Development of ice cream production using groundnut protein isolate
1989
Penkwan Chompreeda | Vichai Haruthaithanasan | Witoon Prinyawiwatkul (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industy. Dept. of Product Development)
Effects of groundnut protein isolate on quality of ice cream were studied. Spray dried groundnut protein isolate was used to replace milk solid not fat (MSNF). Optimization of groundnut protein isloate and coconut powder used in ice cream were done. Ratio profile test was conducted to evaluate the sensory characteristics of the products. Response surface methodology was used to determine the suitable formula for futher development. Durian powder, jack fruit paste and cocoa powder were used for flavoring the optimum formula ice cream. Consumer acceptance of the highest rank flavored ice cream was also studied using 45 untrained panels. Sensory evaluation and response surface methodology indicated that the optimum formula ice cream was obtained by using 7.8 % of groundnut protein isolate and 5.0 % of coconut powder. Durian flavored ice cream has the highest rank among the three products. Consumer panels responses to color, aroma, flavor, texture and overall of the ice cream were in slightly like scale.
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