Development of herbal ice cream

Phoon, Jing Wern (2016) Development of herbal ice cream. [Undergraduate Final Year Project Report] (Submitted)

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Abstract

Ice cream is one of the common favorite frozen desserts all these while. This 'guilty pleasures' is changing into 'healthy pleasures' gradually as healthy lifestyles is what consumers pursuing nowadays. The ice cream market in Malaysia is proven and predicted to have a devastating increment. Herbal ice cream is the targeted functional food product that is very palatable yet consists of the desired health benefit. Herbal ice cream containing rosemary (Rosmarinus officinalis), basil(Ocimum basilicum) and thyme (Thymus vulgaris) was developed.Consumer studies were performed to determine sensory attributes critical to consumer acceptance and purchase intent. In the study (n=100) three herbal ice cream were developed: rosemary (A), basil (B), and thyme (C) while vanilla (D) is act as a control group. Drivers for acceptance were taste, texture, richness, smoothness and aroma respectively. Generally, sample C,thyme had the highest score in the attributes of texture, richness, smoothness and aroma. Products A,B, and C and D had obtained purchase intent of 66%, 39%, 75%, and 77% respectively.

Item Type: Undergraduate Final Year Project Report
Faculty: Faculty of Agro - Based Industry
Depositing User: En. Wahyudi Yusra Zulfin
Date Deposited: 24 Aug 2016 01:12
Last Modified: 12 Feb 2017 12:08
URI: http://umkeprints.umk.edu.my/id/eprint/5730
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