Probiotic non-dairy frozen dessert: Technological and sensory aspects and industrial challenges

2021 ◽  
Vol 107 ◽  
pp. 381-388
Author(s):  
Tatiana Colombo Pimentel ◽  
Louise Iara Gomes de Oliveira ◽  
Rafaela Carvalho de Souza ◽  
Marciane Magnani
Keyword(s):  
Frozen Dessert

Prebiotic frozen dessert processed with water‐soluble extract of rice byproduct: Vegan and nonvegan consumers perception using preferred attribute elicitation methodology and acceptance

2021 ◽  
Vol 86 (2) ◽  
pp. 523-530
Author(s):  
Jiuliane Martins da Silva ◽  
Carlos Eduardo Barão ◽  
Erick Almeida Esmerino ◽  
Adriano Gomes Cruz ◽  
Tatiana Colombo Pimentel
Keyword(s):  
Water Soluble ◽  
Soluble Extract ◽  
Frozen Dessert ◽  
Water Soluble Extract

scholarly journals Pembuatan Velva Wortel (Daucus Carota L.) - Jeruk (Citrus Sinensis) Dengan Variasi Jenis Penstabil (CMC, Karagenan Dan Gelatin)

2019 ◽  
Vol 4 (3) ◽  
pp. 47-54
Author(s):  
Rahmatul Ulya ◽  
Dewi Yunita ◽  
Sri Haryani
Keyword(s):  
Vitamin A ◽  
Daucus Carota ◽  
Citrus Sinensis ◽  
Block Design ◽  
Frozen Food ◽  
Daucus Carota L ◽  
Randomized Block Design ◽  
Stabilizer Concentration ◽  
Frozen Dessert ◽  
Β Carotene

Abstrak.. Velva adalah salah satu frozen dessert (makanan beku) yang banyak digunakan sebagai makanan pencuci mulut dimana bahan bakunya terdiri dari buah atau sayur. Pada pembuatan ini, kombinasi wortel-jeruk dipilih karena wortel termasuk salah satu sayuran sumber β-karoten dan mengandung vitamin A. Sedangkan penambahan sari jeruk untuk mengurangi bau langu pada wortel. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Kelompok (RAK) dengan pola non faktorial. Faktornya adalah jenis penstabil (J) yang terdiri dari 3 taraf yaitu J1 = CMC, J2 = karagenan dan J3 = gelatin. Rancangan ini menggunakan satu faktor yang terdiri dari 3 taraf dengan menggunakan 3 kali ulangan sehingga akan diperoleh 9 satuan percobaan. Analisis yang dilakukan terhadap velva wortel meliputi overrun, daya leleh, organoleptik (hedonik), total kalori dan β-karoten. Pada setiap perlakuan berpengaruh sangat nyata dan nyata sehingga perlu dilakukan uji lanjut (DMRT). Hasil penelitian menunjukkan bahwa pada overrun dan daya leleh saling berkaitan yaitu semakin tinggi overrun pada velva maka semakin rendah daya leleh yang dihasilkan. Pada uji organoleptik semakin tinggi konsentrasi penstabil yang ditambahkan pada velva wortel pada setiap perlakuan maka akan memberikan pengaruh terhadap kelembutan dan warna velva wortel yang dihasilkan. Karakteristik fisik yang dihasilkan yaitu overrun berkisar 4,98 – 13,18% dan daya leleh berkisar 5,18 – 9,28 menit/g. Uji organoleptik (hedonik) yang dihasilkan yaitu tekstur berkisar 2,91 – 4,33 (tidak suka – suka). Karakteristik kimia yang dihasilkan yaitu total kalori 67,8 kkal/g (velva rendah kalori) dan β-karoten 1.528,79 µg/g.(Production Of Carrot (Daucus carota L.) - Orange (Citrus sinensis) Velva With Variations Of Stabilizers (CMC, Caragenan and Gelatin))Abstract. Velva is one of frozen dessert (frozen food) which is widely used as a dessert where the ingredients consist of fruit or vegetables. In this preparation, a combination of carrots is chosen because carrots are one of the vegetables which are sources of β-carotene and contain vitamin A. While the addition of orange juice to reduce the smell of unpleasant carrots. This research was conducted using Randomized Block Design (RBD) with a non factorial pattern. The factor is the type of stabilizer (J) which consists of 3 levels, namely J1 = CMC, J2 = carrageenan and J3 = gelatin. This design uses one factor consisting of 3 levels using 3 replications so that 9 units will be obtained. Analysis carried out on carrot velva includes overrun, melting power, organoleptic (hedonic), total calories and β-carotene. Each treatment has a very real and real effect so further testing (DMRT) is needed. The results showed that the overrun and melting power were interrelated, namely the higher the overrun of the velva, the lower the yield power produced. In the organoleptic test the higher the stabilizer concentration added to the carrots velva in each treatment will give effect to the softness and velva color of the carrots produced. The physical characteristics produced were overrun ranging from 4.98 - 13.18% and melting power ranged from 5.18 - 9.28 minutes / g. The resulting organoleptic (hedonic) test is texture ranging from 2.91 - 4.33 (dislike - like). The chemical characteristics produced are total calories 67.8 kcal / g (low calorie velva) and β-carotene 1,528.79 µg/ g.

