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Evaluation of Rice Flour for Use in Vanilla Ice Cream¹

T. L. Cody^*, A. Olabi^,2, A. G Pettingell^*, P. S. Tong and J. H. Walker

^* Food Science and Nutrition Department, California Polytechnic University, San Luis Obispo 93407
Nutrition and Food Science Department, American University of Beirut, Lebanon
Dairy Products Technology Center, and
Statistics Department, California Polytechnic University, San Luis Obispo 93407

² Corresponding author: ammar.olabi{at}aub.edu.lb

The effects of varying concentrations (2, 4, and 6%) of 2 types of rice flours (RF 1 and RF 2) on the physicochemical properties and sensory characteristics of vanilla ice cream samples were assessed at different fat levels (0, 4, and 10%) and storage conditions (control vs. heat-shocked). Fat and total solids were measured as well as hardness, viscosity, and melting rate. Eight trained panelists conducted descriptive sensory analyses of the samples at 0 and 7 wk. The 2% rice flour level and to a certain extent the 4% usage level generally improved texture while affecting to a lesser extent the flavor characteristics of the samples compared with the control. The RF 2 generally had a more significant effect than RF 1, especially on the texture attributes. Although the rice flour reduced the negative impact of temperature abuse on textural properties, the samples still deteriorated in textural properties (more icy) under temperature abuse conditions. In addition, rice starch does lower perceived sweetness and can have a "flour flavor" at high usage levels. The use of rice flour appears to be most advantageous for low fat ice cream samples.

Key Words: sensory • rice flour • ice cream • fat substitute