Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents
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...
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| Format: | Article |
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MDPI AG
2023-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/7/1518 |
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| author | Gi-Un Seong Ji-Yoon Kim Jung-Soo Kim Sae-Ul Jeong Jun-Hyeon Cho Ji-Yoon Lee Sais-Beul Lee Nkulu-Rolly Kabange Dong-Soo Park Kwang-Deog Moon Ju-Won Kang |
| author_facet | Gi-Un Seong Ji-Yoon Kim Jung-Soo Kim Sae-Ul Jeong Jun-Hyeon Cho Ji-Yoon Lee Sais-Beul Lee Nkulu-Rolly Kabange Dong-Soo Park Kwang-Deog Moon Ju-Won Kang |
| author_sort | Gi-Un Seong |
| collection | DOAJ |
| description | 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<sup>−2</sup>), and overrun (17.95–46.99%), showed a wide range. Ice cream made from Saemimyeon (high amylose content rice variety) exhibited the highest hardness value (49.55 N cm<sup>−2</sup>) among the varieties tested, but had relatively low viscosity (4030 cP), overrun (17.95%), and drip-through (0.75 g/min) values. These findings suggest that rice varieties with different amylose contents are suitable for making ice cream and have the potential to expand the rice processing market and increase its value. |
| first_indexed | 2024-03-11T05:36:40Z |
| format | Article |
| id | doaj.art-4061133b0fdf402cb294c5f0c8b7c489 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T05:36:40Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-4061133b0fdf402cb294c5f0c8b7c4892023-11-17T16:42:23ZengMDPI AGFoods2304-81582023-04-01127151810.3390/foods12071518Quality Characteristics of Rice-Based Ice Creams with Different Amylose ContentsGi-Un Seong0Ji-Yoon Kim1Jung-Soo Kim2Sae-Ul Jeong3Jun-Hyeon Cho4Ji-Yoon Lee5Sais-Beul Lee6Nkulu-Rolly Kabange7Dong-Soo Park8Kwang-Deog Moon9Ju-Won Kang10Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang 50424, Republic of KoreaSchool of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of KoreaSchool of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of KoreaSchool of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of KoreaNational Institute of Crop Science, Rural Development Administration, Sangju 37139, Republic of KoreaDepartment of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang 50424, Republic of KoreaDepartment of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang 50424, Republic of KoreaDepartment of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang 50424, Republic of KoreaDepartment of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang 50424, Republic of KoreaSchool of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of KoreaDepartment of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang 50424, Republic of KoreaIce 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<sup>−2</sup>), and overrun (17.95–46.99%), showed a wide range. Ice cream made from Saemimyeon (high amylose content rice variety) exhibited the highest hardness value (49.55 N cm<sup>−2</sup>) among the varieties tested, but had relatively low viscosity (4030 cP), overrun (17.95%), and drip-through (0.75 g/min) values. These findings suggest that rice varieties with different amylose contents are suitable for making ice cream and have the potential to expand the rice processing market and increase its value.https://www.mdpi.com/2304-8158/12/7/1518riceice creamamylose contentphysicochemical propertiessensory quality |
| spellingShingle | Gi-Un Seong Ji-Yoon Kim Jung-Soo Kim Sae-Ul Jeong Jun-Hyeon Cho Ji-Yoon Lee Sais-Beul Lee Nkulu-Rolly Kabange Dong-Soo Park Kwang-Deog Moon Ju-Won Kang Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents Foods rice ice cream amylose content physicochemical properties sensory quality |
| title | Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents |
| title_full | Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents |
| title_fullStr | Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents |
| title_full_unstemmed | Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents |
| title_short | Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents |
| title_sort | quality characteristics of rice based ice creams with different amylose contents |
| topic | rice ice cream amylose content physicochemical properties sensory quality |
| url | https://www.mdpi.com/2304-8158/12/7/1518 |
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