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คณะอุตสาหกรรมอาหาร
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คณะอุตสาหกรรมอาหาร
This research project focuses on developing an "instant coconut milk ice cream powder" enriched with dietary fiber and insect protein powder — a concept rooted in creating an alternative dessert product in powdered ice cream form with key strengths in health, nutritional value, and sustainability. Coconut milk, a plant-based ingredient, serves as the primary raw material in place of cow's milk, making the product suitable for individuals with lactose allergy or lactose intolerance. The product is further enriched with inulin dietary fiber to enhance its functional nutritional value, supporting the growth of beneficial gut microorganisms, helping to improve digestive balance, and aiding in blood sugar level control. Additionally, insect protein powder is incorporated as a high-quality protein source representing a future alternative protein that distinguishes this product from conventional ice cream. Furthermore, the instant powdered coconut milk ice cream format offers practical advantages — it is easy to prepare, convenient, and simple to transport and store. The product can be reconstituted into ice cream by adding water, blending, and freezing prior to consumption. It can also serve as a base for other ice cream flavors, or be further applied as an ingredient in other desserts or blended beverages. There is also commercial potential to extend the product as a health food ingredient for the food service industry. The product is developed with the concept of low fat and low sugar content, utilizing clean, safe, standardized, and environmentally friendly domestic raw materials
วิทยาลัยเทคโนโลยีและนวัตกรรมวัสดุ
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