Development of a Brassica Oleracea Var. Botrytis-Based Frozen Confection

Wong, Sarah Kai Xin (2025) Development of a Brassica Oleracea Var. Botrytis-Based Frozen Confection. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

Text Sarah Wong Kai Xin_Full Text.pdf Restricted to Registered users only Download (43MB)

Abstract

Frozen confections are popular around the world, but because they are usually heavy in calories, fat, and sugar, they are not as good for people with dietary restrictions or those who are health-conscious. There are now opportunities to use innovative ingredients with functional and nutritional advantages due to the rising desire for healthier, plant-based frozen confections. Through an analysis of its effects on proximate composition, texture, physicochemical qualities, and consumer acceptability, this study sought to determine the potential of cauliflower (Brassica oleracea var. botrytis) as a base in frozen confections. Three formulations were prepared: a control (moderate level of cauliflower), Formulation 1 (low level), and Formulation 2 (high level). Physical and physicochemical testing (texture profile, colour, overrun, melting behaviour, sugar content), proximate analysis (moisture, protein, fat, carbohydrate, fibre, ash, and calorie content), microbial safety evaluation, and sensory evaluation using a 9-point hedonic scale with 30 panellists were all performed on all samples. ANOVA was used for statistical analysis with a 95% confidence level. The inclusion of cauliflower has a substantial impact on quality and nutritional properties, according to the results. Formulation 2 had a more nutrient-dense profile with higher protein, fat, carbohydrate, fibre, and calorie content than Formulation 1, which had higher moisture but lower macronutrient values. Comparing Formulation 2 to the control and Formulation 1, physicochemical tests showed that it had better textural qualities and a higher melting resistance (59.25 ± 0.17 min). According to sensory evaluation, two-thirds of panellists preferred Formulation 2, which received the highest scores for flavour (7.30 ± 1.12), texture (7.17 ± 1.34), and overall acceptability (7.40 ± 1.07). Microbiological analyses verified that every sample was safe to eat. Conclusively, cauliflower can be used to improve nutritional content without sacrificing the sensory quality of frozen confection compositions. Formulation 2 showed the most promise as a plant-based, sustainable substitute for traditional ice cream.