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Physicochemical properties and melting behavior of coconut milk ice cream with Melinjo (Gnetum gnemon Linn.) leaves incorporation
Author(s)
Chonlatarn, Threechart
Date Issued
September 1, 2025
Type
Article
Abstract
Melinjo (Gnetum gnemon Linn.), locally known in Thailand as “Liang,” is a widely consumed vegetable in Southern Thailand and often referred to as the “queen of local vegetables” due to its nutritional and health-promoting properties. However, old leaves remain underutilized. This study aimed to evaluate the effects of Melinjo leaf incorporation on the physicochemical properties and melting behavior of coconut milk ice cream. Ice cream formulations were prepared with 5%, 10%, 15%, and 15% (pulp-separated) leaves (w/w), and their physicochemical and melting characteristics—including color parameters, pH, apparent viscosity, overrun, melting rate, induction time to the first drip, and time to 50% drip-through—were analyzed. Increasing Melinjo leaf content significantly decreased L* values while increasing a* and b* values (p≤0.05). Leaf incorporation slightly elevated pH and significantly increased viscosity (p≤0.05), whereas overrun decreased with higher leaf levels, likely due to the influence of dietary fiber and phenolic compounds on air incorporation. Furthermore, Melinjo addition significantly reduced the melting rate and prolonged both induction time to the first drip and time to 50% drip-through (p≤0.05). Overall, incorporation of 15% Melinjo leaves was found to optimize melting resistance and functional properties. These results highlight the potential of Melinjo leaves as a functional ingredient for the development and quality enhancement of coconut milk ice cream and related plant-based frozen desserts.
Citation
Journal of Food Health and Bioenvironmental Science, 18(3), 251-260, 2025