Rheological, Physico-chemical and Sensorial Properties of Ice Cream Made with Powdered Form with Low Energetic Value and High Content of Prebiotic Fibers

2020 ◽  
pp. 1-21
Author(s):  
Marina Leopoldina Lamounier Campidelli ◽  
Jocelem Mastrodi Salgado ◽  
João De Deus Souza Carneiro ◽  
Luiz Ronaldo De Abreu ◽  
Tales Márcio De Oliveira Giarola ◽  
...  
Keyword(s):  
Ice Cream ◽  
Physico Chemical ◽  
Powdered Form ◽  
Prebiotic Fibers

scholarly journals A study on Apple ber to identify the suitability of new product development

2020 ◽  
Vol 7 (1) ◽  
pp. 61-69
Author(s):  
S Mathangi ◽  
J P Maran
Keyword(s):  
Product Development ◽  
New Product Development ◽  
New Products ◽  
Chemical Properties ◽  
New Product ◽  
Proximate Analysis ◽  
Physico Chemical ◽  
The World ◽  
The One ◽  
Powdered Form

This study emphasis on the physico-chemical properties of a new ber variety (Apple ber) originated in Thailand and slowly emerging in many parts of the world. The analysis is done under two different conditions the one being controlled and second one is blanched. The analysis revealed that the controlled condition is superior in physico-chemical properties than the blanched one. Also, proximate analysis was carried out on the fruit and its powdered form. In this analysis also controlled condition parameters were ahead of blanched. New products were developed with the Apple ber powder.

Impact of watermelon seed flour on the physico-chemical and sensory characteristics of ice cream

2017 ◽  
Vol 41 (6) ◽  
pp. e13297 ◽  
Author(s):  
Aqsa Qayyum ◽  
Nuzhat Huma ◽  
Aysha Sameen ◽  
Asma Siddiq ◽  
Masooma Munir
Keyword(s):  
Ice Cream ◽  
Sensory Characteristics ◽  
Watermelon Seed ◽  
Seed Flour ◽  
Physico Chemical

scholarly journals Development of Functional Ice Cream and Evaluation of Its Physico-Chemical, Microbiological and Sensory Characteristics

2014 ◽  
Author(s):  
Geisa Demele Valério ◽  
Evelyn Marssola Castro ◽  
Luciana de Jesus Bernini ◽  
Thiago Borges Pinto ◽  
Elsa Helena Walter de Santana ◽  
...  
Keyword(s):  
Ice Cream ◽  
Sensory Characteristics ◽  
Physico Chemical

scholarly journals Physico-Chemical and Sensory Qualities of Ice Cream Incorporated with Encapsulated Flavour

2020 ◽  
Vol 39 (01) ◽  
Author(s):  
A. Vanathi ◽  
R. Palani Dorai
Keyword(s):  
Chemical Properties ◽  
Flavor Stability ◽  
Storage Period ◽  
Ice Cream ◽  
Titratable Acidity ◽  
Total Solid ◽  
Physico Chemical ◽  
Sensory Qualities ◽  
Processing And Storage ◽  
And Storage

Flavour is the most important positive attribute in ice cream. However its stability in ice cream during processing and storage get decreased. In order to limit its degradation in ice cream during processing and storage it is beneficial to encapsulate flavor compounds. The aim of this study is to evaluate flavor encapsulated (FE 1 and FE 2) compounds, physico-chemical of different flavor encapsulated ice cream (FEIC 0, FEIC 1, FEIC 2) and sensory qualities of different flavor encapsulated ice cream on different days ( 0 day, 7thd day and 15th day). The ice cream were prepared with 1.35 % of FE 1 and FE 2 in ice cream and were analyzed for physico-chemical and sensory qualities and compared with regular ice cream (control – FEIC 0). The result of the present study shows that shape of the aggregated encapsulated flavour were irregular, but it is spherical in shape when it is dispersed. The size of the aggregated FE 1 and FE 2 did not differ significantly, but size of the dispersed and solubility of different encapsulated flavor differed significantly ( 0.01). Among physico-chemical properties, ice cream incorporated with encapsulated flavour significantly increased ( 0.05) viscosity and melting resistance of the ice cream, but it has not having any influence on pH, titratable acidity (%), fat (%), total solid (%) and specific gravity when compared with control ice cream (FEIC 0). In sensory qualities, colour and appearance of different flavour encapsulated ice cream did not differ significantly on different storage period. The intensity of flavour was significantly higher ( 0.01) in FEIC 0 on 0th day and non-significant among treatments on 7th day. But on 15th day the intensity of flavour was significantly higher in FEIC 1 and FEIC 2 when compared with FEIC 0 were analyzed using sensory panelist. Thus the study revealed that incorporation of FE compound in ice cream improves flavor stability in ice cream without affecting much of its physico-chemical properties.

Impact of physico-chemical properties of mix on the final quality of ice-cream

2016 ◽  
Vol 35 (4) ◽  
Author(s):  
D.N. Bajad ◽  
S.D. Kalyankar ◽  
S.D. Dehmukh ◽  
P.R. Bachanti ◽  
G.S. Bajad
Keyword(s):  
Lower Cost ◽  
Chemical Properties ◽  
Ice Cream ◽  
Physico Chemical ◽  
Acceptable Quality ◽  
The Impact

The impact of physico-chemical properties of mix is carried forward in handling of mix, processing including freezing and quality of finished product. With precaution in selection and balancing ingredient viz. Fat, Protein, sugar along with emulsifier, stabilizer and various flavouring components may provide the better quality of the final product. The proper proportion of different ingredients, improved processing can provide better quality and lower cost of Ice-cream with appreciable and acceptable quality.

scholarly journals Physico-Chemical Characteristics of Ice Cream Made from Coconut Milk Cream and Kidney Nut Puree

2020 ◽  
Vol 3 (2) ◽  
pp. 151
Author(s):  
Sri Winarsih ◽  
Nilam Sitaresmi Cahyo ◽  
Sukardi Sukardi ◽  
Devi Dwi Siskawardani
Keyword(s):  
Block Design ◽  
Ice Cream ◽  
Coconut Milk ◽  
National Standards ◽  
Melting Time ◽  
Fishy Odor ◽  
Kidney Beans ◽  
Randomized Block Design ◽  
Physico Chemical ◽  
Optimum Formulation

Coconut milk cream is a vegetable fat to replace animal fat in making ice cream. coconut milk cream not having a fishy odor and is rich antioxidants. While kidney nut have the potential as an emulsifier and also rich antioxidants. the purpose of this study was to obtain an optimum formulation of coconut milk and kidney beans to produce ice cream with good characteristics. The study used a simple randomized block design that was repeated three times. The treatment are the proportion of coconut milk cream and kidney nut puree. the results of this study showed that ice cream have moisture 65.79 to 72.61%, 48.99% antioxidant activity, fat content was in accordance with Indonesian national standards (25.32%),overrun value (36.03%) and melting time (8.72 minutes).

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