Healthy Dairy Foods

Introduces

Table of Contents

1. II. Understanding the Product
2. III. Product Safety

1. Experimental Design

In the first phase of product development, ten new product ideas were developed and screened by gap analysis, perceptual mapping analysis, key attributes, and novelty to determine the best three product concepts. In the second phase, the best three product concepts selected were Green Tea Milkshake, Buckwheat Ice Cream, and Fried Tofu Delight. In the third phase, based on consumer testing and concept evaluation, the most marketable new product concept was determined as Buckwheat Chocolate Ice Cream.

The goal of this fourth phase is to produce several prototypes which are evaluated based on its sensory attributes and physical properties for the creation of the optimal buckwheat chocolate ice cream prototype. For project planning, management tools used were The Project Summary Sheet, The Milestone Status Report, The Project Task Plan and Schedule, and The Gantt Chart.

For the production of Buckwheat Chocolate Ice Cream, the main ingredients were Meyer Pasteurized Chocolate Reduced Fat Ice Cream Mix and Buckwheat Flour. The ingredient functionality, the ingredient specifications, the ingredient process interactions, the product attributes, the variables, the range of variables, and the product flow chart were examined to gain greater product insight.

The barriers, the Critical Control Points (CCP’s), and the Hazard Analysis Critical Control Points (HACCP) Plan were examined and developed to ensure microbial and biochemical safety of the Buckwheat Chocolate Ice Cream product.

The experimental design for the prototype buckwheat chocolate was divided into three stages. In the first stage, effect of percent buckwheat flour at three levels 0%, 2.5%, and 5% on the product sensory attributes results were explored in an ANOVA-single variable design. In the second stage, the effects of the three brands of buckwheat flour on the product sensory attribute results were compared to determine the best brand in an ANOVA-single variable design. In the third stage, the effects of different combinations of percentage buckwheat flour (0.5%, 1%, and 2%) and buckwheat particle size based on sieve (50-70, 70-100, and 100-140) on product sensory attribute results were determined in a full-factorial design with 9 products and 1 control. For all three stages, untrained sensory panelists evaluated the product attributes using a 9-point hedonic scale. Some product attributes evaluated include overall acceptance (preference), texture, buckwheat flavor, chocolate flavor, appearance, color, and sweetness. All statistical analyses were conducted by SAS. For the third stage, the Surface Response Methodology was used.

The sensory statistical analysis results and the Surface Response Method results determined that 70-100 particle sieve size and 1.5% addition level is the optimum combination for the two factors for this product. From the melting time and percent overrun results, the optimal levels for sieve particle size and addition level of buckwheat flour is 50-100 and 1%, respectively. It is reasonable to reach the conclusion that particle sieve size 70-100 and 1.5% addition level are optimal conditions for pilot plant scale production of this buckwheat chocolate ice cream product. Some confirmation experiments are still required. Additional discussion is needed and anticipated for the product scale-up for Buckwheat Chocolate Ice Cream.

