Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.)

2019 ◽  
Vol 15 (11-12) ◽  
Author(s):  
Bayram Ürkek ◽  
Mustafa Şengül ◽  
Halil İbrahim Akgül ◽  
Tuba Erkaya Kotan
Keyword(s):  
Antioxidant Activity ◽  
Control Sample ◽  
Ice Cream ◽  
Titratable Acidity ◽  
Total Solid ◽  
Sensory Characteristics ◽  
Mineral Contents ◽  
Physical Chemical ◽  
Complete Melting ◽  
General Acceptability

AbstractThe aim of this study was to determine the influence of sloe berry (SB) addition at different ratios on the physical, chemical, antioxidant, colour and sensory properties and mineral contents of ice creams. The increment of SB led to the an increase of titratable acidity, overrun, viscosity and ash values, first dripping and complete melting times; in contrast, it decreased the total solid, pH and fat values. Mn and Zn values were affected significantly (P < 0.05) by the addition of SB but other element levels were not affected. L* and b* values decreased significantly in all samples as compared with control sample, while a*, H°, C* and ∆E* increased significantly with addition of SB. Antioxidant activity was the highest in the sample containing 15 % SB (w/w) among ice cream samples. The ice cream samples containing 15 % SB had higher score than the control sample in terms of colour and appearance, gumming structure and general acceptability.

scholarly journals Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream

2010 ◽  
Vol 28 (No. 6) ◽  
pp. 538-546 ◽  
Author(s):  
H. Temiz ◽  
A.F. Yeşilsu
Keyword(s):  
Ice Cream ◽  
Titratable Acidity ◽  
Total Solid ◽  
Invert Sugar ◽  
Total Sugar ◽  
Sensory Properties ◽  
B Values ◽  
Physical Chemical

The effecs of pekmez concentrates (0, 2.5, 5.0, 7.5 and 10.0%) on the physical, chemical, and sensory properties of ice cream samples were examined. The addition of pekmez to ice cream formula positively affected total solid (TS), total sugar, invert sugar, Saccharose, titratable acidity, ash, and melting, while protein, pH, overrun, and viscosity were negatively influenced. Hunter a* and b* values were positively influenced while Hunter L* values were negatively affected by the treatment. Total acceptability scores of the samples showed variable results with the addition of pekmez while the highest scores were obtained with 7.5% addition of both mulberry and grape pekmez.

scholarly journals The effect of stevia, emulsifier and milk powder on melting rate, hardness and overrun of ice cream formulations during storage

2020 ◽  
Vol 70 (2) ◽  
pp. 120-130
Author(s):  
Erhan Sulejmani ◽  
Mersel Demiri
Keyword(s):  
Milk Powder ◽  
Ice Cream ◽  
Melting Rate ◽  
Sensory Characteristics ◽  
Significant Elevation ◽  
Ph Values ◽  
Physical Chemical ◽  
Whole Milk ◽  
Textural Analyses ◽  
Hardness Values

Four types of ice creams were manufactured using stevia (S), milk powder (PP), emulsifier (PS) and UHT whole milk (C), and were investigated for physical, chemical and sensory characteristics. The pH values of ice cream samples ranged from 5.82 to 6.62. The hardness values from textural analyses was around 3.40 and 598.61 N. The highest overrun ratio (29.27 %) was found in PP ice cream during the first week of storage. The substitution of sucrose by stevia powder led to a significant elevation of the hardness of ice cream.

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.

scholarly journals Influence of purple basil extract (Ocimum basilicum L.) on chemical composition, rheology and antioxidant activity of set-type yoghurt

2019 ◽  
Vol 69 (1) ◽  
pp. 42-52 ◽  
Author(s):  
Hacer Gurkan ◽  
Osman Seracettin Boran ◽  
Ali Adnan Hayaloglu
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolics ◽  
Loss Modulus ◽  
Control Sample ◽  
Water Extract ◽  
Titratable Acidity ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Diammonium Salt ◽  
Different Types

Four different types of yoghurt were manufactured using purple basil which was added to milk as water extract or powder forms at levels of 1.0 % and 0.4 % (w/w). Physicochemical and rheological properties, antioxidant capacity, color and total phenolic contents of yoghurt samples were measured during 21 days of storage. None of changes were observed for titratable acidity, pH and hardness parameters of yoghurt samples; however, some changes were observed during storage. The contents for total phenolic compounds and antioxidant activity [2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid diammonium salt (ABTS+*) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH*) values] were dramatically higher in powder-added yoghurt samples than those of its water extract counterparts, while the lowest total phenolics and ABTS+* were observed in control sample during storage. The values for storage and loss modulus were higher in water extract-added samples than powder-added counterparts. In conclusion, no significant effect of the addition of powder or water extract of basil was observed on gross chemical characteristics of yoghurt, while use of basil powder positively contributed to antioxidant activity and changed the rheological behavior of yoghurt gel.

scholarly journals Postharvest quality, antioxidant activity and acceptability of strawberries grown in conventional and organic systems