Use of Petrifilm™ to Evaluate the Microflora of Frozen Dessert Mixes1

1989 ◽  
Vol 52 (8) ◽  
pp. 549-551 ◽  
Author(s):  
L. B. SMITH ◽  
E. A. ZOTTOLA ◽  
T. L. FOX ◽  
K. CHAUSSE
Keyword(s):  
Linear Relationship ◽  
Raw Milk ◽  
Microbial Populations ◽  
Plate Count ◽  
Standard Methods ◽  
Naturally Occurring ◽  
Colony Forming Units ◽  
Frozen Dessert ◽  
Evaluation Of Data ◽  
Strong Linear Relationship

Ninety vanilla frozen dessert mix samples were analyzed to determine total microbial populations and coliforms present in samples inoculated with a coliform isolated from raw milk. Standard methods agar (SMA, PCA, Difco) and violet red bile agar (VRBA, Difco) as well as Petrifilm™ (PSM, PVRB) were used for plating of samples. Standard VRBA 1:10 method produced significantly higher counts of colony-forming units (CFU) than PVRB 2:3 and VRBA 2:3 methods. VRBA 2:3 colony-forming unit counts were also significantly higher than those on PVRB 2:3, but both methods showed a moderately strong linear relationship. Repeatabilities of all three coliform plating methods (VRBA 1:10, VRBA 2:3, and PVRB 2:3) were acceptably low. Less than 10% of samples plated on SMA and PSM resulted in total aerobic colony-forming units in the countable range, making evaluation of data difficult and resulting in a lack of strong linear relationship between PSM and SMA. An additional 70 local retail store samples containing naturally occurring coliforms were evaluated using PVRB 2:3 and VRBA 1:10 methodology, confirmed in brilliant green lactose bile broth (BGLB, Difco) and compared to standard VRBA 1:10 previously analyzed. All methods were equivalent for mean log coliforms, i.e., 1.38,1.33, and 1.31 for PVRB 2:3, VRBA 2:3, and VRBA 1:10, respectively. Petrifilm™ methods were comparable to standard methods for enumerating coliforms in frozen dairy products, and would be a valid alternative to standard coliform and total plate count methods.

BACTERIOLOGICAL QUALITY OF SOFT-SERVE FROZEN DESSERTS1

1968 ◽  
Vol 31 (2) ◽  
pp. 31-33 ◽  
Author(s):  
J. H. Martin ◽  
R. E. Roberts ◽  
J. J. Sheuring
Keyword(s):  
Total Count ◽  
Retail Stores ◽  
Heat Resistant ◽  
Bacteriological Quality ◽  
Frozen Dessert ◽  
Total Bacteria ◽  
Maximum Limit

Soft-serve frozen dessert mixes and the freezer-dispensed products made from these mixes were examined for total bacteria, coliform organisms, and heat-resistant spores over a 3 yr period. A total of 76% of all soft-serve mix samples analyzed contained less than 50,000 bacteria/ml, and 72% contained less than 10 coliform organisms per ml. These data indicate that most mix plants and retail stores could meet the above standards if adopted for soft-serve mixes. A maximum limit of 50,000 total bacteria and 10 coliforms/ml would pose a problem with the freezer-dispensed soft-frozen product, because only 42% and 51% of the retail samples analyzed would meet these total count and coliform standards, respectively. Spore counts were of little consequence in soft-serve mixes or frozen products, and a maximum allowable standard of 300/ml would be a reasonable figure that could be met with little difficulty by the processor and retailer.

