Publication: Acceptability Of Novel Antioxidant Ice Cream Fortified With Nutritious Carica Papaya Seed
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Date
2020
Authors
Siti Radhiah Omar
Fauzan Aminuddin
Latiffah Karim
Nursyahida Suhaimi
Siti Nazirah Omar
Journal Title
Journal ISSN
Volume Title
Publisher
UiTM
Abstract
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 FolinCiocalteu’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.
Keywords: Acceptability, Ice Cream, Antioxidant, Papaya Seeds
Description
Keywords
Acceptability,, Ice Cream,, Antioxidant,, Papaya Seeds
Citation
OMAR, Siti Radhiah et al. ACCEPTABILITY OF NOVEL ANTIOXIDANT ICE CREAM FORTIFIED WITH NUTRITIOUS Carica papaya SEED. Journal of Academia, [S.l.], v. 8, n. 1, p. 7-17, mar. 2020. ISSN 2289-6368. Available at: <https://myjms.mohe.gov.my/index.php/joa/article/view/8413>.