Carboxymethylcellulose and carrageenan as stabilizers in ginger-turmeric ice creams: physicochemical and sensory properties

Carboximetilcelulose e carragenina como estabilizantes em sorvetes de gengibre e cúrcuma: propriedades físico-químicas e sensoriais

Abstract

Ice cream is a frozen dessert usually made from dairy products, such as milk, often combined with other ingredients prepared by freezing and churning. Other ingredients can be added in the preparation of ice cream to increase its functional properties. Consuming ginger and turmeric extracts can be beneficial to health for containing several bioactive compounds. Ice cream production requires stabilizers to obtain suitable properties. Thus, this research aims to establish the type and amount of stabilizers to produce ice cream with good properties that appeal to panelists. This research was conducted based on a Randomized Group Design (RGD) with two factors: the type of stabilizer (CMC/carboxymethyl cellulose, and carrageenan) and the amount of stabilizers (0.1%; 0.3%; and 0.5%). The following parameters were analyzed: overrun; lightness; melting rate; antioxidant activity; texture; preference of color, taste, flavor/aroma, texture; and overall ice cream preference score. The best treatment is established by an effectiveness test. Ginger-turmeric ice cream with good and profitable properties was produced when treated with a CMC stabilizer at a concentration of 0.1%. Ginger-turmeric ice cream showed the following parameter values: overrun of 38.87%; lightness of 69.42; texture of 11.87 mm/50 g/10 seconds; melting rate of 1.71 g/70 g/minute; antioxidant activity of 68.31%; sensory values of color preference of 5.32; aroma, 4.60; taste, 5.00; texture, 5.08; and overall preference score of 5.08.

Keywords:
Bioactive compounds; Stabilizer; CMC; overrun; sensory evaluation; melting behavior

HIGHLIGHTS

Incorporation of ginger and turmeric extracts enhanced the functional and antioxidant properties of ice cream

Carboxymethyl cellulose at 0.1% yielded optimal texture, overrun, and consumer acceptance of ginger-turmeric ice cream

A combination of physicochemical and sensory analyses enabled the development of a health-oriented frozen dessert

Resumo

O sorvete é uma sobremesa congelada geralmente feita de laticínios, como o leite, muitas vezes combinada a outros ingredientes preparados por congelamento e agitação. Ingredientes coadjuvantes podem ser adicionados na fabricação de sorvetes para melhorar as suas propriedades funcionais. Consumir gengibre e açafrão pode ser benéfico à saúde, por conterem diversos compostos bioativos. A produção de sorvete necessita de estabilizante para que se obtenham boas propriedades do produto. O objetivo desta pesquisa foi determinar o tipo e a quantidade de estabilizante para produzir o sorvete com propriedades desejáveis. Esta pesquisa foi conduzida por Randomized Block Design (RBD) com dois fatores: tipos de estabilizante (CMC/carboximetilcelulose e carragenina) e quantidade de estabilizante (0,1%; 0,3%; e 0,5%). Os seguintes parâmetros foram observados: overrum; leveza; taxa de fusão; atividade antioxidante; textura e preferência de cor, sabor, sabor/aroma e textura; e pontuação geral favorável do sorvete. O melhor tratamento foi determinado pelo teste de eficácia. Sorvete de gengibre e cúrcuma com propriedades boas e favoráveis ​​foi produzido no tratamento do estabilizador CMC na concentração de 0,1%. O sorvete de gengibre e cúrcuma apresentou os seguintes valores: saturação de 38,87%; leveza de 69,42; textura de 11,87 mm/50 g/10 s; taxa de fusão de 1,71 g/70 g/minuto; atividade antioxidante de 68,31%; preferência de cor de 5,32; aroma, 4,60; sabor, 5,00; textura, 5,08; e pontuação geral de favorabilidade 5,08.

