Characterization of durian seed flour and application in ice cream
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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.D
1. 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.
3. 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
ii
Pham Thi Thanh Nga
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. Strengths:
3. Weaknesses:
viii
4. Overall evaluation: (Excellent, Good, Fair, Poor)
.................................................................................................................................................
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. Strengths:
3. Weaknesses:
x
4. Overall evaluation: (Excellent, Good, Fair, Poor)
.................................................................................................................................................
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
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4. Overall evaluation: (Excellent, Good, Fair, Poor)
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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
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4. Overall evaluation: (Excellent, Good, Fair, Poor)
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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
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2. Strengths:
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4. Overall evaluation: (Excellent, Good, Fair, Poor)
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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
.................................................................................................................................................
.................................................................................................................................................
.................................................................................................................................................
.................................................................................................................................................
.................................................................................................................................................
.................................................................................................................................................
.................................................................................................................................................
2. Strengths:
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.................................................................................................................................................
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.................................................................................................................................................
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3. Weaknesses:
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4. Overall evaluation: (Excellent, Good, Fair, Poor)
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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
TABLE OF CONTENTS
viii
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
1.2 Research Goals
2
1.3 Research contents
2
CHAP 2: LITERATURE REVIEW
3
2.1. Overview about durian seeds and gums
2.1.1. Overview about durian seeds
3
3
2.1.1.1 Chemical compositions of durian seeds:
4
2.1.1.2 Applications of durian seeds:
5
2.1.2 Overview about gums
6
2.1.2.1 Structural aspects of gums
7
2.1.2.2 Gums characterization
8
2.1.2.3 Gum applications
9
2.2 Overview about ice cream
11
2.2.1 Introduction about ice cream
11
2.2.2 Ingredient composition
11
a. Milkfat
11
xx
b. Sweeteners
12
c. Egg yolk solids
12
d. Stabilizers
12
e. Emulsifiers
13
2.2.3 Studies on the use of natural hydrocolloids in ice cream
CHAPTER 3: MATERIALS AND ANALYSIS METHODS
3.1. Materials
13
15
15
3.1.1 Durian seed flour
15
3.2. Ice-cream preparation
16
3.3. Research contents
17
3.4. Analysis methods
19
3.4.1. Determine the chemical composition of durian seed flour (DFS)
19
a.
Moisture content:
19
b.
Ash content:
19
c.
Fat content:
19
d.
Protein content:
20
e.
Crude fibre content:
20
f.
Carbohydrate content:
21
3.4.2. Investigate the effect of DSF on quality of ice cream:
3.4.2.1. Chemical properties:
21
21
a.
Fat content:
21
b.
Protein content:
22
c.
Total carbohydrate content:
22
3.4.2.2. Rheological measurements:
23
a.
Steady shear measurement:
23
b.
Dynamic rheological measurement:
23
3.4.2.3. Physical properties:
24
a.
Overrun:
24
b.
Meltdown:
24
c.
Hardness (Texture analysis):
24
xxi
d.
Microstructure:
25
3.4.3. 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.
27
4.2.1 The effects of durian seeds flour to ice cream on the rheological properties
4.2.1.1 Rheological measurements of ICM sample
27
27
a. Steady shear properties
27
b. Dynamic shear properties
29
4.2.2 Chemical composition of ice cream supplemented with DSF
31
4.2.3 Effects of DSF supplementation on the physical properties of ice cream
samples:
32
a. Overrun:
32
b. Meltdown:
33
c. Hardness:
34
d. Microstructure:
35
CHAPTER 5: CONCLUSIONS AND RECOMMENDATIONS
39
5.1 Conclusions
39
5.2 Recommendations
39
REFERENCES
41
APPENDICES
xxii
LIST OF FIGURES
Figure 2. 1 The durian seeds................................................................................................ 3
Figure 2. 2 Schematic diagram of the microstructure of ice cream (Clarke et al, 2015). . 11
Figure 3. 1 Preparation of durian seed powder ................................................................. 15
Figure 3. 2 Process diagram for ice-cream production ..................................................... 16
Figure 4. 1 Plot of apparent viscosity - shear rate at 5oC of the ice cream mixes added
with different DSF concentrations..................................................................................... 27
Figure 4. 2 Plots of shear stress - shear rate at 5oC of the ice cream mixes added with
different DSF concentrations. ............................................................................................ 28
Figure 4. 3 Plots of frequency sweep of ICM samples with different concentrations of
DSF. ................................................................................................................................... 30
Figure 4. 4 The influence of DSF addition on the overrun ............................................... 32
Figure 4. 5 The influence of DSF addition on the hardness .............................................. 34
Figure 4. 6 The formation of hydrocolloid network from durian seed in ice cream ......... 36
Figure 4. 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).
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