EFFECT OF PASTEURIZATION CONDITIONS, TYPE OF BACTERIA, AND STORAGE TEMPERATURE ON THE KEEPING QUALITY OF UHT-PROCESSED SOFT-SERVE FROZEN DESSERT MIXES1

1971 ◽  
Vol 34 (5) ◽  
pp. 256-259 ◽  
Author(s):  
J. H. Martin ◽  
P. W. Blackwood
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Second Phase ◽  
Large Numbers ◽  
Dry Milk ◽  
Frozen Dessert ◽  
Similar Product ◽  
Bacillus Spores ◽  
Nonfat Dry Milk

The first phase of this study was concerned with the shelf-life of commercial frozen dessert mixes prepared with nonfat dry milk of high-thermoduric count and pasteurized at 140.6 C for 3 sec. The shelf-life was 4, 3, and 2 weeks at 4.4, 10, and 15 C, respectively. Spore-forming bacteria comprised a major portion of the microbial flora of the spoiled products. However, a similar product prepared with nonfat dry milk of low-thermoduric count and inoculated before pasteurization with large numbers of unidentified Bacillus spores which had been isolated from the spoiled mixes had a shelf-life of more than 8 weeks at 4.4 C. The second phase of the study concerned the shelf-life of soft-serve mixes containing spores of Bacillus cereus. Spores were inoculated in large numbers into raw frozen dessert mixes which were then pasteurized at ultra-high temperatures. When approximately one million spores/ml were present, only 12.5% were destroyed by heating for 3 sec at 104.5 C, and 99.5% at 137.7 C. However, during storage at 4.4 C, even with more than 1 million spores/ml surviving 104.5 C, the products had a shelf-life of more than 8 weeks, and the number of viable B. cereus organisms actually decreased by more than one-third during this time. At a storage temperature of 10 C, the product pasteurized at 104.5 C was spoiled after 4 weeks, and that pasteurized at 137.7 C was spoiled after 5 weeks with B. cereus numbering in the millions after this time. When stored at 15 C, the numbers of B. cereus were in the millions and the product was spoiled after 2 weeks regardless of the UHT treatment.

scholarly journals Evaluation of nutritional characteristics and bioactive compounds of soursop-yoghurt and soursop-frozen dessert

2019 ◽  
Vol 28 (5) ◽  
pp. 1337-1347 ◽  
Author(s):  
Lucila J. Virgen-Ceceña ◽  
Luis M. Anaya-Esparza ◽  
Ana V. Coria-Téllez ◽  
María de Lourdes García-Magaña ◽  
Hugo S. García-Galindo ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Nutritional Characteristics ◽  
Frozen Dessert

scholarly journals A Novel Dairy Fermented Frozen Dessert with Honey and Pomegranate Juice: Physicochemical, Rheological and Sensory Properties

2020 ◽  
Vol 9 (6) ◽  
pp. 52
Author(s):  
Alexandros Petridis ◽  
Dimitris Petridis ◽  
Georgia Dimitreli
Keyword(s):  
Lactic Acid ◽  
Acid Concentration ◽  
Control Sample ◽  
Sensory Properties ◽  
Pomegranate Juice ◽  
Lactic Acid Concentration ◽  
Color Intensity ◽  
Low Fat ◽  
Overall Acceptability ◽  
Frozen Dessert