Palavras-chave:
Compostos bioativos; Estabilizante; CMC; overrun; avaliação sensorial; taxa de derretimento

1 Introduction

Ice cream is a frozen food made from milk, sugar, water, eggs, stabilizers, and emulsifiers (Arbuckle, 2013). Due to its high nutritional value, the consumption of ice cream is widely popular, and different alternative ingredients have been used for its production (Aboulfazli et al., 2015). The principle of making ice cream is to trap air in the ice cream mixture, so that the ice cream expands in volume, providing it with a soft texture that prevents it from being too dense (Padaga & Sawitri, 2005). Currently, the production of ice cream has experiencing new developments aimed at new frozen products, featuring new desired textures and opening space to allow unexpected ideas to emerge (Bahram & Thomsan, 2013), such as adding ginger and turmeric extracts to ice cream.

Ginger (Zingiber officinale) is a medicinal plant and spice that provides the body with several benefits. Ginger is often used as an additional ingredient in herbal medicine preparations and has antioxidative properties for containing gingerol and shogaol, both of which have antioxidative properties on top of vitamin E13 (Palupi & Widyaningsih, 2015; Purnomo et al., 2010; Zakaria et al., 2008), in addition to being antimicrobial (Paimin & Murhananto, 2004). Ginger also contains 0.8-3.3% essential oil; vitamins A, B1, C; protein; starch; resin; organic acids; oleoresin (gingerin); zingeron; zingerol; zingeberol; zingiberin; borneol; cineol; and feladren (Herawati & Saptarini, 2020). Meanwhile, turmeric (Curcuma longa Linn. Syn) is an herbal plant that contains curcuminoids and essential oils. The essential oil contains α-tumeron; α and β-tumeron; tumerol; α-atlanton; β-karyophyllene; linalol; and 1.8 cineol. The average curcumin content of turmeric is 10.92%, consisting of curcumin compounds and their derivatives which have a broad spectrum of activity, including antibacterial; antioxidant; antihepatotoxic (Shan & Iskandar, 2018); antitumor; anticholesterol (Hargono, 2000); resin; oleoresin; des methoxy curcumin; bides methoxy curcumin; fat; protein; calcium; phosphorus; and iron (Sihombing, 2007).

Addition stabilizers in making turmeric and ginger ice cream should be further studied aiming to produce ice cream with good characteristics, including not melting quickly, high overrun, and a soft or smooth texture. Based on SNI 01-0222 (Standar Nasional Indonesia, 1995), the maximum amount of stabilizer is 0.5% of the total material. Currently, the physical quality characteristics, antioxidant activity, and level of consumer preference for turmeric-ginger ice cream by adding the type and concentration of stabilizers are yet to be known. Therefore, further research should establish the physical quality characteristics, antioxidant, and sensory activity of ice cream added with the stabilizers CMC and carrageenan.

2 Material and methods

2.1 Experimental design

The experimental design was based on a Randomized Block Design (RBD) with two factors. The treatment was repeated four times to meet 15 units of freedom of degree (df) minimum error. The first factor (A) refers to the type of stabilizer (CMC and carrageenan) and the second factor (B) is the concentration of the stabilizer (0.1%; 0.3%; and 0.5%). Table 1 shows the treatment combinations. The data obtained were processed by variance analysis (ANOVA), and continued with the DNMRT test (Duncan’s New Multiple Range Test) upon any differences found, at the α test level (0.05). Organoleptic data were analyzed by Chi-Square at the significance level (α=0.05). The data were processed on the SPSS 23 (Statistical Product and Service Solution) program. The results obtained were presented in graphical form. The best treatment was determined based on the effectiveness value from the results of testing chemical properties (antioxidant activity), physical properties (overrun and melting speed), and organoleptic properties (color, aroma, taste, texture, and overall preference) (Setyaningsih et al., 2010)

Table 1
Treatment combinations.

Stabilizers (A)	Concentration of Stabilizer (%) (B)
	0.1 (B1)	0.3 (B2)	0.5 (B3)
CMC (A1)	A1B1	A1B2	A1B3
Carrageenan (A2)	A2B1	A2B2	A2B3

2.1.1 Preparation of ginger and turmeric extract

Ginger and turmeric extracts were prepared by weighing 40 g of ginger rhizomes and 50 g of turmeric rhizomes with skin previously peeled. Subsequently, the ginger and turmeric rhizomes were washed to remove the dirt that stuck in the ingredients. Next, they were crushed using a blender and added with 360 mL of water to obtain ginger and turmeric porridge. The ginger and turmeric porridge were then allowed to settle for 2 hours. Following, they were filtered through a filter cloth to separate the filtrate and dregs.

