scholarly journals Physical properties and sensory acceptance of red palm olein-based low-fat ice cream added with guar gum and xanthan gum as stabilizers

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2073-2081
Author(s):  
A.H. Ismail ◽  
S. Wongsakul ◽  
Ismail-Fitry M.R. ◽  
Rozzamri A. ◽  
M. Mat Yusoff
Keyword(s):  
Physical Properties ◽  
Xanthan Gum ◽  
Palm Olein ◽  
Guar Gum ◽  
Value Added ◽  
Ice Cream ◽  
Antioxidant Compounds ◽  
Sensory Acceptance ◽  
Ice Creams ◽  
Red Palm Olein

Red palm olein (RPOL) is rich in nutritional and antioxidant compounds including carotenoids, tocopherols, and tocotrienols which makes it beneficial in food applications. However, to maintain the colloidal stability of RPOL in ice cream is challenging. Therefore, this study was carried out to formulate value-added ice creams supplemented with RPOL (0.1-5.0% w/w) in combination with guar gum (GG; 0.0-0.4% w/w) or xanthan gum (XG; 0.0-0.4% w/w) as stabilizers. Physical properties and sensory acceptance of these ice creams were determined in comparison with selected commercial ice cream samples (CM-ice creams). Ice cream with 0.1% RPOL and 0.4% guar gum resembled CM-ice creams in terms of viscosity (9.08±0.05 Pa.s.), hardness (3.59±3.12 kg), and amount of melted ice cream/30 min (62.00±2.83%). Meanwhile, ice cream with 0.1% RPOL and 0.4% xanthan gum was similar with CM-ice creams in their viscosity (9.19±0.04 Pa.s.) and hardness (0.60±0.25 kg), yet was relatively lower in the amount of melted ice cream/30 min (33.46±5.06%). All ice creams appeared red and yellow due to the presence of RPOL, and the colour intensity was enhanced with the presence of the stabilizers. The RPOL-based ice creams displayed lower score in sensory properties than those of CM-ice creams, thus highlighted the necessary attributes that need to be improved in future studies.

scholarly journals Designing an industrial protocol to develop a new fat-reduced- ice cream formulation by replacing stabilizers with microbial transglutaminase enzyme

2019 ◽  
Vol 69 (3) ◽  
pp. 162-171
Author(s):  
M. Serdar Akin ◽  
Busra Goncu ◽  
Mutlu B. Akin
Keyword(s):  
Heat Treatment ◽  
G Protein ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Ice Cream ◽  
Titratable Acidity ◽  
Microbial Transglutaminase ◽  
Melting Properties ◽  
Ice Creams ◽  
Coating Color

In this study, the possibility of replacing stabilizers with microbial transglutaminase (MTG) enzyme in fat-reduced ice cream production was studied. In addition, the stage of adding (before or after the heat treatment) the MTG enzyme to ice cream was also investigated. Five different ice creams (A and C containing 1 unit MTG/g protein without stabilizer, B and D containing 0.5 unit MTG/g protein and 0.35 % stabilizer, which also consist of the mixture of Carrageenan (E 407), Guar gum (E 412), Xanthan gum (E 415) and Sodium alginate (E 401), and E (control) containing 0.7 % stabilizer) were manufactured. MTG has been added to samples A and B after heat treatment while it was added to C and D samples before the heat treatment. An experimental analysis related to the overrun, viscosity melting properties, pH, titratable acidity, dry matter, fat, protein, sensorial and microstructural properties of ice creams was carried out. According to the results, the amount and the adding stage of MTG significantly affected overrun, melting, viscosity, coldness, firmness, smoothness, mouth coating, color, appearance, taste, smell scores, and also microstructure of ice creams (p<0.01). Results also showed that MTG could be used together with other stabilizers after heat treatment in the production of ice cream. Moreover, our findings demonstrated that sample B was the closest to control in terms of sensorial properties.

scholarly journals Antioxidant properties, technological and physicochemical characteristics of milk ice cream with addition of camu-camu pulp

