Textural and Physical Properties of Coconut Milk Ice Cream with Bacterial Cellulose

Abstract

This study aimed to use bacterial cellulose (BC) as a natural stabilizer to replace a synthetic stabilizer in coconut milk ice cream. BC, a cellulose pellicle, was the product from the fermentation of mature coconut water using Acetobacter xylinum. Fresh BC pellicle was size reduced prior to mixing with other ingredients. The effect of BC content at either 5, 10 or 15 g per 100 g of ice cream mix on texture, consistency, color, melting rate and overrun of coconut milk ice cream was investigated. Based on the results of texture profile analysis, it was found that hardness, gumminess, and chewiness increased significantly (p<0.05) as the amount of BC increased. Color measurement revealed that an increase in BC content resulted in a significant decrease (p<0.05) in hue angle and chroma. It was also observed that an increase in BC content resulted in a higher overrun but lower melting rate. In addition, an increase in BC content resulted in a significant increase (p<0.05) in consistency of ice cream mix. It was concluded that 15 g of BC per 100 g of ice cream mix was recommended due to higher textural parameters, overrun, melting time and consistency of coconut milk ice cream.