M.A. Thesis:

study of physicochemical and sensory properties of made ice cream from mixed powder containing banana puree

In this research,at first the effect of sugar replacement with banana puree was studied on the physicochemical and sensory properties of ice cream. Ice cream was produced with 11% fat, 16% sugar, 11% non-fat solids, 0.2% emulsifier, 0.2% stabilizer and 38.4% total solids. Then prepared banana puree from cavandish variety and replaced with sugar at levels 0 ,5, 10, 15, 20 and 25 percent. The were evaluated pH, viscosity, overrun , melting resistance and the sensory properties of ice cream. The results of analysis of variance showed that with increasing replacement, pH and overrun decreased significantly but viscosity and melting resistance increased (P <0.05). In the sensory characteristics section, with increasing replacement, the color of samples was darker and decreased. But texture, aroma, taste and overall acceptance Compared with of the control sample showed a significant difference. The converting ready mixes to powder and evaluating them, The results indicated that, Powders have more moisture content, lower powder production efficiency, larger powder particles, higher surface free fat, poorer wettability, lower solubility, flowability and dencity of powders. Then the powders were reconstruction and the physicochemical and sensory properties of the mixture and its ice cream were evaluated. The results showed that the viscosity, overrun, melting resistance and pH were lower than the first samples. The changes in sensory properties were lower compared with physicochemical properties. But the temperature of the tower caused the aroma, taste and overall acceptance in ice cream at levels of 20 and 25 percent lower than the lower levels. The greatest change was seen in the texture of samples.

Keywords: ice cream, physicochemical and sensory characteristics, Banana puree, powder, spray drier