2.1.2 Preparation of ginger-turmeric ice cream

The ginger-turmeric ice cream made from ginger and turmeric was prepared using 350mL of ginger-turmeric extract mixed with stabilizers according to the treatment (CMC and carrageenan), at the respective concentrations of 0.1%, 0.3%, and 0.5% of the volume of ginger and turmeric extract; 12% (w/v) full cream milk powder; 10% (w/v) skim milk; 0.01% (w/v) SP emulsifier; and 16% granulated sugar (w/v) from the volume of ginger-turmeric extract (Istiqomah et al., 2018). The preparation was then stirred thoroughly until the stabilizers were dissolved in the mixture. The ice cream mixture was heated at 80 ^oC for 25 seconds on a gas stove (Clarke, 2004). The heating process aimed to make pathogenic microbes inactive, and the dry ingredients became dissolved. Subsequently, the ice cream mixture was cooled until reaching room temperature. Before the mixture was processed using an ice cream maker, the ice cream maker bowl was stored in the freezer for 24 hours at -18 ^oC. Then the ice cream mixture was frothed and cooled for 35 minutes in an ice cream maker at a temperature range of -5 to -18 ^oC at a stirring speed of 30-34 rpm (Marshall et al., 2003). The produced ice creams were placed in cups and hardened at -18 °C for 24 hours.

2.2 Analysis methods

2.2.1 Overrun

The overrun measurement allowed to establish the swelling power of ice cream. Overrun measurements were carried out by weighing an empty 50 mL [a (g)] stainless steel glass for the ice cream mixture container. Then the mixture was put into an empty 50 mL stainless glass and weighed [b (g)]. Next, the weighed mixture was returned to its initial mixture mass. Following the foaming process, 50 mL of ice cream was placed in a stainless glass and weighed [b₁ (g)]. Overrun was calculated by the following Formula 1 (Goff & Hartel, 2013):

$Overrun=\frac{\left(b\right)-\left(b1\right)}{b1-a}\mathrm{x}\mathrm{}100\mathrm{\%}$ (1)

2.2.2 Color values (L*, a*, and b*)

The color reader that measured lightness had been standardized with white ceramic. The color measurements were carried out by attaching the instrument lens to the surface of the material being observed. The measurements were performed five times in different areas and then averaged. The L, a, and b values shown on the color reader screen correspond to the color level. The lightness (L*), a*, and b* levels were obtained by formula (Hutching, 1999) and then calculated by the formula below (Formula 2, Formula 3, Formula 4):

L^*$=\frac{\mathrm{L}\mathrm{}\mathrm{s}\mathrm{a}\mathrm{m}\mathrm{p}\mathrm{l}\mathrm{e}\mathrm{}\mathrm{x}\mathrm{}\mathrm{L}\mathrm{}\mathrm{s}\mathrm{t}\mathrm{a}\mathrm{n}\mathrm{d}\mathrm{a}\mathrm{r}\mathrm{d}\mathrm{}}{\mathrm{L}\mathrm{}\mathrm{c}\mathrm{e}\mathrm{r}\mathrm{a}\mathrm{m}\mathrm{i}\mathrm{c}\mathrm{}\mathrm{s}\mathrm{t}\mathrm{a}\mathrm{n}\mathrm{d}\mathrm{a}\mathrm{r}\mathrm{d}}$ (2)

$a*=\frac{\mathrm{a}\mathrm{*}\mathrm{}\mathrm{s}\mathrm{a}\mathrm{m}\mathrm{p}\mathrm{l}\mathrm{e}\mathrm{}\mathrm{x}\mathrm{}\mathrm{a}\mathrm{*}\mathrm{}\mathrm{s}\mathrm{t}\mathrm{a}\mathrm{n}\mathrm{d}\mathrm{a}\mathrm{r}\mathrm{d}\mathrm{}}{\mathrm{a}\mathrm{*}\mathrm{}\mathrm{c}\mathrm{e}\mathrm{r}\mathrm{a}\mathrm{m}\mathrm{i}\mathrm{c}\mathrm{}\mathrm{s}\mathrm{t}\mathrm{a}\mathrm{n}\mathrm{d}\mathrm{a}\mathrm{r}\mathrm{d}}$ (3)

