Production of Low Fat Ice Cream from Black Glutinous Rice Milk
Article Sidebar
Main Article Content
Abstract
Ice cream is a frozen dairy product. It is popular in the widespread consumption. However, there are some consumers lacking lactase enzyme in the intestine or they are allergic to milk protein. As a result, they are not able to consume dairy products. This research aims to develop healthy ice cream products that are suitable for consumers, who are allergic to cow milk. The optimum formula for producing ice cream from milk rice consisting of rice berry, black glutinous rice and rice berry mixed with black glutinous rice (50:50) as compared with milk ice cream (control) were studied. Physical properties and sensory evaluation by 9-point hedonic scales of ice cream were investigated. The result showed that the control formula had the highest percentage of overrun as followed by rice berry formula. Interestingly, black glutinous rice formula had higher overall liking score (7.73±0.88) than rice berry and mixed formula. Therefore, black glutinous rice formula was selected for studying in the replacement of dairy whipping cream by using cavendish banana, sunchoke, soy milk and glucose syrup. The result indicated that cavendish banana replacement in dairy whipping cream formula had the highest overall liking score (7.50±0.90). Apparently, the overrun, viscosity and melting rate were 26.40±0.15%, 655.00±3.33 cP and 0.08±0.01 g/min, respectively. Fat content of cavendish banana formula was 1.06%, which was lower than that of dairy whipping cream formula (5.87%). Therefore, rice milk ice cream reducing fat content are good as healthy food products and suitable for milk allergy consumers.
Article Details
Copyrights of all articles in the Journal of Food Technology available in print or online are owned by Siam University and protected by law.
References
[2] Jessadapakorn, W., Sangsupawanich, P., Wootipoom, N., Suddeaugrai, O., and Yuenyongviwat, A. (2017). Component-resolved diagnostics in Thai children with cow’s milk and egg allergy. Asian Pacific Journal of Allergy and Immunology. 35: 179-185.
[3] Surojanamethakul, V. (2011). Food allergen. Food Journal (Thailand). 41: 211-216.
[4] Tirasarot, J. and Thanomwong, C. (2015). Production of healthy beverage from “Homnil” rice. KKU Science Journal. 43: 395-402.
[5] Phuenpipob, C. (2013). Developing stability of coconut milk ice-cream by banana flour. RMUTP Research Journal. Special Issue: 19-25.
[6] Duncan, D.B. (1995). Multiple range and multiple F tests. Biometrics. 11: 1–42.
[7] Association of Official Analytical Chemists (AOAC International). (2012). Official methods of analysis (19th edition), Washington, D.C.
[8] Rattanapanone, N. (2014). Milk chemistry. Odeon Store, Bangkok. 206 p.
[9] Boonpitak, W. and Koonchan, U. (2003). Study on the utilization of garcinia for nutrition value-added of yoghurt ice cream. Special Problems. Songkhla Rajabhat University, Thailand.
[10] Srirod, K and Piyajomkhawn K. (2003). Flour Technology. Kasetsart University, Bangkok. 303 p.
[11] Chinabhark, K. (2017). Development of germinated chaiya brown rice yogurt ice cream. KMUTT Research and Development Journal. 40: 17-26.
[12] Yamuangmorn, S and Thebault Prom-u-thai, C. (2016). Variation of anthocyanin content and antioxidant capacity among local Thai purple glutinous rice genotypes. Journal of Agriculture, Faculty of Agriculture Chiang Mai University. 32: 191-199.
[13] Vongpratheep, N. (1997). Studies on factors affecting the yield and quality of soy-curd. Master’s thesis. King Mongkut’s Institute of Technology Ladkrabang, Thailand.
[14] Boonkong, J. and Wongkaew, N. (2010). Production of Soybean Milk Ice Cream. Journal of Food Technology, Siam University. 1: 31-39.
[15] Pojit, T. (2008). The effect of milk proteins and emulsifiers on stability and quality of ice cream mix and ice cream. Master’s thesis. Suranaree University of Technology, Thailand.
[16] Rattanapanone, N. (2006). Food chemistry. Odeon Store, Bangkok. 504 p.
[17] Pornchaloempong, P. and Rattanapanon, N. (2016). Inulin. [Online] Available from https://www.foodnetworksolution.com. [Accessed February, 22, 2018]
[18] Tanjor, S., Judprasong, K. and Puwastien, P. (2010). Inulin and fructo-oligosaccharide for health benefits. Journal of Nutrition Association of Thailand. 45: 2-13.
[19] Bhoyen, K. and Suwonsichon, S. (2013). Effects of blanching and acid treatments on chemical and physical properties of Jerusalem artichoke powder. In Proceedings of 51th Kasetsart University Annual Conference: Agro-Industry, Thailand, February 5-7, 2013, 178-185.