We examined whether Chinese yam powder can be used as a stabilizing agent for ice cream. The findings of this study indicated that adding Chinese yam powder allows for controlling overruns of ice cream. Moreover, the consistency of an ice cream containing 0.5% Chinese yam powder was comparable to that of an ice cream containing 0.1% guar gum, suggesting that Chinese yam powder affects smoothening the texture of ice cream. Analyzing the optimum amount of Chinese yam powder to be added revealed that adding 0.5% yields the most sensually excellent results. Furthermore, the ice cream containing 0.5% Chinese yam powder was better at retaining its shape than an ice cream without any additives. The above results demonstrate that Chinese yam powder can be utilized as a stabilizing agent for ice cream.
