Effect of Varying Ratio of Ingredients and Types of Pasteurization to Physical

Properties of Rice Ice Cream

1Muliasari Kartikawati, 1Yutaka Kitamura, 2Hiroshi Echizen

1University of Tsukuba, 2Meiji

INTRODUCTION

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HOW TO STOP DECREASING OF

CONSUMPTION OF RICE IN JAPAN ?

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RICE :SUBSTITUTER OF MILK

BENEFIT :•CAN BE EATEN BY LACTOSE

INTOLERANT •ADD NUTRITIVE VALUE TO ICE

CREAM

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Heat and water

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1. To study the effect of varying ratio of ingredients and types of pasteurization on the physical properties of rice ice cream.

2. To find out best ratio of brown rice, rice bran and sake lees and type of pasteurization to make rice ice cream that can be accepted by consumer.

OBJECTIVESOBJECTIVES

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Composition of Slurry IngredientsSlurry Ratio (dry basis)

Brown Rice Sake Lees Rice Bran

A 4.42 1 1.91

B 5.69 1 1.91

C 7.58 1 1.91

D 10.75 1 1.91

PasteurizationTemp (oC) Time

(min)

LTLT 65 30

HTST 85 5LTLT: Low Temperature Long TimeHTST : High Temperature Short Time

EXPERIMENTAL DESIGNEXPERIMENTAL DESIGN

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PARAMETER :VISCOSITY,

ρ ice cream mix (OVER RUN)

PARAMETER :MELTING RATE,

HARDNESS ρ ice cream (OVER RUN)

SENSORY TEST

PROCESSING OF ICE CREAMPROCESSING OF ICE CREAM

RESULT AND DISCUSSION

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The higher brown rice and temperature was, the higher viscosity was.

VISCOSITYVISCOSITY

LTLT PASTEURIZATION HTST PASTEURIZATION

Melting rate & First Dripping Time

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HTST caused increase of melting rate The higher total amount of brown rice, the higher melting rate and

the slower first dripping time

Hardness

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HTST caused decrease of hardness

Over run

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Total amount of glucose had positive correlation with over run (R2=1)

Sensory test

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Material : chocolate rice ice cream chocolate ice cream Lady Borden (as control) Method : by 50 panelist Measurement

Sweetness+2 too much sweet+1 too sweet0 good-1 little sweet-2 not sweet

Melting+2 too much fast+1 too fast0 good-1 too slow-2 too much slow

Floury+4 very floury+3 floury+2 a little floury+1 little floury0 no floury

Flow in throat+2 too much fast+1 too fast0 good-1 too slow-2 too much slow

Taste : If control was scored 50, panelist should score each ice cream from 0 to 100

Sensory test

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Sample sweetness melting flouryflow in throat

Taste Score

A LTLT -0.4 0.04 1.26 0.14 39.28B LTLT -0.2 -0.08 1.56 -0.04 40.66C LTLT -0.32 -0.04 0.94 -0.08 40.62D LTLT -0.24 -0.06 1.24 0.1 41.96A HTST -0.26 0.12 1.3 -0.18 43.02B HTST -0.02 0.02 1 -0.02 48.04C HTST -0.22 0.04 1.12 0.06 45.64D HTST -0.46 0.02 1.06 -0.18 43.56

B (5.69 : 1 : 1.91) HTST was the best treatment

CONCLUSION

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INGREDIENTSHigher amount of brown rice, higher viscosity and melting rate, and

slower first dripping time.

TYPES OF PASTEURIZATIONHTST caused higher viscosity, melting rate, and lower hardness

than LTLT.

OTHER FACTORSTotal glucose in ice cream influenced over run of rice ice cream and had correlation positive.

EFFECT TO PHYSICAL PROPERTIES EFFECT TO PHYSICAL PROPERTIES OF RICE ICE CREAMOF RICE ICE CREAM

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MANUFACTURE OF MANUFACTURE OF RICE ICE CREAMRICE ICE CREAM

Brown rice, sake lees, and rice bran slurry (5.69 : 1 : 1.91), sugar (14.98%), stabilizer (0.02%), rice

bran oil (7.48%), water (65.15%),

85oC, 5 minutes

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THANK YOU FOR YOUR ATTENTION