Flour serves as one of the primary ingredients of cookies,which affects dough properties,physical changes during baking,and post-baking cookie properties.Two gluten-free cookie formulations were developed with the goa...Flour serves as one of the primary ingredients of cookies,which affects dough properties,physical changes during baking,and post-baking cookie properties.Two gluten-free cookie formulations were developed with the goal of use as inclusions in frozen desserts.Blonde and chocolate cookies were made with sorghum flour or all-purpose wheat flour and then evaluated for physical and chemical properties.To determine functionality in a frozen state,texture analysis was conducted on cookies at−30℃,−17°C,and 20℃,replicating various ice cream storage temperatures.To simulate the process effect of incorporating the product into a frozen dessert,cookies were crumbled mechanically,and the crumbles were separated based on size.When evaluating cookies,no significant differences(P<0.05)were observed in width(W),thickness(T),spread,and W/T ratio for flour source within formula.Blonde cookies had lower moisture contents than chocolate cookies;further,blonde cookies made from sorghum flour had less moisture than those made with wheat flour.As the cookie temperature decreased from 20℃to−17℃,cookie hardness increased,with flour type having no effect.Within formula,cookies had similar instrumental color parameters.However,blonde cookies made from sorghum flour produced more smaller-sized pieces than those made from wheat flour.The results of this study demonstrate that sorghum flour cookies have desirable properties for use as inclusions in ice cream and other frozen desserts.展开更多
Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (A...Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (Annona muricata) fruit puree and gum Arabic from Acacia senegal var. kerensis, conduct a sensory evaluation using descriptive tests by trained panelists (n = 9) then evaluate for consumer acceptability by semi trained panelists (n = 30). A seven-point hedonic scale for colour, taste, flavour, texture and overall acceptability was used. The data obtained was subjected to analysis of variance (ANOVA) and the means were separated to determine their significance differences. Principal Component Analysis (PCA) was done for factor reduction to make it easy for the multi-dimensional descriptive data to be interpreted. PCA results indicated that unit increase in soursop and gum Arabic in the ice cream led to 83.1% increase in starchy taste, 78.3% increase in consistency and 73.6% decrease in coconut aroma. For consumer acceptability test, the obtained results showed that, soursop puree addition at successive levels led to a statistically significant effect (p < 0.05) on colour, flavour, texture, taste and overall acceptability while of gum Arabic incorporation was not significant (p > 0.05) for all attributes. The effect due to interaction between gum Arabic and soursop puree at the different levels however was significant for colour, flavour and texture but not significant for taste and overall acceptability. Our results therefore point to a potential application of soursop fruit and gum Arabic as alternative ingredients in the manufacture of a non-dairy ice cream with desirable sensory properties that would expand the variety of options consumers can choose from.展开更多
In this study, Siwi roasted date seeds (pits) as a by-product of the date factories were used in powder form for ice cream fortification to produce a new product with coffee</span></span><span><sp...In this study, Siwi roasted date seeds (pits) as a by-product of the date factories were used in powder form for ice cream fortification to produce a new product with coffee</span></span><span><span><span style="font-family:"">-</span></span></span><span><span><span style="font-family:"">like flavor. Also</span></span></span><span><span><span style="font-family:"">,</span></span></span><span><span><span style="font-family:""> this product possesses functional, nutritional and health benefits as it contains, minerals, phenolic compounds and <span>possess antioxidant activity. Six ice cream mixes were prepared</span></span></span></span><span><span><span style="font-family:"">:</span></span></span><span><span><span style="font-family:""> plain ice</span></span></span><span><span><span style="font-family:""> cream <span>without additives (control),<b> </b>five<b> </b>ice cream treatments supplemented with</span></span></span></span><span><span><span style="font-family:""> </span></span></span><span><span><span style="font-family:"">powder <span>of the Nescafé (3%), Coffee (3%) and Roasted Date Seeds Powder (RDSP</span>) with ratio of 3</span></span></span><span><span><span style="font-family:"">%</span></span></span><span><span><span style="font-family:"">, 4</span></span></span><span><span><span style="font-family:"">%</span></span></span><span><span><span