Effect of Sweet Fermented Black Glutinous Rice on the Sensory Evaluation, Physical, Chemical and Microbiological Qualities of Goat Milk Ice Cream

Tansakul, Pavit; Junden, Sirisopa; Yotmanee, Sanchai

doi:10.12691/jfnr-10-6-2

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“…The ice cream mixtures were then whipped, frozen for 30 minutes, ice cream kept in the freezer at -18±2 °C for 24 hours to stabilize and retard meltdown of ice cream between servings. These procedures were used to reduce variation in sensory evaluation (Wan et al, 2022;Tansakul, Junden, & Yotmanee, 2022).…”

Section: Study the Effect Of Mulberry Supplementary In Mulberry Ice C...mentioning

confidence: 99%

Nutrition composition and anthocyanin content of mulberry fruits (Morus alba L.) by different ripening stage grown in the south of Thailand, applicants in sorbet and sherbet ice-cream and analysis of physical, chemical and sensory evaluation

Sangteerakij,

Rodyu,

Junden

2022

Emir J Food Agric

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This experiment was study on properties of each ripening stage of mulberry fruits and conducted study of physical and chemical properties of mulberry fruit at each ripening stage and apply mulberry fruit in ice cream products. Mulberry at fully-ripened stage showed higher phenolic, flavonoid and anthocyanin content. Mulberry fruits were used to make four different types of ice cream; sorbet, sherbet, milk, and yogurt. The sensory qualities of mulberry ice cream were studied (9-point hedonic scale), and the results revealed that mulberry sherbet ice cream had the highest overall acceptability, followed by mulberry sorbet ice cream. The physical, chemical, nutrition composition, and microbiological properties of mulberry sherbet and sorbet ice cream were investigated further. Due to the presence of fresh milk in the composition, sherbet ice cream has a higher overrun and lightness (L*) than sorbet ice cream. The mulberry sherbet ice cream had more incredible energy, energy from fat, total fat, saturated fat, cholesterol, protein, total carbohydrates, calcium, dietary fiber and phenolic compounds. This study shows that mulberry has beneficial properties in terms of consumer acceptance and health benefits, particularly in mulberry sherbet ice cream. All mulberry ice creams had been sanitized and were suitable to consume. As a result, mulberry ice cream formulations can add value to agricultural products and suggested for commercialization.

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Section: Study the Effect Of Mulberry Supplementary In Mulberry Ice C...mentioning

confidence: 99%

Nutrition composition and anthocyanin content of mulberry fruits (Morus alba L.) by different ripening stage grown in the south of Thailand, applicants in sorbet and sherbet ice-cream and analysis of physical, chemical and sensory evaluation

Sangteerakij,

Rodyu,

Junden

2022

Emir J Food Agric

View full text Add to dashboard Cite

show abstract

Effect of Sweet Fermented Black Glutinous Rice on the Sensory Evaluation, Physical, Chemical and Microbiological Qualities of Goat Milk Ice Cream

Cited by 1 publication

References 0 publications

Nutrition composition and anthocyanin content of mulberry fruits (Morus alba L.) by different ripening stage grown in the south of Thailand, applicants in sorbet and sherbet ice-cream and analysis of physical, chemical and sensory evaluation

Nutrition composition and anthocyanin content of mulberry fruits (Morus alba L.) by different ripening stage grown in the south of Thailand, applicants in sorbet and sherbet ice-cream and analysis of physical, chemical and sensory evaluation

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