EFFECT OF POLYOLS VERSUS SUGAR ON THE SHELF LIFE OF VANILLA ICE CREAM

2005 ◽  
Vol 16 (1-2) ◽  
pp. 44-52 ◽  
Author(s):  
H. LEE ◽  
J. STOKOLS ◽  
T. PALCHAK ◽  
P. BORDI
Keyword(s):  
Shelf Life ◽  
Ice Cream

scholarly journals GULA KELAPA KRISTAL DAN POTENSI PEMANFAATANNYA PADA PRODUK MINUMAN

2020 ◽  
Vol 22 (1) ◽  
Author(s):  
Ervina Mela ◽  
Nurul Fadhillah ◽  
Mustaufik Mustaufik
Keyword(s):  
Vitamin B12 ◽  
Shelf Life ◽  
Glycemic Index ◽  
Sugar Cane ◽  
Ice Cream ◽  
Cane Sugar ◽  
Potential Use

Crystal coconut sugar is sugar that made from coconut sap which is processed to  powder or crystal. This sugar has lower Glycemic Index and higher levels of fiber and vitamin B12 than cane sugar. Other advantages are that it is more soluble, has longer shelf life, more attractive in shape, easier to package and transport, has a unique taste and aroma, and can be fortified with other ingredients. Crystal coconut sugar can be used as a substitute for sugar cane in various beverage products. This paper aims to provide an overview of the process, excellence, and potential use of crystal coconut sugar in beverage products sourced from research journals and scientific books. Crystal coconut sugar has the potential to substitute cane sugar in tamarind syrup products, traditional drinks, instant powder drinks, instant chocolate drinks, coffee mixes, and ice cream.

scholarly journals Development, characterization, and shelf-life of lactose-free artisan ice cream produced with different bases

2021 ◽  
Vol 10 (9) ◽  
pp. e3210912712
Author(s):  
Ariane Barbosa Alves ◽  
Waldiney Fernandes dos Santos Junior ◽  
Wanessa Costa Silva Faria ◽  
Edgar Nascimento ◽  
Marilu Lanzarin ◽  
...  
Keyword(s):  
Shelf Life ◽  
Heterotrophic Bacteria ◽  
Ice Cream ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Expiration Date ◽  
Nutritional Values ◽  
Intent To Purchase ◽  
Coagulase Positive Staphylococci ◽  
Microbiological Analyses

This study aims to determine the commercial expiration date of and characterize lactose-free artisanal ice cream with dairy and non-dairy bases. We evaluated four ice cream with different bases at 0, 7, 14, and 21 d of storage. Their centesimal composition was analyzed for proteins, lipids, ashes, carbohydrates, and moisture. The physicochemical properties analyzed included overrun, density, titratable acidity, pH, water activity, and total soluble solids. The L*, a*, b*, C*, and h* parameters were used to evaluate color. Microbiological analyses included Salmonella sp., coagulase-positive Staphylococci, coliforms at 45° C, and mesophilic and psychrotrophic heterotrophic bacteria. Sensory analysis analyzed the consumer profile and measured their acceptance and intent to purchase the samples, with the zero-lactose milk base obtaining the best nutritional values, the best sensory characteristics, and more than 70% intent to purchase, indicating that it is the most accepted formulation. All treatments had a shelf life of 21 d at −18° C.

scholarly journals KADAR LEMAK ES KRIM TEPUNG DAUN KELOR (Moringa oleifera) BERDASARKAN VARIASI VOLUME SARI KACANG TANAH (Arhacis hypogea)

2016 ◽  
Vol 2 (2) ◽  
pp. 170-175
Author(s):  
Stella Faubun ◽  
H Sinay
Keyword(s):  
Shelf Life ◽  
Moringa Oleifera ◽  
Ice Cream ◽  
Fat Content ◽  
Arachis Hypogea ◽  
Randomized Design ◽  
Peanut Extract ◽  
Completely Randomized Design

Background: Moringa leaves are rich in nutrients and are a source of antioxidants, but are underutilizedby the community as a food because of its 'langu' smell. In an effort to increase the benefits to extendthe shelf life of products and also attract people to consume the leaves of Moringa leaves leaf can beprocessed into flour, then made ice cream with the addition of peanut essence to see the fat content.Method: This study used Completely Randomized Design (RAL). The data were analyzed using OneWay Anova inferential statistics.Result: There is influence of addition of variation of peanut extract (Arachis hypogea) to fat content inice cream Moringa leaves (Moringa oleifera) that is control 4,457%, addition of 50 ml peanut essenceas much as 5,207%, addition of 75 ml peanut sauce 5,956% , and the addition of groundnut peanuts100 ml fat content of 5.993%.Conclusion: There is an effect of addition of peanut pollen (Arachis hypogea) variation on fat contentin ice cream Moringa leaves (Moringa oleifera).

scholarly journals PENGENALAN PENGOLAHAN SUSU KAMBING DI KECAMATAN SUKADANA KABUPATEN LAMPUNG TIMUR [Introduction of Goat Milk Processing in Sub-district of Sukadana, District of East Lampung of the Lampung Province]

