부산대학교 도서관

The purpose of this study was to investigate the addition of yeast powder to develop yeast ice cream (original and molasses-added) to understand its optimal yeast ice cream formulation conditions and physical and chemical properties. Research results showed that the addition of 8% yeast powder is more suitable for the manufacture of yeast ice cream. Simultaneously, the viscosity and specific gravity of the product is higher than the commercially available ice cream, the acidity is equivalent, and the expansion rate is lower. The results of the sensory evaluation showed that did not add yeast powder was only comparable to those of yeast ice cream in terms of sweetness; the yeast ice creams (molasses-added) had higher appearance and flavor scores than those of non-added (original flavor), while as those yeast ice cream added algin and konjac powder got the higher scores in terms of texture and overall acceptance than those of adding corn starch. The total plate count in the yeast ice cream product and its storage period did not exceed the legal value.