Effects of Aloe vera pulp on quality of pineapple ice cream yogurt product

Abstract

The purposes of this research study are to identify the appropriate recipes for producing the yoghurt pineapple ice cream with the pineapples in Lampang Province and to study the appropriate percentages of the aloe powder for producing the yoghurt pineapple ice cream. The experiments started from selecting the five basic recipes. It was found that the 2nd recipe had the highest overall preference score. Then, it was used for studying the four percentages of the aloe powder: 0.2, 0.4, 0.6 and 0.8 of the total weight of the mixture. According to the sensory test, it was found that 0.6% had the most accepted average scores regarding appearances, colors, pineapple smells, tastes and overall preference that were 7.56, 7.15, 7.45, 8.20 and 8.23, respectively. By analyzing the physical, chemical and biological properties; it was found that the L* a* b* color values were 56.02, 0.83 and 8.04. The pH value was 4.53. The soluble solids content was 37.90 brix. The meltdown rate was 1.02 grams per minute. The overrun was 46.16 percent. The viscosity was 2,678 centipoises (cp). Regarding the chemical properties; it was found that the percentages of moisture, fats, protein, fibers, ashes and  carbohydrate were 70.44, 1.41, 6.11, 0.75, 1.75 and 19.57, respectively. The total energy was 115.41 kilocalories per 100 grams. Using the aloe powder as the stabilizer did not affect the total amounts of the microbes, yeasts and fungi. Therefore, it can be seen that the aloe powder can be used as the stabilizer for ice cream products.