Development of Vegan Ice Cream from Jackfruit
(Artocarpus Heterophyllus) Seed-based Milk
Erika Lumbantobing
1
, Samantha Tanardi
2
and Agus Budiawan Naro Putra
1
1
Department of Food Science and Nutrition, Indonesia International Institute for Life Sciences, Jakarta, Indonesia
2
Department of Food Technology, Indonesia International Institute for Life Sciences, Jakarta, Indonesia
Keywords: Crude Fiber, Food Product Development, Jackfruit Seed, Low-fat, Vegan Ice Cream.
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.
1 INTRODUCTION
Vegan ice cream is a type of ice cream that is made
from non-animal based products, usually non-dairy
milk, such as soy milk, coconut milk, almond milk,
cashew milk, etc. Nowadays, plant-based or non-
dairy milks are rising and fast growing as a trend in
food development. Cow’s milk allergy and lactose
intolerance are some of the reasons for the consumers
to choose vegan diet as an alternative (Sethi, Tyagi,
and Anurag, 2016).
Jackfruit, one of the tropical fruits, has been used
as a meat substitute in Indonesia, renowned for
gudeg. Jackfruit flesh has been incorporated in many
food products. However, reported publication about
the beneficial use of jackfruit seed in food industry is
scanty. Generally, the jackfruit seed is processed by
boiling, steaming, or roasting to provide an
economical source of protein, fiber, and minerals.
Furthermore, the safety and toxicity studies (in vivo)
of jackfruit seeds was conducted and it gave no
physiological change in the behavior of the subjected
animal (Suryadevara, Lankapalli, Danda, Pendyala,
and Katta, 2017).
According to Suprapti (2004), jackfruit seed
contains 4.2 g of protein, 0.1 g of fat, 36.7 g of
carbohydrate, 33 mg of calcium, as well as other
vitamins and minerals. Even though jackfruit seed
contains a high value of starch, it is categorized as a
low glycemic index (GI) food due to the role of
dietary fiber and un-gelatinized starch granules.
Therefore, it is good to be consumed as it does not
strongly increase the glucose blood level
(Hettiaratchi, Ekanayake, and Welihinda, 2011). In
term of valuable health benefits, jackfruit seed is
acknowledged to contain antioxidant
prenylflavonoids along with the finding of isolated
Jacalin for immune stimulation of human
immunodeficiency virus HIV-1 infected patients
(Suresh Kumar, Appukuttan, and Basu, 1982;
Pereira-da-Silva et al., 2006).
In addition, jackfruit seed-based ice cream can be
consumed by those people suffering from lactose
intolerance and it also contains dietary fiber for health
bowel function by preventing constipation and
66
Lumbantobing, E., Tanardi, S. and Putra, A.
Development of Vegan Ice Cream from Jackfruit (Artocarpus heterophyllus) Seed-Based Milk.
DOI: 10.5220/0009983700002964
In Proceedings of the 16th ASEAN Food Conference (16th AFC 2019) - Outlook and Opportunities of Food Technology and Culinary for Tourism Industry, pages 66-71
ISBN: 978-989-758-467-1
Copyright
c
2022 by SCITEPRESS – Science and Technology Publications, Lda. All rights reserved
lowering the risk of colorectal cancer. The nutritional
value of jackfruit seed compared to cow’s milk and
soy milk can be seen in Table 1.
Table 1: Comparison of nutritional value of jackfruit seed,
regular dairy cow’s milk, and soy milk per 100 g.
Nutrient
Jackfruit
seed
†
Cow’s
milk
‡
Soy
milk
‡
Carbohydrate
(g)
38.40 4.8 3.45
Protein (g) 6.60 3.15 2.94
Dietary fiber (g) 1.50 0.00 0.40
Fat (g) 0.40 3.25 2.00
Ash (g) 1.25 - 1.50 0.70 1.80
Moisture (%) 51.60 - 57.77 88.13 90.98
Sources:
†
List of food ingredients composition, Directorate of Nutrition
Department, RI Health,
‡
USDA National Nutrient Database for Standard
Reference.
The objective of the research was to manage the
unusable waste to be a valuable and possible
alternative food products and to utilize the jackfruit-
seed-based milk as the main ingredient in vegan ice
cream making which is also safe to be consumed by
lactose-intolerance consumers.