style="font-family:""> and 5%, respectively. The results showed that increasing the added percentage of Roasted Date Seeds Powder (RDSP) to the ice cream mixes leads to an increase in the total solids, fibers, total nitrogen and ash content of the final product. It also increases viscosity, specific gravity, weight <span>per gallon and increase the depression of</span></span></span></span><span><span><span style="font-family:""> </span></span></span><span><span><span style="font-family:"">freezing point of the mixes. The</span></span></span><span><span><span style="font-family:""> overrun and melting resis</span></span></span><span><span><span style="font-family:"">tance <span>of the final ice cream also increased compared with </span></span></span></span><span><span><span style="font-family:"">the </span></span></span><span><span><span style="font-family:"">control. The sensory</span></span></span><span><span><span style="font-family:""> <span>evaluation was improved by adding RDSP comparing to control. So in this</span> <span>study</span></span></span></span><span><span><span style="font-family:"">,</span></span></span><span><span><span style="font-family:""> it is recommended </span></span></span><span><span><span style="font-family:"">to </span></span></span><span><span><span style="font-family:"">us</span></span></span><span><span><span style="font-family:"">e</span></span></span><span><span><span style="font-family:""> RDSP as </span></span></span><span><span><span style="font-family:"">the </span></span></span><span><span><span style="font-family:"">source of minerals and </span></span></span><span><span><span style="font-family:"">health-promoting for ice cream making</span></span></span><span><span><span style="font-family:"">,</span></span></span><span><span><span style="font-family:""> as it contain</span></span></span><span><span><span style="font-family:"">s</span></span></span><span><span><span style="font-family:""> bioactive</span></span></span><span><span><span style="font-family:""> compounds and also gives the ice cream desirable color and coffee-like flavor, but free of caffeine.展开更多
Consumption of ice cream produced from dairy products has been reportedly associated with health hazards. To circumvent this, this study was undertaken to formulate plant-based ice cream using kunu-zaki and soymilk (a...Consumption of ice cream produced from dairy products has been reportedly associated with health hazards. To circumvent this, this study was undertaken to formulate plant-based ice cream using kunu-zaki and soymilk (as substi<span style="font-family:Verdana;">tutes for dairy milk) fortified with mango, banana and avocado. Standard</span><span style="font-family:Verdana;"> method for the preparation of ice cream was modified to formulate three variants of kunu-zaki ice cream designated as B (40% kunu-zaki, 40% banana pulp and 20% </span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">s</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">oymilk);C (40% </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">k</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">unu-</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">z</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">aki, 40% mango pulp and 20% soymilk);D (40% kunu-</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">z</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">aki, 40% </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">a</span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;">vocado pulp and 20% soymilk), while control </span><span style="font-family:Verdana;">sample A was commercial dairy-based ice cream. Analyses of proximate, </span><span style="font-family:Verdana;">min</span><span style="font-family:Verdana;">eral and vitamin compositions were carried out on the samples following</span><span style="font-family:Verdana;"> stan</span><span style="font-family:Verdana;">dard procedures. The results showed lower fat content in all the formulated</span><span style="font-family:Verdana;"> ice cream samples, which ranged from 0.60 - 0.96 g/100g compared to the con</span><span style="font-family:Verdana;">trol sample with fat content of 8.15 g/100g. Similarly, the formulated ice </span><span style="font-family:Verdana;">cream samples have significant protein content with sample D recording the highest value of 3.67 g/100g compared to control sample. Samples B and C </span><span><span style="font-family:Verdana;">contained higher vitamin C, vitamin B</span><sub><span style="font-family:Verdana;">6</span></sub><span style="font-family:Verdana;">, calcium and sodium content in</span></span><span style="font-family:Verdana;"> comparison to sample A. Sensory evaluation showed that samples B and sample C were the </span><span style="font-family:Verdana;">most acceptable ice cream variants in comparison to the control sample.</span><span style="font-family:Verdana;"> These </span><span style="font-family:Verdana;">findings lend credence to the strategy of value addition for providing heal</span><span style="font-family:Verdana;">thier food alternatives while contributing to the reduction in post-harvest losses of fruits utilized as fortificants.</span></span></span></span>展开更多