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Allan Ricardo Domingues ◽  
Thais Cristina Morais Vidal ◽  
Fernando Teruhiko Hata ◽  
Maurício Ursi Ventura ◽  
Leandro Simões Azeredo Gonçalves ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Vitamin C ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Mineral Contents ◽  
Organic System ◽  
Cultivation Systems ◽  
San Andreas

Abstract The aim of this study was to evaluate the influence of organic and conventional cultivation systems and the cultivars on the postharvest quality, antioxidant activity and acceptability of strawberries. Strawberries of the cultivars Albion, Monterey and San Andreas were analysed with respect to the soluble solids content (SS), titratable acidity (TA), SS/TA ratio, fruit colour, vitamin C content, antioxidant activity by the DDPH method, mineral composition and acceptability. The cultivation systems and cultivars had different influences on the SS, TA, pH, SS/TA and colour of the strawberries. The vitamin C content of cv. Monterey was higher (78.68 mg ascorbic acid 100 g-1) than that of cv. San Andreas (70.28 mg ascorbic acid 100 g-1) in the conventional system, while in the organic system, the cultivars did not differ. Differences were not observed amongst the cultivars and cultivation conditions for antioxidant activity and the cultivation systems and cultivars had no effect on the P, Cu and Mg mineral contents. The conventionally cultivated strawberries of cv. Monterey obtained the highest value for acceptance (7.51) while the organically cultivated strawberries of cv. San Andreas received the lowest value (6.58).

scholarly journals Study the Possibility of Manufacturing Therapeutic Ice Cream by Adding Synbiotic and Study its Microbiological and Sensory Characteristics

2020 ◽  
Vol 14 (3) ◽  
pp. 2147-2156
Author(s):  
Sarmad Ghazi Al-Shawi ◽  
Haider Ibrahim Ali
Keyword(s):  
Lactobacillus Acidophilus ◽  
Frozen Storage ◽  
Ice Cream ◽  
Titratable Acidity ◽  
Positive Influence ◽  
Sensory Characteristics ◽  
Probiotic Bacteria ◽  
Freezing Process ◽  
Ph Values ◽  
And Control

The study was conducted to prepare control, probiotic (Lactobacillus acidophilus), and synbiotic (L. acidophilus and inulin) ice cream, L. acidophilus content, pH, titratable acidity, sensory properties were evaluated during frozen storage periods. L. acidophilus counts were the higher in synbiotic ice cream, adding inulin to probiotic ice cream enhanced significantly (P<0.05) the content of L. acidophilus. Freezing process caused a decrease in L. acidophilus counts along with storage periods in all the samples of ice cream. Synbiotic ice cream was the lower in pH values and the higher in TA values compared to the other ice cream samples. Synbiotic ice cream was the better in overall acceptance followed by probiotic and control ice cream, respectively. So, ice cream fortification with L. acidophilus probiotic bacteria and prebiotic inulin have a positive influence on all sensory characteristics. Probiotic content of both synbiotic and probiotic ice cream could be considered as functional therapeutic healthy product since it was more than the lowest concentration of probiotic bacteria to provide the beneficial attributes which are 106 cfu/g at the consumption time of the product.

scholarly journals Physical chemical characterization, bioactive compounds and antioxidant activity of Pachira aquatica Aublet almonds

2020 ◽  
Vol 9 (7) ◽  
pp. e535974391
Author(s):  
Silvia Myrelly Tavares da Silva ◽  
Rômulo Alves Morais ◽  
Douglas Martins da Costa ◽  
Jamayle Silva Teles ◽  
Rosimeire Mendes Rodrigues ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Chemical Characterization ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Variable Size ◽  
Southern Mexico ◽  
Capsule Type ◽  
Physical Chemical ◽  
Total Titratable Acidity

The Pachira aquatica Aublet, belonging to the Malvaceae family, is a tree of variable size, annually produces large quantities of capsule type fruits, in which its seeds remain stored. Even though it is commonly found in southern Mexico and Brazil, there are few studies on its composition. Therefore, the objective of this study is to demonstrate the characteristics of this fruit by means of physical analyzes and to evaluate the bioactive compounds of the almonds in the raw, cooked and roasted forms. Type of research laboratory and quantitative. The almonds showed high content of lipids (above 30%), proteins (above 15%), pH (above 5.66), total soluble solids (above 15º Brix) and total titratable acidity (above 3%). The roasted almond had a higher content of phenolic compounds, flavonoids and carotenoids. In the raw form, a higher content of antioxidant activity, anthocyanins and condensed tannins was obtained. The cooked almond presented intermediate values in all data on bioactive compounds and antioxidant activity.

scholarly journals Use of Lactobacillus plantarum as Starter Culture and Its Influence on Physicochemical, Microbiological, and Sensory Characteristics of Kunnu-Aya Produced from Sorghum and Tigernut

2017 ◽  
Vol 2017 ◽  
pp. 1-8 ◽  
Author(s):  
O. A. Olaoye ◽  
J. Ndife ◽  
V. I. Raymond
Keyword(s):  
Public Health ◽  
Quality Improvement ◽  
Lactobacillus Plantarum ◽  
Starter Culture ◽  
Control Sample ◽  
Titratable Acidity ◽  
Public Health Significance ◽  
Health Significance ◽  
Uninoculated Control ◽  
General Acceptability

