PHYSICOCHEMICAL AND SENSORY PROFILES OF VANILLA ICE MILK IN INDUSTRIAL AGEING TANKS USING TWO DIFFERENT AGITATOR SPEEDS
MUHAMAD RIZAL, SITI AMINAH, MUHAMMAD F. KURNIAWAN, AMINULLAH* Djuanda University, Faculty of Engineering and Halal Food Science, Department of Food Technology and Nutrition, Jl. Tol Ciawi No. 01, Ciawi, Bogor, Indonesia
*Corresponding author: aminullah@unida.ac.id
Ice milk is one of the low-fat ice cream-based dairy products which requires good both physicochemical and organoleptic profiles. The objective of the research was to study the effect of ageing time and agitation speed in industrial-scale on physicochemical and sensory properties of vanilla ice milk. This research using factorial completely randomized design consisted of an ageing time of 4, 24, and 48 hours and an agitation speed of 35 rpm and 45 rpm with three replications. Fat globule diameter, viscosity, phase separation, total solids, fat content, and sensory profile using different from control tests and quantitative descriptive analysis (QDA®) were analyzed in this research. The results showed that the ageing time, and the agitation speed did not have a significant effect on viscosity, total solids, and fat content of ice milk, but have little effect on fat globule diameter and phase separation. Ageing at 48 hours and agitation speed of 45 rpm slightly decreased the separation phase in ice milk. In addition, the overall attribute of 4 hours aged ice milk with a speed of 35 rpm was significantly different from 4 hours aged ice milk of 45 rpm. Based on the QDA®, the difference was only in the coarse texture attribute from ten attributes. This minor difference reflected that ice milk in these industrial tanks resulted in uniform and consistent product quality.
