E3S Web Conf.
Volume 147, 2020The 3rd International Symposium on Marine and Fisheries Research (3rd ISMFR)
|Number of page(s)||8|
|Section||Fish Processing Technology|
|Published online||10 February 2020|
The Effect of Different Types and Gelatin Concentrations on Ice Cream Quality
Research and Development Center for Marine and Fisheries Product Processing and Biotecnology
* Corresponding author: email@example.com
Gelatin is a polymer of amino acids found in collagen in bone tissue and animal skin. It is commonly used gelatin as stabilizer on an ice cream. Research on the effect of different types and gelatin concentrations on ice cream quality has been done. Types of gelatin Types of gelatin were used are commercial gelatin and fish gelatin. Ice cream were made by adding commercial and fish skin gelatin at concentration 0.1%; 0.2%; 0.3%; 0.4% and 0.5%. Overrun, total solid, melting run and sensory evaluation were observed as quality parameters of ice cream. Based on sensory evaluation, panelists preferred the taste of ice cream using additional 0.1% fish gelatin because it has soft texture than others. The result showed that ice cream with additional 0.1% fish gelatin had 30.63% overrun, 40.77% total solid and 197s/g melting run.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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