Kunun-aya is a traditional nonalcoholic beverage in the northern part of Nigeria, normally prepared from cereals. In this investigation Lactobacillus plantarum, isolated from fermenting kunun, was applied as starter culture during production of kunun-aya from varying combinations of sorghum and tigernut. The quality attributes of the product indicated increase in ash and protein contents of product inoculated with starter culture (PISC) over the uninoculated control sample (UCS). The highest values of 4.43% and 6.95% were recorded for ash and protein, respectively, in the product from fifty percent each of sorghum and tigernut (50SOR/50TIG). Titratable acidity was higher in PISC compared to UCS; the 50SOR/50TIG sample had the highest value of 0.92. The PISC recorded reduced counts of Salmonella, coliforms, and Staphylococci. The SCIS were preferred by panellists in the sensory attributes of appearance, aroma, taste, mouthfeel, and general acceptability. It was concluded that the use of L. plantarum as starter culture in the production of kunun-aya was advantageous as a result of enhanced nutritional, sensory, and microbial qualities recorded compared to UCS. Reduction in Salmonella, coliforms, and Staphylococci in PISC may be of public health significance. This on quality improvement of the traditional beverage has not been previously reported.

Physicochemical and Sensory Properties of Ice-cream Formulated with Virgin Coconut Oil

2010 ◽  
Vol 16 (6) ◽  
pp. 531-541 ◽  
Author(s):  
S.Y. Choo ◽  
S.K. Leong ◽  
F.S. Henna Lu
Keyword(s):  
Fatty Acid ◽  
Milk Fat ◽  
Descriptive Analysis ◽  
Coconut Oil ◽  
Ice Cream ◽  
Titratable Acidity ◽  
Total Solid ◽  
Fat Content ◽  
Virgin Coconut Oil ◽  
Ice Creams

The substitution of milk fat with virgin coconut oil (VCO) was used to produce nutritious ice cream with pleasant coconut flavor and aroma. Three formulations were developed whereby formulation VCO4, VCO8 and VCO12 was substituted with 4%, 8% and 12% of VCO, respectively. The physicochemical properties of ice creams analyzed include overrun, meltdown, pH, titratable acidity, total solid, protein and fat content. The fatty acids profile of VCO formulated ice creams and their stabilities over 3 and 6 weeks storage were studied respectively using gas chromatography (GC). Qualitative descriptive analysis (QDA) and consumer affective test were performed among the trained and untrained panelists. Significant differences (p < 0.05) of overrun, pH, total solid, protein and fat content between ice cream formulations were observed except titratable acidity. Increased VCO content in ice cream formulations lowered the melting resistance of ice cream. For GC analysis, the major fatty acid identified was lauric acid. Upon storage time, the concentration of unsaturated fatty acid decreased but the concentration of saturated fatty acid increased. The result of QDA showed that formulation VCO4, VCO8 and VCO12 were significantly (p < 0.05) different in attributes of color, firmness and smoothness as compared to the control ice cream. Formulation VCO12 was highly accepted by panelists in terms of the acceptance level of appearance, aroma, texture, flavor and overall acceptability. Hence, it has a potential marketable value.

scholarly journals Postharvest quality of strawberry produced during two consecutive seasons

2014 ◽  
Vol 32 (2) ◽  
pp. 168-173 ◽  
Author(s):  
Marina C Antunes ◽  
Francine L Cuquel ◽  
Maria AC Zawadneak ◽  
Átila F Mogor ◽  
Juliano TV Resende
Keyword(s):  
Titratable Acidity ◽  
Production Costs ◽  
Sensory Characteristics ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Flesh Firmness ◽  
Vitamin Content ◽  
Physical Chemical ◽  
Solids Content

Maintaining plants in the field for two consecutive crop cycles is one of the latest techniques used by strawberry growers to reduce production costs. The goal of this research was to evaluate the postharvest fruit quality of six strawberry cultivars produced for two consecutive seasons with the same plants. They were planted from May to July 2010 under low-tunnel and fruits were evaluated in two growing seasons (season 1= January, February, and March 2011 and season 2= August, September, and October 2011), totaling three harvests of each cultivar in each year season. Fruits were picked up randomly among 500 plants of each cultivar, organized into five replications of five fruits and kept for three days before analysis under refrigeration (average temperature of 4°C). Variables analyzed were: soluble solids content, titratable acidity, soluble solids content/titratable acidity, flesh firmness, C vitamin content, sensory characteristics (sweetness, flavor, acidity, aroma, shape and flesh firmness), and mineral composition (Ca, Fe, K, Mg, Mn, Cu and Zn). 'Albion', 'Monterey' and 'San Andreas' showed good physical, chemical and sensory characteristics in both seasons. In general, fruits produced during the season 1 showed better physical, chemical and sensory characteristics than fruits produced in season 2. 'Palomar' and 'Portola' were better than the other cultivars concerning C vitamin content in both seasons. 'Palomar' showed higher potassium, calcium, magnesium, manganese and zinc levels, and 'Portola' showed higher calcium and iron levels.

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