scholarly journals Characteristics of frozen yogurt made with a variety of local bananas/plaintains

2021 ◽  
Vol 800 (1) ◽  
pp. 012031
Author(s):  
H C D Tuhumury ◽  
E Moniharapon ◽  
N V Egbert
Keyword(s):  
Frozen Yogurt

Effect of β-cyclodextrin on the Survival of Alginate–Xanthan Microencapsulated Bifidobacterium-BB12 in Simulated Digestive Conditions and Frozen Yogurt

2021 ◽  
pp. 1-12
Author(s):  
Amanda Brito Hain ◽  
Izabella Tondolo Gomes ◽  
Raquel Guttierres Gomes ◽  
Rita de Cássia Bergamasco
Keyword(s):  
Frozen Yogurt

scholarly journals Aceitação sensorial e caracterização de frozen yogurt de leite de cabra com adição de cultura probiótica e prebiótico

2009 ◽  
Vol 39 (9) ◽  
pp. 2595-2600 ◽  
Author(s):  
Larissa de Lima Alves ◽  
Neila Silvia Pereira dos Santos Richards ◽  
Larissa Vargas Becker ◽  
Diego Fontana de Andrade ◽  
Liana Inês Guidolin Milani ◽  
...  
Keyword(s):  
Lactobacillus Acidophilus ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Bifidobacterium Animalis ◽  
Frozen Yogurt

O leite de cabra é recomendado para pessoas intolerantes ao leite de vaca e/ou portadoras de desordens gastrintestinais. frozen yogurt elaborado a partir de iogurte de leite de cabra foi acrescido de 1% de prebiótico (inulina), 0,25% de cultura starter (Streptococcus thermophilus e Lactobacillus bulgaricus) e 0,25% de cultura probiótica (Bifidobacterium animalis e Lactobacillus acidophilus) para verificar seu potencial probiótico (após sete e 120 dias de armazenamento), sua qualidade físico-química e sua aceitação sensorial. Durante a estocagem, houve redução de células viáveis da flora microbiana, principalmente dos probióticos. Ainda assim, o produto apresenta potencialidade probiótica pela soma de B. animalis e L. acidophilus atingir o mínimo desejável até o fim do armazenamento. Os valores de extrato seco total (26,6±0,2%), proteína (3,0±0,2), gordura (2,6±0,1%), pH (5,5±0,01) e ácido láctico (0,2±0,01%) encontram-se semelhantes aos relatados em outros trabalhos para o mesmo produto. A avaliação sensorial foi realizada por 50 provadores não treinados em teste com escala hedônica de sete níveis e intenção de compra. O produto recebeu bons escores para aparência global, cor, aroma e sabor; já textura e sabor residual obtiveram menores índices de aceitação. Na intenção de compra, 61% dos avaliadores declararam que comprariam o produto, contra 39% que não comprariam. Nessas condições, demonstra-se a viabilidade de elaboração de frozen yogurt de leite caprino acrescido de pre- e probióticos.

Abstract P078: Contribution of Nutrients from Consumption of Low/Non-Fat/Light Ice Cream and Frozen Yogurt versus Regular Ice Cream to Total Daily Nutrient Intake

Circulation ◽  
2012 ◽  
Vol 125 (suppl_10) ◽  
Author(s):  
Jessica Smerling ◽  
Douglas Balentine ◽  
Mary Kearney ◽  
Carolyn Scrafford ◽  
Leila Barraj ◽  
...  
Keyword(s):  
Nutrient Intake ◽  
Saturated Fat ◽  
Ice Cream ◽  
The United States ◽  
United States Department ◽  
Nutrient Intakes ◽  
Frozen Yogurt ◽  
Dietary Nutrient ◽  
Nationally Representative ◽  
The Impact

