Effects of stabilizer-thickener combinations on the physical quality of plant-based ice cream analyzed using mixture design methodology

Authors

  • Nur Aliaa Abd Rahman Universiti Putra Malaysia
  • Luqman Hakim Hamdan
  • Azhari Samsu Baharuddin
  • Mohd Afandi P. Mohammed
  • Minato Wakisaka

DOI:

https://doi.org/10.36877/aafrj.a0000563

Abstract

This study examined the effects of various stabiliser-thickener combinations on the physical properties of plant-based ice cream and aimed to determine the optimal combination for improved formulation. Carboxymethyl cellulose (CMC), carrageenan, and cornstarch were used. The key physical properties analysed included melting rate, hardness, and overrun (OR), assessed using mixture design methodology in Design Expert 13 software. Results were compared with a commercial plant-based ice cream sample. The optimal stabiliser-thickener combination was 0.135% CMC, 0.138% carrageenan, and 0.128% cornstarch, predicted to yield an OR of 34.2%, hardness of 66.3 N, and a melting rate of 0.33 g/min. The commercial sample showed a faster melting rate (1.27 g/min), lower hardness (33.2 N), and a similar OR (28.3%).

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Published

2025-10-03

How to Cite

Rahman, N. A. A., Hamdan, L. H. ., Baharuddin, A. S., Mohammed, M. A. P., & Wakisaka, M. (2025). Effects of stabilizer-thickener combinations on the physical quality of plant-based ice cream analyzed using mixture design methodology. Advances in Agricultural and Food Research Journal, 6(2). https://doi.org/10.36877/aafrj.a0000563

Issue

Vol. 6 No. 2 (2025)

Section

ORIGINAL RESEARCH ARTICLE

License

Copyright (c) 2025 Nur Aliaa Abd Rahman, Luqman Hakim Hamdan, Azhari Samsu Baharuddin, Mohd Afandi P. Mohammed, Minato Wakisaka

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