Use of rice flour in yogurt ice cream

Abstract

The objective of the present investigation consisted in evaluating the behavior of rice flour in the elaboration of yogurt ice cream with a content of 6 and 7% m/m, of fat and non-fat milk solids respectively. Two levels of rice flour 1.5 and 2.0% m/m and three of stabilizer 0.35 and 0.40 and 0.45% m/m were tested. The products obtained were subjected to a ranking assessment by applying the Friedman test. Once the percentages of rice flour and stabilizer were defined, the established physical, chemical and microbiological analyzes were carried out on the product. Sensory quality was established using a 20-point evaluative scale. The melting and performance of the yoghurt ice cream (overrun) and the rheological behavior of the mixture for yoghurt ice cream were further determined. The yogurt ice cream developed from the combination of 1.5% m/m of rice flour and 0.35% of stabilizer presented adequate microbiological and compositional characteristics with 3.9 and 6.0% m/m of proteins and fat respectively, a viscosity of 770 mPa s, melting of 32% m/m and overrun of and 119.8%. The score obtained in the sensory evaluation allowed to obtain a qualitative evaluation of very good.

Keywords: yogurt, yogurt ice cream, rice flour.