Assessing the Market Potential of Mamachef's Purply Ice Cream Made from Underutilized Local Crops in Malaysian Retail Markets

Rosmaliza Muhammad; Norazmir MD Nor; Norhayati Mat Yusoff @ Mohd Yusof; Al Mukhlas Fikri

doi:10.21834/e-bpj.v9i28.5905

Authors

Rosmaliza Muhammad Centre for Dietetics Studies, Faculty of Health Sciences, Universiti Teknologi MARA, Puncak Alam, Selangor, Malaysia, Department of Culinary Arts and Gastronomy, Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Puncak Alam, Selangor, Malaysia
Norazmir MD Nor Centre for Dietetics Studies, Faculty of Health Sciences, Universiti Teknologi MARA, Puncak Alam, Selangor, Malaysia
Norhayati Mat Yusoff @ Mohd Yusof Department of Foodservice Management, Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Puncak Alam, Selangor, Malaysia
Al Mukhlas Fikri Department of Nutrition, Faculty of Health Sciences, University of Singaperbangsa Karawang, Indonesia

DOI:

https://doi.org/10.21834/e-bpj.v9i28.5905

Keywords:

Purple Sweet Potato, Malaysia, Sensory Evaluation, Underutilized

Abstract

The Mamachef Purply Ice Cream is developed from purple sweet potato. A sensory analysis and interview session was done with 11 trained panelists. The data has been analyzed using Atlas.ti based on thematic analyses. This unique ice cream is like other commercial ice cream, with natural purple color, and free from food additives. Its flesh also acts as a fat replacer in the Mamachef Purply Ice Cream. The processing of Mamachef Purply Ice Cream would increase the economic aspects among small and medium entrepreneurs (SMEs) and farmers and has an excellent potential to be marketed commercial food outlets.

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