การพัฒนาไอศกรีมนมถั่วเหลืองผสมเนื้อผลตาลสุก.

This research developed soymilk ice cream (SMI) mixed with pulp from ripe Palmyra fruit (RPF) in amounts of 0.01, 0.1 and 1%, by weight of soymilk. Chemical compositions, physical properties and sensory quality (quantitative descriptive analysis, QDA) of the ice cream samples were analyzed and compared with the control sample (without RPF added). The results showed that an increase in RPF resulted in an increase in viscosity of SMI-RPF (p≤0.05). The overrun of SMI-RPF samples was likely declined, thus resulting in an increase in their melting rate, hardness and adhesiveness of SMI-RPF. Moreover, increased RPF promoted increases in a* and b* found in SMI-RPF. The results from the sensory quality assessment showed that there were no statistical differences in colour, foul-smell, sweet taste, texture and ice crystal size between all ice cream samples (p>0.05), whereas the SMI mixed with 1% of RPF had a higher intensity of aroma from RPF when compared with SMI (p≤0.05). Even though the statistical analysis showed that foul-smelling was not statistically different in all ice cream samples, the average value of foul-smelling in SMI-RPF was likely declined. This showed the possibility of the utilisation of RPF to mask the foul-smelling from SMI. [ABSTRACT FROM AUTHOR]