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

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.