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.

The objective of this study was to develop a technique for detection of the water added in raw milk using Inter Digital Electrode (IDE) other than using conventional methods such as determination of specific gravity or of the freezing point temperature and the compression on frozen samples. The assumption capacitance value of added water in raw milk will be varied with the quantities of added water. The experiment was performed by using a LCR (GW INSTEK LCR-817) meter to measure the capacitance value of milk contaminated water from 0 to 90% and electrodes which are normal and ground of different electrode number (N) of 7 10 and 13 width (W) of 1 and 2 mm. and length (L) of 10 20 30 40 and 50 mm. Results shown that the capacitance value of the water added in raw milk were lower than the raw milk without added water. Additional the W1L50N13G (W=1 mm. L=50 mm. N=13 and grounded) detects the water added in raw milk with R2 of 0.9904

Chemical composition of commercial pasteurized milks contained different fat content (full-fat; FF low-fat; LF and non-fat; NF) was studied. NF contained the lowest fat content (0.12%) with the highest protein content (3.20%). NF exhibited the highest foaming ability and stability. The chemical compositions physical and sensorial properties of chocolate mousse produced from FF LF or NF were also investigated. M-NF had the lowest in fat content resulting in energy reduction when compared with M-FF and M-LF. M-NF also showed the highest firmness and adhesiveness (p<0.05). This was probably due to different chemical composition of pasteurized milk used. For color measurement M-FF showed the highest L* value. However all chocolate mousse samples had no difference likeness score for texture taste and flavor (p>0.05). From the results commercial pasteurized non-fat milk could be not only used for chocolate mousse production without effect on textural and sensorial properties but the energy from fat was also reduced.

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

The purposes of the research on soy milk product mixed with carrot were to study the preparation of soy milk carrot juice extraction appropriate ratio of soy milk to carrot juice and sugar content shelf - life and consumers’ acceptance of the product. The study was focused on the product’s physical quality chemical composition sensory quality and micro-organism content. The results of the research revealed that soy milk with soy bean : water at 1:4 (by dry soy bean weight)used in extraction process; blanching of carrot prior to extracting which yields 70.31% of the juice and 4580 μg . (763.33 R.E) beta - carotene per 100 grams of carrot which is a higher amount than extracting fresh carrot ; the ratio of soy milk to carrot juice at 70:30 and 5% of sugar content by weight are appropriate in soy milk mixed with carrot production. The L*value a*value and b* value were 66.79 25.24 and 39.25 respectively. The viscosity was 17.33 centipoint; total soluble solid was 11.67 brix; and pH was 6.25. The acceptance scores on color flavour texture and overall preference were 7.98 8.00 7.93 and 8.05. This means preference on color and texture was moderate; the preference on flavour and texture was very high. For chemical composition it was found that there were 71.08 kcal. energy 4.40 g. protein 1.56 g. fat 9.86 g. carbohydrate and 1378 μg.(229.67 R.E.) beta-carotene per 100 grams. The cost of raw materials was 6.41 baht per 180 ml./bottle. The study of consumers’ product acceptance showed that most consumers had knowledge on nutrition; they accepted and had preference on the product at the moderate level. The price of 12.00 baht per 180 ml. bottle was accepted. It was also found that there was no physical or chemical change of the product when kept at 70C for 14 days. Total bacterial count was 4.8x10 CFU/cm3 when compared to Soy Milk Thai Community Product Standard (SPC. 529/2004) which specified that not exceeding 1x104 CFU/ cm3 should be found in the product. It was evident that the product was still safe for consumption when kept for 14 days.