2018 ◽  
Vol 23 (1) ◽  
pp. 45
Author(s):  
Ratna Wylis ◽  
Novilia Santri ◽  
Robet Asnawi
Keyword(s):  
Shelf Life ◽  
Goat Milk ◽  
Ice Cream ◽  
Consumer Preference ◽  
Proximate Analysis ◽  
Consumer Acceptance ◽  
Total Production ◽  
Milk Processing ◽  
Goat’S Milk ◽  
Goat's Milk

Milk is easily damaged when handling is poor, so it has a relatively short shelf life. To handle the excess milk production, the most appropriate step is to preserve milk to extend the shelf life through processing, and at the community level the consumption of processed milk is higher than the consumption of fresh milk. This research was conducted in Muara Jaya Village, Sukadana District, East Lampung Regency, from June to August 2016 with Mentari’s women farmer group as cooperator. The types of processed goat milk introduced are goat’s milk with spice flavoured, goat's milk ice cream with strawberry tasted, goat's milk ice cream with kweni tasted, and goat's milk caramel candy. The products of goat’s milk are tested on consumer preference and its counted breakeven price for each kind of product, so it is known how much the price of kind of processed goat’s milk if it want to commercialized. Observation parameters included, proximate analysis for fresh goat’s milk, consumer acceptance rate and break even price of each kind of product. Observation of consumer acceptance level is done by using hedonic scale (scale 1-5) from 20 panelists and breakeven price is calculated by comparing total production cost with yield produced. The collected data were analyzed statistically and if there was difference of the mean value was continued with DMRT test at 5% level. The results showed that the development of goat’s milk preparation is very pospective because goat’s milk has high protein content and low fat content so good for health; Processed goat’s milk produced introduced by the consumer, with a mean score> 3; The result of break even analysis shows that goat milk processing has prospect to be developed, because the price of its break even point is still reached by consumer that is: Rp.45.500, -/ liter goat’s milk spice flavoured;  Rp. 61.267/liter goat's milk ice cream strawberry tasted, Rp.55.933, -/ liter goat's milk ice cream kweni tasted, and Rp. 1.479 /goat's milk caramel candy.

scholarly journals Predicting Shelf-life of Ice Cream by Accelerated Conditions

2018 ◽  
Vol 38 (6) ◽  
pp. 1216-1225 ◽  
Author(s):  
Jung-Min Park ◽  
Jong-Ho Koh ◽  
Jin-Man Kim
Keyword(s):  
Shelf Life ◽  
Ice Cream

Shelf Life Enhancement of Butter, Ice-Cream, and Mayonnaise by Addition of Lycopene

2011 ◽  
Vol 14 (6) ◽  
pp. 1217-1231 ◽  
Author(s):  
Devinder Kaur ◽  
Ali Abbas Wani ◽  
Davinder Pal Singh ◽  
D.S. Sogi
Keyword(s):  
Shelf Life ◽  
Ice Cream ◽  
Life Enhancement

scholarly journals Umbu and mangaba ice cream: shelf life and viability of Bacillus clausii

2020 ◽  
Vol 14 (1) ◽  
Author(s):  
Hennie Beatriz dos Santos Conceição ◽  
Caroline dos Santos Melo ◽  
Igor Macedo Ferreira ◽  
Ana Mara Oliveira e Silva ◽  
Michelle Garcêz de Carvalho
Keyword(s):  
Shelf Life ◽  
Ice Cream ◽  
Bacillus Clausii

scholarly journals Studies on sensory evaluation and shelf-life of herbal softy ice cream

2016 ◽  
Vol 7 (1) ◽  
pp. 21-26
Author(s):  
KAVITA GHODEKAR ◽  
R.R. SHELKE ◽  
P.A. KAHATE ◽  
S.T. INGLE
Keyword(s):  
Shelf Life ◽  
Sensory Evaluation ◽  
Ice Cream

scholarly journals Stability Of Spirulina platensis Ice Cream and Shelf Life Prediction Using Accelerated Shelf Life Test Method Based On Physical and Antioxidant Analysis

2020 ◽  
Vol 147 ◽  
pp. 03007
Author(s):  
Salsabila Noorannisa ◽  
Nurfitri Ekantari
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Ice Cream ◽  
Test Method ◽  
C Storage ◽  
Shelf Life Prediction ◽  
The Stability ◽  
The Relationship ◽  
Stability Of Emulsion

The purpose of this research was to know the stability and shelf life of S. platensis ice cream during storage. For a storage period of two months the samples were stored at -15 for the first month and 10˚C for the next month. Percentage of DPPH and emulsion stability were observed during storage in two replicates. The stability of emulsion slightly decreased along the period of storage. At the beginning of -15 ˚C storage, stability of emulsion was 98%, and at the end of storage was 93%. At -10 ˚C, the stability of emulsion decreased from 91% to 86 %. At -5 ˚C, the stability of emulsion decreased from 86% to 82 %. Longer storage decreased the quality of the ice cream texture and antioxidant content. In three months storage, antioxidant reduced around 56.91%. Increased in temperature storage showed greater impact on the reduction of texture quality of S. platensis ice cream. The ASLT analysis on selected parameter shows that spirulina ice cream have shelf life of 25, 24, and 21 days in temperature -15, -10, and -5˚C, respectively. Future development was required in measuring the relationship between instrument and sensory analysis of the ice cream.

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