$b*=\frac{\mathrm{b}\mathrm{*}\mathrm{}\mathrm{s}\mathrm{a}\mathrm{m}\mathrm{p}\mathrm{l}\mathrm{e}\mathrm{}\mathrm{x}\mathrm{}\mathrm{b}\mathrm{*}\mathrm{}\mathrm{s}\mathrm{t}\mathrm{a}\mathrm{n}\mathrm{d}\mathrm{a}\mathrm{r}\mathrm{d}\mathrm{}}{\mathrm{b}\mathrm{*}\mathrm{}\mathrm{c}\mathrm{e}\mathrm{r}\mathrm{a}\mathrm{m}\mathrm{i}\mathrm{c}\mathrm{}\mathrm{s}\mathrm{t}\mathrm{a}\mathrm{n}\mathrm{d}\mathrm{a}\mathrm{r}\mathrm{d}}$ (4)

Description:

L* (lightness) value ranging from 0 to 100, indicating black to white.

a* value ranging from 0 to 100, indicating red, and from 0 to -80, indicating green.

b* value ranging from 0 to 70, indicating yellow, and from 0 to -70, indicating blue.

2.2.3 Texture

The penetrometer is conditioned in a flat position by positioning the fisheye right in the middle of the circle at room temperature. Ice cream samples from the freezer were placed directly under a blunt penetrometer needle loaded with a 50 g load. The needle is placed directly against the surface of the sample, and the initial scale (analog scale) displayed by the scale pointer is recorded, and then the penetrometer needle hook is released for 10 seconds (stopwatch). The scale displayed by the scale pointer is recorded again, and the difference is the texture value in units of mm/50 g/10 sec. Measurements were carried out 5 times at different positions on the ice cream surface (Seymour et al., 1993; Istiqomah et al., 2018).

2.2.4 Melting rate

70g of ice cream that had been stored at -18^oC was placed on a wire mesh (10 threads/inch) at room temperature, and a glass that had been weighed empty [a (g)] was placed at the bottom of the wire mesh. After 15 minutes the melted ice cream liquid which was collected in the glass was weighed [b (g)]. The melting rate (g/time) was measured by dividing the weight of the liquid by the melting time (15 minutes) (Formula 5) (Lee & White, 1991).

$\mathrm{M}\mathrm{e}\mathrm{l}\mathrm{t}\mathrm{i}\mathrm{n}\mathrm{g}\mathrm{}\mathrm{r}\mathrm{a}\mathrm{t}\mathrm{e}\mathrm{}(\mathrm{g}/70\mathrm{}\mathrm{g}/\mathrm{m}\mathrm{i}\mathrm{n}\mathrm{u}\mathrm{t}\mathrm{e})\mathrm{}=\mathrm{}(\mathrm{b}-\mathrm{a})\mathrm{}/\mathrm{t}\mathrm{i}\mathrm{m}\mathrm{e}$ (5)

2.2.5 Antioxidant activity

Antioxidant activity was established by the DPPH method. This test was conducted by taking 1 mL of melted ice cream to be diluted with aquadest until the volume reached 5 mL. Subsequently, 1 mL of solution was taken and mixed with aquadest to a volume of 10 mL, being homogenized by a vortex. 0.1 mL of diluted ice cream was put in a test tube and added with 3.9 mL of 95% ethanol and 1 mL of DPPH solution prepared with 0.0039 g DPPH in 100 mL ethanol p.a. (pro analyst). The mixture of ice cream and reagents was covered with aluminum foil and then homogenized using a vortex and left in a dark place for 15 minutes, then the OD was read at λ 517 nm. Blanks were made by replacing the sample with 95% ethanol and carried out in the same way as the sample measurements. Antioxidant activity (%P) was calculated by the following formula (Formula 6) (Zakaria et al., 2008):

