Antioxidant Enrichment of Ice Cream Using Fruit By-Products

2018 ◽  
pp. 317-326
Author(s):  
Mohammed Wasim Siddiqui ◽  
Vasudha Bansal
Keyword(s):  
Ice Cream ◽  
By Products

scholarly journals Produção de sorvetes e iogurtes a partir dos frutos figo da índia e mandacaru

2015 ◽  
Vol 10 (4) ◽  
pp. 17
Author(s):  
V. R. L. Fidelis ◽  
E. M. Pereira ◽  
W. P. Silva ◽  
J. P. Gomes ◽  
L. A. Silva
Keyword(s):  
Vitamin C ◽  
Native Species ◽  
Ice Cream ◽  
Titratable Acidity ◽  
Physicochemical Analysis ◽  
Soluble Solids ◽  
By Products

<p>O figo da índia é a fruta que juntamente com o mandacaru fazem parte das espécies nativas da caatinga. Objetivou-se neste trabalho elaborar e caracterizar sorvetes e iogurte a partir do figo da índia e da polpa e casa do fruto do mandacaru. Foi obtido o sorvete de creme e iogurte natural para base e acrescido com polpa e casca para as formulações. Para a caracterização foram realizadas as análises físico-químicas de pH, vitamina C, sólidos solúveis (SS) e a acidez titulável (AT). O sorvete e o iogurte apresentaram comportamento ácido. O figo da índia e o fruto do mandacaru mostraram-se com grande potencial para o desenvolvimento de subprodutos com o sorvete e iogurte. Os valores de AT do iogurte (ᴓ 0,62) estão dentro dos padrões pré-estabelecidos.</p><p align="center"><strong><em>Production of ice cream and yoghurt from the cactus pearfruit and mandacaru</em></strong></p><p><strong>Abstract</strong><strong>: </strong>The <em>Opuntia</em> is a fruit, which together with the <em>Cereus jamacaru</em> are native species of the savanna. The objective of this study was to prepare and characterize ice cream and yogurt from the <em>Opuntia</em> and pulp and peel of <em>Cereus jamacaru</em> fruit. The ice cream and natural yoghurt for base and increased with pulp and peel were obtained for the formulations. For the characterization were performed physicochemical analysis of pH, vitamin C, soluble solids (SS) and titratable acidity (TA). The ice cream and yogurt showed acidic behavior. The <em>Opuntia</em> and the fruit of <em>Cereus jamacaru</em> have come out with great potential for the development of by-products with the ice cream and yogurt. AT values of yogurt (ᴓ 0.62) are within the pre-established by the standards.</p><p><br /><strong></strong></p>

Enrichment of Functional Properties of Ice Cream with Pomegranate By-products

2013 ◽  
Vol 78 (10) ◽  
pp. C1543-C1550 ◽  
Author(s):  
Mustafa Çam ◽  
Fatma Erdoğan ◽  
Duygu Aslan ◽  
Merve Dinç
Keyword(s):  
Functional Properties ◽  
Ice Cream ◽  
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scholarly journals Effect of dairy by-products as milk replacers on quality attributes of ice cream

2020 ◽  
Vol 103 (11) ◽  
pp. 10022-10035
Author(s):  
R.B. Meneses ◽  
M.S. Silva ◽  
M.L.G. Monteiro ◽  
M.H.M. Rocha-Leão ◽  
C.A. Conte-Junior
Keyword(s):  
Ice Cream ◽  
Quality Attributes ◽  
Milk Replacers ◽  
By Products

scholarly journals The Effect of Cold Press Chia Seed Oil By-Products on the Rheological, Microstructural, Thermal, and Sensory Properties of Low-Fat Ice Cream

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2302
Author(s):  
Ilker Atik ◽  
Zeynep Hazal Tekin Cakmak ◽  
Esra Avcı ◽  
Salih Karasu
Keyword(s):  
Thermal Properties ◽  
Seed Oil ◽  
Emulsion Stability ◽  
Flow Behavior ◽  
Ice Cream ◽  
Low Fat ◽  
Chia Seed ◽  
Optimum Formulation ◽  
Chia Seed Oil ◽  
By Products