Contact Suppliers/ D 7/15 7/20

Purchase Ingredients

Selection of Ingredients A 7/15 7/15

Development of Experimental A 7/19 7/26

Design

Product Specifications D on going on going

Flow Chart S 8/2 8/2

HACCP S 8/11 8/11

Prototype Development A on going on going

Particle Size Separation A on going on going

Pilot Plant Trials A 8/5 8/5

Sensory Evaluation A 8/5 8/5

Melting Time and Overrun S & D 8/3 8/6

Statistical Evaluation R 8/10 8/10

Cad Chem Analysis R 8/10 8/10

Product Processing

Microbiological and other Tests A on going on going

Ingredients/ Nutrition Statement A on going on going

Costing Information A on going on going

Final Concept Board A on going on going

A=all, D= Deborah Chow

S= Si Quan Li

R= Rika Ratanatriwong

2. Understanding of Product

1. Ingredients

2. Ingredient Functionality

2. Meyer Pasteurized Chocolate Reduced Fat Ice Cream Mix

100 kcal

10 calories from fat

total fat 1 g

saturated fat 0 g

cholesterol 0 mg

sodium –0 mg

Total Carbohydrate- 21 g

Dietary fiber-3 g

Sugars less than 1 g

Protein- 4 g

Vitamin A=2%

Vitamin C=0%

Calcium=0%

Thiamine=10%

Riboflavin=4%

Niacin=10%

Iron=6%

Milk Fat 4 %

Milk Solids Nonfat 10 %

Total Sugar Solids 15 %

Cocoa Powder 2 %

Stabilizer ½ %

Water 68.5 %

0.5 cup serving

90 kcal

25 calories from fat

total fat 3 g

sat fat 2 g

cholesterol 10 mg

sodium –50 mg

Total Carbohydrate- 15 g

Dietary fiber-0

Sugars- 12 g

Protein- 3 g

Vitamin A=2%

Vitamin C=0%

Calcium=8%

Iron=0%

Water= 68%

1. Heat buckwheat flour and water mixture in water bath (70° -80 ° C for ~ 10

min) while stirring vigorously. 

2. The heated flour and water mixture is blended for 5 min.

The viscous starch slurry is blended to prevent starch clump formation in the ice cream. Without blending, the starch clumps give the ice cream a sandy glue-like texture.

3. The buckwheat slurry is blended for 15 min with the soft-serve chocolate

mixture.

The goal of blending is to create a homogenous mixture of buckwheat slurry and soft-serve chocolate mix. With a homogenous mixture, the final ice cream product will have a well rounded flavor and texture. The stabilizers in the mix will help suspend the additional buckwheat flour mixture in the ice cream.

4. The soft serve chocolate and buckwheat slurry is placed in the machine for freezing.

The function of the freezing process involves the following: 1. Incorporation of air into the mix, 2. lowering the temperature of the mix to the freezing point, and 3. freezing a portion of the water from the mix (Arbuckle, 1986).

5. The soft-serve chocolate ice cream is placed in the freezer for hardening.

Important buckwheat attributes ranked in order of most to least important are:

1. Overall acceptance or preference for the product.

2. Texture: smooth with minimal sandiness.
3. Buckwheat Flavor: minimal bitter buckwheat off-flavor and maximal chocolate flavor.

4. Chocolate Flavor: rich natural tasting chocolate with minimal buckwheat flavor.

5. 5. Appearance: similar to traditional frozen soft-serve chocolate ice cream.
6. 6. Color: dark brown with the absence of black specks.

7. Sweetness: natural sweet tasting chocolate

8. Preliminary Flow Chart

Buckwheat Flour Medium Light

Sifted for 15 minutes

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Weighed buckwheat flour in beaker

Added tap water to flour ( ratio of 7:1/ water:buckwheat flour)

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Stirred the mixture to form a uniform slurry.

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Heated buckwheat slurry to 70° -80 ° C for ~ 10 min while stirring vigorously. 

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Blended cooked slurry on low setting for ~ 2 minutes.

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Sanitized soft-serve ice cream machine

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Placed mixture in soft-serve ice cream machine to freeze for ~ 10 min

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Packaged soft serve ice cream in 12 oz plastic cups.

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Placed cups into the freezer for storage.

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Sensory Analysis

Overrun

Melting Time

Figure 1. Preliminary Flow Chart for Producing Chocolate Buckwheat Ice Cream

Safety is one of the most important concerns for both manufacturers and consumers. Effective safety barriers must be present to insure the production of microbiological and biologically safe products. The effective safety barriers and their mechanism in the production of buckwheat chocolate ice cream are listed in Table 8.1. Buckwheat contains components with antimicrobial properties. However, the level in the product and the processing conditions can not be used as a safety barrier.

Pasteurization Cooking Sanitation Frozen Hardening

2. Hazard Analysis Critical Control Points (HACCP)

CCP1

CCP6 CCP2 CCP4

CCP5

CCP3

CCP8

CCP9

CCP10

HACCP was first introduced in food industry by National Space Bureau in 1970’s.

HACCP will soon have widespread acceptance in the food industry for the analysis and control of possible hazards during food processing and distribution. The purpose of HACCP is to determine and assess the possibility of where and what hazard to the product quality might happen and to establish the monitoring and correction steps as well as the verification steps to assure the effective of HACCP. The first step is the identification of Critical Control Points to the quality of the final products. The second step is to set up the monitoring procedure and establish the specification or limits for the Critical Control Points. The third step is to establish the correction action and the verification system to make sure the HACCP system works well. For the production of Buckwheat Ice Cream, the Critical Control Points are identified from the process flow chart as shown in Figure 3.

