The Effect of Cinnamon Extract (Cinnamomum burmanii L.) Addition Towards the Characteristics of Soy Milk Ice Cream
- DOI
- 10.2991/absr.k.220101.006How to use a DOI?
- Keywords
- Cinnamon; Flavonoid; Non fat ice cream; Phenolic; Soy milk
- Abstract
Generally ice cream was made from cow’s milk, resulting in high calorie and fat. Soy milk was used as an alternative for cow’s milk which had several advantages, but soy milk contains beany flavor that some people did not like. Cinnamon (Cinnamomum burmannii L.) extract has a unique aroma and flavor and contains bioactive compounds that has health benefits. The IC50 value on cinnamon extract was 93.45 ppm (classified as a strong antioxidant because it is in the range of 50-100 ppm). The aim of the research was to utilize cinnamon extract as flavoring and source of antioxidants such as phenolic and flavonoid compounds in making non fat soy milk ice cream. This research was conducted using completely randomized two factor design with three replications, which is ratio of soy milk-skim milk (25:75, 50:50 and 75:25) and concentration of cinnamon extract added (0.1%, 0.3% and 0.5%), with control using ratio of soy milk-skim milk 100:0 and cinnamon extract concentration 0%. The result was that variation of milk ratio affected overrun value ice cream, but not for cinnamon extract concentration added. Both milk ratio and cinnamon extract concentration affected total phenolic, total flavonoid, viscosity and melting time of ice cream. Best ice cream formula (the ratio of soy milk-skim milk 75:25 and cinnamon extract 0.5%) was selected based on the best of total phenolic and flavonoid content and also has the highest overall hedonic acceptance. Addition of cinnamon extract was proven to increase the functional properties of soy milk that was seen in the total phenolic and antioxidant activity (IC50) that was increased in ice cream. Selected ice cream was classified as non fat ice cream and had good antioxidant content.
- Copyright
- © 2022 The Authors. Published by Atlantis Press International B.V.
- Open Access
- This is an open access article under the CC BY-NC license.
Cite this article
TY - CONF AU - Melanie Cornelia AU - Aurelia M. Tunardy AU - Wenny S. L. Sinaga PY - 2022 DA - 2022/01/05 TI - The Effect of Cinnamon Extract (Cinnamomum burmanii L.) Addition Towards the Characteristics of Soy Milk Ice Cream BT - Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021) PB - Atlantis Press SP - 32 EP - 38 SN - 2468-5747 UR - https://doi.org/10.2991/absr.k.220101.006 DO - 10.2991/absr.k.220101.006 ID - Cornelia2022 ER -