การพัฒนาผลิตภัณฑ์ไอศกรีมจากข้าวสินเหล็กเสริมโปรตีนจากมะพร้าวและสารสกัดจิงจูฉ่าย

kamol songboonnak

Authors

kamol songboonnak Faculty of Food Business Management, Panyapiwat Institute of Management

Keywords:

Ice Cream, Sinlek Rice, Coconut Protein, White Mugwort Extract, Lecithin

Abstract

The objective of this research was to develop three formulations of rice milk ice cream made from Sinlek rice, fortified with coconut protein and celery extract. The formulations contained different ratios of lecithin at 0.2%, 0.5%, and 1.0%. Sensory evaluation was conducted using the 9-Point Hedonic Scale, Just-About-Right (JAR) 3-point scale, and product acceptance assessment. A questionnaire was used to collect data from 50 participants aged between 25 and 55 years. The results were analyzed using a statistical software package. The research findings showed that the formulation containing 0.5% lecithin received the highest scores in both product acceptance and overall liking from the participants. All evaluated attributes were rated at the highest level, including ice cream color, texture, aroma, sweetness, and overall acceptability. The analysis of variance and statistical comparison revealed a statistically significant difference at the 0.05 level. This study successfully developed an optimized formulation of Sinlek rice-based ice cream enriched with coconut protein and white mugwort extract, while providing empirical evidence on consumer acceptance. The findings offer practical applications for commercial-scale production, supporting the development of innovative health-oriented food products and increasing the value-added utilization of Thai agricultural resources. The outcomes of this research have the potential to contribute to economic growth within the agricultural and health food sectors, promote consumer health and well-being, and expand scientific knowledge in the areas of functional foods and plant-based foods.

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