Shaharudin, Intan Shahira (2017) Improvement on the processing and quality of soft ice cream. [Project Paper] (Submitted)
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Abstract
Ice cream is one of the frozen dairy desserts that is most widely consumed. Ice cream generally is the mixture of milk fat or non-dairy fats, milk solids non-fat (MSNF), sweeteners, stabilizers, emulsifiers, water, and flavours. Soft-frozen ice cream or soft serve, is softer than other types of ice cream and is typically lower in milk fat which is about 3-6% compared to hard ice cream. It is also produced at a temperature of about -4ºC that is higher than the temperature used in a hard ice cream production. Soft serve also can contain up to 60% of air. Wafi Soft Ice Cream, owned by Lan Tabur Enterprise is a premium soft ice cream maker. Wafi soft ice cream mix used high amount of stabilizer (gelatine) and emulsifier (ovalette) in their formulation compared to the standard formulation of ice cream mix and improper measure of the overall processing line such as time and temperature for each process are not consistent for each batch. It can also be concluded that from the originally three stages process flow, the process flow can be reduced to only one process flow by changing the type and amount of the stabilizer used from 0.8% gelatine to 0.3% carboxymethylcellulose (CMC) and emulsifier used from 0.7% ovalette to 0.3% pk olein. Based on the meltdown analysis and sensory analysis done, it can be concluded that ice cream that were stored in chiller has lower melting rate and were more acceptable than ice cream that were stored in freezer. For the comparison of the Wafi ice cream and new formulation developed, the new formulation showed a more acceptable result.
| Item Type: | Project Paper |
|---|---|
| Faculty: | Faculty of Engineering |
| Depositing User: | Ms. AZLINA ZAINAL ABIDIN |
| Date Deposited: | 28 Oct 2022 07:41 |
| Last Modified: | 08 Nov 2022 12:17 |
| URI: | http://psaspb.upm.edu.my/id/eprint/472 |
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