To analyze the CCPs during the production of buckwheat ice cream, based on the

understanding of the procedure of the production, think about:

1. Which steps are the critical control points that greatly influence the main attributes of final product? The answer to this question is listed in figure 2, which highlights the positions of the ten critical control points to this product.
2. Is there any preventive step for the identified hazards? The answer o this question should be "yes". If the answer is "no", no high quality product can be expected.
3. Are these preventive steps able to eliminate or reduce the occurrence and their levels of the target hazards to the acceptable level? The ideal answer for this question is "yes" which means the process is under good control and assures the quality of final product. For instance, if the answer to this question for "cleaning and sanitizing" is "yes", we can expect a good manufacture practice without the risk of contamination from the soft serve machine and other utensils and hopefully a product of high microbiological quality can be acquired.
4. If the answer to question 3 here is "no", here comes the question that whether the contamination from identified hazard occur in excess of acceptable level or is that possible that this contamination can be increased to the unacceptable level? If the answer to this question is "yes", before the consumption of the product, there should be some other control steps (like package, cook, etc) to reduce these hazards to an acceptable level. These control steps are very important to maintain high quality of the product and can be critical control points during the production and distribution of buckwheat ice cream.
5. Considering the complexity of food being biological system, changes in environments such as storage condition, package condition and serving condition can be very important to the safety and the total acceptance of the final product.

Yes

Yes No

Yes

2. Explanation of CCPs

CCP1. Raw Material

The physical and chemical properties as well as the microbiological properties of raw materials used for the production of buckwheat ice cream all have important influence on the quality of final product. The microorganism load of either the ice cream mix and the buckwheat flour and the particle size distribution are critical for the final product quality and need to be under well control.

CCP2. Pasteurization of ice cream mix:

The pasteurization temperature and time are important for keeping the mix in good microbiological quality and also critical for the other physical and chemical quality of the mix. 185^oF - 32 s of pasteurization was applied to the mix.

CCP3. Store the mix in cooler

The storage temperature, particularly the temperature fluctuation, is a very important control point for the quality of ice cream mix. Unsuitable storage temperature and the temperature fluctuation can cause the mix spoiled and lead a very bad final product quality.

CCP4. Buckwheat slurry cooking

Microbial hazard and biological hazard; the temperature of 70~80oC for 10min is important to reduce the microbiological load and to let the starches gelatinized to give the product smooth texture and improve the digestibility.

CCP5. Blend the cooked slurry

Physical hazard; suitable shear force was applied to prevent the possible clump from getting into the soft serve machine and cause any clog.

CCP6. Cleaning and Sanitizing the utensils

This is one of the most important control points for the final product quality, particularly for the microbiological quality. The cleaning effect and the completeness of sanitizing and the sanitize concentration of KEY-5 are critical for controlling microbiological quality of buckwheat Ice Cream.

CCP7. Flush the soft serve machine and the utensils after sanitation with mix

Flavor hazard; any residue of the sanitize left in the ice cream will cause chloride flavor in the final product.

CCP8. Frozen in soft serve machine

Texture hazard; suitable frozen temperature and time as well as the stirring strength applied are critical to final product texture.

CCP9. Package in small package

This can provide the product the required protecting barrier for light, oxygen, chemical and microbiological influence from the environments during storage and distribution.

 

 

CCP10. Frozen and stored in low temperature freezer at –22^oF

Microbiological hazard; physical and chemical hazard; the low temperature here prevent the organisms from growing and retard the changes in texture and flavor.

 

 

 

 

3. Critical Limits

1. Raw Material

Total number of microorganisms should be <10⁴ cfu/ml on petrifilm 7 days after the production of ice cream mix. Buckwheat flour should have the unique flavor of buckwheat but without any off-flavor. No mold, no rat hair and other impurity.

2. Pasteurization

Ice cream mix pasteurization should be conducted at 185^oF for 32 seconds to inactivate the contaminated organisms in ice cream mix.

3. Store the mix in cooler

Store the mix at the temperature not higher than 4^oC but not less than

0^oC (the set temperature is 38oF in the refrigerator).

4. Cooking the buckwheat slurry

Cook the buckwheat slurry at 70~80^oC for at least 10min. After cooking it should be cooled down quickly.

5. Blend the cooked slurry

During the cooking of the buckwheat slurry, there might be some clumps formed and later on cause clog in the soft serve machine. Make sure all the clumps or big particles are dispersed well.

6. Cleaning and sanitizing

Cleaning should be completed to soft serve machine and all other utensils with water or, if necessary, detergent solution. Then sanitize with 100 ppm KAY-5 sanitize (chloride equivalence) for 5~10min.

