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Effect of Palm Milk Constituent on Physicochemical and Sensory Properties of
Ice-Cream
Nur Hidayanis binti Nahrowi
Supervisor: Dr. Azizah Binti Mahmood
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
There is limited study about product that derived from palm milk. This research is to
determine the physicochemical properties and sensory acceptability of ice cream with
different formulation of ice-cream. The different ratio of milk fat and palm milk are
(100%:0%), (75%:25%), (50%:50%), (25%:75%) and (0%:100%). The
physicochemical analysis included fat and protein content, overrun, pH, acidity, melting
rate, hardness, viscosity and flow time rate will be analyzed. It is expected that ice-cream
added with palm milk will low in cholesterol. Best formulation that will be accepted is
(75%:25%) than other treatments. Palm milk can be accepted due to the characteristic
of milk fat and palm milk is quite similar which should not give significant result. The
impact for this study, it can help in increasing the economy of palm oil smallholders in
the country and also help people that have lactose-intolerance.
1274 | UMT UNDERGRADUATE RESEARCH DAY