Lagenaria siceraria Protein Isolate-Cocoyam Mucilage Conjugates Enhance the Physicochemical and Organoleptic Properties of Ice Cream

• G.I. Oluwafemi

  Department of Food Technology, Federal Polytechnic Ado Ekiti, Nigeria

  Author

• E.M. Ogunbusola

  Department of Food Science and Technology, Federal University Oye Ekiti, Nigeria

  Author

• O.K. Oni

  Department of Food Science and Technology, Federal University Oye Ekiti, Nigeria

  Author

• O.O. Alabi

  Department of Food Science and Technology, Federal University Oye Ekiti, Nigeria

  Author

• K.T. Araoye

  Department of Food Science and Technology, Federal University Oye Ekiti, Nigeria

  Author

Plant-based ice cream was formulated using Lagenaria siceraria protein-cocoyam mucilage conjugates at 25, 50, and 75% inclusions. The standard method for the production of ice cream was used. The total solid, pH, brix, specific gravity and percentage overrun of the ice cream were determined using standard methods and the organoleptic properties were also carried out on the ice cream. The pH, total solid, brix and specific gravity of the ice cream mixes produced ranged from 5.86 to 6.58, 32.02 to 35.18 %, 31.33 to 35.33 and 0.79 to 0.99 % respectively. Results showed that the pH and brix decreased with the incorporation of varying amounts of Lagenaria siceraria protein isolate-cocoyam mucilage conjugates in the ice cream. The total solid content increased in samples containing 25% and 50% Lagenaria siceraria protein isolate (25LSPI and 50LSPI, respectively). Additionally, the specific gravity was enhanced across all samples incorporating Lagenaria siceraria protein isolate-cocoyam mucilage at all substitution levels. A notable increase in overrun was observed with higher concentrations of the protein conjugate in the formulation. This work has shown that Lagenaria siceraria protein isolatecocoyam mucilage conjugates may be substituted for milk solid nonfat up to 25% in the production of ice cream, suggesting that protein cocoyam mucilage conjugates produced through maillard reaction may be a promising food ingredient in ice cream production as a stabilizer and protein supplement.

1. G.I. Oluwafemi, Department of Food Technology, Federal Polytechnic Ado Ekiti, Nigeria

   Department of Food Science and Technology, Federal University Oye Ekiti, Nigeria

2. E.M. Ogunbusola, Department of Food Science and Technology, Federal University Oye Ekiti, Nigeria

   Department of Food Science and Technology, Federal University Oye Ekiti, Nigeria

3. O.K. Oni, Department of Food Science and Technology, Federal University Oye Ekiti, Nigeria

   Department of Food Science and Technology, Federal University Oye Ekiti, Nigeria

4. O.O. Alabi, Department of Food Science and Technology, Federal University Oye Ekiti, Nigeria

   Department of Food Science and Technology, Federal University Oye Ekiti, Nigeria

5. K.T. Araoye, Department of Food Science and Technology, Federal University Oye Ekiti, Nigeria

   Department of Food Science and Technology, Federal University Oye Ekiti, Nigeria

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