Task+4

In unit II a screening experiment was conducted using the 2k factorial design and varied the factors (milk and water ratio, and the quantity of xanthan) at high and low levels. A sensory analysis was conducted for melting property and creaminess, and all the products had low ratings and the texture was unacceptable, as the product was hard, had many large ice crystals, giving a very icy product. For this unit, it was decided that factors that improve the textural qualities of our product should be found. The stabilizer (xanthan) was replaced with guar gum and carageenan and also an emulsifier (panodan) was introduced. After searching on information on how to improve the texture, from website (Ice Cream: Regulations and Standards, Manufacturing Methods), it was found that panodan, carageenan and guar gum are best suited for low fat ice creams and the quantity used should not exceed 1g each (Jukes, 1997). Also from experiments conducted in unit II it was observed that using high levels of stabilizers and lecithin does not result in a satisfactory texture when compared to commercial products, thus levels higher than 1g were not considered. To determine the optimal surface, 8 samples were produced based on 32 factorial designs. The purpose of this was to determine the effect these factors have on the textural (creaminess, softness and iciness) attributes and to also determine which of these samples will result in an optimized product. The three factors were carageenan, guar gum and panodan and these were varied at low and high levels. Table 1 shows how the factors were varied based on two level designs. Table1: product formulation It was expected that an optimized formulation would be achieved after conducting the above experiments. Since there was no significant difference in all the formulations (see figures 4 to 7), and an overall preference test was also conducted, this also indicated that there was no significant difference in the preference of the sample. It was then decided that in the next unit further work will be done on the sample that had the highest means and another WHAT (flavor) which is mostly dependent on the quantity of saffron would be considered to optimize our product.
 * Factors || Product A  || Product B  || Product C  || Product D  || Product E  || Product F  || Product G  || Product H  ||
 * Carageenan (g) || <span style="font-family: 'Times New Roman',serif;">0.1  || <span style="font-family: 'Times New Roman',serif;">0.1  || <span style="font-family: 'Times New Roman',serif;">0.25  || <span style="font-family: 'Times New Roman',serif;">0.25  || <span style="font-family: 'Times New Roman',serif;">0.1  || <span style="font-family: 'Times New Roman',serif;">0.1  || <span style="font-family: 'Times New Roman',serif;">0.25  || <span style="font-family: 'Times New Roman',serif;">0.25  ||
 * <span style="font-family: 'Times New Roman',serif;">Guar gum (g) || <span style="font-family: 'Times New Roman',serif;">1  || <span style="font-family: 'Times New Roman',serif;">1  || <span style="font-family: 'Times New Roman',serif;">1  || <span style="font-family: 'Times New Roman',serif;">1  || <span style="font-family: 'Times New Roman',serif;">0.5  || <span style="font-family: 'Times New Roman',serif;">0.5  || <span style="font-family: 'Times New Roman',serif;">0.5  || <span style="font-family: 'Times New Roman',serif;">0.5  ||
 * <span style="font-family: 'Times New Roman',serif;">Panodan (g) || <span style="font-family: 'Times New Roman',serif;">1  || <span style="font-family: 'Times New Roman',serif;">0.5  || <span style="font-family: 'Times New Roman',serif;">1  || <span style="font-family: 'Times New Roman',serif;">0.5  || <span style="font-family: 'Times New Roman',serif;">1  || <span style="font-family: 'Times New Roman',serif;">0.5  || <span style="font-family: 'Times New Roman',serif;">1  || <span style="font-family: 'Times New Roman',serif;">0.5  ||