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1دورية أكاديمية
المؤلفون: Wiwat Wangcharoen
المصدر: Maejo International Journal of Science and Technology, Vol 6, Iss 03, Pp 505-513 (2012)
مصطلحات موضوعية: ice cream, ginger-flavoured ice cream, soya milk ice cream, principal component analysis, Technology, Technology (General), T1-995, Science, Science (General), Q1-390
الوصف: Sucrose at the concentration of 6 and 7% (w/w) and ginger extract at the concentration of 4 and 5% (w/w) were added to ginger-flavoured soya milk ice cream recipes to determine the consumer acceptablility. One hundred consumers were requested to taste four samples of ginger-flavoured soya milk ice cream and rate the intensity of ginger flavour, sweetness, richness and smoothness, together with their indication for ideal intensity of these attributes as well as their preference of each sample by using the 10 cm-line scale. Ideal ratio scores, principal component analysis and analysis of variance with mean comparison were used for data analysis. It was shown that the recipe with 7% sucrose and 4% ginger extract was close to the ideal product (p>0.05) and it had the highest preference mean score (p
وصف الملف: electronic resource
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2دورية أكاديمية
المؤلفون: Wiwat Wangcharoen
المصدر: Maejo International Journal of Science and Technology, Vol 5, Iss 03, Pp 390-400 (2011)
مصطلحات موضوعية: Job’s tears, Job’s tears ice cream, antioxidant capacity, purchase intent, Technology, Technology (General), T1-995, Science, Science (General), Q1-390
الوصف: Carrot juice and pumpkin paste were used as ingredients in Job’s tears ice cream. Carrot juice or pumpkin paste added at 50% was equally preferred by 100 consumers compared to the original Job’s tears ice cream. The new types of ice cream were lower in antioxidant capacity and higher in total phenolic content but could still be considered as potential antioxidant products. Purchase intent was significantly increased (p
وصف الملف: electronic resource
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3دورية أكاديمية
المؤلفون: Wiwat Wangcharoen
المصدر: Maejo International Journal of Science and Technology, Vol 3, Iss 03, Pp 388-399 (2009)
مصطلحات موضوعية: Job’s-tears, ice cream, antioxidant capacity, product positioning map, cluster analysis, Technology, Technology (General), T1-995, Science, Science (General), Q1-390
الوصف: Job’s tears ice cream recipe was developed by varying proportions of Job’s tears, sucrose, salt and coconut milk. Product positioning mapping was used to identify the sensory attributes that were drivers of preference, which appeared to be sweetness, smoothness, richness, and coconut milk and Job's-tears flavours of the product. Cluster analysis was used to differentiate consumers by their preference direction. Nutritional composition, antioxidant capacity and total phenolic content of the final product were also determined.
وصف الملف: electronic resource
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4دورية أكاديمية
المؤلفون: Wiwat Wangcharoen
المصدر: Maejo International Journal of Science and Technology, Vol 1, Iss 02, Pp 137-144 (2007)
مصطلحات موضوعية: Job's-tears, ice cream, preference direction, ratio profile test, external preference map, Technology, Technology (General), T1-995, Science, Science (General), Q1-390
الوصف: Job's-tears (Coix lachryma-jobi L.) is a kind of cereal commonly used in Asia as food and medicine, but it is still not widely consumed in Thailand. Four prototype products of Job’s-tears ice cream were developed by varying 2 levels of glucose syrup (16 and 32% of Job's-tears used) and coconut milk (50 and 100 % of Job's-tears used). Their sensory attribute profiles were evaluated by 3 groups of 10 selected panelists using Ratio profile test (RPT), and their acceptances, hedonic scores, were evaluated by 100 consumers. Results showed that there were significant effects of coconut milk quantity on several attributes, such as appearance (whiteness), texture (hardness, smoothness), and flavour (coconut milk aroma, sweetness, saltiness), but the effect of glucose syrup quantity was significant on hardness only. Acceptance data were analyzed by cluster analysis to find out the difference of preference directions and 3 clusters (n1 = 39, n2 = 25, n3 = 36) were found. The first cluster preferred Job's tears ice cream containing high glucose syrup and low coconut milk, whilst the second preferred high level of only one of these two ingredients, and the third preferred high level of both ingredients. External preference maps were created from RPT and acceptance data to express the preference direction of each cluster.
وصف الملف: electronic resource
