| Author | Onuma Wongsangam |
| Call Number | AIT Thesis no.FB-07-14 |
| Subject(s) | Ice cream industry
|
| 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-07-14 |
| Abstract | Concerns of the consumer that high-fat and fiber diets increase the likelihood of obesity, heart disease, and some forms of cancer have led to the increased study and sale of low-fat and nonfat dairy foods. With care, reduced fat ice cream can be used successfully to deliver unique nutritional benefits to consumers beyond the basic nutrition of current products. The aim of this study was to use corn germ and rice bran that consist of high quality protein as possible ingredients for substituting skim milk powder for reduced fat functional ice cream production. Skim milk powder, ground corn germ and rice bran contain protein 35.00, 21.36 and 12.00 %, respectively. In addition, inulin was used as an ingredient to improve the quality of reduced fat ice cream and to study factor affecting its quality. Control ice cream formulation consisted of 9 % milk fat, 11% nonfat milk solids, 12% sucrose, and 0.5% stabilizer/emulsifier and demineralized water. To investigate the influences of the certain parameters, control ice cream sample was varied. Ice cream was prepared by substituting corn germ for skim milk powder at 0, 10, 20 and 30% and substituting rice bran for skim milk powder at 0, 5, 10 and 15% (calculated as equal protein). Physical and sensory properties of ice cream using 10% skim milk powder substituted with corn germ and ice cream using 5% skim milk powder substituted with rice bran were greatest. The pH value, overrun and meltdown had no significant differences (p≥ 0.05) effect between ice cream using 10% skim milk powder substituted with corn germ and control sample. Mix viscosity, hardness and sensory properties of ice cream using 10% skim milk powder substituted with corn germ and control sample. were significantly different (p< 0.05). Overrun had no significant differences (p≥ 0.05) effect between ice cream using 5% skim milk powder substituted with rice bran and control sample. The pH value, mix viscosity, hardness, meltdown and sensory properties of ice cream using 5% skim milk powder substituted with rice bran and control sample were significantly different (p< 0.05). Reduced fat ice cream (3% fat w/w) was produced by adding 6% (w/w) inulin to replace fat. The result showed that concentration and degree of polymerization of inulin significantly affected physical and sensory quality of reduced fat ice cream. When inulin concentrations were the same at 6% (w/w) of long chain inulin gave higher viscosity, hardness, lower overrun and meltdown than short chain inulin (p<0.05). When mixed inulin, between long and short chain inulin at 1:1 ratio (total 6% w/w) the physical properties was improved along with the sensory attributes and acceptance of reduced fat corn germ and rice bran ice cream. Partial substitution sugar with high, medium and low dextrose equivalence at 40.3, 38.1 and 29.7 of glucose syrup caused increasing viscosity, decreasing overrun and hardness as well as faster meltdown comparing with ice cream mix containing sugar. Glucose syrup can improve mouth feel and viscosity. Furthermore, when using medium (38.1) dextrose equivalence glucose syrup, it yielded the most acceptance ice cream. Reduced fat corn germ ice creams using mixed inulin and the combination of glucose syrup and sucrose as sweetener had given higher overall acceptability than commercial low-fat ice cream and reduced fat rice bran ice cream. |
| Year | 2007 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-07-14 |
| 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;Jayasuriya, H.P.W; |
| Scholarship Donor(s) | Royal Thai Government (RTG); |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2007 |