The effect of fat content and added yoghurt, honey and pomegranate juice concentration on the overrun, and the physicochemical, rheological and sensory properties of frozen yoghurt samples was investigated, aiming in the production of a novel low-fat and functional dairy fermented frozen dessert. For this purpose, the methodology of mixture experiment was applied to twenty samples, while a control sample (without using honey and pomegranate juice) was also produced. According to the results, the increase in yoghurt concentration resulted in increasing pH, overrun, brightness, elastic modulus (G´) determined at -2 °C and sensory hardness of the samples, while it reduced color parameters a* and b*, creaminess, sweetness and fattiness. Increasing honey concentration reduced lactic acid concentration, G´ at -2 °C, hardness, sensory acidity, and to a lesser extent pH, while increased color parameter b*, overrun, sensory color intensity, creaminess, sweetness, and fattiness of the samples. The increase in pomegranate juice concentration resulted in decreasing pH, brightness and b*, as well as increasing a*, color intensity, creaminess and sensory acidity. Finally, fat, by interacting with one or two of the three constituents (yoghurt, honey and pomegranate juice), decreased pH, creaminess and fattiness, while increased lactic acid concentration, b*, color intensity and to a lesser degree the overrun level of the samples. Overall acceptability of the samples indicated that it is possible to use honey and pomegranate juice in the production of low-fat frozen yoghurt with favorable sensory properties.

scholarly journals Karakteristik Fisik, Total Padatan dan Hedonik Velva Nangka dengan Penambahan Gum Arab Sebagai Penstabil

2021 ◽  
Vol 21 (2) ◽  
pp. 137
Author(s):  
Siti Susanti ◽  
Valentinus Priyo Bintoro ◽  
Danur Restu Amanullah
Keyword(s):  
Physical Characteristic ◽  
Physical Characteristics ◽  
Melting Time ◽  
Arabic Gum ◽  
Ag Addition ◽  
Total Solids ◽  
Frozen Dessert

Velva nangka (VN) merupakan ekstensifikasi usaha pengolahan nangka sebagai hidangan pencuci mulut beku yang disukai. VN yang berkualitas menggunakan bahan penstabil yaitu kombinasi Carboxyl Methil Celullose (CMC) dan Gum Arab (GA). Penelitian ini bertujuan untuk mengetahui pengaruh penambahan GA sebagai bahan penstabil tunggal terhadap karakteristik fisik (overrun dan waktu pelelehan), total padatan dan hedonik VN. GA dengan variasi konsentrasi 0; 0,25; 0,5; 0,75; dan 1% terhadap total adonan digunakan sebagai penstabil pada pembuatan VN. Penambahan GA berpengaruh nyata pada karakteristik fisik dan total padatan serta hedonik tekstur namun tidak mempengaruhi rasa dan aroma VN. VN dengan penstabil GA 1% mempunyai overrun terendah (P<0,05) sedangkan GA >0,25-1% menghasilkan VN dengan waktu pelelehan lebih lama dan total padatan lebih tinggi (P<0,05). Penambahan GA >0,5-1% menghasilkan VN dengan tekstur yang makin disukai (P<0,05). Penambahan penstabil GA lebih dari 0,25% dalam adonan mampu menghasilkan VN berkualitas baik ditinjau dari karakteristik fisik dan total padatan dengan tekstur yang disukai.Kata kunci: Gum arab; nangka; penstabil; velva Characteristic of Physicals, Total Solids and Hedonik of Jackfruit Velva with Addition of Arabic Gum as StabilizerABSTRACTJackfruit velva (JV) is a business extensification of the jackfruit processing as a preferred frozen dessert. Good quality JV used a stabilizer such as combination of Carboxyl Methyl Cellullose (CMC) and Arabic Gum (AG). This study aimed to get more insight the effect of AG addition as a single stabilizer to the physical characteristics (overrun and melting time), total solids and hedonic JV. AG in various concentration of 0; 0.25; 0.5; 0.75; and 1% of the total dough was used as a stabilizer in the JV manufacture. The addition of AG significantly affected the physical characteristic, total solids and texture hedonic without any effect on the flavor and aroma of JV. JV with 1% AG stabilizer had the lowest overrun (P<0.05) while >0.25-1% AG resulted in JV with longer melting time and higher total solids (P<0.05). The addition of >0.5-1% AG resulted JV more favorable texture (P<0.05). The addition of more than 0.25% AG stabilizer in the dough was able to produce good quality JV in the aspects of physical characteristics and total solids with a preferred texture.Keywords: Arabic gum; jackfruit; stabilizer; velva

Sign in / Sign up

Export Citation Format

Share Document