The Development of Dried Date Palm Yoghurt Ice Cream นภามาศ แสงสว่าง ลภัชพล บุญมาเลิศ ฉัตรชนก บุญไชย พรรณรพี เอี่ยมทวีเจริญ ภาคภูมิ คูประเสริฐยิ่ง และ ยศพร พลายโถ

Abstract

Date palms are also rich in vitamins, minerals, dietary fiber, sugar and antioxidants. Thus, this research aimed to develop yoghurt ice cream from dried date palms. Dried date palms were substituted at 0 percent, 25 percent, 50 percent, 75 percent and 100 percent of the weight of granulated sugar in yoghurt ice cream. The sensory test was conducted using 9-point hedonic scale. The result showed that 25 percentages of dried date palms obtained the highest sensory score, including appearance, color, smell, texture (smoothness), taste and overall preference.  The product was determined physical properties. The higher amount of dried date palms resulted in higher brightness, redness and yellowness of ice cream. The melt-down rate of yoghurt ice cream was also lower. Conversely, the overrun trend decreased.  The yoghurt ice cream was calculated the nutrition values. It was found, that the amount of dietary fiber and potassium were higher than basic yoghurt ice cream recipe, but it had less energy. Yoghurt ice cream with 25 percent dried date palm (100 ) contained 24.17 g of carbohydrates, 4.18 g of protein, 14.25 g of fat, 0.50 g of dietary fiber, 0.23 g of ash, 56.67 g of moisture, 18.64 mg of potassium and 241.65 kcal of energy. Therefore, using dried dates to replace some of the sugar in the product will result in lower energy content and increase in potassium content.