MINISTRY OF EDUCATION AND TRAINING HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING CAPSTONE PROJECT FOOD TECHNOLOGY CHARACTERIZATION OF DURIAN SEED FLOUR AND APPLICATION IN ICE CREAM LECTURER: PhD. VU TRAN KHANH LINH STUDENT: PHAM NGOC BAO CHAU PHAM THI THANH NGA SKL 0 0 8 4 1 5 Ho Chi Minh City, December, 2021 HCMC UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION PROJECT CHARACTERIZATION OF DURIAN SEED FLOUR AND APPLICATION IN ICE CREAM PHAM NGOC BAO CHAU Student ID: 17116004 PHAM THI THANH NGA Student ID: 17116022 Major: FOOD TECHNOLOGY Supervisor: VU TRAN KHANH LINH, Ph.D Ho Chi Minh City, December 2021 THE SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom– Happiness -------- Ho Chi Minh City, December 23rd, 2021 GRADUATION PROJECT ASSIGNMENT Student name: PHAM NGOC BAO CHAU Student ID: 17116004 Student name: PHAM THI THANH NGA Student ID: 17116022 Major: Food Technology Class: 17116CLA2 Supervisor: VU TRAN KHANH LINH, Ph. Project title: Characterization of durian seed flour and application in ice cream 2. Research contents: The study ―Characterization of Durian Seed flour and Application in Ice Cream‖ includes the following research contents: - Determine the chemical composition of durian seed flour (DSF).
- Investigated the influence of DSF on the ice cream quality. Date of assigning the project: 18/02/2021 4. Date of finishing the project: 22/02/2021 PROGRAM CHAIR SUPERVISOR (Sign with full name) (Sign with full name) i DISCLAIMER We hereby declare that all researches made herein of our own knowledge are true and that all statements made in information were referred from scientific paper, research institutions, and official scholarly research articles. We hereby ensure that the statements referenced in the study had been reliable and fully cited in accordance with regulations.
Ho Chi Minh City, December 22nd, 2021 Students Pham Ngoc Bao Chau Pham Thi Thanh Nga ii ACKNOWLEDGEMENT The successful completion of this study would not have been possible without the support and the guidance given by many people. Among them, first and foremost we would like to express our heartfelt gratitude to our supervisor, Dr. Vu Tran Khanh Linh, Head of Department of Food Technology, Faculty of Chemical and Food Technology, HCMC University of Technology and Education, for always spending time for our problems, for her scientific advice, passion, enthusiasm, and experience. If not for the motivation provided by our supervisor, this study would not be possible.
We would also like to thank Faculty of Chemical and Food Technology, for providing the necessary equipment for completion of this study. All the theories we applied to complete this study successfully were taught to us by the excellent panel of lecturers in our faculty. Therefore, we are forever in debt with them for providing us that wisdom to accomplish this task successfully. Last but not least, we would like to express our deep thanks to our parents and friends who always encourage and help me overcome difficulties and complete this study within the deadline.
Ho Chi Minh City, December 22nd, 2021 Students Pham Ngoc Bao Chau Pham Thi Thanh Nga iii SUPERVISOR’S EVALUATION SHEET iv v PRE-DEFENSE EVALUATION SHEET vi vii THE SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom– Happiness -------- Ho Chi Minh City, December 28th, 2021 EVALUATION SHEET OF DEFENSE COMMITTEE MEMBER Student name: PHAM NGOC BAO CHAU Student ID: 17116004 Major: Food Technology Project title: Characterization of durian seed flour and application in ice cream Name of Defense Committee Member: EVALUATION 1. Content and workload of the project 2. ix THE SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom– Happiness -------- Ho Chi Minh City, December 28th, 2021 EVALUATION SHEET OF DEFENSE COMMITTEE MEMBER Student name: PHAM THI THANH NGA Student ID: 17116022 Major: Food Technology Project title: Characterization of durian seed flour and application in ice cream Name of Defense Committee Member: EVALUATION 1. Content and workload of the project 2.
