Palm | Kelapa Sawit

ABSTRACT: The aim of this study was to determine some nutrition data and the antioxidant capacity of soy milk ice cream and black sesame flavoured soy milk ice cream (5 and 7 % [w/v] ground toasted sesame seed added). Nutrition data of products were analyzed by proximate analysis, atomic absorption spectrophotometer and ascorbic acid method.

The antioxidant capacity of products was assessed by ABTS and DPPH free radical decolourisation assay. It was found that 100 grams of soy milk ice cream consisted of 69.99% moisture, 10.31% fat, 2.21% protein, 15.84% carbohydrate, 1.18% fibre and 0.47% ash (including 11.20 mg calcium, 8.26 mg phosphorus, 0.29 mg iron and 0.18 mg zinc). Antioxidant capacity of the samples was equal to 69.8 mg ascorbic acid equivalent/100 g for ABTS assay, and 7.2 mg ascorbic acid equivalent/100 g for DPPH assay. Significantly higher contents of protein, fat, ash (including calcium, phosphorus, iron and zinc), and significantly higher antioxidant capacity (2 – 4.5 times) were found (p<0.05) for black sesame flavoured soy milk ice cream.