Effect of Various Sources of Fat Ingredients on the Properties of Goat Milk Ice Cream
Effect of Various Sources of Fat Ingredients on the Properties of Goat Milk Ice Cream作者机构：Department of Food Science and Technology Rajamangala University of Technology Suvarnabhumi Ayutthaya 13000 Thailand
出 版 物：《Journal of Food Science and Engineering》 (食品科学与工程（英文版）（美国）)
年 卷 期：2014年第4卷第5期
页 面：250-254页
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083203[工学-农产品加工及贮藏工程]
主 题：Goat milk ice cream soybean oil rice bran oil overrun meltdown.
摘 要：Goat milk ice cream was made with various sources of fat ingredients such as cream, soybean oil, rice bran oil and butter with the purpose of seeking the fat ingredient source instead of fat source from cow origin. The physical properties and the sensory evaluation of ice cream were then investigated. The firmness of goat milk ice cream mixed with rice bran oil, butter and cream were not significantly different before aging at 4 ℃ for 8 h. All of them gave the overrun between 51%-63% and the one with butter was the highest. The meltdown rate of all types of fat ingredients are not significantly different, being in the range of 0.86-0.88 g/min. According to sensory evaluation, the cow milk ice cream with cream was mostly accepted in all attributes such as appearance, smoothness, whiteness, melting in mouth and odor while the goat milk with cream and butter are the second and third. Nevertheless, the goat milk ice cream with soybean oil and rice bran oil were moderately accepted in overall preferences.
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