Abstract

  This objective of this research was to develop the local fruit of Thailand, horse mango (Mangifera foetida) into sherbet ice cream. Horse mango sherbet ice cream with 3 difference level of horse mango pulp (20, 40 and 60 %) were study with physical quality, chemical quality microbiological quality and consumer acceptance. The results showed, yellowness color increasing related to quantity of horse mango pulp; so the 60% of horse mango pulp sherbet ice cream is highest yellow. Overrun value of 20, 40 and 60 % horse mango pulp sherbet ice cream were 20.19 ± 0.91, 20.18 ± 0.32, 19.91 ± 0.37 respectively, it’s statistically not significant(p> 0.05).The texture were difference for each 3 level of horse mango pulp, increasing horse mango pulp the firmness was decreased. The melting rate were increased when increasing horse mango pulp. The chemical composition of horse mango sherbet ice cream in part of energy, carbohydrate, protein, ash and retinol variationwith level of horse mango pulp, all compositions increase. Microbiological quality follow to notification of the ministry of public health. Additionally fruit pulp with higher concentration increase the value of panelist’s sensory score for color, odor, texture and overall acceptance.

Keywords: Sherbet,Mangifera foetida, Ice cream, Consumer acceptance