Production of synbiotic ice-creams with Lactobacillus brevis PML1 and inulin: functional characteristics, probiotic viability, and sensory properties

2021 ◽  
Author(s):  
Fereshteh Falah ◽  
Zahra Zareie ◽  
Alireza Vasiee ◽  
Farideh Tabatabaee Yazdi ◽  
Seyed Ali Mortazavi ◽  
...  
Keyword(s):  
Lactobacillus Brevis ◽  
Sensory Properties ◽  
Functional Characteristics ◽  
Ice Creams

scholarly journals Proximate Composition, Physical and Sensory Properties of Cake Prepared from Wheat and Cocoyam Flour Blends

2015 ◽  
Vol 4 (5) ◽  
pp. 181 ◽  
Author(s):  
Yetunde E Alozie ◽  
Chiemela E. Chinma
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Sensory Properties ◽  
Vulnerable Groups ◽  
Volume Index ◽  
Functional Characteristics ◽  
Xanthosoma Sagittifolium ◽  
Emulsifying Capacity ◽  
Flour Blends ◽  
Different Levels

The effect of replacing wheat flour with cocoyam (<em>Xanthosoma sagittifolium)</em> flour on the proximate composition, physical, sensory properties of cake were investigated<em>.</em> Baking trials were conducted at different levels of substitution (0, 20, 40, 50, 60, 80 and 100%). Cocoyam flour had higher values (p &lt; 0.05) in all functional characteristics evaluated except for emulsifying capacity. Cake weights and volume increased with increasing cocoyam flour substitution while volume index decreased. Protein and fat contents of cake samples decreased (p&lt; 0.05) with increasing levels of cocoyam flour substitution while ash and fibre contents increased. There was no significant (p &gt; 0.05) difference in crust colour of samples. In terms of textural preference, cake prepared from 100% cocoyam flour was significantly higher than 100% wheat cake. Utilization of wheat-cocoyam flour blends in composite cake preparation will be beneficial to the nutrition of vulnerable groups considering the higher ash and fiber contents of of composite cake, and reduced carbohydrate and fat contents than control.

Note. Behaviour of a Mixture of Acacia glomerosa, Enterolobium cyclocarpum and Hymenaea courbaryl Gums in Ice Cream Preparation

2006 ◽  
Vol 12 (1) ◽  
pp. 13-17 ◽  
Author(s):  
F. Rincón ◽  
G. León de Pinto ◽  
O. Beltrón
Keyword(s):  
Shape Factor ◽  
Ice Cream ◽  
Quality Characteristics ◽  
Sensory Properties ◽  
Foaming Properties ◽  
Hymenaea Courbaril ◽  
Overall Acceptability ◽  
Ice Creams ◽  
Enterolobium Cyclocarpum ◽  
Product Viscosity

A mixture of gums from Acacia glomerosa, Enterolobium cyclocarpum and Hymenaea courbaril were tested as stabilisers in the preparation of ice cream. Quality characteristics of the product (viscosity, overrun (OR), FE, meltdown, shape factor and sensory properties) were determined. These characteristics were compared with those exhibited for products obtained with a mixture of commercial gums. The mixture tested provided suitable viscosity for ice creams with the corresponding OR and texture. It gave better foaming properties and air incorporation than the commercial gums tested and had the highest score flavour (8.16), creaminess (8.02), overall acceptability (8.12) and lowest score of iciness (2.92). The mixture of the investigated gums showed good functionality in the preparation of ice cream.

Note. The Effect of Citrus Fibre on the Physical, Chemical and Sensory Properties of Ice Cream

2006 ◽  
Vol 12 (2) ◽  
pp. 159-164 ◽  
Author(s):  
M. Dervisoglu ◽  
F. Yazici
Keyword(s):  
Ice Cream ◽  
Sensory Properties ◽  
Physical Chemical ◽  
Ice Creams ◽  
Positive Effect

The effects of citrus fibre on the physical, chemical and sensory properties of ice cream were evaluated. Three types of ice creams were compared; ice creams with stabiliser/emulsifier (0.4%, 0.8% and 1.2%), ice creams with citrus fibre (0.4%, 0.8% and 1.2%) and ice creams with 0.4% stabiliser/emulsifier and citrus fibre (0.4%, 0.8% and 1.2%). Citrus fibre as a single stabiliser could not improve the viscosity, overrun and sensory properties of ice cream samples, but had a positive effect on the melting resistance. A combination of citrus fibre and stabiliser/emulsifier produced desirable ice cream properties.

scholarly journals Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 678 ◽  
Author(s):  
Katharina Schlegel ◽  
Anika Leidigkeit ◽  
Peter Eisner ◽  
Ute Schweiggert-Weisz
Keyword(s):  
Functional Properties ◽  
Lactobacillus Brevis ◽  
Protein Isolate ◽  
Sensory Properties ◽  
Sensory Profile ◽  
Foam Formation ◽  
Food Ingredients ◽  
Protein Isolates ◽  
Lupin Protein ◽  
Emulsifying Capacity

Lupin protein isolate was fermented with eight different microorganisms to evaluate the influence on sensory profile, techno-functional properties and protein integrity. All investigated microorganisms were able to grow in lupin protein isolate. The results showed that the foaming activity in the range of 1646–1703% and the emulsifying capacity in the range of 347–595 mL of the fermented lupin protein isolates were similar to those of the unfermented ones. Protein solubility at pH 4 showed no significant changes compared to unfermented lupin protein isolate, whereas the solubility at pH 7 decreased significantly from 63.59% for lupin protein isolate to solubilities lower than 42.35% for fermented lupin protein isolate. Fermentation with all microorganisms showed the tendency to decrease bitterness from 2.3 for lupin protein isolate (LPI) to 1.0–2.0 for the fermented ones. The most promising microorganisms for the improvement of the sensory properties of lupin protein isolates were Lactobacillus brevis as it reduced the intensity of characteristic aroma impression (pea-like, green bell pepper-like) from 4.5 to 1.0. The SDS-PAGE results showed the fermentation treatment appeared not to be sufficiently effective to destruct the protein integrity and thus, deplete the allergen potential of lupin proteins. Fermentation allows the development of food ingredients with good functional properties in foam formation and emulsifying capacity, with a well-balanced aroma and taste profile.

Rheological, physical, and sensory properties of non‐fat ice creams as affected by selected fat replacers

2020 ◽  
Author(s):  
Parisa Poursani ◽  
Seyed M. A. Razavi ◽  
Mostafa Mazaheri Tehrani ◽  
Fatemeh Javidi
Keyword(s):  
Sensory Properties ◽  
Fat Replacers ◽  
Ice Creams
Sign in / Sign up

Export Citation Format

Share Document