检索结果-南通市图书馆

Milk protein concentrate and reduced-calcium milk protein concentrate as natural emulsifiers in clean label high-protein ice cream manufacture

在线全文

学校读者我要写书评

暂无评论

未来食品学报(英文) 2023年第2期3卷 175-182页

作者： Joseph Paglia Chloe Fung Chi Kong Yeung Animal Science Department California Polytechnic State UniversitySan Luis Obispo 93407USA Food Science and Nutrition Department California Polytechnic State UniversitySan Luis Obispo 93407USA

Clean label food is a rising consumer trend in the food *** protein concentrate(MPC)and reduced-calcium milk protein concentrate(RCMPC)could serve as natural emulsifiers and increase the total protein content of ice cream *** 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 *** 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 *** ice cream treatments were processed with a target overrun of 70%and hardened at−25℃in a blast *** of MPC or RCMPC at 1%,2%,and 3%corresponded to increases in protein content of ice cream by 15%,30%,and 45%,*** viscosity of the ice-cream mix increased with increasing levels of MPC or *** general,higher protein samples had slower meltdown rate and higher values of hardness and adhesiveness,but the trends were *** shrinkage in volume was observed in any ice cream stored at−25℃after 180 ***,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 *** 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.

关键词： ice cream Clean label High-protein Milk protein concentrate Reduced-calcium milk protein concentrate

Effect of Soursop Puree and Gum Arabic on the Sensory Properties of Non-Dairy Coconut Milk-Based ice cream

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Food and Nutrition Sciences 2023年第7期14卷 670-686页

作者： Sarah N. Mulwa Symon M. Mahungu Benard K. Muinde Department of Dairy Food Science and Technology Egerton University Njoro Kenya

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) 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.

关键词： Consumer Acceptability ice cream Non-Dairy Sensory Properties Soursop Puree

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

ice cream

小学生导刊（高年级版） 2011年第7期 56-57页

作者：跳跳鱼唐宁

Nutritional and Sensory Evaluation of Novel ice cream Products Formulated From Kunu-Zaki Fortified with Fruit Pulp

在线全文

学校读者我要写书评

暂无评论

Food and Nutrition Sciences 2021年第5期12卷 439-451页

作者： Ogo Ogo Bai Emmanuella Efiong Esienanwan Enenche Daniel Department of Biochemistry College of Health Sciences Benue State University Makurdi Benue State Nigeria Center for Food Technology and Research Benue State University Makurdi Benue State Nigeria Department of Biochemistry Faculty of Science Federal University Lafia Nasarawa State Nigeria

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 substitutes for dairy milk) fortified with mango, banana and avocado. Standard 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% soymilk);C (40% kunu-zaki, 40% mango pulp and 20% soymilk);D (40% kunu-zaki, 40% avocado pulp and 20% soymilk), while control sample A was commercial dairy-based ice cream. Analyses of proximate,

关键词： Kunu-Zaki ice cream Value Addition Soymilk Nutritional Value Fruit Pulp

Properties of Yogurt ice cream Mixes and Resulting Frozen Products Prepared by Various Ratios of ice cream Mix to Yogurt

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Food and Nutrition Sciences 2021年第12期12卷 1204-1216页

作者： Douglas W. Olson Charles Boeneke Kayanush J. Aryana School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA USA

The 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 image.

关键词： Yogurt ice cream Frozen Desserts Lactobacilli Sensory

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

《ice cream》

美苑 2015年第S1期 175-页

作者：赵亚男周宏蕊鲁迅美术学院

在线全文

学校读者我要写书评

暂无评论

ice cream

疯狂英语（初中天地） 2003年第6期 33-33页

作者：严时田

Most Americans think that ice cream is as American as baseball(棒球)and apple *** ice cream was known long before America was *** Roman emperor Nero may have made a

关键词： ice cream

在线全文

学校读者我要写书评

暂无评论

ice cream

英语大王 2009年第8期 27-27页

Ivan likes ice cream very much.A single icecream costs 1.25 yuan and a double*costs 2 *** Ivan’s grandfather pays him 50 fen an hour when Ivan takes care of the dog for him,

关键词： ice cream

A Research on the Quality Features of ice cream Produced Using Some Fat Substitutes

在线全文

同方期刊数据库

学校读者我要写书评

暂无评论

Journal of Food Science and Engineering 2020年第1期10卷 1-10页

作者： Abdulkerim Hatipoğlu Hüseyin Türkoğlu Department of Nutrition and Dietetics Faculty of Health SciencesMardin Artuklu UniversityMardin 47200Turkey Department of Food Processing Ula Ali Koçman Vocational High SchoolMuğla SıtkıKoçman UniversityMuğla 48640Turkey

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 *** 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 *** to results of the research,the viscosity of 7.5%fat ice cream Maltrin040 or Simplesse®100 added was higher than the control ***,decrease in fat adversely affected organoleptic properties of the ice *** 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 *** 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.

关键词： ice cream fat substitute simplesse maltrin