2021 ◽  
Vol 10 (16) ◽  
pp. e585101623538
Author(s):  
Jéssika M. Curti ◽  
Leonel V. Constantino ◽  
Jéssica B. Ressutte ◽  
Marly S. Katsuda ◽  
Luciana Furlaneto-Maia ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antioxidant Properties ◽  
Minimum Cost ◽  
Ice Cream ◽  
Physicochemical Characteristics ◽  
Melting Time ◽  
Antioxidant Compounds ◽  
Sensory Acceptance ◽  
Ice Creams ◽  
High Concentrations

Camu-camu is an exotic fruit, known for having high concentrations of vitamin C and bioactive compounds. In order to diversify the consumption of this fruit, this study developed milk ice cream formulations and evaluated the effect of the addition of different concentrations of camu-camu pulp (20 to 26%), sugar (12 to 14%) and defatted dry extract (DDE) (12 to 16%) through a mixture design. Ice creams were evaluated by analyses of overrun, density, melting time, ratio, and cost. Three formulations were defined based on maximum melting time and ratio and minimum cost. The ice creams formulations defined by the experimental design consisted of the following proportions of pulp, sugar and DDE (%): 26:12:12, 20:14:16 and 24:14:12. These formulations were evaluated in relation to their physicochemical and technological characteristics, antioxidant and reducing capacity and sensory acceptance. The results showed that all formulations had high concentrations of antioxidant compounds and vitamin C and the formulation with the addition of camu-camu pulp lower than 24% had greater sensory acceptance. Therefore, it is concluded that the addition of camu-camu pulp in milk ice cream is interesting from a nutritional point of view, as it can increase the content of nutrients and minerals in the final blend.

scholarly journals Effects of maltodextrin on the physical properties of canola oil-based ice creams

2020 ◽  
Vol 1 (4) ◽  
pp. 1-5
Keyword(s):  
Physical Properties ◽  
Canola Oil ◽  
Recent Trend ◽  
Saturated Fat ◽  
Ice Cream ◽  
Melting Rate ◽  
Future Studies ◽  
Unsaturated Fat ◽  
Significant Difference ◽  
Ice Creams

Recent trend in production of healthy food products has stimulated ice cream manufacturers to minimize the saturated fat content by replacing it with high-unsaturated fat or oil such as canola oil, yet maintaining the physical properties of the end product. Addition of maltodextrin (MD) into the formulation may assist in obtaining the desirable physical properties. Therefore, the objective of this study was to develop hard ice creams containing different ratios of canola oil and MD. Four ice cream formulations were prepared by weight: MD-0 (5% oil, 0% MD), MD-1 (4% oil, 1% MD), MD-2 (3% oil, 2% MD), and MD-3 (2% oil, 3% MD). Both MD-2 and MD-1 exhibited the highest (45.05±4.28%) and the lowest (32.49±1.20%) overrun, respectively, yet there was no significant difference (p > 0.05) between all ice creams in terms of hardness (3.20-4.79 kg). Additionally, there was no significant difference (p > 0.05) between MD-0, MD-1, and MD-2 in their melting rates which were significantly slower (p < 0.05) than those of MD-3. In overall, decreasing the amount of oil (i.e. increasing amount of MD) resulted in significant (p < 0.05) increase in overrun, yet had no significant (p > 0.05) effect on the ice cream's hardness and melting rate except for MD-3 for the latter. The ice cream that exhibited the most desirable physical properties was MD-2 (overrun, 45.05±4.28%; hardness, 3.73±0.75 kg; slowest melting rate). This finding highlighted the potential of MD in providing desirable texture to the ice creams to certain extent. Future studies are recommended in maintaining the ice cream's flavour and physical properties upon storage, and in determining its sensory acceptability among consumers.

Effects of Culture, pH and Fat Concentration on Melting Rate and Sensory Characteristics of Probiotic Fermented Yellow Mombin (Spondias mombin L) Ice Creams

2007 ◽  
Vol 13 (4) ◽  
pp. 285-291 ◽  
Author(s):  
C.S. Favaro-Trindade ◽  
J.C. de Carvalho Balieiro ◽  
P. Felix Dias ◽  
F. Amaral Sanino ◽  
C. Boschini
Keyword(s):  
Lactobacillus Acidophilus ◽  
Starter Culture ◽  
Ice Cream ◽  
Melting Rate ◽  
Starter Cultures ◽  
Sensory Characteristics ◽  
Freezing Process ◽  
Sensory Acceptance ◽  
Melting Properties ◽  
Ice Creams

