Extraction of Leaf gel from Cyclea peltata and Its Utilization in Ice cream Manufacture
Abstract
Ice cream is a frozen dessert that consists of ice crystals, air cells, fat globules, and liquid syrup. Stabilizers are added to reduce meltdown, increase viscosity, and add smoothness to the ice cream. Gelatin is an important stabilizer used in ice cream manufacture, which is produced from animal origin. Thus, consumers of lacto-vegetarian are highly affected. This study was conducted to find out the most suitable grams of leaf gel from the Cyclea peltata plant to produce a gelatin substitute and investigate the physico-chemical properties and storage of ice cream incorporated with Cyclea peltata leaf gel with 8.0 g (T1), 9.6 g (T2), 11.2 g (T3), 12.8 g (T4), and 14.4 g (T5) and a control sample with 8 g of gelatin. The results of this study revealed that the pH and melting rate were significantly decreased with the increasing of leaf gel content in ice cream. Titratable acidity, overrun, and fat were increased significantly. According to the study, it could be concluded that the 11.2 gL⁻¹ of Cyclea peltata leaf gel can be used as a substitute for gelatin used in ice cream manufacture.
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Introduction
Ice cream is a complex colloidal system, usually formed by four structural compounds: air bubbles, fat and ice crystals dispersed in a matrix consisting of a solution of sugars, proteins, stabilizers, emulsifiers, dyes and scents (Silva et al., 2014). Stabilizers are substances that, despite their low usage level in ice cream mix, have very important functions, such as increase in viscosity of ice cream mix, aeration improvement, cry protection, and control of meltdown.
Presently ice cream industries are using stabilizers/emulsifiers blends, which are imported and very costly (Murtaza et al., 2004). Commercial gelatin was made from bone and cow or pork skin, because of that, imported gelatin is still questionable of halal status (Ayudiarti et al., 2022). Further, the gelatine price itself is high and thus, the producers are looking for alternatives to replace gelatine (Mariod and Adam, 2013).
Cyclea peltata belongs to the family Menispermaceae commonly known as “paatha” (Chellappan et al., 2011). Cyclea peltata leaf gel incorporated yoghurt could be prepared by incorporating 6 gL-1 of leaf gel as a total substitute for gelatine in yoghurt preparation (Siriwardhana et al., 2018).
The research aimed to replace gelatin in ice cream production using was Cyclea peltata leaf gel. The objectives were to prepare gelatin substitute, determine suitable grams of leaf gel, analyses physico-chemical properties of Ice cream during preparation and storage and assess consumer acceptability of the leaf gel based ice cream.
Conclusion
Increasing leaf gel content led to decreased pH and melting rate values, increased titratable acidity, overrun and fat in formulated ice cream. Sensory evaluations showed that the most preferred ice cream formulations were T1, T3, T4 and T5. During at-12 ◦C, the most preferred ice cream samples showed significant differences in chemical and organoleptic qualities. Cyclea peltata leaf gel is a new substitute for gelatin and the combination of 1l of ice cream with 11.2g of Cyclea peltata leaf gel is the best combination for maintaining physic-chemical and organoleptic qualities without significant changes, making it safe for consumption.
