Developing Healthy Ice Cream Products by Supplementing Vetiver Root and Using Stevia Extract Instead of Sugar

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Objectives: The objectives of this study were: 1. To study ice cream consumption behavior of Thai consumers in Bangkok 2. To develop healthy ice cream products by supplementing vetiver root and using stevia extract instead of sugar and 3. To analyze the chemical, physical and sensory quality of healthy ice cream by supplementing vetiver root and using stevia extract instead of the sugar produced compared to the base formulation.

Methods: From the study of the quantification of the roots of vetiver grass and stevia extract suitable for ice cream production. The experimental planning was carried out using CRD (Completely Randomized Design) method with 4 levels of herbal content, i.e. 10%, 20, 30 and 40, respectively.

Results: The analysis of chemical quality and physical properties revealed that formula D had the highest pH value of 4.30, the highest viscosity was 41.50, and the highest rise was 35.25, and the melting rate was 35.25.

Conclusion: The melting rate was the highest, whereas the ice cream formula D had the lowest melting rate. From the results of color characteristics analysis, it was found that formula A had the highest brightness. Controlled ice cream has the highest protein and fat content and the content of dietary fiber in formula D ice cream was the most. The sensory quality of the 9-Point Hedonic sensory samples showed that the color aspect was the most acceptable to the formula B, the smell aspect, the sweetness aspect, the texture aspect. Melt in the mouth and collective preference Formula D is most accepted.

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