This study aimed to investigate the utilization of cold-pressed chia-seed oil by-products (CSOB) in a low-fat ice cream formulation as a fat replacer and stabilizer. In the study, ice cream emulsion mixtures were formulated by using 0.2–0.4% xanthan gum (XG), 2.5–12.5% fat, and 1–3% CSOB. Optimization was performed using the response surface methodology (RSM) and full factorial central composite design (CCD) based on the flow behavior rheological properties of the emulsions obtained from 17 different experimental points. All of the emulsion samples showed non-Newtonian shear-thinning flow behavior. The consistency coefficient (Κ) values of the emulsion samples were found to be 4.01–26.05 Pasn and were significantly affected by optimization parameters (p < 0.05). The optimum formulation was determined as 0.29% XG, 2.5% CSOB, 2.5% fat. The low-fat (LF-IC) and full-fat control samples (FF-IC) were compared to samples produced with an optimum formulation (CBLF-IC) based on the steady shear, frequency sweep, and 3-ITT (three interval thixotropy test) rheological properties, thermal properties, emulsion stability, light microscope images, and sensory quality. CBLF-IC showed similar rheological behavior to FF-IC. The mix of CBLF-IC showed higher emulsion stability and lower poly-dispersity index (PDI) value and fat globule diameters than those of FF-IC and LF-IC. The thermal properties of the samples were significantly affected by the addition of CSOB in an ice cream mix. CBLF-IC exhibited a lower temperature range (ΔT), enthalpy of fusion (ΔHf), and freezing point temperature (Tf) than those of FF-IC and LF-IC. While CBLF-IC exhibited a higher overrun value than other samples, it showed similar sensory properties to the FF-IC sample. The results of this study suggested that CSOB could be used successfully in low-fat ice cream production. This study also has the potential to gain new perspectives for the evaluation of CSOB as a fat substitute in a low-fat ice cream.

Hydrogen Cyanide Polymers from the Impact of Comet P/Shoemaker-Levy 9 on Jupiter

1997 ◽  
Vol 161 ◽  
pp. 179-187
Author(s):  
Clifford N. Matthews ◽  
Rose A. Pesce-Rodriguez ◽  
Shirley A. Liebman
Keyword(s):  
Amino Acids ◽  
Solar System ◽  
Hydrogen Cyanide ◽  
Nitrogen Heterocycles ◽  
Laboratory Studies ◽  
Heterogeneous Solids ◽  
The Many ◽  
Comet Halley ◽  
The Impact ◽  
By Products

AbstractHydrogen cyanide polymers – heterogeneous solids ranging in color from yellow to orange to brown to black – may be among the organic macromolecules most readily formed within the Solar System. The non-volatile black crust of comet Halley, for example, as well as the extensive orangebrown streaks in the atmosphere of Jupiter, might consist largely of such polymers synthesized from HCN formed by photolysis of methane and ammonia, the color observed depending on the concentration of HCN involved. Laboratory studies of these ubiquitous compounds point to the presence of polyamidine structures synthesized directly from hydrogen cyanide. These would be converted by water to polypeptides which can be further hydrolyzed to α-amino acids. Black polymers and multimers with conjugated ladder structures derived from HCN could also be formed and might well be the source of the many nitrogen heterocycles, adenine included, observed after pyrolysis. The dark brown color arising from the impacts of comet P/Shoemaker-Levy 9 on Jupiter might therefore be mainly caused by the presence of HCN polymers, whether originally present, deposited by the impactor or synthesized directly from HCN. Spectroscopic detection of these predicted macromolecules and their hydrolytic and pyrolytic by-products would strengthen significantly the hypothesis that cyanide polymerization is a preferred pathway for prebiotic and extraterrestrial chemistry.

Bright-Field Images (Ctem) of Phase Objects at High Resolution

1976 ◽  
Vol 34 ◽  
pp. 490-491 ◽  
Author(s):  
Sumio Iijima
Keyword(s):  
High Resolution ◽  
Electron Beam Irradiation ◽  
Fine Particles ◽  
High Resolution Electron Microscopy ◽  
Good Test ◽  
Resolution Electron ◽  
Single Crystal Films ◽  
Crystal Films ◽  
By Products ◽  
Test Objects

We have developed a technique to prepare thin single crystal films of graphite for use as supporting films for high resolution electron microscopy. As we showed elsewhere (1), these films are completely noiseless and therefore can be used in the observation of phase objects by CTEM, such as single atoms or molecules as a means for overcoming the difficulties because of the background noise which appears with amorphous carbon supporting films, even though they are prepared so as to be less than 20Å thick. Since the graphite films are thinned by reaction with WO3 crystals under electron beam irradiation in the microscope, some small crystallites of WC or WC2 are inevitably left on the films as by-products. These particles are usually found to be over 10-20Å diameter but very fine particles are also formed on the film and these can serve as good test objects for studying the image formation of phase objects.

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