Characterization of durian seed flour and application in ice cream

MINISTRY OF EDUCATION AND TRAINING HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING CAPSTONE PROJECT FOOD TECHNOLOGY CHARACTERIZATION OF DURIAN SEED FLOUR AND APPLICATION IN ICE CREAM LECTURER: PhD VU TRAN KHANH LINH STUDENT: PHAM NGOC BAO CHAU PHAM THI THANH NGA SKL 0 Ho Chi Minh City, December, 2021 HCMC UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION PROJECT CHARACTERIZATION OF DURIAN SEED FLOUR AND APPLICATION IN ICE CREAM PHAM NGOC BAO CHAU Student ID: 17116004 PHAM THI THANH NGA Student ID: 17116022 Major: FOOD TECHNOLOGY Supervisor: VU TRAN KHANH LINH, Ph.D Ho Chi Minh City, December 2021 THE SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom– Happiness -Ho Chi Minh City, December 23rd, 2021 GRADUATION PROJECT ASSIGNMENT Student name: PHAM NGOC BAO CHAU Student ID: 17116004 Student name: PHAM THI THANH NGA Student ID: 17116022 Major: Food Technology Class: 17116CLA2 Supervisor: VU TRAN KHANH LINH, Ph.D Project title: Characterization of durian seed flour and application in ice cream Research contents: The study ―Characterization of Durian Seed flour and Application in Ice Cream‖ includes the following research contents: - Determine the chemical composition of durian seed flour (DSF) - Investigated the influence of DSF on the ice cream quality Date of assigning the project: 18/02/2021 Date of finishing the project: 22/02/2021 PROGRAM CHAIR SUPERVISOR (Sign with full name) (Sign with full name) i DISCLAIMER We hereby declare that all researches made herein of our own knowledge are true and that all statements made in information were referred from scientific paper, research institutions, and official scholarly research articles We hereby ensure that the statements referenced in the study had been reliable and fully cited in accordance with regulations Ho Chi Minh City, December 22nd, 2021 Students Pham Ngoc Bao Chau ii Pham Thi Thanh Nga ACKNOWLEDGEMENT The successful completion of this study would not have been possible without the support and the guidance given by many people Among them, first and foremost we would like to express our heartfelt gratitude to our supervisor, Dr Vu Tran Khanh Linh, Head of Department of Food Technology, Faculty of Chemical and Food Technology, HCMC University of Technology and Education, for always spending time for our problems, for her scientific advice, passion, enthusiasm, and experience If not for the motivation provided by our supervisor, this study would not be possible We would also like to thank Faculty of Chemical and Food Technology, for providing the necessary equipment for completion of this study All the theories we applied to complete this study successfully were taught to us by the excellent panel of lecturers in our faculty Therefore, we are forever in debt with them for providing us that wisdom to accomplish this task successfully Last but not least, we would like to express our deep thanks to our parents and friends who always encourage and help me overcome difficulties and complete this study within the deadline Ho Chi Minh City, December 22nd, 2021 Students Pham Ngoc Bao Chau Pham Thi Thanh Nga iii SUPERVISOR’S EVALUATION SHEET iv v PRE-DEFENSE EVALUATION SHEET vi vii THE SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom– Happiness -Ho Chi Minh City, December 28th, 2021 EVALUATION SHEET OF DEFENSE COMMITTEE MEMBER Student name: PHAM NGOC BAO CHAU Student ID: 17116004 Major: Food Technology Project title: Characterization of durian seed flour and application in ice cream Name of Defense Committee Member: EVALUATION Content and workload of the project Strengths: Weaknesses: viii Multiple Comparisons Dependent Variable: Overrun (I) Samples (J) Samples Mean Difference Std Error Sig (I-J) 95% Confidence Interval Lower Bound Upper Bound 0.3 -2.63000 * 41783 000 -3.5610 -1.6990 0.5 -6.53333 * 41783 000 -7.4643 -5.6023 0.7 -8.11667 * 41783 000 -9.0477 -7.1857 1.0 -10.54000 * 41783 000 -11.4710 -9.6090 2.63000 * 41783 000 1.6990 3.5610 0.5 -3.90333 * 41783 000 -4.8343 -2.9723 0.7 -5.48667 * 41783 000 -6.4177 -4.5557 1.0 -7.91000 * 41783 000 -8.8410 -6.9790 6.53333 * 41783 000 5.6023 7.4643 0.3 3.90333 * 41783 000 2.9723 4.8343 0.7 -1.58333 * 41783 004 -2.5143 -.6523 1.0 -4.00667 * 41783 000 -4.9377 -3.0757 8.11667 * 41783 000 7.1857 9.0477 0.3 5.48667 * 41783 000 4.5557 6.4177 0.5 1.58333 * 41783 004 6523 2.5143 1.0 -2.42333 * 41783 000 -3.3543 -1.4923 10.54000 * 41783 000 