Effect of ingredient and temperature pasteurization to rice ice cream

1. Effect of Varying Ratio of
Ingredients and Types of
Pasteurization to Physical
Properties of Rice Ice
Cream
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Muliasari Kartikawati, 1Yutaka
Kitamura, 2Hiroshi Echizen
1University of Tsukuba, 2Meiji

2. INTRODUCTION
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3. HOW TO STOP
DECREASING OF
CONSUMPTION OF
RICE IN JAPAN ?
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4. RICE :
SUBSTITUTER OF MILK
BENEFIT :
•CAN BE EATEN BY LACTOSE
INTOLERANT
•ADD NUTRITIVE VALUE TO ICE
CREAM
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5. 5

6. Heat and water
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7. OBJECTIVES
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.
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8. EXPERIMENTAL DESIGN
Composition of Slurry Ingredients
Slurry 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
Pasteurization
Temp (oC) Time
(min)
LTLT 65 30
HTST 85 5
LTLT: Low Temperature Long Time
8 HTST : High Temperature Short Time

9. PROCESSING OF ICE CREAM
PARAMETER :
VISCOSITY,
ρ ice cream mix (OVER RUN)
PARAMETER :
MELTING RATE,
HARDNESS
ρ ice cream (OVER RUN)
SENSORY TEST
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10. RESULT AND DISCUSSION
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11. VISCOSITY
LTLT PASTEURIZATION HTST PASTEURIZATION
 The higher brown rice and temperature was,
11 the higher viscosity was.

12. Melting rate & First Dripping Time
 HTST caused increase of melting rate
 The higher total amount of brown rice, the higher melting rate and
the slower first dripping time
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13. Hardness
HTST caused decrease of hardness
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14. Over run
 Total amount of glucose had positive correlation with over run
(R2=1)
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15. Sensory test
 Material :
chocolate rice ice cream
chocolate ice cream Lady Borden (as control)
 Method : by 50 panelist
 Measurement
Sweetness Melting Floury Flow in throat
+2 too much sweet +2 too much fast +4 very floury +2 too much fast
+1 too sweet +1 too fast +3 floury +1 too fast
0 good 0 good +2 a little floury 0 good
-1 little sweet -1 too slow +1 little floury -1 too slow
-2 not sweet -2 too much slow 0 no floury -2 too much slow
Taste : If control was scored 50, panelist should score each ice
cream from 0 to 100
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16. Sensory test
flow in Taste
Sample sweetness melting floury throat Score
A LTLT -0.4 0.04 1.26 0.14 39.28
B LTLT -0.2 -0.08 1.56 -0.04 40.66
C LTLT -0.32 -0.04 0.94 -0.08 40.62
D LTLT -0.24 -0.06 1.24 0.1 41.96
A HTST -0.26 0.12 1.3 -0.18 43.02
B HTST -0.02 0.02 1 -0.02 48.04
C HTST -0.22 0.04 1.12 0.06 45.64
D HTST -0.46 0.02 1.06 -0.18 43.56
B (5.69 : 1 : 1.91) HTST was the
best treatment
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17. CONCLUSION
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18. EFFECT TO PHYSICAL PROPERTIES
OF RICE ICE CREAM
 INGREDIENTS
Higher amount of brown rice, higher viscosity and melting rate, and
slower first dripping time.
 TYPES OF PASTEURIZATION
HTST caused higher viscosity, melting rate, and lower hardness
than LTLT.
 OTHER FACTORS
Total glucose in ice cream influenced over run of rice ice
cream and had correlation positive.
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19. MANUFACTURE OF
RICE 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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20. `
THANK YOU
FOR YOUR ATTENTION
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