Innovation Owner
นางสาว Nitjaree Maneerat
Advisor
Details
This project develops an instant coconut milk ice cream powder enriched with dietary fiber and insect protein, offering a sustainable, healthy dessert alternative suitable for those with lactose intolerance.
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.
- Plant-based: Uses coconut milk instead of cow's milk, making it suitable for those with lactose allergy or intolerance.
- Functional Nutrition: Enriched with inulin dietary fiber to support gut health and blood sugar control.
- Alternative Protein: Incorporates high-quality insect protein powder.
- Convenience: The powdered format is easy to transport and store; simply add water, blend, and freeze.
- Versatility: Can serve as a base for various flavors or as an ingredient in other desserts and beverages.
The product is developed with a low-fat and low-sugar concept, utilizing clean, safe, and environmentally friendly domestic raw materials.
Objective
To determine the optimal levels of dietary fiber and insect powder, and to establish the production process for the instant coconut milk ice cream.
- To study the optimal amount of dietary fiber for use in coconut milk ice cream products.
- To study the optimal amount of insect powder for use in coconut milk ice cream products.
- To study the production process of instant coconut milk ice cream powder enriched with dietary fiber and insect powder.
INNOVATION VOTING
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