Rice bran oil-based emulsion for substitution of whipping cream in dairy - based ice cream and Its feasibility analysis to reduce saturated fat | |
| Author | Piraya Lueprasitsakul |
| Call Number | AIT Thesis no.FB-17-04 |
| Subject(s) | Rice oil Ice cream, ices, etc. Analysis Rice bran |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in School of Environment, Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no.FB-17-04 |
| Abstract | Ice cream has always been a popular dessert among all age groups. Nevertheless, its high saturated fat content is the drawback for a growing healthy trend around the world. Therefore, there has been a search for alternatives for milk cream. Rice bran oil is an under - utilized byproduct in various countries and contains he alth - benefiting ingredients such as vitamin E and gamma - oryzanol. The feasibility to use rice bran oil emulsion in place of whipping cream in ice cream was investigated. First, 35% rice bran oil emulsions were made using three different type of natural pro teins as emulsifiers, whey protein isolate, soy protein isolate, and rice protein isolate, compared with control emulsifier Tween 80. Whey protein was the best emulsifier with rice RBO. Protein concentration and number of high - pressure homogenizer passes w ere optimized looking at the droplet size, droplet size distribution, and creaming index. 8% WPI with 5 passes was selected having droplet size of 3.066 ± 3.212 μm and %CI of 13.1%. The selected emulsion has a Newtonian behavior and consistency index close to zero at 4 o C. Five formulations of ice creams were made substituting 0% (F1), 25% (F2), 50% (F3), 75% (F4) and 100% (F5) of whipping cream with RBO emulsion. All ice creams had similar overrun percentage of around 50% and color values. The melting rate of F1 is slowest, followed by F2. F4, F5 and F3 have similar melt rates. All melting rate is linearly correlated with time. Sensory analysis was conducted with 30 untrained panelists for their preference in appearance, odor, taste, texture, and overall acc eptability using 9 - point hedonic scale. F3 got the highest appearance score of 7.53±0.86, which is only significantly different from that of F2. F3 also got highest odor score of 7.40±1.04, which in only significantly different from that of F5. The odors o f ice creams are somehow differentiable but none of them has unpleasant rancid smell. Preference scores of texture, taste, and overall acceptability among five ice creams are not significantly different. The instrumental test support the sensory evaluation showing that there is no significant difference in hardness, cohesiveness and springiness between samples. Adhesiveness gradually increases with more RBO. Gumminess of F5 is significantly higher than others’. The overall results suggested that rice bran o il emulsion yields very similar ice cream qualities to the control full fat ice cream. They sustain both the viscosity and elasticity of ice cream, shown with gumminess and springiness data, which fat replacers cannot do. From these findings, rice bran oil emulsion has shown promising to substitute milk fat to reduce saturated fat content and increase nutritional value in ice cream. |
| Year | 2017 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-17-04 |
| 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) | Anil Kumar Anal; |
| Examination Committee(s) | Loc Thai Nguyen;Muhammad Bilal Sadiq; |
| Scholarship Donor(s) | Thailand (HM Queen); |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2017 |