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Effect of Different Percentages of Milk Fat and Maltodextrin on the
Physicochemical and Sensory Acceptability of Melon Manis Terengganu Ice
Cream
Wan Amira Binti Mohd Amran
Supervisor: Dr. Faridah Binti Yahya
Bachelor of Food Science (Food Service and Nutrition)
School of Food Science and Technology
Ice cream is a sweetened frozen foods that consists of fat globules, air bubbles and air
crystals. The purpose of this study is to determine the new formulation of ice cream
incorporated with Melon Manis Terengganu and will be determined the physicochemical
properties and sensory acceptability of Melon Manis Terengganu ice cream prepared with
different percentages of milk fat and maltodextrin. Sensory acceptance test with 7 point
of hedonic scale will be evaluated the physical characteristics, texture, sensory
acceptability and colour attribute. Physical characterization includes colour determination,
texture, total soluble solid, overrun and melting properties. The physicochemical analysis
of ice cream must be carried out in terms of colour, texture, overrun, melting properties,
fat content, protein determination, calorie content and total soluble solid. There will be 5
formulations of MMT ice cream prepared with different percentages of milk fat and
maltodextrin of 6:8, 8:6, 10:4, 12:2 and 14:0 (as control). Increases the percentages of
maltodextrin will be expected to increase the viscosity and extend shelf-life during
storage.
1220 | UMT UNDERGRADUATE RESEARCH DAY