Developing stability of coconut milk ice-cream by banana flour

Abstract

Banana flour (BF) was to use a stabilizer in coconut milk ice-cream (CMIC) in order to add value for Thai fruit; Banana. BF was varied at 4 levels as follows; 0.1, 0.3, 0.5 and 0.7%. Data from various treatments were analyzed using non-parametric test with the software. Mean and standard deviation were compared using The LSD based on sig at p value < 0.05. The panelists were accepted CMIC which use BF 0.5%. The physical specifications include stickiness 705.43?6.16 cps, %Overrun 47.600.11, %solubility 25.50.12 at ambient temperature for 30 min, pH 5.980.02 and total soluble solid 20.50.43. The chemical specifications include %protein 1.78, %fat 6.06, %carbohydrate 18.94, %moisture 72.76, %ash 0.46 and could be stored at -20 C for 3 days. CMIC was not found microorganisms that cause food to be rotten.