Acta Scientiarum Polonorum Technologia Alimentaria

Background. Blondo, a by-product of coconut oil production, is primarily used as livestock feed despite its high protein and fat content. The valorisation of blondo into ice cream products with high functional value has strong development potential. This research aims to create a LAB-fermented, blondo-based ice cream with varying fat content, and to characterise its properties.
Material and methods. A comprehensive investigation was conducted to determine the chemical properties of proximate composition, pH, and total acidity. The physical properties examined were overrun and melt­ing time. The total lactic acid bacteria (LAB) was also analysed. Sensory evaluation was conducted using descriptive and hedonic methods to assess overall acceptance. Furthermore, an in vitro simulation of LAB resistance in the gastrointestinal tract was performed, specifically under low pH (pH:2) in the presence of pepsin in gastric simulation, as well as bile salt and pancreatin in a small intestine simulation, ensuring the validity of the findings.
Results. The final ice cream product consisted of three variations: light ice cream with a fat content of 4.77 ±0.36%, reduced-fat ice cream with a fat content of 7.22 ±0.86%, and regular-fat ice cream with a fat content of 9.16 ±0.25%. Higher fat content led to increased overrun and melting time. It also impeded the growth of LAB and the generation of acid. However, it enhanced the ability of LAB cells to withstand stress in the simulated gastrointestinal tract.
Conclusion. This research underscores the potential of blondo, a by-product of coconut oil production, to contribute to advances in food technology. It can serve as an alternative ingredient in functional foods in the form of ice cream, offering a novel method to protect LAB against extreme conditions in the gastrointestinal tract. This promising development offers hope for the future of food technology.