$\mathrm{\%}\mathrm{P}=\mathrm{}\frac{\mathrm{A}\mathrm{b}\mathrm{s}.\mathrm{}\mathrm{b}\mathrm{l}\mathrm{a}\mathrm{n}\mathrm{k}\mathrm{}-\mathrm{}\mathrm{A}\mathrm{b}\mathrm{s}.\mathrm{}\mathrm{s}\mathrm{a}\mathrm{m}\mathrm{p}\mathrm{l}\mathrm{e}}{\mathrm{A}\mathrm{b}\mathrm{s}.\mathrm{}\mathrm{b}\mathrm{l}\mathrm{a}\mathrm{n}\mathrm{k}}\mathrm{}\mathrm{x}\mathrm{}100\mathrm{\%}$ (6)

2.2.6 Sensory test

Sensory tests were carried out including preference for color, aroma, taste, texture, and overall favorable score. The test method was revealed by the hedonic or liking test. In the preference assessment, 25 (Newell & MacFarlane, 1987) untrained panelists were asked to rate their liking for the color, aroma, taste, texture, and overall favorability score of the sample according to the following numerical scale (Setyaningsih et al., 2010):

• 1 = I dislike it a lot.

• 2 = I dislike it.

• 3 = I dislike it a little.

• 4 = Neutral.

• 5 = I like it a little.

• 6 = I like it.

• 7 = I like it a lot.

3 Results and discussion

3.1 Physical properties of ginger-turmeric ice cream

3.1.1 Ice cream overrun

Based on the result of variance analysis at the significance level (α 0.05), the type (factor A) and concentration (factor B) of the stabilizers have a significant effect on the overrun of ginger-turmeric ice cream, with an interaction between the two factors. The average overrun value for ginger-turmeric ice cream ranges between 19.56% and 38.87%, as shown in Figure 1a.

Figure 1
Physical properties of ginger-turmeric ice cream with CMC and carrageenan stabilizers: Overrun (a); lightness; a* and b* (b); texture value (c); and melting rate.

The overrun value of ice cream containing CMC is higher than that containing carrageenan stabilizer since CMC has a lower water-binding capacity than carrageenan. The capacity of CMC and carrageenan to bind water is influenced by the fiber content and type. CMC fiber (homo polymer) and carrageenan fiber (hetero polymer, more hygroscopic) are different. Polymeric hetero fibers contain several polar-free hydroxyl groups (Santosa, 2011). According to Anderson et al. (2009), food fiber has a high water absorption capacity due to its large polymer size, forming a complex structure; also in addition to containing several hydroxyl groups, especially the hetero-polymer fiber type, making it capable of absorbing large amounts of water. CMC contains higher fiber (74%) than carrageenan (17.21%) but its ability to absorb water is lower than carrageenan, resulting in high ice cream overrun.

Adding a high concentration of stabilizer produces a low overrun value of ginger-turmeric ice cream. It happened because a larger amount of the stabilizer will bind more water and the bounding of a larger amount of water results in a thicker mixture and a lower overrun value. Such a finding corroborates Widyaningtyas & Susanto (2015), who reported that a high hydrocolloid concentration causes a larger amount of water to be bound in the hydrocolloid network.

3.1.2 Ice cream color value (L*, a*, b*)

The variance analysis of the color values in the ice cream – L*, a*, and b* – at the significance level (α 0.05) showed that the type of stabilizer (factor A) had a significant effect on the ginger-turmeric ice cream lightness (L*), with an average ranging from 68.12 to 69.21. The stabilizer concentration (factor B) had no significant impact on the lightness of ginger-turmeric ice cream, and the factors did not interact. The values of lightness, a*, and b* ​​were, respectively, 68.12 (less bright), 3.03 (less red), and 33.66 (more yellow) for the addition of carrageenan; and 69.21 (brighter), 4.27 (redder), and 30.41 (less yellow) for the addition of CMC. Thus, the addition of CMC to ginger-turmeric ice cream increases lightness and red color, while reducing the value of yellow color. The lightness value of ginger-turmeric ice cream ranges between 67.93 and 69.42. Figure 1b shows the lightness value of ginger-turmeric ice cream.

The lightness value of ginger-turmeric ice cream produced by adding a CMC stabilizer showed a higher lightness value. A high overrun of ginger-turmeric ice cream will show a brighter color, indicating a low specific gravity and a loose, watery surface. This watery surface, much like glass, reflects light (Parera et al., 2018; Nisal, 2012), causing the ice cream surface to not absorb much light but reflect more light, thus meeting the overrun value in Figure 1a. Another additional reason for the brighter ice cream added with CMC is that the color of CMC is whiter than the color of carrageenan.

