Effect of types and concentrations of stabilizers for organoleptic and nutritional quality of functional food product Velva campolay (Pouteria campechiana).

Campolay (Pouteria campechiana) is a plant originating from Mexico that can grow in tropical and subtropical climates. Velva is a type of frozen food similar to ice cream but has a low-fat content because it does not use milk fat and has high vitamin C and fiber content. This study aims to analyze the effect of the type and concentration of stabilizers on the organoleptic and nutritional quality of Velva campolay products. Velva campolay uses two variables: the type of stabilizer with three levels of treatment (CMC, carrageenan, and gelatin) and the concentration of stabilizer with three levels of treatment (0.25%, 0.50%, and 0.75%). The type of stabilizer was not affecting the quality of the texture, the panelists' preference for texture, taste, or overall, but it affected the melting power of Velva campolay (p<0.05). The concentration of the stabilizer was not affecting the quality of the texture but it affected the melting power of Velva campolay (p<0.05). Velva campolay product selected based on melting power that was Velva with a CMC stabilizer of 0.75% (p<0.05). Campolay can be used as a raw material for making Velva, with an overall preference level ranging from 6.03-6.87 (somewhat like). The selected Velva campolay product has a moisture content of 75.73%, ash (1.14%), protein (1.71%), fat (0.14%), carbohydrates (21.28%), crude fiber (0.11%), energy value (93.22 kcal/ 100g), vitamin C (21.43 mg/100g), and antioxidant IC50 (542.59 ppm). [ABSTRACT FROM AUTHOR]