Fouling Formation and Application of Reduced-Protein Coconut Cream in Ice Cream Production

Optimizing Ice Cream Production through Reduced-Protein Coconut Cream and Managing Fouling Formation"

Abstract

This study investigated the effects of reduced-protein coconut cream (RPCC) on fouling during heat treatment and its potential application in ice cream production, aiming to address the costly fouling issue. RPCC was produced by removing insoluble proteins from fresh coconut cream (FCC). This study categorised FCC and RPCC foulants (FCC-F and RPCC-F, respectively) based on two heat treatment durations at 72°C: 2 h (FCC-2-F and RPCC-2-F) and 4 h (FCC-4-F and RPCC-4-F). RPCC-F exhibited significantly (p<0.05) reduced mass and protein content (p<0.05) than F-FCC, making it easier to clean due to its enhanced water solubility. RPCC ice cream demonstrated higher fat content(p<0.05), greater overrun (p<0.05), and a faster melting rate (p<0.05). Although its appearance and aroma were comparable to regular ice cream, it received significantly (p<0.05) lower scores in texture, flavour, and overall acceptance during sensory evaluation. The study indicates that RPCC, despite its lower sensory acceptability score, can be a viable substitute in ice cream recipes. Nevertheless, RPCC remains considered safe as a dairy substitute in other food items. RPCC could be tested as a dairy-free substitute in products like yoghurt and assessed for its long-term shelf life and stability in frozen and non-frozen applications.