Objective: The impact on nutrient intake of replacing regular ice cream with low/non-fat/light ice cream and frozen yogurt (lower fat ice cream) is heretofore unknown. The objective of this study was to evaluate the contribution of daily nutrient intake from ice cream consumption to total daily dietary nutrient intake. Methods: Food intake and frequency of consumption data were based on the National Health and Nutrition Examination Survey (NHANES) (2003–2004 and 2005–2006) and nutrient composition data from the United States Department of Agriculture (USDA) Food and Nutrient Database for Dietary Studies (FNDDS). The NHANES datasets provide nationally representative nutrition and health data of the civilian U.S. population. A total of 16,783 individuals in the 2003–2006 survey periods provided 2 complete days of dietary recalls and nutrient intake estimates were derived using 2-day average intake analysis. Results: Mean consumption of regular and lower fat ice cream products in the US population was 68.5 and 77.1 grams/day, respectively and frequency of consumption was 0.2 and 0.22 eating occasion/day, respectively among consumers of ice cream. Figure 1 reveals that lower fat ice cream contributed equal or greater amounts of calcium, phosphorus, potassium, riboflavin, and niacin to daily nutrient intakes for the U.S. population when compared with regular ice cream, with the exception of vitamin D. Alternatively, lower fat ice cream contributed lesser amounts of energy, saturated fat, and added sugar to daily nutrient intakes when compared to regular ice cream; lower fat ice cream contributed 56% less saturated fat to daily nutrient intake compared to regular ice cream. Conclusion: Consumers of low/non-fat/light ice cream and frozen yogurt had lower percent contribution of saturated fat to total daily nutrient intake compared to users of regular ice cream. Figure 1

Lactase and Starter Culture Survival in Heated and Frozen Yogurts1

1980 ◽  
Vol 43 (1) ◽  
pp. 26-28 ◽  
Author(s):  
M. L. SPECK ◽  
J. W. GEOFFRION
Keyword(s):  
Starter Culture ◽  
Lactase Activity ◽  
Large Numbers ◽  
Heat Treated ◽  
Frozen Yogurt

Yogurt customarily contains large numbers of viable starter culture, although some yogurt is heat-treated to inactivate the starter. It was found that heating to inactivate the starter also inactivated lactase. This could have a disadvantageous effect on lactose-intolerant consumers. Manufacture of frozen yogurt did not have any appreciable damaging effect on the yogurt culture or lactase activity.

Survival of Lactic Acid Bacteria in Commercial Frozen Yogurt

2006 ◽  
Vol 63 (4) ◽  
pp. 706-708 ◽  
Author(s):  
M.C. LOPEZ ◽  
L.M. MEDINA ◽  
R. JORDANO
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Frozen Yogurt

scholarly journals Effect of Sugar and Acid on the Acceptability of Frozen Yogurt to a Student Population

1994 ◽  
Vol 77 (5) ◽  
pp. 1232-1238 ◽  
Author(s):  
J.-X. Guinard ◽  
C. Little ◽  
C. Marty ◽  
T.R. Palchak
Keyword(s):  
Student Population ◽  
Frozen Yogurt

Effects of the addition of microencapsulated Bifidobacterium BB-12 on the properties of frozen yogurt

2012 ◽  
Vol 111 (4) ◽  
pp. 563-569 ◽  
Author(s):  
Stephanie S. Pinto ◽  
Carlise B. Fritzen-Freire ◽  
Isabella B. Muñoz ◽  
Pedro L.M. Barreto ◽  
Elane S. Prudêncio ◽  
...  
Keyword(s):  
Frozen Yogurt

Spillover of social responsibility associations in a brand portfolio

2015 ◽  
Vol 24 (6) ◽  
pp. 596-609 ◽  
Author(s):  
Wenling Wang ◽  
Daniel Korschun
Keyword(s):  
Social Responsibility ◽  
Conceptual Model ◽  
Soft Drink ◽  
Spillover Effect ◽  
Product Category ◽  
Content Type ◽  
Frozen Yogurt ◽  
Brand Portfolio ◽  
The Impact ◽  
Corporate Level

Purpose – This paper aims to explore the spillover effect of social responsibility (SR) activity at the product brand level on the full brand portfolio. Extant research has established that SR activity can be beneficial to companies by influencing consumers’ SR associations with the company and its product brands. However, most studies only look at the outcomes of SR implemented at the corporate level (i.e. corporate social responsibility [CSR]). This paper provides a new and expanded perspective by exploring how SR at the product brand level reverberates throughout the full brand portfolio. Drawing on associative network theory, the authors propose a conceptual model that predicts when and how SR associations with a product brand spillover to corporate brand and other product brands and the consequences of this spillover. Design/methodology/approach – Two experiments were conducted to test the conceptual model. The authors used utilitarian products (frozen yogurt, ice cream, and soft drink) in the first experiment and value-expressive products (running shoes, T-shirt and watch) in the second experiment. Findings – Both experiments found support for the proposed spillover effect. The moderating impact of corporate branding strategy and product category fit on the strength of spillover effect were also examined. Practical implications – The findings will help managers make better decisions about which brands (product and corporate level) should be involved in SR activity. Originality/value – This research offers a new perspective to look at the consequences of SR activity and reveals a larger picture than extant research on CSR by indicating the impact of a product brand’s SR initiative on the whole brand portfolio.

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