Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents.

ABSTRACT: Ice cream consumption has increased over the years. In this study, we investigated the potential of using rice varieties with varying amylose contents for ice cream production. We analyzed the physical and chemical properties and sensory quality characteristics (appearance, taste, texture, chewiness, aroma, and rice flavor) of rice-based ice cream made from five varieties with low and high amylose levels. To make the ice cream, we ground rice into a fine powder and combined it with skim milk powder, butter, sugar, glycerin esters of fatty acids, locust bean gum, and water to form a gelatinized mixture. This mixture was then aged, frozen, and hardened. The ice cream's key quality characteristics, such as viscosity (2170-25,030 cP), hardness (4.27-49.55 N cm^-2), and overrun (17.95

SUBMITTER: Seong GU 

PROVIDER: S-EPMC10094488 | biostudies-literature | 2023 Apr

REPOSITORIES: biostudies-literature