Impact of stabilizers on the freezing process, and physicochemical and organoleptic properties of coconut milk-based ice cream

The aim of this study was to determine the possibility of using Olkuska sheep milk for the production of ice cream with probiotics and prebiotics. The study examined the effect of the storage and type of bacteria used for the fermentation of ice cream mixes and partial replacement of inulin with apple fiber on the physicochemical properties, viability of probiotic cultures and organoleptic properties of sheep’s milk ice cream stored at −22 °C for 21 days. The addition of apple fiber reduced the pH value of ice cream mixes before fermentation. In ice cream mixes and ice cream with apple fiber, the lactic acid content was higher by 0.1–0.2 g L−1 than in their equivalents with inulin only. These differences persisted during the storage of the ice cream. After fermentation of the ice mixes, the bacterial cell count ranged from 10.62 log cfu g−1 to 12.25 log cfu g−1. The freezing process reduced the population of probiotic bacteria cells in ice cream with inulin from 0.8 log cfu g−1 in ice cream with Lactobacillus acidophilus, 1.0 log cfu g−1 in ice cream with Lacticaseibacillus paracasei and 1.1 log cfu g−1 in ice cream with Lacticaseibacillus casei. Freezing the varieties with apple fiber also resulted in a reduction of viable bacterial cells from 0.8 log cfu g−1 in ice cream with L. paracasei and Lb. acidophilus to 1 log cfu g−1 in ice cream with L. casei, compared to the results after fermentation. The highest percentage overrun was determined in ice cream with L. paracasei and Lb. acidophilus. Ice cream with L. casei was characterized by significantly lower overrun on the 7th and 21st days of storage. Although L. paracasei ice cream had the highest overrun, it did not cause a significant reduction in the probiotic population during storage. After seven days of storage, the first drop differed significantly depending on the type of bacteria used for fermentation of the mixture and the addition of apple fiber. L. casei ice cream had a longer first drop time than L. paracasei and Lb. acidophilus ice cream. Partial replacement of inulin with apple fiber resulted in a significant darkening of the color of ice cream mixes. Depending on the type of bacteria used for fermentation, the addition of apple fiber decreased the value of the L* parameter. Ice cream mixes and ice cream with inulin and apple fiber were characterized by a high proportion of yellow. Partial replacement of inulin with apple fiber reduced the hardness of ice cream compared to inulin-only ice cream. Moreover, the panelists found that ice cream with inulin was characterized by a sweeter taste than ice cream with apple fiber. Moreover, the addition of apple fiber favorably increased the flavor and aroma perception of the mango-passion fruit. Therefore, the milk of Olkuska sheep could be successfully used for the production of symbiotic dairy ice cream.

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Application of Cornelian Cherry (Cornus mas L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage

Antioxidants ◽

10.3390/antiox10111777 ◽

2021 ◽

Vol 10 (11) ◽

pp. 1777

Author(s):

Shaghayegh Haghani ◽

Milad Hadidi ◽

Shiva Pouramin ◽

Fateme Adinepour ◽

Zahra Hasiri ◽

...

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Frozen Storage ◽

Ice Cream ◽

Potential Effect ◽

Freezing Process ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Cornelian Cherry ◽

Cornus Mas

In this study, cornelian cherry (Cornus mas L.) peel (CCP) was incorporated into a probiotic ice cream formulation containing Bifidobacterium lactis to investigate the potential effect of CCP on the viability of B. lactis in the ice cream after simulated gastrointestinal stress and during 120 days of storage. Furthermore, the effect of the addition of CCP (3, 6, and 9%) on bioactive compounds, antioxidant activity, and physicochemical and sensory attributes of the ice cream was evaluated. The results showed that the addition of CCP significantly enhanced vitamin C, total polyphenols, total anthocyanin content, and antioxidant activity of the ice cream. During frozen storage of the ice cream, phenolic compounds and anthocyanins were quite stable, but vitamin C significantly decreased. The addition of CCP had no significant effect on the viability of B. lactis throughout the freezing process, but increments of 6% and 9% CCP increased the viability of B. lactis in the ice cream and after simulated gastrointestinal processes in all storage periods. These findings imply that CCP is a promising candidate to be used for producing functional ice cream.

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Soy ice cream as a carrier for efficient delivering of Lactobacillus casei

Nutrition & Food Science ◽

10.1108/nfs-11-2019-0349 ◽

2020 ◽

Vol ahead-of-print (ahead-of-print) ◽

Cited By ~ 1

Author(s):

Aziz Homayouni ◽

Reza Rezaei Mokarram ◽

Sharareh Norouzi ◽

Alireza Dehnad ◽

Ali Barkhordari ◽

...

Keyword(s):

Lactobacillus Casei ◽

Design Methodology ◽

Ice Cream ◽

Probiotic Strain ◽

Significant Rise ◽

Soy Milk ◽

Organoleptic Properties ◽

Content Type ◽

Viability Analysis ◽

Prebiotic Oligosaccharides

Purpose Among soy products, soy ice cream with neutral pH, high total solids contents and prebiotic oligosaccharides is an appropriate vehicle for probiotics. The purpose of this paper is to survey soy ice cream as a carrier for the efficient delivering of Lactobacillus casei, or L. casei. Design/methodology/approach Probiotic soy ice cream containing L. casei was produced via the powder of soy milk. The physicochemical and organoleptic properties of the product were assessed. Also, the viability of L. casei was surveyed over a 180-day period of storage at −25 °C. Findings The density characteristic of probiotic soy ice cream demonstrated a significant rise (P < 0.05). The result of the viability analysis showed significant alterations in the number of probiotics in this product after freezing and throughout the 180-day period (P < 0.05). The most noticeable drop was seen throughout the first 60 days about 1.83 logs after that the trend of survival of this probiotic strain leveled off over the next 120 days. Also, no significant differences were found in the organoleptic properties of both ice creams. Originality/value Soy ice cream with prebiotic elements protected the growing and activity of probiotic bacteria. The results showed that L. casei is a good probiotic for soy ice cream.

