Effect of dragon fruit oligosaccharide stabilizer and sucrose on physical and sensory quality of ice cream

Wichamanee Y., . and Acharaphan M., . and Santad W., . Effect of dragon fruit oligosaccharide stabilizer and sucrose on physical and sensory quality of ice cream. pp. 269-276. ISSN 2231-7546

This research was study the relation between quantities of dragon fruit oligosaccharide (X1) (2.0 -6.0 g/100g) stabilizer (X2) (0.2-0.8 g/100g) and sucrose (X3) (8.0-12.0 g/100g) with quality of ice cream using regressions analysis. For this purpose experiments were carried out using a three-factor central composite design (CCD). Regression model expressing viscosity of ice cream mixed L color overrun value texture liking and overall liking acceptability as a function of ingredient variables were significantly (p0.05) fitted with high coefficient of determination value (R2 0.75). Response surface methodology (RSM) was used to develop predictive models for simulation and optimization of the ice cream formulation. The obtained overall liking equation was used to select the optimal values of independent variables. The acceptable greatest overall liking score was reached under the optimal conditions at dragon fruit oligosaccharide 4.00 g/100g combined with stabilizer 0.20-0.46 g/100g and sucrose 8.00-9.27 g/100g or stabilizer 0.54-0.80 g/100g and sucrose 10.28-12.00 g/100g. Moreover validation tests were performed and the results were very close to the predicted values.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(01)%202016/(40).p...

Abstract

This research was study the relation between quantities of dragon fruit oligosaccharide (X1) (2.0 -6.0 g/100g) stabilizer (X2) (0.2-0.8 g/100g) and sucrose (X3) (8.0-12.0 g/100g) with quality of ice cream using regressions analysis. For this purpose experiments were carried out using a three-factor central composite design (CCD). Regression model expressing viscosity of ice cream mixed L color overrun value texture liking and overall liking acceptability as a function of ingredient variables were significantly (p0.05) fitted with high coefficient of determination value (R2 0.75). Response surface methodology (RSM) was used to develop predictive models for simulation and optimization of the ice cream formulation. The obtained overall liking equation was used to select the optimal values of independent variables. The acceptable greatest overall liking score was reached under the optimal conditions at dragon fruit oligosaccharide 4.00 g/100g combined with stabilizer 0.20-0.46 g/100g and sucrose 8.00-9.27 g/100g or stabilizer 0.54-0.80 g/100g and sucrose 10.28-12.00 g/100g. Moreover validation tests were performed and the results were very close to the predicted values.

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Item Type:	Article
AGROVOC Term:	Oligosaccharides
AGROVOC Term:	Stabilizers
AGROVOC Term:	Sucrose
AGROVOC Term:	Physical properties
AGROVOC Term:	Sensory testing
AGROVOC Term:	Icecream
AGROVOC Term:	Physicochemical properties
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22489

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