Development of Gac fruit ice cream mixing with lactic acid bacteria from Kefir milk

Abstract

The objective of this research is to development of gac fruit ice cream by mixing with lactic acid bacteria from kefir milk. The ratio between fresh milk and kefir milk were prepared at 100:0, 75:25, 50:50, 25:75 and 0:100 (w/w). The physical characteristics indicated that high ratio caused increase of the over run, consistent decreased of the melting rate (p≤0.05). The 9-point hedonic scale was used to determine a quality of the final products. The ratio between fresh milk and kefir milk was at 75:25 (formula 2) which had the highest score of color, odor, texture and overall acceptable sensory by 50 consumers. This product showed pH, total soluble solid (ºBrix), titratable acid (%), total fat (%) and crude protein (%) of 4.73±0.06, 18.73±0.23, 0.35±0.02, 1.70±0.32 and 19.04±0.34, respectively. Furthermore, the study of the microbiological qualities of gac fruit ice cream mixed with lactic acid bacteria from kefir milk (formula 2) showed total bacteria, lactic acid bacteria and Coliforms bacteria as 1.79×106 CFU/g, 1.32×105 CFU/g and less than 3 MPN/g, respectively. The investment cost of this product was 4.83 bath/ 37 g (1 cup).