E.
AU - Tanardi S.
AU - Putra A.
PY - 2019
SP - 66
EP - 71
DO - 10.5220/0009983700002964