Table 1. Recipe of ice cream g (%)
| α-amylase (%, w/w) | 0.0 | 0.1 | 0.2 | 0.3 | 0.4 | 0.5 |
| Ingredients |
| Water | 250.0 (50.0) | 250.0 (50.0) | 250.0 (50.0) | 250.0 (50.0) | 250.0 (50.0) | 250.0 (50.0) |
| Whipping cream | 83.3 (16.7) | 83.3 (16.7) | 83.3 (16.7) | 83.3 (16.7) | 83.3 (16.7) | 83.3 (16.7) |
| Rice component | 50.2 (10.1) | 50.2 (10.1) | 50.2 (10.1) | 50.2 (10.1) | 50.2 (10.1) | 50.2 (10.1) |
| Skim milk powder | 46.7 (9.3) | 46.7 (9.3) | 46.7 (9.3) | 46.7 (9.3) | 46.7 (9.3) | 46.7 (9.3) |
| Starch syrup | 36.7 (7.3) | 36.7 (7.3) | 36.7 (7.3) | 36.7 (7.3) | 36.7 (7.3) | 36.7 (7.3) |
| Table sugar | 31.1 (6.2) | 31.1 (6.2) | 31.1 (6.2) | 31.1 (6.2) | 31.1 (6.2) | 31.1 (6.2) |
| Stabilizer | 2.0 (0.4) | 2.0 (0.4) | 2.0 (0.4) | 2.0 (0.4) | 2.0 (0.4) | 2.0 (0.4) |
| α-Amylase | - | 0.5 (0.1) | 1.0 (0.2) | 1.5 (0.3) | 2.0 (0.4) | 2.5 (0.5) |
|
| Total | 500.0 (100.0) | 500.5 (100.1) | 501.0 (100.2) | 501.5 (100.3) | 502.0 (100.4) | 502.5 (100.5) |