Effects of Rice Germ on Quality of Ice Cream and Consumers’ Opinions on Business Operation

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Noppasak Chermmongkol
Patiphan Chantaranara
Pavaris Sutthiseriskul
Pannatorn Tharn-uraikun
Suriyo Meenam
Nutthaya Srisuvor

Abstract

This research studied various amounts of rice germ on overrun, melting, and sensory characteristics of ice cream including opinions of consumers for rice germ ice cream and its business. The sensory characteristics were evaluated using a preference test with the 5-point hedonic scale. The panelists were 50 students. In this study, increasing the amounts of rice germ at the levels of 0, 5, 10, and 15 % (w/w) was found that the ice cream without rice germ had the highest overrun and melting (25 % w/w and 0.42 % min-1, respectively). Increasing the rice germ at the level of 0 5 10 15 % w/w decreased the overrun from 25 to 15 14 and 12 % w/w and melting from 0.42 to 0.25 0.02 and 0 % min-1, respectively. The sensory evaluation of the ice cream supplemented with rice germ at the levels of 5, 10, and 15 % (w/w) showed that the ice cream supplemented with rice germ at the level of 5 % received the highest preference in appearance, color, odor, flavor, taste, texture and overall liking. Regarding opinions of consumers for the rice germ ice cream and the business operation, most of the respondents preferred to purchase the rice germ ice cream because of the health benefits. The preferred packaging and label were a paper cup with white sticker. 25 baht per 120 grams was the preferred price at the convenience stores.

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How to Cite
Chermmongkol, N., Chantaranara, P., Sutthiseriskul, P., Tharn-uraikun, P., Meenam, S., & Srisuvor, N. (2022). Effects of Rice Germ on Quality of Ice Cream and Consumers’ Opinions on Business Operation. Rajamangala University of Technology Srivijaya Research Journal, 14(2), 343–357. Retrieved from https://li01.tci-thaijo.org/index.php/rmutsvrj/article/view/248250
Section
Research Article
Author Biographies

Noppasak Chermmongkol, Department of Food Technology and Nutrition, Faculty of Home Economic Technology, Rajamangala University of Technology Krungthep.

Department of Food Technology and Nutrition, Faculty of Home Economic Technology, Rajamangala University of Technology Krungthep, Bangkok 10120, Thailand.

Patiphan Chantaranara, Department of Food Technology and Nutrition, Faculty of Home Economic Technology, Rajamangala University of Technology Krungthep.

Department of Food Technology and Nutrition, Faculty of Home Economic Technology, Rajamangala University of Technology Krungthep, Bangkok 10120, Thailand.

Pavaris Sutthiseriskul, Department of Food Technology and Nutrition, Faculty of Home Economic Technology, Rajamangala University of Technology Krungthep.

Department of Food Technology and Nutrition, Faculty of Home Economic Technology, Rajamangala University of Technology Krungthep, Bangkok 10120, Thailand.

Pannatorn Tharn-uraikun, Department of Food Technology and Nutrition, Faculty of Home Economic Technology, Rajamangala University of Technology Krungthep.

Department of Food Technology and Nutrition, Faculty of Home Economic Technology, Rajamangala University of Technology Krungthep, Bangkok 10120, Thailand.

Suriyo Meenam, Department of Food Technology and Nutrition, Faculty of Home Economic Technology, Rajamangala University of Technology Krungthep.

Department of Food Technology and Nutrition, Faculty of Home Economic Technology, Rajamangala University of Technology Krungthep, Bangkok 10120, Thailand.

Nutthaya Srisuvor, Faculty of Home Economic Technology, Rajamangala University of Technology Krungthep

Department of Food Technology and Nutrition, Faculty of Home Economic Technology, Rajamangala University of Technology Krungthep, Bangkok 10120, Thailand.

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