0541 Fat reduction in ice cream and its effect on physical structure and consumer acceptability

2016 ◽  
Vol 94 (suppl_5) ◽  
pp. 258-259
Author(s):  
M. L. Rolon ◽  
A. J. Bakke ◽  
J. N. Coupland ◽  
J. E. Hayes ◽  
R. F. Roberts
Keyword(s):  
Ice Cream ◽  
Physical Structure ◽  
Consumer Acceptability ◽  
Fat Reduction

Saturated fat reduction in ice cream

2011 ◽  
pp. 350-369 ◽  
Author(s):  
J. Underdown ◽  
P.J. Quail ◽  
K.W. Smith
Keyword(s):  
Saturated Fat ◽  
Ice Cream ◽  
Fat Reduction

scholarly journals Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream

2017 ◽  
Vol 100 (7) ◽  
pp. 5217-5227 ◽  
Author(s):  
M. Laura Rolon ◽  
Alyssa J. Bakke ◽  
John N. Coupland ◽  
John E. Hayes ◽  
Robert F. Roberts
Keyword(s):  
Physical Properties ◽  
Ice Cream ◽  
Fat Content ◽  
Consumer Acceptability

scholarly journals AVALIAÇÃO DA QUALIDADE DE SORVETE ADICIONADO DE MALTODEXTRINA E FARELO DE MANDIOCA AO LONGO DO ARMAZENAMENTO

2019 ◽  
Vol 34 (2) ◽  
pp. 297-305
Author(s):  
Daiana de Souza Fernandes ◽  
Pricila Veiga Dos Santos ◽  
Magali Leonel
Keyword(s):  
Storage Period ◽  
Ice Cream ◽  
Ice Crystals ◽  
Structural Element ◽  
Fat Reduction ◽  
Cassava Bagasse ◽  
Agroindustrial Waste ◽  
Sensory Parameters ◽  
Mouth Feel ◽  
E Mail

AVALIAÇÃO DA QUALIDADE DE SORVETE ADICIONADO DE MALTODEXTRINA E FARELO DE MANDIOCA AO LONGO DO ARMAZENAMENTO   DAIANA DE SOUZA FERNANDES1, PRICILA VEIGA DOS SANTOS2, MAGALI LEONEL2   1 Centro de Raízes e Amidos Tropicais (CERAT), UNESP, Rua José Barbosa de Barros, 1780, Jardim Paraíso, 18610-307, Botucatu, SP, Brasil. E-mail: [email protected] 2 Departamento de Horticultura, Faculdade de Ciências Agronômicas, UNESP, Rua José Barbosa de Barros, 1780, Jardim Paraíso, 18610-307, Botucatu, SP, Brasil. E-mail: [email protected] 3Centro de Raízes e Amidos Tropicais (CERAT), UNESP, Rua José Barbosa de Barros, 1780, Jardim Paraíso, 18610-307, Botucatu, SP, Brasil. E-mail: [email protected]   RESUMO: O sorvete é uma matriz alimentar complexa que contém várias fases físicas. A remoção de um ingrediente pode afetar não apenas suas propriedades físicas, mas também múltiplas características sensoriais que podem ou não ser importantes para os consumidores. A gordura não só contribui para a textura, sensação de boca e sabor, mas também serve como um elemento estrutural. Consumidores estão cada vez mais exigentes quanto à qualidade dos alimentos, e têm a expectativa de que tal qualidade será mantida durante o período de armazenamento. Com isso, o objetivo deste trabalho foi avaliar a manutenção da qualidade de sorvetes desenvolvidos com adição de maltodextrina, como substituto de gordura, e de farelo de mandioca, como fonte de fibras em diferentes tempos de armazenamento (0, 30, 60 e 90 dias após processamento). Os parâmetros avaliados foram: textura, cor, velocidade de derretimento, análise sensorial e presença de cristais de gelo. Durante o armazenamento do sorvete ocorreram alterações na cor, derretimento, textura e presença dos cristais de gelo, porém, essas alterações não afetaram significativamente os parâmetros sensoriais durante todo o armazenamento. Dessa forma, o farelo e a maltodextrina de mandioca têm potencial para serem usados como ingredientes em sorvetes.   Palavras-chave: armazenamento, fibras, redução de gordura, resíduo agroindustrial.   QUALITY ASSESSMENT OF ADDED OF CASSAVA MALTODEXTRIN AND BAGASSE ICE CREAM DURING STORAGE   ABSTRACT: Ice cream is a complex food matrix that contains several physical phases, an ingredient      removal can affect not only physical properties, but also multiple sensory characteristics that may be or not important to consumers. Fat not only contributes to texture, mouth feel or taste, but also serves as a structural element. Consumers are increasingly demanding about food quality and have the expectation that such quality will be maintained over the storage period. The aim of this study was to evaluate the quality maintenance of ice creams developed with the addition of maltodextrin as a substitute for fat and cassava bagasse as a source of fiber at different storage times (0, 30, 60 and 90 days after processing). The evaluated parameters were texture, color, melting speed, sensorial analysis and presence of ice crystals. Ice color storage, melting, texture and presence of ice crystals occurred during storage; however, these changes did not significantly affect the sensory parameters throughout the storage. On this way, cassava bagasse and maltodextrin have      potential      use as ice cream ingredients.   Keywords: storage, fibers, fat reduction, agroindustrial waste.

