Product Development of Lemongrass (Cymbopogon Citratus) Ice Cream

Chai, Yan Jing (2018) Product Development of Lemongrass (Cymbopogon Citratus) Ice Cream. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Lemongrass (from Cymbopogon citratus) is extensively use in fragrance and flavoring purpose in Asian cuisine and in herbal medicine. Ice cream is one of the type of frozen dessert which is popular all over the world. The main objective of study is to develop ice cream with lemongrass flavored. Formulation 6 (with highest rank sum score) was selected from six formulations as the best formulation via Balance Incomplete Block (BIB) ranking test. Ice cream with formulation 6 made up of 64.4% full cream milk, 14.0% non-dairy creamer, 14.0% fresh lemongrass stalk, 7.4% caster sugar, and 0.1% carboxymethyl cellulose stabilizer (CMC). Final product of lemongrass ice cream was analyzed in term of proximate, physicochemical, microbial and sensory analysis. Through proximate analysis, lemongrass ice cream developed from formulation 6 contain 18.80 ± 0.81 % total carbohydrate, 0.98 ± 0.16 % protein, 4.18 ± 1.08 % fat, 0.94 ± 0.09 % ash, 75.10 ± 0.29 % moisture content, 116.74 kcal energy in 100g lemongrass ice cream. Physicochemical properties showed that lemongrass ice cream produced from formulation 6 had overrun (47.77 ± 2.21 %), meltdown rate (1.41 ± 0.02 ml/min) and total solid (24.90 ± 0.29 %). Microbial analysis was done by using total plate count method and showed no contamination that is excess of standards set during storage period in the temperature of below 0oC. Sensory analysis was conducted on 50 respondents and results analyzed by using SPSS program. 9-point hedonic scale used in acceptance test to rate sensory attributes such as appearance, aroma, lemongrass taste, sweetness, smoothness, creaminess, and overall acceptance. Lemongrass taste, sweetness, smoothness, and creaminess showed significant correlation with overall acceptability (p<0.05) using Pearson’s coefficient correlation. Independent Sample T-test and one-way ANOVA presented no significant difference between demographic data, personal attributes, xii and overall acceptance. In conclusion, lemongrass ice cream was successfully developed. In future implication, this product can further determine and study its antioxidant activity and flavor compounds.