7. Flush with the ice cream mixture

Flush the soft serve machine with ready-to-go ice cream mixture until no chloride flavor can be identified by sensory test.

8. Frozen in soft serve machine

This step incorporates many tiny air bubbles in the ice cream mixture and give the ice cream product smooth texture. The frozen point here is 24oF.

9. Package in Small package

The package used to pack the ice cream should be clean, strong enough and be able to supply the product protecting barrier for light, oxygen and other environmental influence.

10. Frozen and Stored in the Low temperature freezer

3. Monitoring Method/Frequency

1. Raw materials: For every lots of raw materials as ice cream mix and buckwheat flour, sampling and analysis need to be conducted frequently to make sure all the properties of the materials meet the specification set for them.
2. Pasteurization: Continuously monitor the actual temperature and the product temperature to make sure the mix temperature maintained at 185oF for not less than 32 seconds.
3. Store the mix in cooler: continuously monitoring the temperature in the cooler to make sure it is not higher than 4oC and not less than 0oC.
4. Buckwheat slurry cooking: Continuously monitoring the temperature at the center part of the slurry and making sure the maintaining time at 70~80oC not less than 10 min. Keep stirring vigorously while cooking.
5. Cleaning and Sanitizing: monitoring the actual concentration of chloride in the sanitize solution not less than 100ppm and the time for rinsing the machine and utensils not less than 5~10min.
6. Flush with the mixture: monitoring any residue left in the mixture flushing out of the machine to make sure no chloride left after finishing flush.
7. Frozen in soft serve machine: monitoring the freezing point of the mixture coming out of the machine and keeping watch the status of the soft ice cream coming out of the machine.
8. Package in small packages: monitoring the cleanness of the cups and the seal of the lids.
9. Frozen and stored in low temperature freezer: continuously monitoring the freezer temperature to make sure the temperature fluctuation in the range of –22+2oF.

2. Corrective Action Plan

1. Raw materials: If the materials deviate from the specification set for that material in any aspect , reject them.
2. Pasteurization of ice cream mix: if the pasteurization strength too low than 185oF-32s and there is any significant difference between the sample and the standard, reject it or retreat it if this retreatment does have significant influence on the quality of the mix.
3. Store the mix in cooler: correct any deviation of storage temperature from the specified one.
4. Cooking buckwheat slurry: correct any deviation of cooking temperature from 70~80oC and make sure the maintaining time in this temperature range not less than 10 min.
5. Blend the cooked slurry: If there is still any clump left after blending, enlong the blending time to make sure all the clumps have been dispersed well.
6. Cleaning and Sanitizing: Correct any deviation of chloride concentration in the sanitizing solution and the rinsing time.
7. Flush with the mixture: If the flush is not completely finished and removes all the chloride residue, flush more.
8. Frozen in the soft serve machine: Correct obvious deviation of freezing temperature of the machine from 24oF, which is the freezing point of buckwheat ice cream investigated here.
9. Package in small packages: Get rid of the cups with too much or too less ice cream in it and the cups that can not fit with the lids well as well as those are not clean enough.
10. Frozen and stored in low temperature freezer at –22oF: correct any obvious deviation of temperature from the specified temperature.

2. Record Keeping

All the processing conditions for the production of each batch of the product are monitored and documented for the later analysis and for trouble shooting. These records should be as in much detail as possible, including the production date, different lots and the operators. Any anomaly needs to be recorded carefully.

3. Verification Actions for the HACCP system in the production of buckwheat ice cream

1. Raw material control verification: Comprehensive analysis and careful monitoring were conducted and were compared with the specification set by the experts in the field.
2. Verification of the pasteurization of Ice cream mix: Total plate count and coliform test were conducted and compared with the specifications.
3. Store the mix in cooler: Checking the stability of ice cream mix during the storage and continuously monitoring the temperature fluctuations.
4. Cooking the buckwheat slurry: Microbiological tests for the inactivation of microorganisms in the slurry and tests for the gelatinization of starches.
5. Blend the cooked slurry: check if there is any clump left after blending.
6. Cleaning and sanitizing: checking the concentration of chloride in sanitizing solution and the inactivation effect of microorganisms on the surface of the machine and the utensils with swab method.
7. Flush with the mixture: check if there is any chloride left after flushing.
8. Frozen in the soft serve machine: measure the overrun to verify the processing effect.
9. Package in small packages: check the seal and the filling of the cups.
10. Frozen and stored in low temperature freezer: check the shelf-life and the changes in product quality to verify the effect of storage conditions.

