ACCEPTABILITY OF NOVEL ANTIOXIDANT ICE CREAM FORTIFIED WITH NUTRITIOUS Carica papaya SEED
This research aimed to determine the total antioxidant activity and total phenolic content of the papaya seeds. These papaya seeds then were introduced into the prepared ice cream to determine the effect of the papaya seeds to the physicochemical and the acceptability of ice cream by making four dif...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Universiti Teknologi MARA, Negeri Sembilan
2020-04-01
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| Series: | Journal of Academia |
| Subjects: | |
| Online Access: | https://myjms.mohe.gov.my/index.php/joa/article/view/8413 |
| _version_ | 1797202361599393792 |
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| author | Siti Radhiah Omar Fauzan Aminuddin Latiffah Karim Nursyahida Suhaimi Siti Nazirah Omar |
| author_facet | Siti Radhiah Omar Fauzan Aminuddin Latiffah Karim Nursyahida Suhaimi Siti Nazirah Omar |
| author_sort | Siti Radhiah Omar |
| collection | DOAJ |
| description | This research aimed to determine the total antioxidant activity and total phenolic content of the papaya seeds. These papaya seeds then were introduced into the prepared ice cream to determine the effect of the papaya seeds to the physicochemical and the acceptability of ice cream by making four different formulations (Control, 1.0%, 2.0%, and 3.0% of papaya seeds). Two methods namely free radical scavenging assay (DPPH) and ferric reducing antioxidant power (FRAP) were used to determine the total antioxidant activity of the papaya seeds, whereas total phenolic content was determined by Folin-Ciocalteu’s method (TPC). The papaya seeds showed high total phenolic content in the TPC analysis result. Furthermore, DPPH and FRAP showed high antioxidant activity of the papaya seeds. Acceptability of the ice cream was conducted by sensory evaluation and the results showed that the control (0.0%) papaya seeds ice cream formulation was the most favorable by the panelists followed by 1.0%, 2.0%, and 3.0% papaya seeds formulation. In conclusion, the papaya seeds are proven to contain antioxidants by the results given in DPPH, FRAP, and TPC tests. Surprisingly, the papaya seeds also did not affect the physicochemical of the ice cream and the ice cream was accepted by the panelists. |
| first_indexed | 2024-04-13T14:35:32Z |
| format | Article |
| id | doaj.art-f297f616509e4208bce2f76dab666b65 |
| institution | Directory Open Access Journal |
| issn | 2289-6368 |
| language | English |
| last_indexed | 2024-04-24T08:02:13Z |
| publishDate | 2020-04-01 |
| publisher | Universiti Teknologi MARA, Negeri Sembilan |
| record_format | Article |
| series | Journal of Academia |
| spelling | doaj.art-f297f616509e4208bce2f76dab666b652024-04-17T16:36:02ZengUniversiti Teknologi MARA, Negeri SembilanJournal of Academia2289-63682020-04-0181717ACCEPTABILITY OF NOVEL ANTIOXIDANT ICE CREAM FORTIFIED WITH NUTRITIOUS Carica papaya SEEDSiti Radhiah Omar0Fauzan Aminuddin1Latiffah Karim2Nursyahida Suhaimi3Siti Nazirah Omar4Faculty of Science and Technology, Universiti Sains Islam Malaysia, Negeri SembilanFaculty of Science and Technology, Universiti Sains Islam Malaysia, Negeri SembilanFaculty of Science and Technology, Universiti Sains Islam Malaysia, Negeri SembilanFaculty of Science and Technology, Universiti Sains Islam Malaysia, Negeri SembilanFaculty of Business and Marketing, Universiti Teknologi MARA MelakaThis research aimed to determine the total antioxidant activity and total phenolic content of the papaya seeds. These papaya seeds then were introduced into the prepared ice cream to determine the effect of the papaya seeds to the physicochemical and the acceptability of ice cream by making four different formulations (Control, 1.0%, 2.0%, and 3.0% of papaya seeds). Two methods namely free radical scavenging assay (DPPH) and ferric reducing antioxidant power (FRAP) were used to determine the total antioxidant activity of the papaya seeds, whereas total phenolic content was determined by Folin-Ciocalteu’s method (TPC). The papaya seeds showed high total phenolic content in the TPC analysis result. Furthermore, DPPH and FRAP showed high antioxidant activity of the papaya seeds. Acceptability of the ice cream was conducted by sensory evaluation and the results showed that the control (0.0%) papaya seeds ice cream formulation was the most favorable by the panelists followed by 1.0%, 2.0%, and 3.0% papaya seeds formulation. In conclusion, the papaya seeds are proven to contain antioxidants by the results given in DPPH, FRAP, and TPC tests. Surprisingly, the papaya seeds also did not affect the physicochemical of the ice cream and the ice cream was accepted by the panelists.https://myjms.mohe.gov.my/index.php/joa/article/view/8413acceptabilityice creamantioxidantpapaya seeds |
| spellingShingle | Siti Radhiah Omar Fauzan Aminuddin Latiffah Karim Nursyahida Suhaimi Siti Nazirah Omar ACCEPTABILITY OF NOVEL ANTIOXIDANT ICE CREAM FORTIFIED WITH NUTRITIOUS Carica papaya SEED Journal of Academia acceptability ice cream antioxidant papaya seeds |
| title | ACCEPTABILITY OF NOVEL ANTIOXIDANT ICE CREAM FORTIFIED WITH NUTRITIOUS Carica papaya SEED |
| title_full | ACCEPTABILITY OF NOVEL ANTIOXIDANT ICE CREAM FORTIFIED WITH NUTRITIOUS Carica papaya SEED |
| title_fullStr | ACCEPTABILITY OF NOVEL ANTIOXIDANT ICE CREAM FORTIFIED WITH NUTRITIOUS Carica papaya SEED |
| title_full_unstemmed | ACCEPTABILITY OF NOVEL ANTIOXIDANT ICE CREAM FORTIFIED WITH NUTRITIOUS Carica papaya SEED |
| title_short | ACCEPTABILITY OF NOVEL ANTIOXIDANT ICE CREAM FORTIFIED WITH NUTRITIOUS Carica papaya SEED |
| title_sort | acceptability of novel antioxidant ice cream fortified with nutritious carica papaya seed |
| topic | acceptability ice cream antioxidant papaya seeds |
| url | https://myjms.mohe.gov.my/index.php/joa/article/view/8413 |
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