Extraction of Leaf gel from Cyclea peltata and Its Utilization in Ice cream Manufacture

Ice cream is a frozen dessert that consists of ice crystals, air cells, fat globules, and liquid syrup. Stabilizers are added to reduce meltdown, increase viscosity, and add smoothness to the ice cream. Gelatin is an important stabilizer used in ice cream manufacture, which is produced from animal origin. Thus, consumers of lacto-vegetarian are highly affected. This study was conducted to find out the most suitable grams of leaf gel from the Cyclea peltata plant to produce a gelatin substitute and investigate the physico-chemical properties and storage of ice cream incorporated with Cyclea peltata leaf gel with 8.0 g (T1), 9.6 g (T2), 11.2 g (T3), 12.8 g (T4), and 14.4 g (T5) and a control sample with 8 g of gelatin. The results of this study revealed that the pH and melting rate were significantly decreased with the increasing of leaf gel content in ice cream. Titratable acidity, overrun, and fat were increased significantly. According to the study, it could be concluded that the 11.2 gL⁻¹ of Cyclea peltata leaf gel can be used as a substitute for gelatin used in ice cream manufacture.