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Feasibility of manufacture and investigation of physicochemical properties of camel milk – based ice cream

Journal of Scientific Agriculture ◽

10.25081/jsa.2017.v1.873 ◽

1970 ◽

Vol 1 ◽

pp. 300

Author(s):

Afshin Jafarpour

Keyword(s):

Melting Point ◽

Physicochemical Properties ◽

Ice Cream ◽

Camel Milk ◽

Cow Milk ◽

Organoleptic Properties ◽

Significant Difference ◽

Proper Formulation ◽

Sensory Tests

Ice cream is one of the most popular foods worldwide commonly made from cow milk. Camel milk is an invaluable foods component which is less frequently used in diets. The aim of this study was to provide a proper formulation for manufacture of ice cream using camel milk and investigate the physicochemical and organoleptic properties of camel milk – made ice cream. The results showed no significant difference between fat and protein contents however solid matters content viscosity and melting point of cow milk containing sample were higher than those of camel milk containing ice cream. Sensory tests also did not show any significant difference among samples. Thus manufacture and competition of an ice cream made from camel milk is feasible.

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The use of fruit fly infested mamey fruit as human food

Journal of Insects as Food and Feed ◽

10.3920/jiff2015.0094 ◽

2017 ◽

Vol 3 (1) ◽

pp. 57-60

Author(s):

V. Melo-Ruíz ◽

N. Vargas-Martínez ◽

K. Sánchez-Herrera ◽

J. Rodríguez-Diego ◽

R. Díaz-García

Keyword(s):

Nutritional Value ◽

Ice Cream ◽

Fruit Fly ◽

Economic Losses ◽

Anastrepha Ludens ◽

Organoleptic Properties ◽

Nutrient Analysis ◽

Human Food ◽

Del Rio ◽

The City

The fruits of mamey, Calocarpum mammosum L., are often infested by the Anastrepha ludens L. fruit fly. The wasted fruits cause huge economic losses. The aim of this study was to investigate the nutritional value of mamey fruits when infested with larvae, and to propose their consumption. Mamey fruits were collected with and without the larvae in the city of Coatlán del Río, in Morelos, Mexico. A proximal nutrient analysis of the mamey pulp and A. ludens larvae were conducted. The organoleptic properties of ice cream from the mamey fruits with and without the larvae were tasted by a panel. The results obtained showed that the presence of larvae in the mamey fruits increases their nutritional value and the organoleptic study showed no difference between the clean and the infested products.

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On the Calculation of the Freezing Point of Ice-Cream Mixes and of the Quantities of Ice Separated during the Freezing Process

Journal of Dairy Science ◽

10.3168/jds.s0022-0302(27)93845-4 ◽

1927 ◽

Vol 10 (4) ◽

pp. 300-308 ◽

Cited By ~ 21

Author(s):

Alan Leighton

Keyword(s):

Freezing Point ◽

Ice Cream ◽

Freezing Process

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Effect of Carrot and Pumpkin Pulps Adding on Chemical, Rheological, Nutritional and Organoleptic Properties of Ice Cream

Food and Nutrition Sciences ◽

10.4236/fns.2018.98071 ◽

2018 ◽

Vol 09 (08) ◽

pp. 969-982 ◽

Cited By ~ 1

Author(s):

Mohamed F. Y. Hassan ◽

Hassan Barakat

Keyword(s):

Ice Cream ◽

Organoleptic Properties

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Kualitas Organoleptik Es Krim Santan

Jurnal Kesehatan Manarang ◽

10.33490/jkm.v7i2.506 ◽

2021 ◽

Vol 7 (2) ◽

pp. 78

Author(s):

Thresia Dewi Kartini B. ◽

Lydia Fanny ◽

Magdalena Magdalena

Keyword(s):

Raw Materials ◽

Ice Cream ◽

Fat Content ◽

Coconut Milk ◽

Raw Material ◽

Ministry Of Health ◽

Organoleptic Quality ◽

Under Five ◽

Red Bean

The results of Riskesdas 2018 show that the prevalence of malnourished under-five children in South Sulawesi is still high compared to the national figures and WHO targets. Makassar City has a higher number of children under five suffering from malnutrition than other cities/districts, namely 22.1% underweight, 25.2% stunting, and 9.4% wasting. Ice cream has a high nutritional value depending on the quality of the raw materials, so the raw materials used need to be known for certain. Coconut milk as a raw material for coconut milk ice cream has a high-fat content, the fat content makes the ice cream soft and of good quality. This study aims to determine the organoleptic quality of coconut milk ice cream. This type of experimental research is a completely randomized design (CRD), namely, there are 3 treatments of coconut milk with the addition of red bean and papaya pulp, namely F1=10g:50g, F2=20g:100g, and F3=30g:150g, each repetition 2 times, with F0 coconut milk without the addition of red bean pulp and papaya. Organoleptic quality was obtained from the organoleptic test of coconut milk ice cream to 40 untrained panelists at the Department of Nutrition of the Health Polytechnic of the Ministry of Health Makassar and of the Health Polytechnic of the Ministry of Health Banjarmasin. The results showed that the organoleptic quality in terms of color with p=0.001 and texture p=0.025 meant that there was an effect of adding red bean pulp and papaya. Meanwhile, from the aspect of aroma with p = 0.545 and taste p = 0.448, it shows that there is no effect of adding red bean porridge and papaya to coconut milk ice cream. The most acceptable coconut milk ice cream based on organoleptic quality was F1 (10g:50g) with a total score of 157.

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