Potential of Yellow Sweet Potato (Ipomoea batatas L.) Flour Hydrogel as a Sustainable Fat Replacer in Ice Cream Mix

Low-fat ice cream mixes are needed for modern consumers who focus on low-fat foods. Modification of yellow sweet potato could increase its functional value, such as making a hydrogel with an annealing method. The purpose of this study was to analyze the development of ice cream mix with yellow sweet potato flour hydrogel as a sustainable fat replacer. The research method used a laboratory experiment with the Completely Randomized Design arranged in 4 treatments (0%, 1%, 2%, and 3%) and 4 replicates. The results, like the density of ice cream mix, showed that the use of yellow sweet potato flour hydrogel as a fat substitute was significantly increased (P<0.05) as compared to the control. Ice cream mix used yellow sweet potato flour hydrogel as a fat substitute was found that emulsion activity and stability were significantly less (P<0.05) as compared to the control. Other parameters, such as viscosity, gave no significant increase (P>0.05) as compared to the control. The particle size and particle distribution were explained descriptively, which were increased from 15.75 to 35.27 as the hydrogel concentration increased. CLSM microstructure results with substitution 2% yellow sweet potato flour hydrogel as a fat substitute showed denser protein density.