scholarly journals Favorable Taste Ratings for Several Pawpaw Products

2003 ◽  
Vol 13 (3) ◽  
pp. 445-448 ◽  
Author(s):  
Susan B. Templeton ◽  
Martha Marlette ◽  
Kirk W. Pomper ◽  
Snake C. Jones
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Grape Juice ◽  
Ice Cream ◽  
Consumer Acceptability ◽  
State University ◽  
Asimina Triloba ◽  
Baked Goods ◽  
Commercial Processing ◽  
Over 40 Years

Marketed as a fresh fruit, the pawpaw (Asimina triloba) has a short shelf life, only 2-3 days at room temperature and up to 3 weeks with refrigeration. There is commercial processing potential for pawpaw pulp in juices, ice cream, yogurt, baked goods, and other products. Consumer acceptability of such products needs to be investigated. One hundred and five attendees of the 2nd Annual Pawpaw Field Day at Kentucky State University (KSU), Frankfort, Ky., participated in a tasting of pawpaw products; 56% of tasters were male; 76% were over 40 years of age; 72% of tasters had eaten pawpaw previously. Each item was rated on a scale from 1 = liked it extremely to 7 = disliked it extremely. Pawpaw ice cream was the best-received item (55% of tasters liked it extremely), followed by pawpaw cake with lemon icing, liked extremely by 45%. The pawpaw/grape juice drink was liked extremely by 31% of participants. Three alternative recipes for pawpaw butter were presented; the plain pawpaw butter was liked extremely by 26% of tasters; pawpaw butter prepared with lemon and grape juice was liked extremely by 11%, while the version prepared with orange and lemon was liked extremely by only 8%. Two versions of pawpaw custard were presented. The custard prepared from ripe, mild-fl avored fruit was liked extremely by 42% of tasters, while the custard prepared from mixed under-ripe, over-ripe and bruised fruit was liked extremely by only 16%. Ratings by persons unfamiliar with pawpaw fl avor were significantly lower (P < 0.05) only for the two pawpaw custards; tasters age 40 years or younger gave significantly higher ratings for pawpaw ice cream (P < 0.05) and significantly lower ratings for both pawpaw custards (select, P < 0.05 and mix, P < 0.01) and the pawpaw/grape juice drink (P < 0.05).

scholarly journals A STUDY ON PRODUCTION OF BANANA FROZEN YOGHURT AND ASSESSING CONSUMER ACCEPTABILITY

2022 ◽  
Vol 9 (12) ◽  
pp. 181-185
Author(s):  
W.M.A.D. Petra ◽  
A.R.C Gunasena ◽  
H.S.S. Perera ◽  
Madhavi H. Hathurusinghe
Keyword(s):  
Public Health ◽  
Sensory Analysis ◽  
Nutritional Value ◽  
Ice Cream ◽  
Consumer Acceptability ◽  
Veterinary Public Health ◽  
Sensory Acceptability ◽  
The World ◽  
Frozen Yogurt

Frozen yogurt is a frozen dairy dessert made with yogurt. It’s known for its frozen texture as a dessert and higher nutritional value in comparison with ice cream. Frozen yogurt is used much like ice cream and served in a wide variety of flavors and styles around the world. The objective of this project was to develop a healthier frozen yoghurt with natural banana flavour, and to evaluate its sensory acceptability. Banana frozen yoghurt was produced with vanilla and chocolate flavors. The sensory acceptability of products was tested at Department of Veterinary Public health and Pharmacology (VPHP) by conducting two sensory panels. According to the results, in sensory analysis both vanilla and chocolate flavored products were equally accepted. Further studies need to be carried out to improve the product with a higher probiotic value and better texture.

Preparation And elemental analysis of ancient fibers

1987 ◽  
Vol 45 ◽  
pp. 410-411
Author(s):  
Allen Angel ◽  
Kathryn A. Jakes
Keyword(s):  
Cross Sections ◽  
Physical Structure ◽  
Energy Dispersive ◽  
Archaeological Sites ◽  
X Ray ◽  
Long Term Storage ◽  
Backscattered Electron ◽  
Electron Imaging

Fabrics recovered from archaeological sites often are so badly degraded that fiber identification based on physical morphology is difficult. Although diagenetic changes may be viewed as destructive to factors necessary for the discernment of fiber information, changes occurring during any stage of a fiber's lifetime leave a record within the fiber's chemical and physical structure. These alterations may offer valuable clues to understanding the conditions of the fiber's growth, fiber preparation and fabric processing technology and conditions of burial or long term storage (1).Energy dispersive spectrometry has been reported to be suitable for determination of mordant treatment on historic fibers (2,3) and has been used to characterize metal wrapping of combination yarns (4,5). In this study, a technique is developed which provides fractured cross sections of fibers for x-ray analysis and elemental mapping. In addition, backscattered electron imaging (BSI) and energy dispersive x-ray microanalysis (EDS) are utilized to correlate elements to their distribution in fibers.

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

ASHA Convention 2013

ASHA Leader ◽  
2013 ◽  
Vol 18 (7) ◽  
pp. 46-48
Keyword(s):  
Ice Cream ◽  
Annual Convention ◽  
The City ◽  
Rich History

This year's Annual Convention features some sweet new twists like ice cream and free wi-fi. But it also draws on a rich history as it returns to Chicago, the city where the association's seeds were planted way back in 1930. Read on through our special convention section for a full flavor of can't-miss events, helpful tips, and speakers who remind why you do what you do.

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