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การประชุมวิชาการ

Effect of the Sweeteners on the Qualities of Vanilla Ice Cream

ผู้แต่ง:ImgKrittiya Khuenpet, ImgDr.Weerachet Jittanit, Associate Professor, ImgTaratip Watchrakorn, ImgThanyaporn Pongpinyapibul,

การประชุมวิชาการ:

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of the Sweeteners on the Qualities of Vanilla-Flavored and Yoghurt-Flavored Ice Cream)

ผู้เขียน:ImgKrittiya Khuenpet, Imgดร.วีรเชษฐ์ จิตตาณิชย์, รองศาสตราจารย์, ImgTaratip Watchrakorn, ImgThanyaporn Pongpinyapibul

สื่อสิ่งพิมพ์:pdf

Abstract

The objectives of this research were: 1) to study the effect of sucrose replacement with alternative sweeteners on the qualities of vanilla-flavored ice cream, freezing points and raw material cost; and 2) to produce a low sugar, yoghurt-flavored ice cream containing sucralose and inulin. The outcome of this research provided broader information for ice cream manufacturers that intend to apply a sweetener and inulin to their ice cream production lines. For vanilla-flavored ice cream, five ice cream formulas were produced in this work comprised of the control sample using sucrose and the other four samples applying erythritol, maltitol, sucralose and xylitol as the sweeteners, respectively. In order to achieve the equivalent sweetness value to sucrose, the applied weights of erythritol, maltitol, xylitol and sucralose were 125, 111, 100 and 0.17% compared with sucrose. It appeared that the viscosity of samples after the mixing step was higher than after the other steps for all recipes except for the samples using xylitol. The addition of xylitol increased the overrun value and lightness whereas maltitol resulted in the reverse effects. Rapid melting was found in the sample substituted with xylitol. The freezing temperatures of all samples were higher than that of the control. The sensorial characteristics of samples with sucralose were not significantly different from the control while the mouthfeel and smoothness of the maltitol and xylitol recipes significantly differed from the control. The sucrose replacement sucralose led to the lowest cost as it was the least applied. Four yoghurt-flavored ice cream formulas were prepared made from whey protein powder or buffalo milk with or without sucralose replacement and added inulin. The results showed that the overrun of buffalo yoghurt ice cream was lower than for the whey protein powder formulas by an estimated 1.5 times. All sensorial scores of both types of yoghurt ice cream with sucralose substitution and added inulin were similar to samples without sweetener and inulin.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 049, Issue 1, Jan 15 - Feb 15, Page 133 - 145 |  PDF |  Page 

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Researcher

ดร. วีรเชษฐ์ จิตตาณิชย์, รองศาสตราจารย์

ที่ทำงาน:ภาควิชาวิทยาศาสตร์และเทคโนโลยีการอาหาร คณะอุตสาหกรรมเกษตร

สาขาที่สนใจ:เทคโนโลยีการอบแห้ง, การให้ความร้อนแบบโอห์มมิค, เทคโนโลยีการแช่เยือกแข็ง, วิศวกรรมอาหาร

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