| Summary: | 碩士 === 大葉大學 === 生物產業科技學系 === 104 === Ice cream is a potential frozen food with both dairy and icy product characteristics. This study aims to develop ice cream availably circulates at low temperature by the byproduct material that does not conform to fresh produce mango (Mangifera indica L. cv. chinmi). Influence of integrate addition of three stabilizers including guar gum, sodium carboxymethyl cellulose, and carrageenan on properties of mango ice cream were investigated by using response surface methodology (RSM). Results obtained were as follows.
The optimum combination of the stabilizer was 0.17% guar gum, 0.11% sodium carboxymethyl cellulose, and 0.08% carrageenan. High overall acceptability (7.33 points by 9 scoring method) was observed. The amounts of stabilizer had no significant effect on freezing point and the time passing through the zone of maximum ice crystal formation.
On physical and chemical characterization, the commercial mango ice cream showed viscosity 206-399 cps, overrun 49-91%, total solids content 28-32%, pH 5.90-6.61, and total acids 0.15-0.17%. For the product made under the appropriate condition by RSM, they were about 382 cps, 62%, 33.1%, 6.55, 0.15%, respectively. No matter physico-properties or melting time (0.88-1.24 g/min) no significant difference were observed among them. Sensory evaluation also showed similar results in appearance and texture, while quite different for color and flavor. This would surely be related to the difference of raw mango materials and the product formula.
A decline tendency in color (L and a value) and melting rate of the product obtained in this study were shown during frozen storage, while no significant change for overrun. On the other hand, total plate counts only slightly increased from 0.48 × 104 to 2.89 × 104 CFU/mL in the duration of 90-day storage. Though it was almost maintained at the original level, the control of microbiology hygienic quality including materials, environment, and processing is important and required to prevent from exceeding regulatory standards.
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