Abstract:
Ice cream is a frozen dessert usually made from dairy products combined with sugars, emulsifiers, colours, and
flavours. Soy ice cream is the only alternative non-dairy frozen dessert available in Sri Lanka and it is the alternative
frozen dessert available for the people who are lactose intolerant or who do not eat dairy for other reasons. Since rice
is the staple food of Sri Lankans and as the major food grain with high nutritive value, it is important to introduce a
novel rice based food product with improved properties. Therefore, the objective of this study was to develop a frozen
dessert using rice as the major ingredient. First experiment was conducted to evaluate the effect of total solid content
of rice milk (4% , 6% , 8% , 10% w/w) on the organoleptic properties of rice ice cream while keeping other ingredients
constant. Best treatm ent was selected through sensory evaluation using thirty untrained panellists. Sensory data
revealed that consumer preferred the ice cream made with 6% total solid containing rice milk with respect to colour,
creaminess, flavour, and melting quality. Based on the best formula of the first experiment, the effect of different types
of oil/fat and their incorporation levels were evaluated by the second experiment. For this purpose, three types of
oil/fat (coconut oil, sunflower oil, butter) with different incorporation levels (4% , 6% w/w) were tested. Sensory
data revealed that consumer preferred 4% butter incorporated ice cream with respect to colour, creaminess, flavour,
and melting quality. Final product was also compared with commercially available milk ice cream and soy ice cream
in terms of physicochemical (total solid content, fat content and mass) and nutritional properties. The mass of the
product was compatible with requirem ents of sri lanka standard for ice cream (SLS 223, 1889). According to the
results a good qullity rice based ice cream could be produced using rice milk with 6% total solid content and 4% butter
content.
