PHYSICOCHEMICAL QUALITY ANALYSIS OF ICE CREAM WITH THE ADDITION OF VARIOUS CONCENTRATION OF CHIA SEED (Salvia Hispanica L)

ABSTRACTBackground: Ice cream is a popular semi-frozen dairy product because it has a soft texture and melts quickly in the mouth. However, ice cream has drawbacks because it has high fat and does not contain fiber so that it can trigger obesity. Therefore, it is necessary to add other food ingredients to increase the fiber content, such as chia seeds, which are rich in fiber. Objectives: This research aims to determine the characteristics and proportions of the use of chia seeds on the physical and chemical properties of ice cream. Materials and Methods: Three concentrations of 8, 10, and 12% chia seed were applied to determine the best concentration to produce the most preferred ice cream and the product's physicochemical characteristics and sensory quality. The analyzed parameters were protein content, fat content, crude fiber content, total solids, melting speed, overrun, and viscosity.Results:The water content of the ice cream with different chia seed concentrations is around 64%, fat 11%, and protein 4%. The crude fiber content of the product increased with increasing chia seed concentration. Addition of chia seeds with different concentrations made a real difference in the overrun and melting speed of the ice cream. The higher the chia seed concentration, the higher the overrun and total solids, and the longer the melting speed. Conclusions: Ice cream with a chia seed concentration of 8% is the most preferred regarding color, taste, aroma, texture, and overall preference. However, statistical analysis shows that there are no significant differences in overall acceptance by panelist for all products. Therefore, ice cream with highest chia seed content can be endorsed as healthy food due to its fiber conten.tKeywords: Chia seed; dietary fiber; ice cream