Nabilah Ab Hamid (2013) Product development of soursop (Annona muricata L.) ice cream mixed with soymilk. Universiti Malaysia Sabah. (Unpublished)
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Abstract
The main objective of this thesis was to determine the best formulation of soursop ice cream mixed with soymilk. Nine formulations of soursop Ice cream mixed with soymilk were provided. Three formulations out of nine formulations were chosen in Balance Incomplete Block (BIB) Design. Seven-point hedonic test was conducted to choose the best formulation out of three formulations. Formulation 3 with 20% whipping cream, 20% soymilk and 30% soursop pulp has the highest value of score mean which Is 5.40±1.17 hence; it is the most accepted and has been chosen as the best formulation out of three formulations. The best formulation was chosen to undergo proximate analysis, shelf life test, physical test and consumer test. The composition content of moisture, ash, protein, fat, crude fiber and carbohydrate were 60.34±0.997, 0.50=*:0.141, 3.42=*:0.297, 7.08±0.183, 15.71=*:1.06 and 12.96±0.799. The total energy content was calculated to provide Information about energy content to consumer. The total energy content for soursop Ice cream mixed with soymilk in l00g Is 673.96kJ or 239.21kJ energy. Soursop ice cream mixed with soymilk was tested to determine the quality of product during storage (microbiological test and pair comparison test) for eight weeks of storage time. Physical test was conducted by calculated percentage of overrun of soursop ice cream mixed with soymilk. The total of overrun for soursop ice cream mixed with soymilk Is 22.41=*:11.89. The percentage of overrun of soursop Ice cream mixed with soy milk Is low compared to the standard which made coarse texture because of the shrinkage of Ice cream during storage was due to the loss of air from Ice cream causing it to loss volume. Consumer test were carried out amongs 100 respondents and indicates that 91% of the respondents like the soursop ice cream mixed with soymilk while 95% showed their interest to buy the product in the market.
| Item Type: | Academic Exercise |
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| Keyword: | formulation, soursop ice cream mixed, soymilk, Balance Incomplete Block (BIB), Annona muricata L. |
| Subjects: | T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply |
| Department: | SCHOOL > School of Food Science and Nutrition |
| Depositing User: | SITI AZIZAH BINTI IDRIS - |
| Date Deposited: | 30 Sep 2014 14:12 |
| Last Modified: | 13 Oct 2017 13:12 |
| URI: | https://eprints.ums.edu.my/id/eprint/9638 |
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