Development Milk Ice-cream Supplemented of Chicken Breast

Main Article Content

Suthida Kitjavorasatien
Vorathon Pomyen
Woralak Pomnoi

Abstract

            Milk ice cream is the one of most popular dessert in many countries. But the most milk ice cream contains high amounts of sugar and fat. It is for this reason that consumers who exercise regularly concern about the impact of ice cream consumption on health and have led to a considerable rise in high protein ice cream demand for this consumer group. Therefore, the objective of this study was to develop the milk ice cream with high protein from chicken breast by varying chicken breast in milk ice cream at 5, 10 and 15% by total weight. The result showed that 10 % chicken breast ice cream had the best physical and sensory properties.  The viscosity, overrun, texture and melting rate of the developed formula were 89.05 cps, 108.05%, 34,584 g force and 23%, respectively. The lightness (L*), redness (a*) and yellowness (b*) value were 87.10, 5.08 and 20.54 respectively.

Downloads

Download data is not yet available.

Article Details

Section
บทความวิจัย (Research Articles)

References

[1] D.P. Donhowe and R.W. Hartel, “Recrystallization of ice during bulk storage of ice cream,” International Dairy Journal, pp.1209-1221, Feb. 2017.
[2] J. Saengmanee, Value of Thai Chicken Meat. 1st ed. Bangkok: Office of Research Fund, 2009.
[3] J. Burakarakorn, P. Pinthong, M. Rueangdit and P. Dangsungnoen, “Crispy low-fat chicken breast food products, ready to consume,” Journal of Department of Science Service, vol. 68, no. 211, pp. 24-25, 2019.
[4] O. Chairod, Milk production technology Department of Food, 1st ed. Bangkok: Ramkhamhaeng University, 2001.
[5] The Association of Official Analytical Chemists, 17th ed., Official Method of Analysis of AOAC International, 2000.
[6] K.Chanaasit, P Mongkhon, and N. Daengsangwan, “The development of alovera ice cream yogurt Research report,” Research report. Phra Nakhon Si Ayutthaya, Rajamangala University of Technology Phra Nakhon, Thailand, 2014.
[7] A. Akesowan, “Influence of Soy Protein Isolate on Physical and Sensory Properties of Ice Cream,” Thai Journal of Agricultural, vol. 101, pp. 713–727, Feb. 2017.
[8] P. Noiduang and R. Wongwan, “Development of ice cream form from apple custard using powder. The mucus from the basil seeds is a stabilizer,” Journal of Food Technology Siam University, vol. 5, no. 1, pp. 36-46, 2010.
[9] Q. A, Syed, S. Anwar, R. Shukat and T. Zahoor, “Effects of different ingredients on texture of ice cream,” Journal of Nutritional Health & Food Engineering, vol. 8, no. 6, pp. 422-435, 2018.
[10] V. Tomer and A. Kumar, “Development of High Protein Ice-Cream Using Milk Protein Concentrate,” Journal of Environmental Science, Toxicology and Food Technology, vol. 6, no. 5, pp. 71-74, 2013.
[11] N. Chaviwan, “Development of Dok Sesan ice cream products,” Research report. Phranakhon Si Ayutthaya, Phranakhon Si Ayutthaya: Rajabhat University, Thailand, 2013.
[12] P. Suphawitphatthana. (2019, February 20). Defense College of Milk and Products Technology. [Online]. Available: http://www.eLearning.psru.ac.th