Physical, and Textural Analysis of Soursop (Annona muricate) Ice Cream Incorporated with Coconut and Palm Milk

Ice cream is a type of dessert made from agitation of ice cream mix, which often is made from dairy milk. Soursops are fruits that nutritious as they contain antioxidants as well as fibre. Vegetable milk emerged as an alternative for dairy milk for ice cream due to the differences on fat content and nutritional value. The lack of dietary fibre in Malaysian diet as well as the lack of initiative on soursop ice cream products in the market initiates the project to conduct soursop ice cream. The objective of the study is to compare the textural properties, colour properties and preparation of the ice cream incorporated with coconut and palm milk as well as the textural properties of addition of soursop into ice cream. The ice creams were made with salt, sugar, dairy milk corn starch and vanilla essence, where 10%, 20% and 30% of palm and coconut milk are substituted in and they were heated until it starts to thickened, blended for 30 minutes and then freeze under the freezing point. Analysis of pH, dripping time, fat content and colour is conducted on the reformulated ice cream. The result showed that ice cream containing 30% substitution coconut milk obtained the highest dripping time, softest in texture as well as reduced fat content compared to other 6 samples. The incorporation of the soursop improves the hardness, dripping time and pH of the ice cream. Colour evaluation showed that ice cream containing 30% substitution coconut milk has yellowness of that is significantly different from other samples. Ice cream that are substituted with 30% coconut milk had proven to be the best mix as it showed the highest dripping time, best pH and lowest softness. Addition of soursop improves colour, pH, as well as increasing overall hardness and dripping time of ice creams