Physicochemical, antioxidant, and sensory properties of low-fat ice cream using purple sweet potato maltooligosaccharides as a fat replacer

¹ Department of Food Technology, Faculty of Agriculture Universitas Sumatera Utara, 20155 Medan, Indonesia
² Centre of Tuber and Root Crops Study, Universitas Sumatera Utara, 20155 Medan, Indonesia
³ Department of Agroindustrial Engineering, Faculty of Engineering and Technology IPB University, 16680 Bogor, Indonesia

¹ Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

The increasing prevalence of overnutrition in Indonesia has encouraged the development of healthier foods, including ice cream. This study evaluated purple sweet potato maltooligosaccharide (MOS) as a fat replacer in low-fat ice cream. A Completely Randomized Design with different levels of full cream milk substitution by MOS (0–50%) was applied, and the best formulation was selected using TOPSIS. MOS substitution significantly affected overrun, melting rate, color index, anthocyanin content, antioxidant activity, fat content, and sensory attributes (color, texture, taste, and overall acceptability) (p<0.01), but not aroma (p>0.05). The optimal formulation contained 50% MOS, producing ice cream with low fat content (3.35%), high antioxidant activity (75.47%), and good sensory acceptance. These results indicate that purple sweet potato MOS is a promising fat replacer for functional low-fat ice cream.