3.1.3 Ice cream texture

The variance analysis at the significance level (α 0.05) revealed that the type (factor A) and concentration (factor B) of the stabilizers have a significant effect on the texture of ginger-turmeric ice cream. Furthermore, there is an interaction between the two factors. The mean value texture of ginger-turmeric ice cream ranges between 1.16 mm/50 g/10 sec and 2.23 mm/50 g/10 sec. This higher value indicates that a softer ginger-turmeric ice cream. Figure 1c shows the texture value of ginger-turmeric ice cream. Increasing stabilizer concentration reduces the texture of ginger-turmeric ice cream, making its texture harder.

The value of texture for the ginger-turmeric ice cream produced with the CMC stabilizer was higher than that for carrageenan. High overrun in ice cream provides the ice cream with a soft texture (Clarke, 2004), corroborating the overrun analysis in Figure 1a, which shows that the CMC sample has the highest overrun value. The higher overrun can result in a decrease in the hardness and an increase in the softness of the ice cream produced (Suprayitno et al., 2001).

Adding stabilizers at high concentrations can provide the ginger-turmeric ice cream with a harder texture. This occurs because larger amounts of water are bound in the hydrocolloid network. According to Pietrasik & Jarmoluk (2003), the higher the hydrocolloid added, the more compact the gel matrix, thus reducing the hollow structure, which, in turn, can reduce elasticity and increase hardness. A good ice cream texture should be not too hard and not too soft.

3.1.4 Ice cream melting rate

The variance analysis at the significance level (α 0.05) revealed that the type (factor A) and concentration (factor B) of stabilizers have a significant effect on the melting rate of ginger-turmeric ice cream. In addition, there is an interaction between the two factors. The average value of the melting speed of ginger-turmeric ice cream ranges between 1.27 g/70 g ice cream/minute - 1.71 g/70 g ice cream/minute. Figure 1d shows the melting rate value of ginger-turmeric ice cream.

The ginger-turmeric ice cream added with CMC stabilizer showed a shorter melting time. since the melting speed was influenced by the overrun level. A high melting speed indicates a high overrun value since the water binds more tightly to reduce the melting speed. This finding corroborates Suprayitno et al. (2001), who described that a high overrun value in ice cream caused the ice cream to melt more quickly.

Adding stabilizers at high concentrations resulted in a low melting level of ginger-turmeric ice cream. According to Hubeis (1995), the factor that influences melt resistance is the amount of stabilizer since adding a large amount of stabilizer makes the mixture thicker, thus slowing melting resistance (Waliyurahman et al., 2019).

3.2 Antioxidant activity values of ginger-turmeric ice cream

The variance analysis at the significance level (α 0.05) revealed that the type of stabilizer (factor A) had a significant effect on the antioxidant activity of ginger-turmeric ice cream, whereas the stabilizer concentration (factor B) had no significant effect on the antioxidant activity of ginger-turmeric ice cream. In addition, there was no interaction between the two factors. The value of antioxidant activity for ginger-turmeric ice cream ranged from 68.47% to 70.33%. The antioxidant activity in this ice cream resulted from adding ginger and turmeric extract during its processing. Adding carrageenan to the processing of ginger turmeric ice cream increases antioxidant activity. In general, the stabilizer concentration also increased the antioxidant activity of ginger turmeric ice cream. Ginger and turmeric contain components that are anti-oxidative, such as flavonoids and phenolics (7,4’-dihydroxyflavone, gingerol, and shogaol). Adding ginger and turmeric extracts to ice cream provides the ice cream with antioxidative properties. Figure 2 shows the value of antioxidant activity for the ginger-turmeric ice cream.

Figure 2
Antioxidant activity values of ginger-turmeric ice cream with CMC and carrageenan stabilizers.