T<span>he effects of varying the ratio of ice cream mix to whole milk yogurt on the characteristics of the mixes and the resulting frozen products including their ice cream and frozen yogurt controls were invest...T<span>he effects of varying the ratio of ice cream mix to whole milk yogurt on the characteristics of the mixes and the resulting frozen products including their ice cream and frozen yogurt controls were investigated. Ratios of ice cream mix to yogurt included 100% yogurt for the frozen yogurt control, 25% ice cream mix and 75% yogurt, 50% ice cream mix and 50% yogurt, 75% ice cream mix and 25% yogurt, and 100% ice cream mix for the ice cream control. The resulting mixes were sampled for analysis of total solids content, fat content, pH, and viscosity and then frozen in a batch freezer. The frozen products were analyzed for MRS lactobacilli counts, rate of meltdown at 21°C (volume after 1 h and time for 15 mL to melt), and sensory properties (flavor and body/texture). The total solids contents ranged from 11.89% to 39.65%, and the fat contents ranged from 2.8% to 12.6% for the 100% yogurt and 100% ice cream mixes, respectively. The pH ranged from 4.55 for the 100% yogurt to 6.77 for the 100% ice cream mix. The 100% yogurt sample had the highest viscosity. As expected, the 100% yogurt and the 75% yogurt samples had the highest MRS lactobacilli counts. The rate of meltdown increased with the increasing proportion of ice cream in the yogurt ice cream. The frozen products consisting of 75% and 100% ice cream received the highest flavor scores and body/texture scores. Yogurt ice cream made from 75% ice cream usually had more desirable meltability and sensory properties than yogurt ice creams made from either 25% or 50% ice cream and provides an opportunity for delivering a desirable product that has a healthy imag</span>e.展开更多
The aim of this study was to determine some quality properties of fat-reduced ice creams produced using some fat substitutes:10%fat ice cream was considered as the control group;6%Simplesse®100 or 2%Maltrin040 wa...The aim of this study was to determine some quality properties of fat-reduced ice creams produced using some fat substitutes:10%fat ice cream was considered as the control group;6%Simplesse®100 or 2%Maltrin040 was added as fat substitute to 7.5%,5%and 2.5%fat ice cream.The organoleptic(firmness,melting resistance,structure,gumminess,melting in mouth,feeling in mouth,icy structure,smoothness,flavor,cream taste,milk powder taste,foreign taste,vanilla taste and general acceptability),physical(viscosity,overrun,melting rate and first drip time)and chemical(dry matter,fat,fat in dry matter,protein,pH,titration acidity and ash)properties of ice cream samples were investigated on the 1st,7th,15th,30th,60th and 90th days of the storage.According to results of the research,the viscosity of 7.5%fat ice cream Maltrin040 or Simplesse®100 added was higher than the control group.Moreover,decrease in fat adversely affected organoleptic properties of the ice cream.As a result of the findings,7.5%fat ice creams 6%Simplesse®100 added can be recommended for ice creams to be produced by reducing fat ratio.In the near future,the production of ice-creams with fat substitutes at an industrial level will be of great importance for low-energy and vegetable fat dieters.展开更多
Several studies are conducted to improve nutritional enrichment of ice cream. The aim of the present study was to produce healthy ice cream by partial replacement of fat with whey protein (WP), dietary fibers (oat (OT...Several studies are conducted to improve nutritional enrichment of ice cream. The aim of the present study was to produce healthy ice cream by partial replacement of fat with whey protein (WP), dietary fibers (oat (OT) and wheat germs (WG)) and modified starch (MS). Reduced fat ice cream (8% fat) was prepared as control. Healthy reduced fat ice cream was prepared by replacing 1% and 2% of fat with WP, OT, WG and MS. The fat replacement with OT and WG increased the fiber content of ice cream. In addition, ice cream from all treatments characterized by a significant great free radical scavenging activity when compared with control, especially when fat was replaced with WG, WP and OT, respectively. The sensory evaluation of ice cream revealed an enhancement of flavor when fat was replaced with 1% WP and OT and 2% WP (P < 0.05 vs. control). The modified starch treatments (1% and 2%) showed the highest viscosity followed by OT (2%) treatment (P < 0.05). In conclusion, these results showed that dietary fibers (OT & WG), WP and MS could be used to replace fat in ice cream and to give a healthy reduced fat ice cream with high fiber content and with high antioxidant activity.展开更多
