Synbiotic and protein-enriched low-fat Sao Hai rice ice cream

• DOI: 10.15586/qas.v16isp1.1453
• Publication Date: 2024-06-23T17:30:37Z
• Authors: Putthapong Phumso...; Kulanid Trisakwat...; Natcha Ittithanaput; Natchanan Viwatan...; Chaleeda Borompic...
• Keywords: Ice cream

This research aimed to investigate the production of low-fat Khao Sao Hai ice cream fortified with synbiotics, soy protein (SP), and chicken breast protein. The study incorporated rice milk into formulations conducted experiments analyze physical, chemical, sensory characteristics. application synbiotic powder, SP, was explored, results indicating significant variations in nutritional profile. Specifically, exhibited highest content at 4.20 g, followed by SP 3.92 control formulation 1.38 g. In addition, survival rate probiotics, represented Lactobacillus acidophilus LA5, exceeded 98% during storage −20°C for 21 days, showcasing successful encapsulation probiotics Konjac glucomannan isolate. Furthermore, testing revealed that formula received consumer acceptance, SP–fortified cream. contrast, protein–fortified least acceptance. These findings highlight potential creating nutritionally diverse formulations, offering insights preferences efficacy different sources enhancing quality.