Comparative Study On The Use Of Gum Extracted From Afzella Africana In Ice Cream And Candy Production

ABSTRACT

Food gum was extracted from Afzelia africana seed and the potentials of this gum in ice cream and candy making compared to guar acacia (conventional) were studied. Ice cream and candy samples with and without food gums were produced. The proximate composition and functional properties of Afzelia Africana flour and its gum and guar acacia as well as the ice cream and candy samples were determined. The proximate composition of the candy samples were significantly different with guar acacia candy having higher values in protein, but are identical in colour but were acceptable in taste, crispness, chewiness, texture and general acceptability. Ice cream samples containing Afzelia gum have little colour change but ice cream made from Guar acacia powder and without a stabilizer were identical in colour but were acceptable in taste, (crispness, chewness, texture and general acceptability. Also in candy samples from Afzelia gum, Guar acacia powder and candy without stabilizer are all identical in terms of texture chewness, colours, taste, appearance and general acceptability.