Twelve fermented yellow mombin ice creams were produced with different starter cultures (Lactobacillus acidophilus 74-2, L. acidophilus LAC 4 and yoghurt starter culture), final pH (4.5 and 5) and concentrations of added cream (5 and 10%). Probiotic culture stability, melting properties and sensory acceptance were evaluated in ice cream samples. The mixes were frozen and stored for 105 days at -18°C. The melting rates were lower for samples with a pH of 4.5. Both probiotic cultures resisted the freezing process and, although a tendency for the counts to decrease during storage was detected, they were still higher than 10 6 cfu/g after 105 days, even in products with a pH of 4.5. A pH 4.5, 5% cream and L. acidophilus LAC 4 ice cream received significantly higher sensory scores when compared with pH 5, 10% cream and L. acidophilus 74-2 ice cream. The fermented yellow mombin ice cream was a suitable food for the delivery of L. acidophilus strains, with excellent viability and acceptable sensory characteristics.

scholarly journals FORMULATION AND OPTIMIZATION OF NATURAL GUM BASED EXTENDED RELEASE TABLETS OF LOSARTAN USING D-OPTIMAL MIXTURE DESIGN

2021 ◽  
pp. 214-220
Author(s):  
BATUL SAIFEE ◽  
PRAKASH K. SONI ◽  
SURESH K. PASWAN ◽  
T. R. SAINI
Keyword(s):  
Drug Release ◽  
Sustained Release ◽  
Physical Properties ◽  
Xanthan Gum ◽  
Extended Release ◽  
Guar Gum ◽  
Mixture Design ◽  
Matrix Tablets ◽  
Losartan Potassium ◽  
Extended Release Tablet

Objective: Losartan potassium is one of the widely prescribed antihypertensive drugs administered orally and its extended-release tablet formulations are essentially required for the long-acting effect at reduced dosage frequency. The present research was aimed for the development and optimization of an extended-release tablet of losartan potassium, exploring natural gums, i.e., xanthan gum and guar gum as drug release modifiers. Methods: The tablet formulation was prepared by wet granulation method and the formulation optimization was done by D-optimal mixture design using Design Expert® software. The independent variables studied were xanthan gum (X1), guar gum (X2) and lactose (X3) taking various combinations of the total amount of gum and ratio of xanthan gum to guar gum under the given constraint range. The dependent (response) variables studied were % drug release in 1h (Y1), 4h (Y2), 7h (Y3) and 10h (Y4). The developed tablets were evaluated for physical properties, i.e., hardness, friability, weight variation as well as the in vitro drug release profiles. For optimization studies, the polynomial equations and response surface plots were generated and the optimized formulation was selected on the basis of maximum desirability value. Results: The developed tablet formulation was found to possess all physical properties within the desired range and showed sustained release profile with ~80% drug release in 10 h duration. The model fitting studies demonstrated best fit in the zero-order model and the slope value of Korsmeyer–Peppas plot was ˃0.89, suggesting case II transport as a drug release mechanism. Conclusion: The findings suggested that natural gums-based matrix tablets of losartan could be successfully developed and natural gums can be explored as platform technology as release retardants and in the development of sustained-release matrix tablets of other drugs.

scholarly journals Characterization of physical properties and retention of bioactive compounds in cookies made with high oleic red palm olein

LWT ◽  
2021 ◽  
Vol 147 ◽  
pp. 111499
Author(s):  
Melissa Perez-Santana ◽  
Gloria B. Cagampang ◽  
Liwei Gu ◽  
Ian S. MacIntosh ◽  
Susan S. Percival ◽  
...  
Keyword(s):  
Physical Properties ◽  
Bioactive Compounds ◽  
Palm Olein ◽  
High Oleic ◽  
Red Palm Olein

Physical Properties of Ice Cream Containing Cress Seed and Flaxseed Mucilages Compared with Commercial Guar Gum

