Effect of jellose and passion fruit concentrate on some of physical properties and sensory characteristics of passion fruit gelato ice cream

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Pratchayaporn Siripinyo
Pattarawadee chaiyapong
Woatthichai Narkrugsa

บทคัดย่อ

The aim of this research was to study the effect of jellose subsituted to guar gum as stabilizer on some physical properties and sensory evaluation to develop recipe for passion fruit gelato ice cream. The experiment was designed to 3x3 factorial in Completely Randomized Design. There was 2 factors, jellose : guar gum 100 : 0, 50 : 50 , 0:100 (w/w of total solid, db) and passion fruit concentrate 18 °Brix at level 10% , 15%and20% (w/w of overall principal composition, wb).Gelato ice cream has to be inspected mixed viscosity, overrun, melting rate and hardness. Selected passion fruit gelato ice cream have overrun<10% and low melting rate for gelato characterization. And then sensory test with Just About Right (JAR) and 9-point Hedonic scale for acceptance attributes and flavor test, respectively, with untrained 30 panelists.Furthermore chemical analysis and microbiological test were done. The results showed that gelato ice cream using jellose: guar gum 100:0 (w/w of total solid, db) as stabilizer and mixed with passion fruit concentrate( 28 °Brix) 10% (w/w overall principal composition, wb)  was the highest acceptance score and >70% of  panelists acceptation all attributes of ice cream . Passion fruit gelato ice cream with mixed viscosity (7958.50 cP), overrun(6.67%), melting rate (0.62 mL/min) hardness (2591.10 g Force). and lightness(L*)(86.68), redness(a*)(-1.89), yellowness(b*) (12.94), hue angle (81.02) and the total solid (%,w/w. db) of ash (4.07%), fat (30.89%), protein (13.83%), crude fiber (7.68%) and total carbohydrate (43.53%),vitamin C (0.28 mg/g) and vitamin A (135.17 IUc). Total plate count inspection, the results revealed that there was 1.2x104 CFU/g.

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Author Biographies

Pratchayaporn Siripinyo

Faculty of Agro Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520

Woatthichai Narkrugsa

Alfaifi, M.S. and Stathopoulos, C.E. 2010. Effect of egg yolk substitution by sweet whey protein concentrate (WPC), on physical properties of Gelato ice cream. International Food Research Journal 17: 787-793.

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AOAC. 1995. Official Methods of Analysis. 15th ed, Association of official Anlytical Chemists, Washington, D.C. 1298.

AOAC. 2000. Official Methods of Analysis of AOAC international. 17th ed., Maryland, USA.

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      Available: 6 June 2017.

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           Evaluation of nutritional and antioxidant properties of the tropical fruit banana, litchi,
           mango, papaya, passion fruit and pineapple cultivated in Reunion FrenchIsland.
           212:225-233.

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Marshall, R.T., Goff, H.D. and Hartel, R.W. 2003. Ice cream. 6th ed, New York: Chapman
& Hall.

Marathe, R.M., Annapure, U.S., Singhal, R.S. and Kulkarni, P.R., 2002, Gelling behavior of 

        polyose from tamarind kernel polysaccharide, Food Hydrocolloids 16: 423-426.

Muse, M. and Hartel, R. 2004. Ice cream structural elements that affect melting rate and
         hardness. Journal of Dairy Science. 87: 1-10.

Nagata, M. and I. Yamashita. 1992. Simple method for simulta neous determination of

Chlorophyll and Carotenoids in tomato fruit. Journal of Japanese Society of Food Science and Technology. 39: 925-928.

Patomporn Chaocharoen. 2005. Effect of Konjac Flour as Stabilizer on Ice Cream. Master. Science (Food Science). Kasetsart University. Bangkok (Thailand).

Piyanoot Noiduang and Rawiwan Wongwan. 2010. Development of Ice cream Formulation from Custard Apple Using Mucilage Powder from Hairy Basil Seed (Ocimum canum Sims) as a Stabilizer. J. Food of Science.Siam University. 5:36-46.

Sangle Jagdish K et al., 2015. Utilization of guar gum as stabilizer in ice cream.
      Int.J.Curr.Microbiobiol.App.Sci. 4(1): 284-287.

USDA National nutrient data base.[Online]. Available: https://ndb.nal.usda.gov/ndb/
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Warapa (Satayabutr) pong-ngen. 2015.  Italian Ice cream homemade. Bangkok: Amarin CUISINE printing and publishing Co.Ltd.

 

References

Alfaifi, M.S. and Stathopoulos, C.E. 2010. Effect of egg yolk substitution by sweet whey protein concentrate (WPC), on physical properties of Gelato ice cream. International Food Research Journal 17: 787-793.

Arbuckle, W.S. 1986. Ice cream, fourth ed. AVI Publishing Co., Inc., Westport,Connecticut, USA.

AOAC. 1995. Official Methods of Analysis. 15th ed, Association of official Anlytical Chemists, Washington, D.C. 1298.

AOAC. 2000. Official Methods of Analysis of AOAC international. 17th ed., Maryland, USA.

Luciano, F. 2005. Gelato and Gourmet Frozen Desserts- A Professional Leaning Guide.

[Online].https://book.google.co.th/book?id=jrr_e0ejjzkc&pg=pa29&dq=gelato%

Available: 6 June 2017.

Malaterre, A.S., Giovédie Stanislas, Elisabeth Douraguia, Marie-Paule Gonthier. 2016.

Evaluation of nutritional and antioxidant properties of the tropical fruit banana, litchi,

mango, papaya, passion fruit and pineapple cultivated in Reunion FrenchIsland.

:225-233.

Marketeer. 2558. Ice cream market.[Online]. Available: http://marketeer.co.th/2015/07/ice-cream-14-15/. (6 June 2017).

Marshall, R.T. and Arbukle, W.S.1996.Ice cream. 5th ed, New York: Chapman& Hall.

Marshall, R.T., Goff, H.D. and Hartel, R.W. 2003. Ice cream. 6th ed, New York: Chapman

& Hall.

Marathe, R.M., Annapure, U.S., Singhal, R.S. and Kulkarni, P.R., 2002, Gelling behavior of

polyose from tamarind kernel polysaccharide, Food Hydrocolloids 16: 423-426.

Muse, M. and Hartel, R. 2004. Ice cream structural elements that affect melting rate and

hardness. Journal of Dairy Science. 87: 1-10.

Nagata, M. and I. Yamashita. 1992. Simple method for simulta neous determination of

Chlorophyll and Carotenoids in tomato fruit. Journal of Japanese Society of Food Science and Technology. 39: 925-928.

Patomporn Chaocharoen. 2005. Effect of Konjac Flour as Stabilizer on Ice Cream. Master. Science (Food Science). Kasetsart University. Bangkok (Thailand).

Piyanoot Noiduang and Rawiwan Wongwan. 2010. Development of Ice cream Formulation from Custard Apple Using Mucilage Powder from Hairy Basil Seed (Ocimum canum Sims) as a Stabilizer. J. Food of Science.Siam University. 5:36-46.

Sangle Jagdish K et al., 2015. Utilization of guar gum as stabilizer in ice cream.

Int.J.Curr.Microbiobiol.App.Sci. 4(1): 284-287.

USDA National nutrient data base.[Online]. Available: https://ndb.nal.usda.gov/ndb/

search/list. (5 June 2017).

Warapa (Satayabutr) pong-ngen. 2015. Italian Ice cream homemade. Bangkok: Amarin CUISINE

printing and publishing Co.Ltd.