The aim of this study was to determine physicochemical and sensory properties of germinated brown rice ice cream as affected by replacement of cream, milk, stabilizer, and emulsifier with green coconut pulp. Five different formulations of ice cream were performed. Regular formulation of ice cream consisted of GBR juice, milk cream, milk powder, stabilizer, emulsifier, sucrose and salt. Replacing of cream, milk, stabilizer, and emulsifier with coconut pulp resulted in an increase in viscosity and overrun, but a decrease in hardness, melting rate, lightness (l*) and redness (a*). However, there was no significant difference among all formulations on any sensory attributes. The results also showed that the ice cream with replacement of coconut pulp contained less fat and protein than those of the regular ice cream. The findings suggested that green coconut pulp can be used as alternative ingredient to replace fat, milk stabilizer and emulsifier even in a high carbohydrate ice cream formulation., {"references":["K. Ohtsubo, K. Suzuki, Y. Yasui, and T. Kasumi \"Bio-functional components in the processed pregerminated brown rice by a twin screw extruder,\" J. Food Composition and Analysis, vol.18, pp.303-316, 2005.","F. Wu, N. Yang, A. Tourne, Z. Jin, and X. Zu, \"Gernminated brown rice and its role in human health,\" Critical Rev Food Sci Nutr , vol. 53, pp. 451-463, 2010.","D. B. Aime, S. D. Arntfield, L. J. Malcomson, and D. Ryland, \"Textural analysis of fat reduced vanilla ice cream products\" Food Research International, vol. 34, pp.237-246, 2001.","R. Jimenez, N. Klipfel, and J. Tobias, \"Ice Cream and Frozen Desserts,\" In Y. H. Hui, Dairy Science and Technology Handbook, volume 2: product manufacturing. (pp. 57-157), New York: VCH Publishers Inc. 1993.","D. W. Stanley, H. D. Goff, and A. K. Smith, \"Textural-structure relationship in foamed dairy emulsions,\" Food Research International., vol. 29, pp.1-13, 1996.","M. R. Muse and R. Hartel, \"Feasibility Ice cream structural elements that affect melting rate and hardness,\" J. of Dairy Science,vol.12,1-10, 2004.","I. A. Santana, E. P. Ribeiro, and A. M. Iguti, \"Evaluation of green coconut (Cocos nucifera L.) pulp for use as milk, fat and emulsifier replacer in ice cream,\" Procedia Food Science in 11th International Congress on Engineering and Food (ICEF11), pp. 1447-1453 , 2011.","R. T. Marshall and W. S. Arbuckle, \"Ice cream,\" 5th ed, New York: Chapmam & Hall, 222 p.","P. S. Rosalina and W. H. Ricard, \"Effect of overrun on structural and Physical Characteristics of Ice Cream,\" In Dairy Journal, vol.14, pp.255-262, 2004.\n[10]\tOfficial methods of analysis, The Association of Official Analytical Chemists (AOAC), ed. 18th. 2005.\n[11]\tA. M. Iguti, C. I. Pereira, L. Fabiano, A. F.Regina, and E. P. Ribeiro, \"Substitution of ingredients by green coconut (Cocos nucifera L.) pulp in ice cream formulation,\" Procedia Food Science in 11th International Congress on Engineering and Food (ICEF11), pp. 1610-1617 , 2011.\n[12]\tZ. N. Sierra and C.F. Balleza, \"Proximate Analysis of the coconut endosperm at progressive stage of development,\" National Institute of Science and technology, Annual report 1971-1972:3, apud Carandang E.V., Health benefits of virgin coconut oil explained, v.31 n1, 2006."]}