Improving the Nutritional Quality of Ice Cream Supplement with Germinated Red kidney Bean
Keywords:
Ice-cream, Red kidney bean, SproutAbstract
The aim of this research was to study the appropriate formula of icecream supplement with germinated red kidney bean juice. There were two factors in the study: 1) the ratio of water to the quantity of germinated red bean quantity at two levels: 1:1 and 2:1 and 2) the quantity of germinated red bean juice used in substitution of fresh milk at three levels of 60, 80 and 100 percent. The experiment was carried out by means of randomized Factorial experiment in CRD which provided six formulas. The physical test of the ice cream for the six formulas was determined and found that formula 5 yielded the slowest melting, and the highest viscosity, but every formula had very low overrun value (p>0.05). The measurement of color for the six formulas were nearly the same value of lightness of (L*), but (a*) and (b*) value showed red and yellow. The sensory tests for the six formulas were run and found that only formula 5 was accepted at the highest level. The formula 5 was selected to determine the chemical analysis. The percentages of moisture content, protein, fat, ash, fiber, and carbohydrate (difference) of the formula were found to be 56.30, 2.59, 0.01, 1.055, 0.31, and 39.74 percent respectively. The GABA content was 18.63 mg/100g, about 3 times higher than normal. For the microbiological test, it was found that the total aerobic count was 45 cfu/g. while the Escherichia coli, Staphylococcus aureus and Salmonella spp. were not detected.
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