Development of reduced-calorie Thai fruits flavour ice cream
1997
Pattra Kunkitvaropart
Result of consumer survey indicated that teenage need ice cream young coconut flavour with very fine coconut meal. Ice cream should have moderately intensity of fruit flavour, sweetness and creaminess. Ice cream was formulated to reduced calories by using maltodextrin to replace some part of fat in the formula. The optimum formula composed of milk fat 4 percent, maltodextrin solution D.E.7 6 percent, MSNF 11 percent, sugar 8 percent, stabilizer/emulsifier 0.7 percent, young coconut meal 15 percent, young coconut water 55.3 percent. The processing was freezing ingredients using direct expansion freezer for 20 min and packed in polystyrene cup. The reduced-calories ice cream product had white color, viscosity=1085 cps, melting rate=12.5 ml/30 min, Tss=32.5 percent, reducing sugar=3.2 percent, total sugar=26.5 percent, pH=6.28, TBA value=0.15 mg. malonaldehyde/kg. The product contained 4.8 percent fat, 3.5 percent protein, 18 percent lactose and one serving size (80 g) contained 134 Kcal. The calories of the ice cream was reduced 52 percent as compared to basic formula. The product was microbiologically safe. The product testing indicated that consumer liked product moderately. The shelf-life of product packed in polystyrene cup stored at -30 deg C was 8 weeks without changing qualities.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Kasetsart University