Buckwheat Chocolate Ice Cream was chosen for further product development in this report. Soft-serve chocolate ice cream mix was used a control so that the effect of buckwheat on the chocolate ice cream could be fully explored. In addition, the soft-serve ice cream machine in the Vivian Hall pilot plant was available and feasible for making small quantities of ice cream. The experimental design for the prototype buckwheat chocolate ice cream was divided into three stages. In the first stage, only the Arrowhead buckwheat flour was used to determine the best amount of buckwheat. In the second stage, the effects of three brands of buckwheat flour were compared to determine which brand resulted in the best buckwheat ice cream product. In the third stage, the effects of different combinations of percentage buckwheat flour and buckwheat flour particle size were the variables in the full factorial design. The summary of experimental design in each stage of this phase was shown in Table 9. Further experimental plans are described in detail in the following sections.

Table 9. The summary of each experimental design in phase II.

Arrowhead Mills buckwheat flour was employed to determine the amount of buckwheat required in the chocolate ice cream. Three levels of buckwheat flour, 0%, 2.5%, and 5% by weight, were each added separately in a separate gallon of chocolate ice cream mix.

Sensory analysis determined the best percentage of buckwheat flour through evaluation of the scores for the attributes: texture, buckwheat flavor, chocolate flavor, appearance, color, sweetness, and overall acceptance. In this stage, sixteen untrained panelists participated in the study. For every panelist, three samples were randomly presented. The panelists were asked to drink water between consumption of the different samples to prevent the carryover due to evaluation of consecutive samples. A nine-point scale was used.

The statistical results were analyzed at 95% confidence level (a =0.05) by software SAS. In the result section, these results are discussed more fully. The raw data for the hedonic scores and the statistical printouts are included in Appendix II and III.

The effects of three brands of buckwheat flour on the chocolate ice cream were compared to determine which brand resulted in the best buckwheat chocolate ice cream product. The three brands of buckwheat flour investigated were Arrowhead Mills, Hodgson Mill, and Frankford Farms. The Stage I result determined that the addition of 2.5% buckwheat flour resulted in the best ice cream product. Therefore, 3% buckwheat flour was selected as the testing level because at 3% the buckwheat content would have enough of an effect on the chocolate ice cream attributes. A buckwheat slurry, consisting of a heated water and buckwheat flour mixture, was used (instead of raw flour) to decrease the raw bitter taste, improve the digestibility, and reduce the microbiological content of buckwheat. As a final note, a 3% buckwheat slurry of each brand was added to Meyer Ice Cream mix to produce three chocolate ice cream products.

Sensory analysis was conducted by twelve untrained panelists on the same attributes mentioned in Stage I. The methods for product presentation were similar to the description provided in the Stage I. section.

For this stage, the statistical results were analyzed by software SAS. These results are discussed in greater detail in the result section. The hedonic raw data and statistical printouts are provided in Appendix II, and III. The electronic nose was also used to determine if there were differences in organic compound fragments in the three brands of buckwheat flour. The electronic nose mass spectroscopy printouts are shown in the Appendix V.

From the first two stages, the results indicated that too great a percentage of buckwheat flour negatively effected the scores for the texture and overall acceptance attributes for the buckwheat chocolate ice cream product. As a result, the percentage of added buckwheat flour was decreased from 5%, 3% and 2.5% to 0.5%, 1.0%, and 2%. In this third stage, the effect of buckwheat particle size on the buckwheat chocolate ice cream attributes was explored. As a side note, the cooked buckwheat slurry was blended to prevent the formation of buckwheat clumps in the ice cream product. In this stage, a full factorial design was used to examine the interaction between the percentage of buckwheat and its particle size on the buckwheat chocolate ice cream attributes. The variables examined in this Stage were the following:

1. The amount of buckwheat flour- 0.5, 1.0, and 2.0 %
2. The particle size of flour based on sieve size- 40-70, 70-100, and 100-140

In this statistical design, two variables with three levels each resulted in a total of nine buckwheat chocolate ice cream products, based on the full factorial design. An additional chocolate ice cream product was produced without buckwheat as a control. The factorial design, excluding the control, is shown in table 10. In addition, a flour sieving machine was used to separate the buckwheat flour particle size by sieve size.