Although it was reported that the title of 5000th Sino-foreign joint venture in Beijing had been conferred on Wall’s, it nevertheless remained a strange name to most Beijingers. However, on one of the hottest days la...Although it was reported that the title of 5000th Sino-foreign joint venture in Beijing had been conferred on Wall’s, it nevertheless remained a strange name to most Beijingers. However, on one of the hottest days last summer, the name Wall’s was seen in the Beijing streets and lanes, the ice-cream kept in small glass refrigerated cases standing under red and blue umbrellas with the trademark of Wall’s on them. This展开更多
Clean label food is a rising consumer trend in the food industry.Milk protein concentrate(MPC)and reduced-calcium milk protein concentrate(RCMPC)could serve as natural emulsifiers and increase the total protein conten...Clean label food is a rising consumer trend in the food industry.Milk protein concentrate(MPC)and reduced-calcium milk protein concentrate(RCMPC)could serve as natural emulsifiers and increase the total protein content of ice cream products.The objectives of this study were to determine and compare the effects of MPC and RCMPC on ice cream composition,mix viscosity,storage stability,meltdown rate,and texture.A base formulation with 3%non-fat dry milk(NFDM)and no added emulsifiers was set as the control.Three levels of MPC or RCMPC(each powder containing 85%protein)at 1%,2%,and 3%were incorporated by replacing equivalent amounts of NFDM and keeping other ingredients unchanged.All ice cream treatments were processed with a target overrun of 70%and hardened at−25℃in a blast freezer.Additions of MPC or RCMPC at 1%,2%,and 3%corresponded to increases in protein content of ice cream by 15%,30%,and 45%,respectively.The viscosity of the ice-cream mix increased with increasing levels of MPC or RCMPC.In general,higher protein samples had slower meltdown rate and higher values of hardness and adhesiveness,but the trends were inconsistent.No shrinkage in volume was observed in any ice cream stored at−25℃after 180 days.However,an additional storage stability study revealed that the control showed significant shrinkage after 60 days(−6.5%±1.5%),90 days(−7.1%±1.8%),and 180 days(−7.9%±1.1%)in a typical household-style freezer at−13℃.MPC at 1%also showed significant shrinkage after 180 days,while samples with RCMPC at any levels showed no shrinkage at all.Ice cream manufacturers may consider MPC and RCMPC natural alternatives to synthetic emulsifiers,with RCMPC being more effective than MPC in terms of ice cream storage stability.展开更多
基金The authors would like to extend an expression of gratitude to the USDA for analyzing particle sizes on the two flour samples.Masters'candidate Janae Brown in the Food Science Institute at Kansas State University(Manhattan,KS,USA)assisted in taking pictures for this publication.The authors acknowledge support from the Kansas State University Research and Extension,publication number 23-087-J.Mention of trade names or commercial products in this publication is solely for providing specific information and does not imply recommendation or endorsement by the U.S.Department of Agriculture.The USDA is an equal opportunity provider and employer.This work was supported in part by the U.S.Department of Agriculture,Agricultural Research Service.
文摘Flour serves as one of the primary ingredients of cookies,which affects dough properties,physical changes during baking,and post-baking cookie properties.Two gluten-free cookie formulations were developed with the goal of use as inclusions in frozen desserts.Blonde and chocolate cookies were made with sorghum flour or all-purpose wheat flour and then evaluated for physical and chemical properties.To determine functionality in a frozen state,texture analysis was conducted on cookies at−30℃,−17°C,and 20℃,replicating various ice cream storage temperatures.To simulate the process effect of incorporating the product into a frozen dessert,cookies were crumbled mechanically,and the crumbles were separated based on size.When evaluating cookies,no significant differences(P<0.05)were observed in width(W),thickness(T),spread,and W/T ratio for flour source within formula.Blonde cookies had lower moisture contents than chocolate cookies;further,blonde cookies made from sorghum flour had less moisture than those made with wheat flour.As the cookie temperature decreased from 20℃to−17℃,cookie hardness increased,with flour type having no effect.Within formula,cookies had similar instrumental color parameters.However,blonde cookies made from sorghum flour produced more smaller-sized pieces than those made from wheat flour.The results of this study demonstrate that sorghum flour cookies have desirable properties for use as inclusions in ice cream and other frozen desserts.