2015 ◽  
Vol 10 (4) ◽  
pp. 160-172 ◽  
Author(s):  
M. Abd El-Aziz ◽  
H.F. Haggag ◽  
M.M. Kaluoubi ◽  
Laila K. Hassan ◽  
M.M. El-Sayed ◽  
...  
Keyword(s):  
Physical Properties ◽  
Guar Gum ◽  
Ice Cream ◽  
Cress Seed

scholarly journals PROPRIEDADES FÍSICAS DO SORVETE DE BAUNILHA ELABORADO COM SUBSTITUTOS DE GORDURA E SACAROSE

2001 ◽  
Vol 19 (2) ◽  
Author(s):  
ELIZABETH HARUMI NABESHIMA ◽  
EVELYN DE SOUZA OLIVEIRA ◽  
JORGE MINORU HASHIMOTO ◽  
MARISA N. H. JACKIX
Keyword(s):  
Physical Properties ◽  
Ice Cream ◽  
Start Time ◽  
Low Calorie ◽  
Low Concentrations ◽  
Ice Creams

Sorvetes de baunilha preparados com substitutos de gordura (3-5%) e de sacarose (6-10%) foram comparados, mediante análises físicas e calóricas, com sorvete convencional. A combinação de 4% de “Simplesse” e 8% de “Litesse” evidenciaram efeito sinergístico para retardar a velocidade de fusão. Menores valores de densidade aparente e maior redução calórica foram obtidos com concentrações próximas a 3 e 6% (p/p) de “Simplesse” e “Litesse”, respectivamente. Baixas concentrações de “Litesse” (6%, p/p) e altas de “Simplesse” (5%, p/p) resultaram em maior tempo de início de fusão. A utilização desses substitutos permitiu a obtenção de produtos com baixos teores calórico e de gordura e características físicas semelhantes às de sorvete convencional. PHYSICAL PROPERTIES OF VANILLA ICE CREAM PREPARED WITH FAT AND SUCROSE SUBSTITUTES Abstract Prepared vanilla ice creams with fat (3-5%) and sucrose (6-10%) substitute were compared through physical and caloric analyses to conventional ice cream. The combination of 4% of Simplesse and 8% of Litesse showed sinergistic effect to delay the melting speed. Lower overrun and higher caloric reduction values were obtained with concentrations at 3 and 6% (p/p) of Simplesse and Litesse, respectively. Low concentrations of Litesse (6%, p/p) and high of Simplesse (5%, p/p) resulted in higher melting start time. The use of these substitutes allowed to obtain products with low calorie degree and of fat with physics characteristics similar to the standard ice cream.

scholarly journals Thermal Stability and Sensory Acceptance of Cupcakes Containing Red Palm Olein

2020 ◽  
Vol 69 (7) ◽  
pp. 671-676
Author(s):  
Radhika Loganathan ◽  
Azmil Haizam Ahmad Tarmizi ◽  
Shireene Ratna Vethakkan ◽  
Kim-Tiu Teng
Keyword(s):  
Thermal Stability ◽  
Palm Olein ◽  
Sensory Acceptance ◽  
Red Palm Olein

The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives

2015 ◽  
Vol 11 (4) ◽  
pp. 493-504 ◽  
Author(s):  
Fatemeh Aboulfazli ◽  
Ahmad Salihin Baba ◽  
Misni Misran
Keyword(s):  
Particle Size ◽  
Physical Properties ◽  
Apparent Viscosity ◽  
Starter Culture ◽  
Ice Cream ◽  
Melting Rate ◽  
Cow Milk ◽  
Soy Milk ◽  
Alternative Source ◽  
Ice Creams

Abstract In this study, cow (W)’s milk was replaced by soy (S), coconut (C) and various combinations of coconut or cow milks with soy milk in order to produce fermented probiotic ice cream. The changes in ice cream eating qualities and physical properties were evaluated. Fermented ice cream containing vegetable milks showed a slower melting rate and higher apparent viscosity and particle size and also lower total acceptability than fermented cow milk ice cream (control). Ice creams containing Lactobacillus acidophilus (La-05; L) showed a lower melting rate and higher apparent viscosity and particle size than ice creams containing Bifidobacterium bifidum (Bb-12; B). Regardless of the starter culture used, all of sensory analysis scores decreased in ice creams with higher soy milk amount. The vegetable milks may offer ice cream manufacturers an alternative source of cow milk as a functional ice cream.

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