Acceptability of novel antioxidant ice cream fortified with nutritious carica papaya seedvoice of academia / Siti Radhiah Omar... [et al.]
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...
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| Format: | Article |
| Language: | English |
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Universiti Teknologi MARA, Negeri Sembilan
2020
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| Online Access: | https://ir.uitm.edu.my/id/eprint/31984/1/31984.pdf |
| _version_ | 1796903351508533248 |
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| author | Omar, Siti Radhiah Aminuddin, Fauzan Karim, Latiffah Suhaimi, Nursyahida Omar, Siti Nazirah |
| author_facet | Omar, Siti Radhiah Aminuddin, Fauzan Karim, Latiffah Suhaimi, Nursyahida Omar, Siti Nazirah |
| author_sort | Omar, Siti Radhiah |
| collection | UITM |
| 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 | 2024-03-06T02:18:50Z |
| format | Article |
| id | oai:ir.uitm.edu.my:31984 |
| institution | Universiti Teknologi MARA |
| language | English |
| last_indexed | 2024-03-06T02:18:50Z |
| publishDate | 2020 |
| publisher | Universiti Teknologi MARA, Negeri Sembilan |
| record_format | dspace |
| spelling | oai:ir.uitm.edu.my:319842020-07-15T07:22:39Z https://ir.uitm.edu.my/id/eprint/31984/ Acceptability of novel antioxidant ice cream fortified with nutritious carica papaya seedvoice of academia / Siti Radhiah Omar... [et al.] joa Omar, Siti Radhiah Aminuddin, Fauzan Karim, Latiffah Suhaimi, Nursyahida Omar, Siti Nazirah Organic chemistry Oxidation 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. Universiti Teknologi MARA, Negeri Sembilan 2020 Article PeerReviewed text en https://ir.uitm.edu.my/id/eprint/31984/1/31984.pdf Acceptability of novel antioxidant ice cream fortified with nutritious carica papaya seedvoice of academia / Siti Radhiah Omar... [et al.]. (2020) Journal of Academia <https://ir.uitm.edu.my/view/publication/Journal_of_Academia/>, 8 (1). pp. 7-17. ISSN 2289-6368 https://nsembilan.uitm.edu.my/joacns/ |
| spellingShingle | Organic chemistry Oxidation Omar, Siti Radhiah Aminuddin, Fauzan Karim, Latiffah Suhaimi, Nursyahida Omar, Siti Nazirah Acceptability of novel antioxidant ice cream fortified with nutritious carica papaya seedvoice of academia / Siti Radhiah Omar... [et al.] |
| title | Acceptability of novel antioxidant ice cream fortified with nutritious carica papaya seedvoice of academia / Siti Radhiah Omar... [et al.] |
| title_full | Acceptability of novel antioxidant ice cream fortified with nutritious carica papaya seedvoice of academia / Siti Radhiah Omar... [et al.] |
| title_fullStr | Acceptability of novel antioxidant ice cream fortified with nutritious carica papaya seedvoice of academia / Siti Radhiah Omar... [et al.] |
| title_full_unstemmed | Acceptability of novel antioxidant ice cream fortified with nutritious carica papaya seedvoice of academia / Siti Radhiah Omar... [et al.] |
| title_short | Acceptability of novel antioxidant ice cream fortified with nutritious carica papaya seedvoice of academia / Siti Radhiah Omar... [et al.] |
| title_sort | acceptability of novel antioxidant ice cream fortified with nutritious carica papaya seedvoice of academia siti radhiah omar et al |
| topic | Organic chemistry Oxidation |
| url | https://ir.uitm.edu.my/id/eprint/31984/1/31984.pdf |
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