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Rawisara Sungpuak. Development of normal and reduced fat formulas of coconut and gac (Momordica cochinchinensis Spreng) aril flavored ice cream. (). King Mongkut's University of Technology North Bangkok. Central Library. : , 2017.
Development of normal and reduced fat formulas of coconut and gac (Momordica cochinchinensis Spreng) aril flavored ice cream
Organization :
King Mongkut's University of Technology North Bangkok. Faculty of Applied Science
Email :
suthida.a@sci.kmutnb.ac.th
Name: Rawisara Sungpuak
Organization :
King Mongkut's University of Technology North Bangkok. Faculty of Applied Science
keyword:
Maltodextrin
LCSH:
BETA CAROTENE
LCSH:
FAT SUBSTITUTES
LCSH:
SOY PROTEINS
Abstract:
This research aimed to develop normal and reduced fat formulas of coconut and gac aril flavored ice cream. It was determined that the suitable formula for developing the normal of coconut and gac aril flavored ice cream based on the most acceptable to consumers and has the lowest melting rate was 34.85% gac aril juice, 45.15% coconut milk, and 20% sugar. For the development of the reduced fat formula that could reduce the highest amount of fat while giving the highest acceptance scores, the variables studied were the type of fat replacer (soy protein, maltodextrin, and soy protein mixed with maltodextrin in a ratio of 1:1) and amount of fat replacer (30, 50, and 70% of fat in ice cream). It was found that the use of soy protein mixed with maltodextrin as a fat replacer
at 50% was suitable for the production of the reduced fat formula of coconut and gac aril flavored ice cream (average overall acceptance was 6.53±1.43 points). The results showed that consumers cannot distinguish the differences of the normal and reduced fat formulas of coconut and gac aril flavored ice cream. For the melting rate, the reduced fat formula ice cream had a significantly lower melting rate than the normal formula ice cream.
King Mongkut's University of Technology North Bangkok. Central Library
Address:
Bangkok
Email:
library@kmutnb.ac.th
Created:
2017
Modified:
2560-09-27
Issued:
2017-09-27
บทความ/Article
application/pdf
BibliograpyCitation :
INTERNATIONAL JOURNAL OF APPLIED SCIENCE AND TECHNOLOGY. vol. 10, no. 3 (May-Sept. 2017), p. 191-203
eng
ใช้เวลา
0.028844 วินาที
Suthida Akkarachaneeyakorn
| Title | Contributor | Type |
|---|---|---|
| Development of normal and reduced fat formulas of coconut and gac (Momordica cochinchinensis Spreng) aril flavored ice cream
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Suthida Akkarachaneeyakorn;Rawisara Sungpuak | บทความ/Article | |
| Increasing the efficiency of Gac (Momordica cochinchinensis Spreng) aril oil extraction by commercial pectinase pretreatment and microwave dehydration
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Suthida Akkarachaneeyakorn.;Amornrat Artwichai.;Sudaporn Maingam.;Kittiyaporn Kinmonta. | บทความ/Article |
Rawisara Sungpuak
| Title | Contributor | Type |
|---|---|---|
| Development of normal and reduced fat formulas of coconut and gac (Momordica cochinchinensis Spreng) aril flavored ice cream
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Suthida Akkarachaneeyakorn;Rawisara Sungpuak | บทความ/Article |