Effects of Pineapple Varieties on Sensory Quality of Sorbet Ice Cream Product

Abstract

This research aimed to study the basic formulation and pineapple varieties optimized for sorbet ice cream production. The six formulations used for sorbet ice cream were evaluated in sensory quality for appearance, color, aroma, texture and overall preference of pineapples. It was found that the selected formula contained the percentage of pineapple juice syrup and water for 62 22 and 16 respectively with sensory evaluation scores in the range of 7.10 to 7.63. To evaluate the optimal pineapple varieties in sorbet production from three varieties of pineapple; Phulae, Phuket and Pattavia, It was indicated that Phulae showed the highest sensory quality scores in the range of 7.20 to 7.70.  Furthermore, the color value L* a* b* was 73.79 -1.03 17.44. The percentage of overrun value was 19.03 together with 0.63 g/min of melting rate. The value of pH was 4.12 with 0.50 % total acidity and 34.13 ^oBrix of total soluble solids. After having evaluated 200 consumers at amphor Mueang in Lampang province for preference test of Phulae pineapple sorbet, the result showed the consumer preference scores in terms of appearance, color, pineapple aroma, texture and overall preference of pineapples with the scores in the range of  7.39 to 8.01 which were in moderate to high liking scores level.