Quality Characteristics of Ice Creams added with Fermented Black Rice Bran Powder

이미경,; 김보현,; 김예진,; 전지은,; Lee, Su-Han

doi:10.20878/cshr.2018.24.10.007

Cited by 3 publications

(1 citation statement)

References 6 publications

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“…Researchers are exploring the possibility of substituting or reducing the use of dairy products in ice cream making for several reasons, including fat content, flavor, and environmental aspects [ 29 ]. While there is ample research on creating low-fat, low-calorie ice cream products by adding health-promoting ingredients, limited research has been conducted on rice-based ice cream [ 30 , 31 ].…”

Section: Introductionmentioning

confidence: 99%

Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents

Seong

Kim

et al. 2023

Foods

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Ice cream consumption has increased over the years. In this study, we investigated the potential of using rice varieties with varying amylose contents for ice cream production. We analyzed the physical and chemical properties and sensory quality characteristics (appearance, taste, texture, chewiness, aroma, and rice flavor) of rice-based ice cream made from five varieties with low and high amylose levels. To make the ice cream, we ground rice into a fine powder and combined it with skim milk powder, butter, sugar, glycerin esters of fatty acids, locust bean gum, and water to form a gelatinized mixture. This mixture was then aged, frozen, and hardened. The ice cream’s key quality characteristics, such as viscosity (2170–25,030 cP), hardness (4.27–49.55 N cm−2), and overrun (17.95–46.99%), showed a wide range. Ice cream made from Saemimyeon (high amylose content rice variety) exhibited the highest hardness value (49.55 N cm−2) among the varieties tested, but had relatively low viscosity (4030 cP), overrun (17.95%), and drip-through (0.75 g/min) values. These findings suggest that rice varieties with different amylose contents are suitable for making ice cream and have the potential to expand the rice processing market and increase its value.

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Section: Introductionmentioning

confidence: 99%

Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents

Seong

Kim

et al. 2023

Foods

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Physicochemical and sensory properties of vegan ice cream using upcycled Aquasoya powder

Hwang,

Yu,

Shin

2024

Int J of Food Sci Tech

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SummaryAquasoya (AS) powder arouses great interest as a cost‐effective vegan ingredient. In our study, AS was used to develop vegan ice cream products. Different total solid content (TSC) (31%, 33%, 35%, 37%, and 39% w/w) of ice cream mix was changed by the addition of AS powder. pH, emulsion properties, brix, colour, viscosity, overrun, melting properties, texture profile analysis (TPA), and sensory evaluations were investigated. The pH of each AS (31%, 33%, 35%, 37%, 39%) ice cream mix sample was 5.70–5.81, with no significant variance in AS content. Notably, the 39% AS led to higher Brix and viscosity scores. Moreover, the highest overrun in AS ice cream was observed in the sample containing 39% TSC. In contrast, the 31%, 33%, and 35% samples exhibited lower viscosities. However, the 37% and 39% samples displayed higher viscosities, leading to a longer‐lasting appearance. Regarding sensory evaluation, the 39% sample received the highest ratings for overall taste intensity, colour, smell, bean smell, flavour, taste, astringency, and bitterness. However, it scored the lowest for sweetness, softness, and melting degree. Generally, a higher AS content corresponds to stronger overall characteristics. Additionally, acceptance evaluations showed that panels tended to favour ice cream with lower AS content. All these findings suggest that AS ice cream could be potentially developed using vegan ingredients, offering enhanced nutritional and sensory attributes while serving as an effective emulsifier.

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Antioxidant Activity and Quality Properties of Yogurt with Black Rice Flour

Kang¹,

Kim²

2022

Resour Sci Res

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This study identified the antioxidant activity (total flavonoid contents, total polyphenol contents, DPPH radical scavenging activity and FRAP assay) and quality properties (pH, color, and viable cell count) of yogurt with various levels of black rice flour. Lightness significantly decreased with increasing black rice flour (p<0.05). On the contrary, redness significantly increased with increasing black rice flour (p<0.05). Viable cell counts of Lactobacillus of treatments (2%, 4% and 6%) were significantly higher than control (p<0.05). As the addition level of black rice flour increased, higher total polyphenol contents and DPPH free radical scavenging activity were observed in samples (p<0.05). Therefore, these results were shown the addition of black rice flour in yogurt is useful to manufacturing healthy functional food.

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Quality Characteristics of Ice Creams added with Fermented Black Rice Bran Powder

Cited by 3 publications

References 6 publications

Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents

Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents

Physicochemical and sensory properties of vegan ice cream using upcycled Aquasoya powder

Antioxidant Activity and Quality Properties of Yogurt with Black Rice Flour

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