xi THE SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom– Happiness -------- Ho Chi Minh City, December 28th, 2021 EVALUATION SHEET OF DEFENSE COMMITTEE MEMBER Student name: PHAM NGOC BAO CHAU Student ID: 17116004 Major: Food Technology Project title: Characterization of durian seed flour and application in ice cream Name of Defense Committee Member: EVALUATION 1. Content and workload of the project. xiii THE SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom– Happiness -------- Ho Chi Minh City, December 28th, 2021 EVALUATION SHEET OF DEFENSE COMMITTEE MEMBER Student name: PHAM THI THANH NGA Student ID: 17116022 Major: Food Technology Project title: Characterization of durian seed flour and application in ice cream Name of Defense Committee Member: EVALUATION 1. Content and workload of the project.
xv THE SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom– Happiness -------- Ho Chi Minh City, December 28th, 2021 EVALUATION SHEET OF DEFENSE COMMITTEE MEMBER Student name: PHAM NGOC BAO CHAU Student ID: 17116004 Major: Food Technology Project title: Characterization of durian seed flour and application in ice cream EVALUATION 1. Content and workload of the project. xvii THE SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom– Happiness -------- Ho Chi Minh City, December 28th, 2021 EVALUATION SHEET OF DEFENSE COMMITTEE MEMBER Student name: PHAM THI THANH NGA Student ID: 17116022 Major: Food Technology Project title: Characterization of durian seed flour and application in ice cream EVALUATION 1. Content and workload of the project.
xix TABLE OF CONTENTS GRADUATION PROJECT ASSIGNMENT i DISCLAIMER ii ACKNOWLEDGEMENT iii SUPERVISOR’S EVALUATION SHEET iv PRE-DEFENSE EVALUATION SHEET vi EVALUATION SHEET OF DEFENSE COMMITTEE MEMBER viii TABLE OF CONTENTS xx LIST OF FIGURES xxiii LIST OF TABLES xxiv LIST OF COMMON ACRONYMS xxv ABSTRACT xxvi CHAPTER 1: INTRODUCTION 1 1.1 Problem Statement/ Rationale 1 1.3 Research contents 2 CHAP 2: LITERATURE REVIEW 3 2. Overview about durian seeds and gums 3 2. Overview about durian seeds 3 2.1 Chemical compositions of durian seeds: 4 2.2 Applications of durian seeds: 5 2.2 Overview about gums 6 2.1 Structural aspects of gums 7 2.2 Overview about ice cream 11 2.1 Introduction about ice cream 11 2. Egg yolk solids 12 d.3 Studies on the use of natural hydrocolloids in ice cream 13 CHAPTER 3: MATERIALS AND ANALYSIS METHODS 15 3.1 Durian seed flour 15 3.
Ice-cream preparation 16 3. Determine the chemical composition of durian seed flour (DFS) 19 a. Crude fibre content: 20 f. Investigate the effect of DSF on quality of ice cream: 21 3.
Total carbohydrate content: 22 3. Steady shear measurement: 23 b. Dynamic rheological measurement: 23 3. Statistical analysis 25 CHAPTER 4: RESULTS AND DISCUSSION 26 4.1 Chemical composition of of durian seed flour: 26 4.2 The effect of DSF on quality of ice cream mixes and hardened ice cream.1 The effects of durian seeds flour to ice cream on the rheological properties 27 4.1 Rheological measurements of ICM sample 27 a.
Steady shear properties 27 b. Dynamic shear properties 29 4.2 Chemical composition of ice cream supplemented with DSF 31 4.3 Effects of DSF supplementation on the physical properties of ice cream samples: 32 a. Microstructure: 35 CHAPTER 5: CONCLUSIONS AND RECOMMENDATIONS 39 5.2 Recommendations 39 REFERENCES 41 APPENDICES xxii LIST OF FIGURES Figure 2. 1 The durian seeds.
2 Schematic diagram of the microstructure of ice cream (Clarke et al, 2015). 1 Preparation of durian seed powder. 2 Process diagram for ice-cream production. 1 Plot of apparent viscosity - shear rate at 5oC of the ice cream mixes added with different DSF concentrations.