2 METHOD
2.1 Sample Preparation and Jackfruit
Seed Milk Making
Jackfruits (Artocarpus heterophyllus, purchased from
a traditional market in Bandung, West Java) were
separated into the flesh and seeds. The jackfruit seeds
were soaked in 2% salt water (NaCl) with the addition
of 5 drops of lemon juice. The soaked jackfruit seeds
were filtered to separate from the water and cooked in
a pressure cooker with the addition of water (ratio 1:1
w/v) for 1 minute, starting when the pressure
regulator of pressure cooker emitted sound and
released the steam. The jackfruit seeds were then
cooled down to room temperature. After cooling
down, the jackfruit seeds were weighed, and blended
with water (ratio 1:1.5 w/v). The blended mixture was
then filtered through cheesecloth into a glass jar. The
jackfruit seed milk was then stored in a refrigerator at
4°C overnight.
2.2 Ice Cream Making
The ice cream was made with different emulsifiers as
the variables: control group, SP group, and lecithin
group. The ice cream formulation was stated in Table
2 below. The ice cream mixture was then
homogenized. An ice cream maker was then set for
30 minutes to freeze the ice cream mixture. Final ice
cream was stored in the freezer at -12°C.
Table 2: Ingredients used for ice cream formulation.
Ingredients
Sample
Control SP Lecithin
Jackfruit seed milk (mL) 200 200 200
Jackfruit juice* (as
flavoring) (mL)
50 50 50
Coconut milk (Kara Sun)
(mL)
50 50 50
Ground sugar (g) 20 20 20
Xanthan gum powder -
stabilizer (Titan Baking
Supply, Jakarta) (g)
1 1 1
SP (Koepoe Koepoe SP
emulsifier) (g)
- 1 -
Lecithin (PT. United
Chemicals Inter Aneka) (g)
- - 1
*Note: the flesh of jackfruit was blended with water (ratio 1:1) to obtain the
liquid.
2.3 Protein Analysis
Kjeldahl method approved by AOAC 930.33 (2000)
was used to analyze the protein. The Kjeldahl
machine used was Gerhardt ISO 8968-1. The
calculation was done by the formula below.
% N =
.
(1)
2.4 Fat Analysis
Soxhlet method approved by AOAC 952.06 (2000)
was used to analyze the fat content using Fat
Development of Vegan Ice Cream from Jackfruit (Artocarpus heterophyllus) Seed-Based Milk
67
Extractor Det-Gras-N (JP Selecta) machine. The fat
content was calculated by the following formula.
% Fat =
x
100%
(2)
2.5 Crude Fiber Analysis
Crude fiber analysis was conducted by the
gravimetric method reapproved by AOAC 978.10
(2017). The crude fiber was calculated by the formula
shown below.
% Crude Fiber =
x 100%
(3)
2.6 Total Carbohydrate Analysis
Phenol-Sulfuric method, AOAC 988.12 (44.1.30),
was used to analyze the total carbohydrate. Glucose
standard solutions were prepared with the dilutions of
100, 200, 400, 600, 800, and 1000 μg/mL. The
absorbance of samples were then read at 490 nm
wavelength using a UV - VIS spectrophotometer
(Shimadzu 1280).
2.7 Color Analysis
All ice cream mix samples were tested for the L*a*b*
values using general colorimeter AMT-507 Kingwell.
2.8 Viscosity Analysis
All ice cream mix samples were subjected to Lamy
Rotational Rheometer model First RM with thermal
sensor (spindle no. 3, ASTM 3, 100 rpm, 30 seconds)
to analyze and compare the viscosity.
2.9 Sensory Analysis
Three random codes (709: control, 881: SP, and 551:
lecithin) were assigned for each sample. Forty one
panelists were selected randomly from Indonesia
International Institute for Life Sciences (i3L) with 18
and 23 of them were male and female, respectively.
A 9-scale hedonic test was performed.
2.10 Statistical Analysis
IBM SPSS Statistics version 20 was used to conduct
the statistical analysis. The sensory analysis result
was analyzed by analysis of variance (ANOVA),
followed by Fisher’s least significant difference (LSD)
test.
