DISCUSSION

The purpose of the experiment was To study the process involved in producing ice cream to
evaluate the ice cream produced and calculates the percentage of overrun. In this experiment
the ice cream was made through the use of the ice cream maker.

The theory of scheme is Scraped surface Ideally suited for products that are viscous, sticky,
contain particulate matter, or require a certain amount of crystallisation. The product is
brought into contact with a rapidly and continuously scraped heat transfer surface, thereby
exposing the surface to the passage of untreated product. In addition to keeping heat
exchange high and uniform, the scraper blades also provide simultaneous mixing and
agitation. it became finished wherein rotating scraper blades constantly eliminate frozen
product from the cooled floor and hence hold a excessive fee of warmth switch and a huge a
part of the product structuring occur sin side the freezer barrel .Freezing of ice cream also
consists of two stages, Getting the solution into a move (scratch) – the surface of the
exchanger with high shear pressures for the maximum crystallisation of ice and air agencies;
and freezing the frozen ice cream in environments to guarantee fast freezing and minimal ice
crystal sizes. Overrun is the amount of ice cream that introduces air into the substance during
the freezing process to extend & generate more food with less materials. A combination of
goods which is pounded too far retains less oxygen. Because certain devices don't have a high
overload, the lower the temperature will tend to "stiffen" the product without understanding
that this will make the product tougher & colder as well as missing the smooth feel and
flavour of the product. During the freezing steps the dispersion of air bubbles and the
rearrangement of fat globules occur (Bhaskar Mani Adhikari, 2018).

The experiment was begun with ingredient preparation to form Associate in Nursing frozen
dessert. Firstly, it mixed recent milk and sugar. The sugar acts as a carrier and it conjointly
functions as avoiding capping of the recent milk and conjointly providing the frozen dessert
with sweetness. The dry milk and ovalette were then additional as emulsifiers or as
stabilisers. The impact of adding Associate in Nursing wetting agent to the frozen dessert is
to attain stable overrun, heat shock resistance, to get a sleek frozen dessert texture, and to
reinforce the flexibility to maintain form. once it cooled, the answer mixed with alternative
ingredients to homogenize comparable to water. the flavour of vanilla, the flavour of
chocolate and the flavor of strawberry additional smart flavours to Associate in Nursing
frozen dessert. The sensory evaluation was then created to differentiate between those 2
flavours. The final form of frozen dessert contains an oversized quantity of air, as air is
whipped into the mixture. Air whipping is important, as little uniform air cells are required to
prevent the frozen dessert from being too dense, too exhausting and too cold within the
mouth.

Based on table, the results were use hedonic scale turned into used to make the sensory
assessment of ice cream. The scaled consist of odour, colour, texture, taste and overall to
compare both chocolate and vanilla ice cream. In term of odour both chocolate and vanilla
were scored average at scale 8 or like very much. For the colour vanilla has slightly better in
colour where the chocolate was not in the pure chocolate colour. there's substantial shade
action distinction between chocolate and vanilla is because of the addition of shade
action components in each ice creams. Colour is critical for look to draw people. For the
texture both are scored at 9 or like extremely because both were process in the same machine
and same method. For the taste the vanilla has a better taste much than chocolate, the vanilla
taste milky more than chocolate. For overrun, vanilla have higher value at 38.74 % while
chocolate at 21.81 %. This justify why the texture of vanilla flavour was slightly fluffier
compared to chocolate flavour.

There were few possible errors, the machine need be clean thoroughly before putting the ice
cream solution. Lastly, the expired date for the colouring and milk need be confirm before
entering the mixture.

References
Bhaskar Mani Adhikari, T. T. (2018). Use of gases in dairy manufacturing. Critical Reviews in Food
Science and Nutrition 58:15, 2557-2569.