文摘Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (Annona muricata) fruit puree and gum Arabic from Acacia senegal var. kerensis, conduct a sensory evaluation using descriptive tests by trained panelists (n = 9) then evaluate for consumer acceptability by semi trained panelists (n = 30). A seven-point hedonic scale for colour, taste, flavour, texture and overall acceptability was used. The data obtained was subjected to analysis of variance (ANOVA) and the means were separated to determine their significance differences. Principal Component Analysis (PCA) was done for factor reduction to make it easy for the multi-dimensional descriptive data to be interpreted. PCA results indicated that unit increase in soursop and gum Arabic in the ice cream led to 83.1% increase in starchy taste, 78.3% increase in consistency and 73.6% decrease in coconut aroma. For consumer acceptability test, the obtained results showed that, soursop puree addition at successive levels led to a statistically significant effect (p < 0.05) on colour, flavour, texture, taste and overall acceptability while of gum Arabic incorporation was not significant (p > 0.05) for all attributes. The effect due to interaction between gum Arabic and soursop puree at the different levels however was significant for colour, flavour and texture but not significant for taste and overall acceptability. Our results therefore point to a potential application of soursop fruit and gum Arabic as alternative ingredients in the manufacture of a non-dairy ice cream with desirable sensory properties that would expand the variety of options consumers can choose from.
文摘In this study, Siwi roasted date seeds (pits) as a by-product of the date factories were used in powder form for ice cream fortification to produce a new product with coffee</span></span><span><span><span style="font-family:"">-</span></span></span><span><span><span style="font-family:"">like flavor. Also</span></span></span><span><span><span style="font-family:"">,</span></span></span><span><span><span style="font-family:""> this product possesses functional, nutritional and health benefits as it contains, minerals, phenolic compounds and <span>possess antioxidant activity. Six ice cream mixes were prepared</span></span></span></span><span><span><span style="font-family:"">:</span></span></span><span><span><span style="font-family:""> plain ice</span></span></span><span><span><span style="font-family:""> cream <span>without additives (control),<b> </b>five<b> </b>ice cream treatments supplemented with</span></span></span></span><span><span><span style="font-family:""> </span></span></span><span><span><span style="font-family:"">powder <span>of the Nescafé (3%), Coffee (3%) and Roasted Date Seeds Powder (RDSP</span>) with ratio of 3</span></span></span><span><span><span style="font-family:"">%</span></span></span><span><span><span style="font-family:"">, 4</span></span></span><span><span><span style="font-family:"">%</span></span></span><span><span><span style="font-family:""> and 5%, respectively. The results showed that increasing the added percentage of Roasted Date Seeds Powder (RDSP) to the ice cream mixes leads to an increase in the total solids, fibers, total nitrogen and ash content of the final product. It also increases viscosity, specific gravity, weight <span>per gallon and increase the depression of</span></span></span></span><span><span><span style="font-family:""> </span></span></span><span><span><span style="font-family:"">freezing point of the mixes. The</span></span></span><span><span><span style="font-family:""> overrun and melting resis</span></span></span><span><span><span style="font-family:"">tance <span>of the final ice cream also increased compared with </span></span></span></span><span><span><span style="font-family:"">the </span></span></span><span><span><span style="font-family:"">control. The sensory</span></span></span><span><span><span style="font-family:""> <span>evaluation was improved by adding RDSP comparing to control. So in this</span> <span>study</span></span></span></span><span><span><span style="font-family:"">,</span></span></span><span><span><span style="font-family:""> it is recommended </span></span></span><span><span><span style="font-family:"">to </span></span></span><span><span><span style="font-family:"">us</span></span></span><span><span><span style="font-family:"">e</span></span></span><span><span><span style="font-family:""> RDSP as </span></span></span><span><span><span style="font-family:"">the </span></span></span><span><span><span style="font-family:"">source of minerals and </span></span></span><span><span><span style="font-family:"">health-promoting for ice cream making</span></span></span><span><span><span style="font-family:"">,</span></span></span><span><span><span style="font-family:""> as it contain</span></span></span><span><span><span style="font-family:"">s</span></span></span><span><span><span style="font-family:""> bioactive</span></span></span><span><span><span style="font-family:""> compounds and also gives the ice cream desirable color and coffee-like flavor, but free of caffeine.