3 RESULT AND DISCUSSION
Ice cream sample was collected from the ice cream
machine and then used for further analysis as the data
shown and discussed below.
3.1 Proximate Analysis
As shown in Table 3, difference in protein content
was found which indicated that both control and
lecithin groups had higher protein content (3.04% and
1.23%, respectively) compared to that of SP (0.12%).
The lecithin used in this experiment was soy lecithin
which is the most common lecithin. Standard soy
lecithin contains between 0.23% and 1.34% protein.
According to Martín-Hernández, Bénet, and Marvin-
Guy study (2005), this amount of protein in standard
soy lecithin is higher compared to de-oiled soy
lecithin (0.34%), sunflower lecithin from different
supplier (0.89% and 0.41%), and egg lecithin
(0.05%). Therefore, the ice cream with lecithin had
higher protein content compared to that of SP.
Table 3: Proximate composition of jackfruit seed ice cream
with different emulsifiers.
Proximate composition
Sample
Control SP Lecithin
Protein (%) 3.04 0.12 1.26
Fat (%) 0.19 7.77 0.20
Crude fiber (%) 0.59 0.94 0.80
Total carbohydrate (%) 0.24 0.28 0.24
In terms of fat content, SP group had a significant
fat content (7.77%) compared to those of control and
lecithin (0.19% and 0.20%, respectively). It is
because of the utilization of Ryoto ester SP. Ryoto
ester SP is one type of sucrose ester which is
synthesized by esterification of fatty acids/natural
glycerides with sucrose. Fatty acids in C8-C22 range
are able to be reacted with sucrose to form esters with
long chain fatty acids of palmitic (C16), oleic (C18),
and stearic acid (C18). Thus, the highest fat content
detected in ice cream with SP emulsifier supports the
scientific theory stated by Nelen and Cooper (2004).
16th AFC 2019 - ASEAN Food Conference
68
All ice cream samples contained crude fiber
(Table 3) which came from jackfruit seed. Moreover,
the jackfruit flesh itself was also used as the flavoring
material. According to USDA (2016), the jackfruit
flesh contains 1.5 g of dietary fiber (per 100 g of
jackfruit). Compared to dairy ice cream, this jackfruit
seed-based ice cream contains higher fiber. Regular
dairy ice cream products found in the market contain
0% of fiber.
Through the equation with an excellent-fit R-
squared value (0.99), the amount of total
carbohydrate for each variable was calculated and
there was no significant difference in total
carbohydrate content between all variables. SP group
had the highest total carbohydrate content (0.28%),
meanwhile both control and lecithin groups had the
same percentage of total carbohydrate (0.24%). These
results showed that the use of emulsifier does not
significantly affect the total carbohydrate content.
Additionally, the amount of sugar used mostly
determined the total carbohydrate content.
3.2 Physicochemical Analysis
The lightness of the ice cream was measured and
shown in Figure 1 below. The result showed there is
no significant difference in terms of lightness among
samples.
Figure 1: The lightness of the ice cream samples showed no
significant difference between samples. The data were
collected in two batches (independent measurement) with
three replications in each batch.
Besides, the viscosity of the samples were also
measured. As shown in Figure 2 the viscosity was
significantly different
(p < 0.05) with lecithin group
had the highest viscosity, followed by SP group, and
control group to be the lowest. These results indicate
that emulsifier contributes the most on the rheological
properties of the ice cream.
3.3 Sensory Analysis
According to Figure 3, the difference of each sample
can be roughly seen in both overall liking and flavor
attributes. On the other hand, the sweetness,
smoothness, and consistency of the ice cream are not
significantly different. Thus, subsequent one-way
ANOVA and LSD test were conducted for all
samples to find the difference among samples and the
results were shown in Table 4.
Figure 2: The viscosity of the ice cream samples (p =
0.012). The a and b indicate viscosity without common
alphabet differ between samples (p < 0.05). The data were
collected in two batches (independent measurement) with
three replications in each batch.
Figure 3: Spider chart of all jackfruit seed ice creams for
five different attributes. Significant difference (p < 0.05)
can be observed in overall liking and flavor.
Table 4: The result of consumer preference test.
