Development of Vegan Ice Cream from Jackfruit (Artocarpus heterophyllus) Seed-Based Milk

Abstract

Modern lifestyle has initiated a vegan diet through the uptrend in plant-based or non-dairy milk that is subsequently incorporated in ice cream making. This research aimed to alter the under-utilized jackfruit seed into an alternative milk base for vegan, nutrient-rich ice cream. Jackfruit seeds were processed and filtered to obtain the liquid. A control and two variables of emulsifier [lecithin and surface perfectant (SP)] were formulated to produce ice cream. The ice cream was then analyzed for proximate analysis (crude fiber, total carbohydrate, fat, and protein content), physicochemical analysis (color and viscosity), followed by a 9-point hedonic scale acceptance test. Data were analyzed by analysis of variance (ANOVA) and Fisher’s Least Significant Difference (LSD) test. Results showed that all ice cream formulations contained the beneficial crude fiber except for the commercial dairy ice cream. In addition, jackfruit seed-based milk ice cream was also low in fat content. Viscosity of lecithin-treated ice cream was significantly different (p < 0.05) compared to the others. Hedonic test (n=39) results showed that there were significant differences among the samples (p < 0.05) with the control group as the most preferred in terms of overall liking and flavor. In conclusion, changing dairy milk with jackfruit seed-based milk may deliver the potential creation of vegan, low-fat, and crude fiber-rich ice cream with reasonable consumer acceptability.