Effect of young rice milk, maltodextrin, fiberose and rice bran on functional ice cream | |
| Author | Prapakorn Pholsuwan |
| Call Number | AIT Thesis no.FB-08-11 |
| Subject(s) | Functional foods Ice cream, ices, etc. Rice bran Rice products |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-08-11 |
| Abstract | The aim of this study was to use young rice milk and rice products (rice powder) that consist of high quality protein as possible ingredients for substituting milk and milk products for low fat functional ice cream production. In addition, maltodextrin, Fiberose (beta-limit dextrin) and defatted rice bran were used as ingredients to improve the quality of low fat ice cream and to study factor affecting its quality. Control low fat milk ice cream formula consisted of 2% milk fat, 14.5% nonfat milk solids, 12% sucrose, and 0.2% stabilizer/emulsifier and Control full fat milk ice cream formula consisted of 10% milk fat, 11.2% nonfat milk solids, 15% sucrose, and 0.5% stabilizer/emulsifier. To investigate the influences of the certain parameters, control ice cream sample was varied. Physical properties and sensory evaluation of control full fat milk ice cream were the greatest. Low fat young rice milk ice creams (2% fat w/w) were prepared by substituting young rice milk and rice powder for milk and milk products at 50, 75, and 100%. Physical properties and sensory evaluation of ice cream using 50% milk and milk products substituted with young rice milk and rice powder was the greatest. The pH value had not differences for all the formulas. The mix viscosity, overrun, hardness and melting rate had significant differences (P≥ 0.05) effect between ice cream using 50, 75, and 100% milk and milk products substituted with young rice milk and control milk ice cream samples. Sensory evaluation of ice cream using 50, 75, and 100% milk and milk products substituted with young rice milk and control milk ice cream samples were different. Improvements of low fat young rice milk ice creams were produced by adding 4, 6 and 8% (w/w) maltodextrin, fib erose and defatted rice bran to replace fat at different concentration of 50, 75, and 100% young rice milk ice creams. The result showed that concentration of maltodextrin, Fiberose and rice bran significantly affected physical and sensory quality of low fat young rice milk ice cream. When concentration of maltodextrin or Fiberose increased, viscosity and overrun were increased. Hardness and melting rate were decreased as concentration of maltodextrin or Fiberose increased (p<0.05). For using maltodextrin as a fat replacer, 8% maltodextrin added in 100% young rice milk ice cream was the greatest. For addition of Fiberose as a fat replacer, 8% Fiberose added in 100% young rice milk ice cream was also the greatest. Defatted rice bran was the worst fat replacer for young rice milk ice cream but at 4% defatted rice bran was added in 100% young rice milk ice cream was the best. Not only 100% young rice milk ice cream added with 8% Fiberose can be claimed as low fat ice cream but can be claimed as high fiber ice cream or functional low fat ice cream also (Fiberose has 25% fiber maximum) |
| Year | 2008 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-08-11 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Rakshit, Sudip Kumar;Ranamukhaarachchi, S.L.; |
| Scholarship Donor(s) | RTG Fellowship; |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2008 |