2 Plots of shear stress - shear rate at 5oC of the ice cream mixes added with different DSF concentrations. 3 Plots of frequency sweep of ICM samples with different concentrations of DSF. 4 The influence of DSF addition on the overrun. 5 The influence of DSF addition on the hardness.
6 The formation of hydrocolloid network from durian seed in ice cream. 7 The effects of 0, 0.3, 1 % DSF concentrations on the size and distribution of air cells (A) and ice crystals (C) in ice cream (150 and 200-times magnification). 38 xxiii LIST OF TABLES Table 2. 1 Chemical compositions of Whole durian seed (WDS) and De-hulled durian seed (DDS) (Amin et al.
2 General structures of some typical gums (Bemiller, 2008;da Silva et al. 3 General structures of some typical gums (Bemiller, 2008). 4 Applications of gums from various origins. 1 Formulation of ice cream mixes containing different levels of DSF.
2 The parameters and methods used to determine the chemical compostion of DSF. 3 The parameters and methods used to determine ice cream's chemical composition. 1 Proximate compositions of Durian Seeds Flour. 2 Ostwald de Waele parameters of the ICM added with different DSF concentrations.
3 Characteristics of Ice Cream prepared with different concentrations of DSF. 4 Effect of DSF presence on the physical properties (mean values) of ice creams in different concentrations. 34 xxiv LIST OF COMMON ACRONYMS ANOVA: Analysis of variance CMC: Carboxymethyl cellulose DSF: Durian seed flour DSS: Durian seed starch FR: fat replacer ICM: ice cream mix ISO: International Organization for Standardization RH: Relative humidity SEM: Scanning electron microscopy SPSS: Statistical Package for the Social Sciences TS: Total solid UHT: Ultra – High Temperature WDSF: Whole Durian Seed Flour xxv ABSTRACT Durian seed is a rich source of nutrients namely starches, gums, and fibers. In this study, durian seed flour (DSF) was supplemented in durian–flavored ice cream mixes as a stabilizer at five concentrations (0, 0.0 %) to study its impact on chemical composition, rheological, and physical properties of ice cream.
The results revealed that DSF contained 80. Results showed that ice cream formulations containing DSF had a positive effect on viscosity, overrun, melting characteristics, texture analysis, and microstructure. The rheological results showed that all mixes were increased in viscosity and also exhibited the elastics behavior than viscous as the raise of DSF concentrations. The maximum overrun and melting resistance values were found in the ice cream sample containing 1.0 % DSF, whereas the lowest values were found in the control sample (p < 0.
DSF addition caused the first dripping time of the ice cream to increase significantly in comparison with the control sample. The hardness among the samples increased due to the presence of hydrocolloids. Scanning electron microscopy (SEM) images showed that the sample containing the highest concentration of DSF produced smaller air cell sizes and better prevented the formation of ice crystals. Furthermore, the addition of DSF concentration reduced the calories content of the ice cream which has a positive impact on the health – conscious food industry.
Therefore, DSF was potential stabilizer, which would benefit both the environment and the food sector. xxvi CHAPTER 1: INTRODUCTION 1.1 Problem Statement/ Rationale Ice cream is defined as a frozen food product, which includes a mixture of air, water, milk fat or non dairy fats, milk solids – not – fat (MSNF), sweeteners, stabilizers, emulsifiers, and flavors (Clarke et al, 2015). To the consumer, the amount of ice formed in the ice cream and the size of ice crystals are important attributes to assess the quality of ice cream. It can also be known as the perception of coldness and iciness of ice cream.
Typically, ice cream needs to have many small ice crystals instead of fewer larger ones, and virtually uniform size to avoid the detection of consumers. However, ice crystals would change in number, size, and shape during storage. For instance, a rise in temperature during storage causes some of ice crystals to melt, particularly the smaller ones. When the temperature decreases, water is recrystallized, alternatively leading to the deposition of the larger crystals on the surface of ice cream (Judith et al, 2008).
Hence, the growth of ice crystals can be resulted from heat shock or temperature cycling in frozen products during storage. To avoid these phenomena, various polysaccharides such as starch, gelatin, guar gum, agar, carrageenan, and xanthan have been used to improve the heat shock stability and creaminess of ice cream (Syed et al, 2018).