Ginger-turmeric ice cream samples added with carrageenan stabilizer showed higher values of antioxidant activity than the variations of the CMC stabilizer. Adding carrageenan stabilizer to ice cream can increase the antioxidant activity of ginger-turmeric ice cream since carrageenan has more hydroxyl groups, making it able to form a “double helix” structure that could protect antioxidant compounds in the three-dimensional matrix from hot temperatures during cooking, as well as from the presence of oxygen (Febriyanti & Yunianta, 2015).

Ice cream added with turmeric curcumin and ginger gingerol in the extract reacts with DPPH (1,1-diphenyl2-picrylhydrazyl), decreasing its antioxidant activity for a lower DPPH, which is yellow (Rahman et al., 2014). Higher stabilizer concentrations increase protection against the presence of curcumin and gingerol, as well as other antioxidant components in turmeric-ginger ice cream, against damage during cooking and in the presence of oxygen. Therefore, the value of antioxidant activity generally increases by adding CMC and carrageenan stabilizers.

_{3.3 Sensory properties of turmeric-ginger ice cream (hedonic)}

3.3.1 Color

The chi-square test at the significance level (α 0.05) revealed that the type and concentration of stabilizer are not significantly different from the panelists’ preferences for the color of ginger-turmeric ice cream. Thus, most panelists shared the same visual perception. Figure 3 shows the value of color preference for ginger-turmeric ice cream.

Figure 3
Color preference value of ginger-turmeric ice cream with CMC and carrageenan stabilizers.

Figure 3 generally shows that most panelists liked the color of the ginger-turmeric ice cream sample added with the CMC (5.23) and carrageenan (5.15) stabilizers; therefore, there was no difference in the color between the two types of ice cream since both stabilizers have similar colors. This finding corroborates Klose & Gliksman (1972), who reported that CMC does not affect odor or color. Thus, the ginger-turmeric ice cream added with carrageenan and that added with CMC have the same color.

3.3.2 Aroma

The chi-square test at the significance level (α 0.05) revealed that the type and concentration of the stabilizer had no significant effect on the preference for the aroma of ginger-turmeric ice cream. Figure 4 shows the aroma preference value for the ginger-turmeric ice cream.

Figure 4
The aroma preference value of ginger-turmeric ice cream with CMC and carrageenan stabilizers.

Figure 4 shows that most of the panelists preferred the turmeric-ginger ice cream added with 0.1% CMC stabilizer, with a value of 4.60, higher than that of the turmeric-ginger ice cream added with 0.5% CMC stabilizer, which reached 4.24. The picture shows that differences in type and concentration of stabilizer do not influence the aroma of the ginger-turmeric ice cream produced. This finding corroborates Glicksman (1983), who reported that differences in the concentration of CMC and carrageenan had no effect on the aroma of ice cream.

3.3.3 Taste

The chi-square test at the significance level (α 0.05) revealed that there were no significant differences between the type and concentration of ginger-turmeric ice cream stabilizer and the panelists’ taste preferences for the ginger-turmeric ice cream. Figure 5 shows the rating for the taste of ginger-turmeric ice cream.

Figure 5
Taste preference value of ginger-turmeric ice cream with CMC and carrageenan stabilizers.

Figure 5 shows that most of the panelists liked the ginger-turmeric ice cream sample added with CMC stabilizer at a concentration of 0.1%, reaching a score of 5.00. Meanwhile, most of the panelists somewhat disliked the ginger-turmeric ice cream sample added with carrageenan stabilizer at a concentration of 0.5%, reaching a score of 4.50. The chi-square test at the significance level (α 0.05) revealed that adding the CMC and carrageenan stabilizers does not affect the taste of ginger-turmeric ice cream since they are tasteless and odorless (Prasetyo, 2013).

3.3.4 Texture

The chi-square test at the significance level (α 0.05) revealed a significant difference between the type and concentration of ginger-turmeric ice cream stabilizer and the panelists’ texture preferences for the ginger-turmeric ice cream. Figure 6 shows the rating for the texture of ginger-turmeric ice cream.

Figure 6
The texture preference value of ginger-turmeric ice cream with CMC and carrageenan stabilizers.

