The purpose of studying the ice cream cones and wheat bran and black sesame meal is study to appropriate ratio of wheat bran per black sesame meal in production Ice cream cones. And evaluating the physical quality chemical and microorganisms. And to study the shelf life of ice cream cone. The ice cream cones of wheat bran and black sesame meal appropriate such as the ratio of wheat bran per black sesame meal are 5% and 10% by there is the highest scores on overall. Which the amount of wheat bran and black sesame mean score of the color odor flavor crispness and favor. Overall the differences were statistically significant (p <0.05). From quality analysis was found that the color = 6.83 . 1.46. The color is dark brown. The ice cream cone with a thickness at 0.31 . 0.05 cm Hardness at = 1.36.at the Aw = 0.33 . 0.04. There is moisture content at 1.32 . 0.02%. And not found of 0.15 microorganisms such as yeast and mold. Ice cream cone vacuum packaging and a period is 30 days at room temperature (35.5 . C). The color remained but there is increasing trend of Aw moisture and the growth of microorganisms. For the test of consumer they accept both. By there is the highest scores on color odor flavor crispness and favor. Which the all scores of consumers is in medium.

The objectives of this research are to study three standard recipes of coconut milk ice cream and to study the optimal level of jaggery palm in production coconut milk ice cream which sugar partially substituted with jaggery palm at difference levels are 50% 70% and 100% and then the experiment was analyzed with Randomized Complete Block Design (RCBD) at the confidence level was at 95%. Sensory evaluation (appearance color flavor taste texture (smoothness) and overall liking) was tasted by sixty panels with 9-point hedonic scale and the differences of the mean scores were compared with using Duncan’s New Multiple Rang Test (DMRT) in SPSS program for selection the standard recipe and optimal level of jaggery palm. Finally consumer acceptance test on the coconut milk ice cream which sugar partially substituted with jaggery palm was tasted by one-hundred consumers with 5-point hedonic scale. The result showed that the third standard recipe and the 100% of jaggery palm are the most acceptable from panels in sensory evaluation. Afterwards physical properties were analyzed found that viscosity increased up to 705.86 cps 21.56 of overrun value together with 11.26 melting rate. Average score of appearance color flavor taste texture (smoothness) and overall liking are 4.45 4.41 4.33 4.37 4.46 and 4.51 respectively and 98% of consumer accepted using jaggery palm substituted for partial sugar in coconut milk ice cream.

The purpose of this research is to study three standard recipes of milk ice cream and determine the optimum level of seed membrane gac fruit at 10% 20% and 30% which were added in milk ice cream with planning of experiment in type of Randomized Complete Block Design (RCBD). Sensory evaluation was tasted by panels with 9-point hedonic scale. Comparison SD value with Duncan’s New Multiple Range Test (DMRT) in SPSS program. The result showed that the 30% of seed membrane gac fruit is the optimum level because had the highest score in sensory properties. Afterwards physical properties were analyzed that found 6.62 pH value color as 55.21 35.96 and 33.47 according to L* a* and b* 19.83% of overrun value together with 27 g/min melting rate. Nutrition value of this sample 100 gram giving total energy 126.65 kilocalories energy from fat 48.33 kilocalories moisture content 74.38 gram fat 5.37 gram protein 2.06 gram carbohydrate 17.52 gram ash 0.67 gram and beta-carotene 1323 microgram. Average score of appearance color flavor taste texture and overall liking are 4.50 4.32 4.16 4.47 4.48 and 4.51 respectively and 98% of consumer have accepted Milk Ice Cream add Seed Membrane Gac Fruit.

Ice cream is a kind of sweets that is popular worldwide. For years ice cream has been continuously developed to meet various consumer satisfactions. Nowadays people are more concerning about health. Ice-cream is then added with some herb into ingredients to build more nutrition and to be healthy. Aloe Vera is a plant full of water containment. It also heals wound of fire hot water scalds persistent wound and appetite wound. Moreover Aloe Vera has its potential to instant product development in the forms of medicine food and cosmetics. The development purpose of yogurt ice cream with Aloe Vera added is to study the proper quantity of Aloe Vera in the yogurt ice cream along with the quality of Yogurt ice cream with Aloe Vera added product throughout the consumer’s satisfactions of the product as well. After the study of Aloe Vera chemical properties it indicates that each 100 grams of Aloe Vera has 3.20 kcal of energy 0.80 percent of carbohydrate less than 1.25 percent of protein 0.20 percent of ashes 99.0 percent of humidity and 0.64 percent of fiber. The study of production process indicates that the proper quantity of yogurt and Aloe Vera to add in the product of yoghurt ice cream with Aloe Vera added are yogurt at 60 percent and Aloe Vera at 50 percent. The study of physical side of quality indicates that the yogurt ice cream with Aloe Vera added has an increasing viscosity rate up to 1525 cps. color level at L* 91.98 a* -0.48 b* 14.28 infusible solid at 26.4 brix degrees. The melting rate of yoghurt ice cream with Aloe Vera added is at 67.90 and overrun rate is at 72.76. The study of chemical properties show that each 100 grams of yogurt ice cream with Aloe Vera added gives 147 kcal of energy 15.4 percent of carbohydrate 2.04 of protein 8.55 percent of fat 73.6 percent of humidity 0.42 percent of fiber and 0.46 percent of ashes. After proceeding yoghurt ice cream with Aloe Vera added to consumer test to research consumer’s satisfactions and to study marketing tendency for sale the target group is general amount of 200 persons. The study shows that the acceptance of consumer is in the level of high to highest.

การศึกษาการใช้แป้งกล้วยเป็นสารให้ความคงตัวในไอศกรีมกะทิ เนื่องจากต้องการเพิ่มมูลค่าให้กับกล้วยน้ำว้า ซึ่งเป็นผลไม้ของไทย จากการทดลองได้ทำการศึกษาปริมาณการใส่แป้งกล้วยในไอศครีมกะทิ 4 สูตร 1.5 4 7.5และ 9 กรัม พบว่า ผู้ทดสอบชิมให้การยอมรับสูตรที่ 3 ซึ่งมีการเติมปริมาณแป้งกล้วยปริมาณ 7.5 กรัม จากนั้นได้ทำการวิเคราะห์คุณภาพทางกายภาพ พบว่า ไอศกรีมมีค่าความหนืดเท่ากับ 705.43±6.16 cps ค่าโอเวอร์รัน 47.60±0.11 % ค่าการละลายที่เวลา 30 นาที มีค่าเท่ากับ 25.50±0.12 % ส่วนการวิเคราะห์คุณภาพทางเคมี พบว่า ไอศครีมมีค่าความเป็นกรด-ด่างที่ 5.98±0.02 และมีค่าของแข็งที่ละลายน้ำได้เท่ากับ 20.50±0.43 องศาบริกซ์ จากการวิเคราะห์คุณค่าทางด้านโภชนาการของไอศครีมกะทิแป้งกล้วย พบว่า หนึ่งหน่วยบริโภค: 1 ถ้วย (100 กรัม) คุณค่าทางโภชนาการต่อหนึ่งหน่วยบริโภคโปรตีน 1.78 กรัม ไขมัน 6.06 กรัม คาร์โบไฮเดรต 18.94 กรัม ความชื้น 72.76 กรัม เถ้า 0.46 กรัม ไอศกรีมกะทิแป้งกล้วยมีอายุการเก็บ 3 วัน ในสภาวะอุณหภูมิ-20 องศาเซลเซียส โดยตรวจพบปริมาณจุลินทรีย์ที่ทำให้เกิดโรค และทำให้อาหารเน่าเสียในปริมาณที่ยอมรับได้