Conversion of unutilised ice cream from production process into value-added product

Jamaludin, Nur Syazwani (2020) Conversion of unutilised ice cream from production process into value-added product. [Project Paper] (Submitted)

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Abstract

Driving innovation with integration in food has become so important nowadays for creating value and product differentiation. Innovated product created from left-over or unfinished food is a good alternative to throwing away food by-product. In this study, left over ice cream post-selling or post-production process was reformulated with other ingredients to produce bakery product i.e. cake. Two stages of production were conducted which is the production of ice cream and the production of cakes. During the production of ice cream, the viscosity of ice cream mix (after ageing process) and melted left-over ice cream was determined to compare the value of viscosity for both condition. The result obtained shows that the value of viscosity of melted left-over ice cream is higher than the viscosity of ice cream mix. For production of cakes, four suggested formulation which varied the amount of eggs were used, including melted left-over ice cream and instant cake mix as the main ingredient. The physical qualities of the samples were investigated, and sensory evaluation was also conducted. Conventional cake using instant cake mix without the addition of melted left-over ice cream was used as a control sample in the production of cakes. Cake produced from melted left-over ice cream using three eggs (sample A) had the highest moisture content among all samples which was 39.09%. Control sample shows the highest specific volume (4.07 cm}/g) which indicates high amount of air remain after baking. All sample shows positives symmetry index which has a good expansion except for cake produced from melted left-over ice cream with no egg (sample D). The firmness value of cake produced from melted left-over ice cream with no egg (sample D) significantly lower among those cakes produced. Cake produced using melted left-over ice cream which contained two eggs (Sample B) had the highest values of springiness which was 0.94 mm. A plot of chewiness as a function of firmness with R2 value of 0.7809 confirms the positive correlation between firmness and chewiness. From the sensory evaluation conducted, the cake produced from melted left-over ice cream using three eggs (sample A) scored the highest mark for colour, odour, sweetness, taste and overall acceptability among the formulated cakes. The results suggested that using melted left-over ice cream as the base ingredient for cake making would tremendously help in solving food waste created by the by-product from ice cream business and tum it into profit.

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	18 Nov 2024 06:53
Last Modified:	18 Nov 2024 06:53
URI:	http://psaspb.upm.edu.my/id/eprint/2198

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