Figure 6 shows that the panelists preferred the ginger-turmeric ice cream sample added with the CMC stabilizer rather than that added with carrageenan. The average preference value for ginger-turmeric ice cream added with CMC reached 4.79, while ginger-turmeric ice cream added with carrageenan reached 4.32. This finding corroborates the values of overrun and texture of turmeric ginger ice cream, which are higher by adding CMC than by adding carrageenan (see Figures 1a and 1c). Thus, the panelists preferred ice cream with a soft, tender texture. Arbuckle (1986) reports that stabilizers are added to ice cream aiming to provide smoothness and good texture, inhibit or reduce the re-formation of ice cream crystals during storage, inhibit melting, and produce product uniformity.

3.3.5 Overall favorability score

The chi-square test at the significance level (α 0.05) revealed no significant differences between the type and concentration of ginger-turmeric ice cream stabilizer and the panelists’ overall preference for ginger-turmeric ice cream. Figure 7 shows the overall favorability value for the ginger-turmeric ice cream.

Figure 7
Overall favorability score for ginger-turmeric ice cream with CMC and carrageenan stabilizers.

Figure 7 shows that most of the panelists liked the ginger-turmeric ice cream sample added with CMC stabilizer at a concentration of 0.1%, reaching a score of 5.08. Figure 7 shows that the panelists preferred the ginger-turmeric ice cream sample added with CMC at a concentration of 0.1%, reaching a score of 5.10. The panelists liked the color, texture, aroma, and taste of the ginger-turmeric ice cream added with 0.1% CMC since they preferred a brighter color. In this sense, the ginger-turmeric ice cream had not so strong taste and aroma and a soft texture. Most of the panelists did not like the ginger-turmeric ice cream added with the stabilizer carrageenan at a concentration of 0.5% due to its slightly darker color. In addition, the taste and aroma of ginger-turmeric is slightly more pronounced and the texture of the ginger-turmeric ice cream is harder.

3.3.6 Effectiveness value of ginger-turmeric ice cream

The effectiveness test indicated an effectiveness score between 0.76 and 0.26 for the ginger-turmeric ice cream containing varied types and concentrations of stabilizer, as shown in Table 2.

Table 2
Effectiveness score of ginger-turmeric ice cream with varying types and concentrations of stabilizers.

Treatment	Effectiveness Score
A1B1	0.76
A1B2	0.63
A1B3	0.33
A2B1	0.52
A2B2	0.48
A2B3	0.26

Table 2 shows that the highest effectiveness score for ginger-turmeric ice cream resulted from adding 0.1% CMC, reaching a value of 0.76. The ginger-turmeric ice cream added with CMC of 0.1% (A1B1) generated the following parameter values: 38.87% for overrun; 69.42 for lightness; 2.23 mm/50 g/10 s for texture of; 1.71 g/70 g/minute for melting rate of; 68.31% for antioxidant activity; 5.32 for color preference; 4.60 for aroma preference; 5.00 for taste preference; 5.08 for texture preference; and 5.08 for overall favorability.

4 Conclusion

The type of stabilizer added affected the overrun, lightness, texture, melting speed, and antioxidant activity of ginger-turmeric ice cream, while its concentration affected the overrun, texture, and melting speed of the turmeric ginger ice cream. However, it showed no effect on the organoleptic properties of ginger-turmeric ice cream. The ginger-turmeric ice cream added with 0.1% CMC reached the highest effectiveness score (0.76); with 38.87% for overrun; 69.42 for lightness value; 2.23 mm/50 g/10 seconds for texture, 1.27 g/min for melting speed; 70.33% for antioxidant activity; and 5.1 for overall favorability. Further studies should focus on the ginger-turmeric ice cream formula added with 0.1% CMC aiming to establish adequate packaging materials and shelf life.

• Cite as:
  Fauzi, M., Harsono, S. S., & Resmasari, L. P. (2025). Carboxymethylcellulose and carrageenan as stabilizers in ginger-turmeric ice creams: physicochemical and sensory properties. Brazilian Journal of Food Technology, 28, e2024004. https://doi.org/10.1590/1981-6723.00424
• Funding:
  None.

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Edited by

• Associate Editor:
  Silvia P. M. Germer.

Publication Dates

• Publication in this collection
  23 May 2025
• Date of issue
  2025

History

• Received
  22 Jan 2024
• Accepted
  13 Mar 2025