Optimization of ingredients for the manufacture of instant ice cream by response surface methodology

Mohd Rashid, Siti Hajar Atikah (2018) Optimization of ingredients for the manufacture of instant ice cream by response surface methodology. [Project Paper] (Submitted)

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Abstract

Instant ice cream mix powder was introduced to ease people to make the delicious dessert without using the ice cream machine. It can reduce time and convenience to make our own ice cream. This research aims to develop better ingredient composition for instant ice cream using economical standard ice cream. The ingredients formulated will be optimized by the Response Surface Methodology (RSM), Design Expert Software. The milkfat and milk solids-not-fat fat percentage were varied by the RSM. A design of experiment (DOE) was given by the RSM which suggested the percentages that will be used to make samples and analyze each of its their melting rate, hardness test and sensory analysis. The samples will be tested and compare with the commercial instant ice cream. Haan instant ice cream was selected as a controlled sample to be compared with the optimized ingredients.Three tests which were melting, hardness, and sensory analysis test were conducted. Sample 6 (16% Milkfat, 12% MSNF) has the highest melting rate, follow by the sample I (13% Milkfat, 9% MSNF), sample 5 (13% Milkfat, 12% MSNF), sample 9 (16% Milkfat, 9% MSNF), sample 7 (10% Milkfat, 9% MSNF), sample 3 (16% Milkfat, 10.5% MSNF), sample 8 (10% Milkfat, 12% MSNF), sample 2 (13% Milkfat, 10.5% MSNF), sample 4 (10% Milkfat, 10.5% MSNF), and sample IO which is the commercial instant ice cream. The high hardness value obtained is from sample IO which is the Haan instant ice cream mix, follow by other formulation from this study. Sample 8 shows the high value of force, followed by sample 1, sample 2, sample 4, sample 9, sample 7, sample 3, sample 5 and lastly sample 6. Next, based on the result of the sensory analysis, the higher score in overall acceptability was obtained by the commercial instant ice cream which is sample IO and follow by the other formulation sample 5, sample 7, sample 4, sample 9, sample 3, sample 6, sample 2, sample 1, and sample 8.Therefore, 10% milkfat and 10.830% MSNF were chosen as an optimized value given by the RSM.

Item Type:	Project Paper
Subjects:	T Technology > TP Chemical technology
Faculty:	Faculty of Engineering
Depositing User:	Ms Siti Mariam Giman
Date Deposited:	19 Nov 2025 06:47
Last Modified:	19 Nov 2025 06:47
URI:	http://psaspb.upm.edu.my/id/eprint/2598

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