Application of jaban watermelon exocarp powder in low‐calorie ice cream formulation and evaluation of its physicochemical, rheological and sensory properties

2021 ◽  
Author(s):  
Shiva Ghaedrahmati ◽  
Fakhri Shahidi ◽  
Sahar Roshanak ◽  
Marzieh Nassiri Mahallati
Keyword(s):  
Ice Cream ◽  
Sensory Properties ◽  
Low Calorie ◽  
Cream Formulation

The effect of soy protein concentrate addition on the physical, chemical, and sensory properties of strawberry flavored ice cream

2005 ◽  
Vol 221 (3-4) ◽  
pp. 466-470 ◽  
Author(s):  
Muhammet Dervisoglu ◽  
Fehmi Yazici ◽  
Oguz Aydemir
Keyword(s):  
Soy Protein ◽  
Ice Cream ◽  
Sensory Properties ◽  
Soy Protein Concentrate ◽  
Protein Concentrate ◽  
Physical Chemical

scholarly journals Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream

2016 ◽  
Vol 46 (4) ◽  
pp. 604-609 ◽  
Author(s):  
Irma Aranda-Gonzalez ◽  
Maribel Perera-Pacheco ◽  
Enrique Barbosa-Martín ◽  
David Betancur-Ancona
Keyword(s):  
Food Industry ◽  
Stevia Rebaudiana ◽  
Ice Cream ◽  
Physicochemical Characteristics ◽  
Proximate Analysis ◽  
Sensory Properties ◽  
Original Product ◽  
Processed Products ◽  
Diabetes And Obesity ◽  
Different Levels

ABSTRACT: Ice cream is a product whose formulation requires considerable amounts of sugar. In addition to providing flavor, sugar contributes to the physicochemical characteristics of ice cream but its consumption in large quantities is related to chronic diseases such as diabetes and obesity. For this reason, the food industry seeks to formulate products with sweeteners that preserve the physicochemical and sensory characteristics of the original product. Stevia rebaudiana is a plant that naturally contains glycosides with no calories and high sweetening capacity and it is considered safe for consumption. Therefore the aim of this research was to evaluate the effect of replacing sugar with different levels of extracts of S. rebaudiana Morita II and Criolla, on the physicochemical and sensory properties of strawberry ice cream. Using a 2x2 factorial experimental design, a total of 4 formulations were prepared with two levels of concentration of the aqueous extract of Stevia rebaudiana (5 or 8%) and the variety of S. rebaudiana (Morita II or Criolla). Proximate composition, physicochemical properties and sensory evaluation were determined in processed products. The proximate analysis of strawberry ice cream varied significantly (P<0.05) depending of variety and level used on the formulation. The viscosities of all ice cream mixes were decreasing as the shear rate was increased, indicating a pseudoplastic behavior. The sensory analysis showed differences (P<0.05) among the formulations tested, however the score of all products were above the indifference point, suggesting that all of these formulations may have a commercial potential.

scholarly journals Effect of Porcine Collagen Peptides on the Rheological and Sensory Properties of Ice Cream

2015 ◽  
Vol 35 (2) ◽  
pp. 156-163 ◽  
Author(s):  
Liying Li ◽  
Jae-Hyeong Kim ◽  
Yeon-Ji Jo ◽  
Sang-Gi Min ◽  
Ji-Yeon Chun
Keyword(s):  
Ice Cream ◽  
Sensory Properties ◽  
Collagen Peptides ◽  
Porcine Collagen

scholarly journals Optimization of vanilla ice cream formulation by replacing white sesame flour with powder milk by response surface methodology

2021 ◽  
Vol 17 (108) ◽  
pp. 85-96
Author(s):  
Kimia Kargar ◽  
Mohammad Goli ◽  
◽  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Ice Cream ◽  
Cream Formulation ◽  
Powder Milk

Temporal profile of low calorie lactose-free ice cream chocolate flavor: temporal dominance sensation and multiple time–intensity analysis

2020 ◽  
Author(s):  
Alessandra Cazelatto de Medeiros ◽  
Elson Rogério Tavares Filho ◽  
Helena Maria André Bolini
Keyword(s):  
Ice Cream ◽  
Multiple Time ◽  
Intensity Analysis ◽  
Low Calorie ◽  
Temporal Profile ◽  
Temporal Dominance

The effect of ice cream formulation on palatability and rate of eating

Appetite ◽  
2012 ◽  
Vol 59 (2) ◽  
pp. 635
Author(s):  
S. Santos-murphy ◽  
P. Cox ◽  
S. Higgs
Keyword(s):  
Ice Cream ◽  
Cream Formulation

scholarly journals Short communication: Effect of whey protein addition and transglutaminase treatment on the physical and sensory properties of reduced-fat ice cream

2017 ◽  
Vol 100 (7) ◽  
pp. 5206-5211 ◽  
Author(s):  
Erfan Danesh ◽  
Mostafa Goudarzi ◽  
Hossein Jooyandeh
Keyword(s):  
Whey Protein ◽  
Short Communication ◽  
Ice Cream ◽  
Sensory Properties ◽  
Reduced Fat ◽  
Communication Effect

Physicochemical and sensory properties of low fat fibre enriched ice cream

2018 ◽  
pp. 1
Author(s):  
Elango Ayyasamy ◽  
Sathiyapriya Ganesan ◽  
Jayalalitha Vembuiyer ◽  
Pugazhenthi Rengasamy
Keyword(s):  
Ice Cream ◽  
Sensory Properties ◽  
Low Fat

Improvement in functional, rheological and sensory properties of low sugar ice cream by adding fine wine lees

2018 ◽  
Vol 50 (1and2) ◽  
pp. 118
Author(s):  
Akanksha Pundhir ◽  
Ajay Kumar Sharma ◽  
Kaushik Banerjee ◽  
Satisha Jogaiah ◽  
R. G. Somkuwar
Keyword(s):  
Ice Cream ◽  
Sensory Properties
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