Effect of Pasteurization, Isomaltooligosacchride and Probiotics on the Quality Characteristics of Ice Cream

• Main Author: 劉冠廷
• Other Authors: 蔡政志
• Format: Others
• Language: zh-TW
• Online Access: http://ndltd.ncl.edu.tw/handle/82751985814991097997

碩士 === 弘光科技大學 === 食品暨應用生物科技所 === 99 === The aim of the study was to investigate the effects of pasteurization, isomalto-oligosaccharides, and probiotics on the quality of ice cream. In our study, the ice cream that sterilized at 85 ℃ for 2 minutes resulted in bacterial counts of 4.24 ± 0.03 log CFU / g which complied with the sanitary regulation of Chinese National Standards (National Standards of the Republic of China; CNS). Under this sterilization condition, the viscosity, overrun, and hardness of ice cream were 1043.43 ± 22.51 cp, 49.89 ± 0.45%, and 6417.35 ± 439.49 g respectively. For measurement of melting rate, the ice creams with pasteurization heating time of 0, 1, 2, 3, and 4 min were completely melted at 45 min. For the sensory evaluation, there was no significant difference in favorability from the sterilization time 2 to 4 min. When comparing the sucrose ice cream (control group) with experimental groups in which sucrose content was proportionally replaced with 4 levels of isomaltooliosaccharide (IMO), the viscosity and hardness rating presented the highest levels in the IMO100 (100% sucrose replaced by IMO ), and was decreased in IMO75 (75% sucrose replaced by IMO), IMO50 (50% sucrose replaced by IMO), IMO25 (25% sucrose replaced by IMO), and control group sequentially. In addition, the overrun of ice cream showed the highest level in IMO100 and control group, and was decreased in IMO75, IMO50, and IMO25 sequentially. In sensory evaluation rated by tasters, the MO50 ice cream had the highest favorability, the value was decreased sequentially in IMO25, Control, IMO75, and IMO75. The melting rates of the IMO ice creams were not significantly different to the sucrose ice cream. The viscosity, overrun, and hardness of IMO ice creams (IMO 25 and IMO 50) were not affected by addition of probiotics powder. The melting rate of IMO ice creams did not show variance between groups by replacement of sucrose in different levels. Besides, the addition of probiotics did not affect the levels of viscosity, overrun, harness, and favorability in IMO ice creams. The melting rate of IMO ice creams with addition of probiotics was lower than the ice cream without addition. The favorability did not affect by addition of probiotics in IMO ice creams. The total bacterial counts was reduced by time when store under -15℃ and -25℃ for 180 days, and the the probiotic counts were remained between 7.8~7.98 log CFU/g. In conclusion, the ice cream with 25~50% sucrose replacement by IMO and with addition of probiotics presented better overall qualities than the control group.