The Using of Inulin Replaced with Sugar in Milk Ice Cream Supplemented with Chicken Breast

Main Article Content

Jirapat Othong
Laddawan Klinmalai
Amornrat Chareonchai


This research continued from the previous research which was the development milk ice cream supplemented with 10 % chicken breast. The previous research would like to add and extra amount of protein from chicken breast in milk ice cream to create the new high protein ice cream for exercise and healthcare concerned consumer.  The aim of research was to reduce total energy from carbohydrate in chicken breast milk ice cream by using inulin replaced with sugar. Inulin were used as sugar replacers. Different combinations of replacement levels were investigated: 25, 50 and 75 % by weight. Ice cream were studied in terms of physical properties, sensory properties, proximate composition and total energy valued. The research showed that the replacement 50 % of inulin was suitable for ice cream. The viscosity, overrun, texture and melting rate of the developed formula were 147 cps, 41 %, 11,780 g force and 6 %, respectively. The lightness (L*), redness (a*) and yellowness (b*) value were 88.68, 4.60 and 19.11, respectively. Regarding the sensory analysis, showed that the consumers acceptance score were not significantly (p > 0.05), that was medium-liking. The proximate compositions, moisture and protein content of the chicken breast ice cream with 50 % of inulin were 68.03 and 11.79 %, that was higher than basic ice cream. Fat and ash content of the chicken breast ice cream with 50 % of inulin were 6.02 and 0.45 %, that was lower than basic ice cream. In addition total energy of chicken breast milk ice cream with 50 % of inulin was reduced in 32.79 %, that was lower than basic ice cream.


Download data is not yet available.

Article Details

How to Cite
Othong J, Klinmalai L, Chareonchai A. The Using of Inulin Replaced with Sugar in Milk Ice Cream Supplemented with Chicken Breast. J Appl Res Sci Tech [Internet]. 2020 May 28 [cited 2023 Nov. 28];19(1):39-50. Available from:
Research Articles


ศูนย์อัจฉริยะเพื่ออุตสาหกรรมอาหาร. ส่วนแบ่งตลาดไอศกรีม ปี 2561 [อินเทอร์เน็ต]. กรุงเทพฯ: สถาบันอาหาร; 2562 [สืบค้นเมื่อวันที่ 15 ม.ค. 2561]. จาก: Food MarketShareInThailandDetail.php?id=262.

ศิริพร ตันจอ, ครรชิต จุดประสงค์, ชนัญฑิตา ไชยโต, สนั่น จอกลอย. อินนูลินและฟรุกโตโอลิโกแซคคาไรค์ในแก่นตะวันสายพันธุ์ต่างๆ. KKU Res J. 2555;17(11):25-34.

พิมพ์เพ็ญ พรเฉลิมพงศ์, นิธิยา รัตนาปนนท์. Inulin / อินนูลิน [อินเทอร์เน็ต]. กรุงเทพฯ: Food Network Solution Co., Ltd.; [สืบค้นเมื่อวันที่ 24 ต.ค. 2562]. จาก:

กมลพิพัฒน์ ชนะสิทธิ์, ปรัชญา แพมงคล, ณนนท์ แดงสังวาลย์. การพัฒนาไอศกรีมโยเกิร์ตเสริมว่านหางจระเข้. คณะเทคโนโลยีคหกรรมศาสตร์, มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร. 2557.

AOAC. Official Method of Analysis of AOAC International. 17th ed. Virginia: The Association of Official Analytical Chemists; 2000.

Rodríguez-García J, Salvador A, Hernando I. Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties. Food Bioprocess Technol. 2014;7:964–74.

Beccard S, Bernard J, Wouters R, Gehrich K, Zielbauer B, Mezger M, et al. Alteration of the structural properties of inulin gels. Food Hydrocolloids. 2019;89:302-10.

Shoaib M, Shehzad A, Omar M, Rakha A, Raza H, Sharif HR, et al. Inulin: Properties, health benefits and food applications. Carbohydr Polym. 2016;147:444-54.

Ice cream science [internet]. Manchester. n.d. n.p. Fiber in Icecream. 2018 [Accessed 2018 Jan 15]. Available from: http://icecreamscience .com /fiber-in-ice-cream/#1_nutritional_value.

Wood JM. Sensory Evaluation of Ice Cream Made with Prebiotic Ingredients Substituted for Sugar [master’s thesis]. Nebraska. University of Nebraska – Lincoln. 2011

Meyer D, Bayarri S, Tárrega A, Costell E. Inulin as texture modifier in dairy products. Food Hydrocolloids. 2011;25:1881-90.

พิมพ์เพ็ญ พรเฉลิมพงศ์, นิธิยา รัตนาปนนท์. Pseudoplastic fluid / ของไหลแบบซูโดพลาสติก [อินเทอร์เน็ต]. กรุงเทพฯ: Food Network Solution Co., Ltd.; [สืบค้นเมื่อวันที่ 29 เม.ย. 2563]. จาก:

Syed QA, Anwar S, Shukat R, Zahoor T. Effects of different ingredients on texture of ice cream. Journal of Nutritional Health & Food Engineering. 2018;8(6):422-35.