文摘Consumption of ice cream produced from dairy products has been reportedly associated with health hazards. To circumvent this, this study was undertaken to formulate plant-based ice cream using kunu-zaki and soymilk (as substi<span style="font-family:Verdana;">tutes for dairy milk) fortified with mango, banana and avocado. Standard</span><span style="font-family:Verdana;"> method for the preparation of ice cream was modified to formulate three variants of kunu-zaki ice cream designated as B (40% kunu-zaki, 40% banana pulp and 20% </span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">s</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">oymilk);C (40% </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">k</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">unu-</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">z</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">aki, 40% mango pulp and 20% soymilk);D (40% kunu-</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">z</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">aki, 40% </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">a</span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;">vocado pulp and 20% soymilk), while control </span><span style="font-family:Verdana;">sample A was commercial dairy-based ice cream. Analyses of proximate, </span><span style="font-family:Verdana;">min</span><span style="font-family:Verdana;">eral and vitamin compositions were carried out on the samples following</span><span style="font-family:Verdana;"> stan</span><span style="font-family:Verdana;">dard procedures. The results showed lower fat content in all the formulated</span><span style="font-family:Verdana;"> ice cream samples, which ranged from 0.60 - 0.96 g/100g compared to the con</span><span style="font-family:Verdana;">trol sample with fat content of 8.15 g/100g. Similarly, the formulated ice </span><span style="font-family:Verdana;">cream samples have significant protein content with sample D recording the highest value of 3.67 g/100g compared to control sample. Samples B and C </span><span><span style="font-family:Verdana;">contained higher vitamin C, vitamin B</span><sub><span style="font-family:Verdana;">6</span></sub><span style="font-family:Verdana;">, calcium and sodium content in</span></span><span style="font-family:Verdana;"> comparison to sample A. Sensory evaluation showed that samples B and sample C were the </span><span style="font-family:Verdana;">most acceptable ice cream variants in comparison to the control sample.</span><span style="font-family:Verdana;"> These </span><span style="font-family:Verdana;">findings lend credence to the strategy of value addition for providing heal</span><span style="font-family:Verdana;">thier food alternatives while contributing to the reduction in post-harvest losses of fruits utilized as fortificants.</span></span></span></span>
文摘T<span>he effects of varying the ratio of ice cream mix to whole milk yogurt on the characteristics of the mixes and the resulting frozen products including their ice cream and frozen yogurt controls were investigated. Ratios of ice cream mix to yogurt included 100% yogurt for the frozen yogurt control, 25% ice cream mix and 75% yogurt, 50% ice cream mix and 50% yogurt, 75% ice cream mix and 25% yogurt, and 100% ice cream mix for the ice cream control. The resulting mixes were sampled for analysis of total solids content, fat content, pH, and viscosity and then frozen in a batch freezer. The frozen products were analyzed for MRS lactobacilli counts, rate of meltdown at 21°C (volume after 1 h and time for 15 mL to melt), and sensory properties (flavor and body/texture). The total solids contents ranged from 11.89% to 39.65%, and the fat contents ranged from 2.8% to 12.6% for the 100% yogurt and 100% ice cream mixes, respectively. The pH ranged from 4.55 for the 100% yogurt to 6.77 for the 100% ice cream mix. The 100% yogurt sample had the highest viscosity. As expected, the 100% yogurt and the 75% yogurt samples had the highest MRS lactobacilli counts. The rate of meltdown increased with the increasing proportion of ice cream in the yogurt ice cream. The frozen products consisting of 75% and 100% ice cream received the highest flavor scores and body/texture scores. Yogurt ice cream made from 75% ice cream usually had more desirable meltability and sensory properties than yogurt ice creams made from either 25% or 50% ice cream and provides an opportunity for delivering a desirable product that has a healthy imag</span>e.
基金This study was produced titled“The Investigation of the Quality Features of Ice Cream Reduced Fat Rate Used by Some Fat Substitutes”supported by Harran University’s Scientific Research Projects Coordinatorship(HUBAK Project No.:708).
