Sukrit Thaiudom

pp. 191 - 204

Abstract

Qualities of ice cream are based on air cells, ice crystals and fat particles, which are the important parts to build up a good structure of ice cream. Ice cream whipping time also affects the ice cream qualities. This study focused on effects of ratio of milk fat to soy bean oil, whipping time, and their interaction on ice
cream mix viscosity, overrun, air cell size, fat destabilization, hardness, melting rate, and shape retention of ice cream. Ice creams with ratio of milk fat to soy bean oil at 100:0, 50:50, 0:100 and whipping time at 15 and 20 min were produced and determined for their qualities. The results showed that ratio of milk fat to soybean oil affected all qualities of ice cream, while duration of whipping time influenced the overrun and air cell size. The interaction of ratio of milk fat to soy bean oil and whipping time affected only overrun. Ice cream
mix with ratio of milk fat to soy bean oil 100:0 showed the highest apparent viscosity and hardness and the biggest air cell size. Whipping time of ice cream for 20 min showed a bigger size of air cells than the whipping time for 15 min (p < 0.05). These results can be applied to the manufacture of modified ice cream.