Attribute
Control
(709)
SP
(881)
Lecithin
(551)
Overall liking 5.82
a
5.13
b
5.46
ab
Flavor 5.49
a
4.44
b
4.79
ab
a,b
means of the attribute without a common superscript differ
between the samples (p < 0.05).
0
5
10
15
20
25
30
35
L*
LightnessoftheIceCreamSamples
lecithin SPcontrol
0
400
800
1200
1600
2000
Viscosity(mPa.s)
ViscosityoftheIceCreamSamples
a
b
ab
lecithin SPcontrol
0
1
2
3
4
5
6
7
overall*
sweetness
smoothnessconsistency
flavor*
HedonicScoresforEachAttribute
control(709) SP(881) lecithin(551)
Development of Vegan Ice Cream from Jackfruit (Artocarpus heterophyllus) Seed-Based Milk
69
The emulsifier indeed affects the overall liking
attribute and the flavor of the ice cream (p < 0.05).
Meanwhile the sweetness, smoothness, and
consistency between all samples were not
significantly different. According to Baer, Wolkow,
and Kasperson (1997), the flavor of the ice cream
should not be affected by the level of emulsifier used.
The most preferred ice cream by overall liking and
flavor was the control group, while the least preferred
ice cream by overall liking and flavor was the SP
group. Emulsifier might negatively affect the flavor
of the ice cream (Baer, Wolkow, and Kasperson,
1997). According to the results above, consumers
prefer the jackfruit seed ice cream without emulsifier.
However, lecithin group was not significantly
different compared with control group. Thus, lecithin
group was also accepted by the consumers.
Certain properties of emulsifier are meant to
enhance the whipping ability and product uniformity,
improve meltdown resistance, and promote smooth
texture as well as desirable mouthfeel. Emulsifier
reduce the icy texture and coarse, as well as reduce
the cold intensity of the ice cream (Baer, Wolkow,
and Kasperson, 1997). All emulsifiers are made of a
molecule with a mixture of both lipophilic and
hydrophilic groups. The functionality of emulsifier
towards the type of emulsion (either O/W or W/O) is
highly determined by the Hydrophilic-Lipophilic
Balance (HLB) numerical value. HLB is a number of
the ratio between the balance of hydrophilic and
hydrophobic groups of a surfactant. Nelen, Bax, and
Cooper (2014) reported that a typical water-in-oil
emulsions (W/O) require low HLB surfactants (3.5-
6.0), meanwhile a higher HLB emulsifiers (8-18) are
preferred for oil-water emulsion (O/W) which have
more hydrophilic nature. Ryoto ester SP, as one type
of sucrose esters, is water-soluble, resulting in higher
HLB value (between 1-18) that contributes to the
stabilization of ice cream in the O/W emulsion (Nelen
and Cooper, 2004). As a commercial emulsifier, the
type of fatty acids used somehow influences the
properties of sucrose esters. The shorter the length of
the fatty acid chain, the higher the HLB value.
It was also reported that due to the higher HLB
value, sucrose ester is more suitable to develop better
emulsion compared to lecithin due to its lower HLB
value. In this experiment, the unknown type of fatty
acid used in the SP might influence the functionality
of the emulsifier towards ice cream mixture. Thus, the
results of the sensory test was not as expected. There
is no significant difference in terms of smoothness
and consistency between the emulsifiers. The proper
condition of ice cream samples during sensory test
(i.e., ice cream temperature at serving, consistent
quantity and physical appearance per sample) must be
taken into consideration in order to obtain accuracy in
the data.
4 CONCLUSIONS
Jackfruit seed can be used as the main ingredient for
vegan ice cream. Jackfruit seed vegan ice cream
contains crude fiber as its beneficial health effects.
Moreover, the addition of different emulsifiers did
not affect the lightness of the ice cream. Emulsifier
mostly increases the ice cream’s viscosity, which in
turn, affects its sensorial properties with lecithin as
the potential emulsifier in jackfruit seed vegan ice
cream.
Further analysis such as iciness and coldness
intensity should be included in the sensory
evaluation. Additionally, microscopic analysis of the
ice crystal should also be done.
ACKNOWLEDGEMENTS
Authors would like to express gratitude to the
laboratory assistant members at Indonesia
International Institute for Life Sciences (i3L).
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