Household level processing of ice cream without the traditional ice cream maker
1988
Kusrahayu Suryoadikusumo
A modified method of making ice cream at household level was compared with the traditional 0.5 gallon capacity electric ice cream maker. The modified method made use of egg heater, bowl and in freezing the ice cream mix without the aid of ice and salt. In comparing these two methods, ice cream mixes of different fat content were prepared. Likewise, the sensory qualities and overrun were evaluated and compared. Results of this study showed that the modified method can be used in a household with a freezer to prepare an ice cream. Except for body and texture, the taste panel gave low preference (P0.05). This study showed that regardless of fat content, the ice cream produced by the modified method does not differ significantly with those produced by the traditional method in terms of appearance, flavor, aroma and general acceptability. Compared with the traditional method, the modified method had lower percentage overrun. The difference in percentage overrun which was significant (P0.05) did not, however, affect the general acceptability of the ice cream produced by the modified method. Analysis of the chemical composition (fat, total solid, moisture) and microbiological qualities (total bacteria and coliform content of the experimental samples showed that they were of good quality.
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