Effects of processing parameters on the physical and textural quality of ice cream wafer cone

Noor Hisham, Nurul Asyiqin (2019) Effects of processing parameters on the physical and textural quality of ice cream wafer cone. [Project Paper] (Submitted)

Text lp FK 2019 6.pdf Download (47MB)

Abstract

An ice cream cone usually made of a water similar in texture to a waffle. The ice cream cone has made people convenient to enjoy the global favourite snack which is ice cream without need bowl or spoon. The quality of water is mainly controlled by flour property, water level and temperature, mixing action, baking time and temperature. The quality is judged by attributes of the batter such as the density, viscosity, holding time and temperature, and by properties of the wafer such as weight, surface colour, fragility and moisture content. Thus, this study was done to study the effect of water temperature on the batter and the effect of baking temperature and time on the ice cream wafer cone qualities. The temperature of water used in this study were 14, 20 and 26 ⁰C which were named as Sample 1, Sample 2 and Sample 3 respectively. The batter analysis was done in terms of determining the density and viscosity of the batter. Then, each sample of batter mixture was baked at a different temperature which were 150, 160, 170, and 180 ⁰C with a different baking time of 3, 4, and 5 minutes. The baked ice cream wafer cone ware analysed in terms of quality properties such as textural analysis (hardness, brittleness, toughness and crispiness), moisture analysis and colour analysis. Lastly, the quality parameters of the ice cream wafer cone will be compared to the quality parameter of the commercial ice cream wafer cone. By changing the water temperature, the viscosity of the batter mixture was affected where the batter mixture with high water temperature resulted in more viscous batter. The viscosity of by the batter of water temperature at 14, 20 and 26⁰C were 1.06, 1.15 and 1.25 Pa.s. density was not affected by changing the water temperature of the batter. The ice cream wafer cone baked at a higher temperature which was 180⁰C for 5 minutes resulted in a hard texture of ice cream wafer cone. The higher the viscosity of the batter mixture, the harder the texture of the ice cream wafer cone would be. Sample 3 which used the water temperature at 26⁰C resulted in hardest texture of the cone where the ice cream wafer cone need higher force to break the ice cream wafer cone was 1029.17g where the Sample 1 which used water temperature at 14⁰C and the Sample 2 which used the water temperature at 20⁰C were only needed smaller force to break the ice cream wafer cone which were 666.46 and 851.95g respectively. When the ice cream wafer cone were baked at a higher temperature for a longer time, the moisture content of the ace cream wafer cone would be. The moisture content of the ice cream wafer cone baked at 180⁰C for 5 minutes has the lowest moisture content compared to the ice cream wafer cone baked at 180⁰Cfon 3 and 4 minutes. The moisture content of ice cream wafer cone baked for 3, 4 and 5 minutes were 2.75, 1.98 and 1.52% respectively. Hence, the ice cream wafer cone of Sample 2 bake at 160⁰C for 4 minutes have the quality properties near to the quality properties of commercial ice cream wafer cone.

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	18 Oct 2023 06:51
Last Modified:	18 Oct 2023 06:51
URI:	http://psaspb.upm.edu.my/id/eprint/1577

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