文摘The aim of this study was to determine some quality properties of fat-reduced ice creams produced using some fat substitutes:10%fat ice cream was considered as the control group;6%Simplesse®100 or 2%Maltrin040 was added as fat substitute to 7.5%,5%and 2.5%fat ice cream.The organoleptic(firmness,melting resistance,structure,gumminess,melting in mouth,feeling in mouth,icy structure,smoothness,flavor,cream taste,milk powder taste,foreign taste,vanilla taste and general acceptability),physical(viscosity,overrun,melting rate and first drip time)and chemical(dry matter,fat,fat in dry matter,protein,pH,titration acidity and ash)properties of ice cream samples were investigated on the 1st,7th,15th,30th,60th and 90th days of the storage.According to results of the research,the viscosity of 7.5%fat ice cream Maltrin040 or Simplesse®100 added was higher than the control group.Moreover,decrease in fat adversely affected organoleptic properties of the ice cream.As a result of the findings,7.5%fat ice creams 6%Simplesse®100 added can be recommended for ice creams to be produced by reducing fat ratio.In the near future,the production of ice-creams with fat substitutes at an industrial level will be of great importance for low-energy and vegetable fat dieters.
文摘Several studies are conducted to improve nutritional enrichment of ice cream. The aim of the present study was to produce healthy ice cream by partial replacement of fat with whey protein (WP), dietary fibers (oat (OT) and wheat germs (WG)) and modified starch (MS). Reduced fat ice cream (8% fat) was prepared as control. Healthy reduced fat ice cream was prepared by replacing 1% and 2% of fat with WP, OT, WG and MS. The fat replacement with OT and WG increased the fiber content of ice cream. In addition, ice cream from all treatments characterized by a significant great free radical scavenging activity when compared with control, especially when fat was replaced with WG, WP and OT, respectively. The sensory evaluation of ice cream revealed an enhancement of flavor when fat was replaced with 1% WP and OT and 2% WP (P < 0.05 vs. control). The modified starch treatments (1% and 2%) showed the highest viscosity followed by OT (2%) treatment (P < 0.05). In conclusion, these results showed that dietary fibers (OT & WG), WP and MS could be used to replace fat in ice cream and to give a healthy reduced fat ice cream with high fiber content and with high antioxidant activity.
文摘Although it was reported that the title of 5000th Sino-foreign joint venture in Beijing had been conferred on Wall’s, it nevertheless remained a strange name to most Beijingers. However, on one of the hottest days last summer, the name Wall’s was seen in the Beijing streets and lanes, the ice-cream kept in small glass refrigerated cases standing under red and blue umbrellas with the trademark of Wall’s on them. This
文摘Clean label food is a rising consumer trend in the food industry.Milk protein concentrate(MPC)and reduced-calcium milk protein concentrate(RCMPC)could serve as natural emulsifiers and increase the total protein content of ice cream products.The objectives of this study were to determine and compare the effects of MPC and RCMPC on ice cream composition,mix viscosity,storage stability,meltdown rate,and texture.A base formulation with 3%non-fat dry milk(NFDM)and no added emulsifiers was set as the control.Three levels of MPC or RCMPC(each powder containing 85%protein)at 1%,2%,and 3%were incorporated by replacing equivalent amounts of NFDM and keeping other ingredients unchanged.All ice cream treatments were processed with a target overrun of 70%and hardened at−25℃in a blast freezer.Additions of MPC or RCMPC at 1%,2%,and 3%corresponded to increases in protein content of ice cream by 15%,30%,and 45%,respectively.The viscosity of the ice-cream mix increased with increasing levels of MPC or RCMPC.In general,higher protein samples had slower meltdown rate and higher values of hardness and adhesiveness,but the trends were inconsistent.No shrinkage in volume was observed in any ice cream stored at−25℃after 180 days.However,an additional storage stability study revealed that the control showed significant shrinkage after 60 days(−6.5%±1.5%),90 days(−7.1%±1.8%),and 180 days(−7.9%±1.1%)in a typical household-style freezer at−13℃.MPC at 1%also showed significant shrinkage after 180 days,while samples with RCMPC at any levels showed no shrinkage at all.Ice cream manufacturers may consider MPC and RCMPC natural alternatives to synthetic emulsifiers,with RCMPC being more effective than MPC in terms of ice cream storage stability.