9.6090 11.4710 0 0.3 LSD 0.5 0.7 0.3 7.91000 * 41783 000 6.9790 8.8410 0.5 4.00667 * 41783 000 3.0757 4.9377 0.7 2.42333 * 41783 000 1.4923 3.3543 1.0 * The mean difference is significant at the 0.05 level Overrun Samples N Subset for alpha = 0.05 Tukey B a 0.3 0.5 0.7 1.0 3 0.3 0.5 0.7 1.0 3 14.7300 17.3600 21.2633 22.8467 25.2700 14.7300 17.3600 21.2633 a Duncan Sig 22.8467 25.2700 1.000 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 1.000 1.000 1.000  Appendices D: THE MELTING RATE OF ICE CREAM Descriptives Meltdown N Mean Std Deviation Std Error 95% Confidence Interval for Minimum Maximum Mean Lower Bound Upper Bound 575.6667 17.21434 9.93870 532.9039 618.4294 562.00 595.00 0.3 609.6667 5.50757 3.17980 595.9851 623.3482 604.00 615.00 0.5 629.3333 25.00667 14.43761 567.2133 691.4533 604.00 654.00 0.7 641.0000 12.12436 7.00000 610.8814 671.1186 630.00 654.00 1.0 665.0000 9.53939 5.50757 641.3028 688.6972 655.00 674.00 15 624.1333 33.80589 8.72864 605.4123 642.8544 562.00 674.00 Total Test of Homogeneity of Variances Meltdown Levene Statistic df1 df2 1.287 Sig 10 338 ANOVA Meltdown Sum of Squares Between Groups Mean Square 13619.733 3404.933 2380.000 10 238.000 15999.733 14 Within Groups Total df F Sig 14.306 000 Multiple Comparisons Dependent Variable: Meltdown (I) Samples (J) Samples Mean Difference Std Error Sig (I-J) LSD 95% Confidence Interval Lower Bound Upper Bound 0.3 -34.00000 * 12.59630 022 -62.0663 -5.9337 0.5 -53.66667 * 12.59630 002 -81.7330 -25.6004 0.7 -65.33333 * 12.59630 000 -93.3996 -37.2670 -89.33333 * 12.59630 000 -117.3996 -61.2670 34.00000 * 12.59630 022 5.9337 62.0663 0.5 -19.66667 12.59630 150 -47.7330 8.3996 0.7 -31.33333 * 12.59630 032 -59.3996 -3.2670 1.0 -55.33333 * 12.59630 001 -83.3996 -27.2670 53.66667 * 12.59630 002 25.6004 81.7330 0.3 19.66667 12.59630 150 -8.3996 47.7330 0.7 -11.66667 12.59630 376 -39.7330 16.3996 1.0 -35.66667 * 12.59630 018 -63.7330 -7.6004 65.33333 * 12.59630 000 37.2670 93.3996 0.3 31.33333 * 12.59630 032 3.2670 59.3996 0.5 11.66667 12.59630 376 -16.3996 39.7330 1.0 -24.00000 12.59630 086 -52.0663 4.0663 89.33333 * 12.59630 000 61.2670 117.3996 0.3 55.33333 * 12.59630 001 27.2670 83.3996 0.5 35.66667 * 12.59630 018 7.6004 63.7330 0.7 24.00000 12.59630 086 -4.0663 52.0663 1.0 0.3 0.5 0.7 * The mean difference is significant at the 0.05 level Meltdown Samples N Subset for alpha = 0.05 Tukey B a a Duncan 3 575.6667 0.3 609.6667 0.5 629.3333 629.3333 0.7 641.0000 641.0000 1.0 3 0.3 609.6667 0.5 629.3333 0.7 1.0 609.6667 665.0000 575.6667 629.3333 641.0000 641.0000 665.0000 Sig 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 .150 376 086  Appendices E: THE FIRST DRIPPING TIME OF ICE CREAM Descriptives Meltdown N Mean Std Deviation Std Error 95% Confidence Interval for Minimum Maximum Mean Lower Bound Upper Bound 1.4000 03333 01925 1.3172 1.4828 1.37 1.43 0.3 1.2111 01925 01111 1.1633 1.2589 1.20 1.23 0.5 1.0056 14175 08184 6534 1.3577 90 1.17 0.7 8333 12019 06939 5348 1.1319 70 93 1.0 7711 05399 03117 6370 9052 74 83 15 1.0442 25394 06557 9036 1.1849 70 1.43 Total Test of Homogeneity of Variances Meltdown Levene Statistic df1 4.142 df2 Sig 10 311 ANOVA Meltdown Sum of Squares df Mean Square Between Groups 825 206 Within Groups 078 10 008 Total 903 14 F Sig 26.486 000 Multiple Comparisons Dependent Variable: Meltdown (I) Samples (J) Samples Mean Difference Std Error Sig (I-J) LSD 95% Confidence Interval Lower Bound Upper Bound 0.3 18889 * 07205 026 0284 3494 0.5 39444 * 07205 000 2339 5550 0.7 56667 * 07205 000 4061 7272 .62889 * 07205 000 4684 7894 -.18889 * 07205 026 -.3494 -.0284 0.5 20556 * 07205 017 0450 3661 0.7 37778 * 07205 000 2172 5383 1.0 44000 * 07205 000 2795 6005 -.39444 * 07205 000 -.5550 -.2339 0.3 -.20556 * 07205 017 -.3661 -.0450 0.7 17222 * 07205 038 0117 3328 1.0 23444 * 07205 009 0739 3950 -.56667 * 07205 000 -.7272 -.4061 0.3 -.37778 * 07205 000 -.5383 -.2172 0.5 -.17222 * 07205 038 -.3328 -.0117 1.0 06222 07205 408 -.0983 2228 1.0 0.3 0.5 0.7 -.62889 * 07205 000 -.7894 -.4684 0.3 -.44000 * 07205 000 -.6005 -.2795 0.5 -.23444 * 07205 009 -.3950 -.0739 0.7 -.06222 07205 408 -.2228 0983 * The mean difference is significant at the 0.05 level Meltdown Samples N Subset for alpha = 0.05 Tukey B a a Duncan 1.0 7711 0.7 8333 0.5 0.3 1.2111 1.4000 1.0 7711 0.7 8333 0.5 0.3 3 8333 1.0056 1.0056 1.2111 1.4000 Sig .408 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 1.000 1.000  Appendices F: CHEMICAL COMPOSITION OF DSF AND ICE CREAM S K L 0