Study added wheat bran and black sesame in ice cream cone

Abstract

The purpose of studying the ice cream cones and wheat bran and black sesame meal is study to appropriate ratio of wheat bran per black sesame meal in production Ice cream cones. And evaluating the physical quality, chemical and microorganisms. And to study the shelf life of ice cream cone. The ice cream cones of wheat bran and black sesame meal appropriate such as, the ratio of wheat bran per black sesame meal are 5% and 10% by there is the highest scores on overall. Which the amount of wheat bran and black sesame mean score of the color, odor, flavor, crispness and favor. Overall, the differences were statistically significant (p <0.05). From quality analysis was found that the color = 6.83 . 1.46. The color is dark brown. The ice cream cone with a thickness at 0.31 . 0.05 cm Hardness at = 1.36.at the Aw = 0.33 . 0.04. There is moisture content at 1.32 . 0.02%. And not found of 0.15 microorganisms such as yeast and mold. Ice cream cone, vacuum packaging and a period is 30 days at room temperature (35.5 . C). The color remained but there is increasing trend of Aw, moisture and the growth of microorganisms. For the test of consumer, they accept both. By there is the highest scores on color, odor, flavor, crispness and favor. Which the all scores of consumers is in medium.