Since there were ten samples in this design, twenty panelists were asked to evaluate two sets of five samples of buckwheat chocolate ice cream. In each set, five samples were presented at once for each panelist. The samples were coded and presented randomly to the panelists to prevent product bias. In this stage, some attributes, used in the previous two stages, were eliminated so decrease the difficulty of evaluating seven attributes for ten products. To simplify the evaluation, only three essential attributes (buckwheat flavor, texture, and overall acceptance) were evaluated by the panelists.

The remainder of sensory evaluation methods used are similar to the description mentioned Stage I and II. The sensory evaluation presentation is shown in Table 11.

Table 11. Sensory Evaluation Presentation using the Full Factorial Design.

V. Results from Statistical Analysis

After three sensory evaluations in three stages had been conducted, the results were statistically analyzed at 95% confidence level by software SAS. Moreover, the result in stage III was analyzed by using Response Surface Methodology to determine the optimization result. Therefore, this discussion section would be divided into four parts, which were result in stage I., II, III, and RSM result.

After the percent of added of buckwheat was chosen in Stage I., further experiments in this stage would be to determine the best brand of buckwheat flour. The other two brands of buckwheat flours were available in the week after Stage I.. Three different brands of buckwheat flour were Arrowhead Mills, Hodgson Mill, and Frankford Farms. In the same manner of Stage I., seven attributes of buckwheat chocolate ice cream were evaluated by twelve untrained panelists. The raw data and the statistical printouts were provided in Appendix II and III, correspondingly. According to the analyzed result, the mean value of each attribute was summarized and provided in Table 13.

Note: means with same letter are not significantly different.

As shown in Table 13, the different buckwheat flour brands showed no significant difference for all attributes at a =0.05. This confirms that panelists were not able to successfully differentiate between various sources of buckwheat flour. Therefore, buckwheat flour to be used in further steps would be selected by considering not only hedonic scores for each attribute but also cost, solubility, % overrun, and feasibility in process. An important consideration is that the selected buckwheat flour is easily accessible and convenient to purchase.

In the same manner as Stage I., texture was still the important factor. As shown in Table 13, it can be seen that the highest hedonic score (5.58) was Frankford Mill. Not only was the texture of Frankford Mill was preferred over the other two samples, but its buckwheat flavor, chocolate flavor, and color recieved the highest score as well. However, buckwheat flavor was considered as a negative effect since it should present much in chocolate ice cream. On the other hand, Arrowhead Mills sample got the highest score for appearance, sweetness, and overall acceptance. Since, texture and overall acceptance were the most important attributes, and no significant different on each attribute was found, the other factor such as cost became more concerned. Frankford Mill flour costs cheaper than Arrowhead Mills flour; however, the solubility of Arrowhead Mills was better. The buckwheat slurry of Frankford was too viscous. Moreover, it was more convenient to find Arrowhead Mills’ flour in the market than finding flour of Frankford. As a matter of fact, feasibility in process of all three-flour types were almost similar since some clumps of insoluble flour were found in finished chocolate ice cream. Also, Arrowhead Mills sample resulted in higher %overrun (42.04%) than Frankford sample (38.58%) did. Therefore, for all the above reason, Arrowhead Mills buckwheat flavor was selected to use in further steps.

In this Stage, the insoluble flour clumps were the hurdle, which affected the perception of panelists on chocolate ice cream. In the next batches, blending step after making buckwheat slurry was suggested to apply an order to minimize the lumps.

In this stage, the sensory evaluation results on texture, buckwheat flavor, and overall acceptance, received from twenty panelists were analyzed at 95% confidence level by SAS. There were only three attributes in order to maintain the ability to evaluate of panelists since there were ten samples for this experiment. Similar to Stage I., the raw data and the statistical printouts were provided in Appendix II and III, and the optimization charts from RSM were illustrated in Appendix IV. Mean values on each attribute were shown in the following table.

Table 14. Mean values on each attribute of samples with various

particle sizes and the amount of buckwheat flour.

As described in early Stages, the raw data and the statistical printouts from SAS and RSM were shown in Appendix II and III. Twenty panelists were asked to evaluate texture, buckwheat flavor, and overall acceptance of buckwheat chocolate ice cream. Five samples at a time were randomly presented to panelists therefore totally nine samples and one control sample were evaluated.

The results were analyzed w