Milk ice cream composition and structure improvement

The work reveals the results of the study devoted to milk ice cream composition improvement in order to meet the requirements for healthy foods (with satisfactory nutritional value) to the fullest extent and to obtain creamy consistency as well as high dispersity of structural elements typical for products with high mass fractions of fat and dry substances. The significance of the research is determined by the worldwide trend in the production of healthy foods which is developed in our country by a number of legislative documents. The purpose of the research was to develop on the basis of the composition a milk ice cream product with low energy value and high organoleptic parameters including the state of its structure. Within the framework of the given research the author used such modern research methods as rheological, microstructural and thermostating ones as well as photographic survey method. The author justified analytically and experimentally the use of such food additive as polydextrose having low energy value. It increases the feeling that food product has high fat content and it does not have any negative effect on ice cream production process. The possibility of improving the product structure using synergistic compositions such as emulsifiers based on distilled monoglycerides and polyglycerol and fatty acids esters as well as stabilizers containing mainly locust bean gum which promotes the formation of small ice crystals was confirmed experimentally. The mentioned compositions of emulsifiers and stabilizers when used with polydextrose made it possible to achieve technologically significant results in milk ice cream production. They increased the effective viscosity of the mixtures, provided high form and thermal stability, and made it possible to get high dispersion of ice crystals. The accepted technological solutions had positive effect on the consistency and structure of milk ice cream with improved composition.

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The effect of a fictitious peer on young children's choice of familiar v. unfamiliar low- and high-energy-dense foods

British Journal Of Nutrition ◽

10.1017/s0007114511006374 ◽

2012 ◽

Vol 108 (6) ◽

pp. 1126-1133 ◽

Cited By ~ 14

Author(s):

Kirsten E. Bevelander ◽

Doeschka J. Anschütz ◽

Rutger C. M. E. Engels

Keyword(s):

Peer Influence ◽

Fruits And Vegetables ◽

Food Product ◽

High Energy ◽

Low Energy ◽

Control Group ◽

Healthy Foods ◽

General Preference ◽

Everyday Situation ◽

The Impact

The present experimental study was the first to investigate the impact of a remote (non-existent) peer on children's food choice of familiar v. unfamiliar low- and high-energy-dense food products. In a computer task, children (n 316; 50·3 % boys; mean age 7·13 (sd 0·75) years) were asked to choose between pictures of familiar and unfamiliar foods in four different choice blocks using the following pairs: (1) familiar v. unfamiliar low-energy-dense foods (fruits and vegetables), (2) familiar v. unfamiliar high-energy-dense foods (high sugar, salt and/or fat content), (3) familiar low-energy-dense v. unfamiliar high-energy-dense foods and (4) unfamiliar low-energy-dense v. familiar high-energy-dense foods. Participants who were not in the control group were exposed to the food choices (either always the familiar or always the unfamiliar food product) of a same-sex and same-age fictitious peer who was supposedly completing the same task at another school. The present study provided insights into children's choices between (un)familiar low- and high-energy-dense foods in an everyday situation. The findings revealed that the use of fictitious peers increased children's willingness to try unfamiliar foods, although children tended to choose high-energy-dense foods over low-energy-dense foods. Intervention programmes that use peer influence to focus on improving children's choice of healthy foods should take into account children's strong aversion to unfamiliar low-energy-dense foods as well as their general preference for familiar and unfamiliar high-energy-dense foods.

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Der energieflexible und effiziente Energiewertstrom/The efficient and flexible energy value stream

wt Werkstattstechnik online ◽

10.37544/1436-4980-2015-05-65 ◽

2015 ◽

Vol 105 (05) ◽

pp. 313-318

Author(s):

F. Feder ◽

K. Erlach ◽

F. Hosak ◽

H. Lepple

Keyword(s):

Energy Consumption ◽

Low Energy ◽

Energy Usage ◽

Energy Value ◽

Value Stream ◽

Building Technology ◽

A Value ◽

Energy Flows ◽

Low Energy Consumption ◽

And Control

Die wachsende Volatilität im deutschen Energiesektor bietet jenen Unternehmen zukünftig einen Wettbewerbsvorteil, die ihren Energieverbrauch kontinuierlich senken und flexibel anpassen können. Als Werkzeug dafür wurde die Energiewertstrom-Methode um weitere Energieflüsse aus der Gebäude- und Versorgungstechnik sowie um Aspekte der Energieflexibilität erweitert. Dies erlaubt die Gestaltung eines energiekostenoptimalen Wertstroms.   In the light of the increasing volatility in the German energy sector, companies that are able to constantly reduce and control their energy consumption will gain a competitive advantage. Therefore, the Energy Value Stream Method has been extended by adding further energy flows in building technology as well as aspects of flexible energy usage. This enables the design of a value stream that results in low energy consumption and costs.

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Investigation of the efficiency of beet syrup usage in products based on nutraceutical principles

Animal Science and Food Technology ◽

10.31548/animal2021.02.005 ◽

2021 ◽

Vol 12 (2) ◽

Author(s):

Yu Kryzhova ◽

◽

O Deyak ◽

Keyword(s):

Risk Factor ◽

Human Health ◽

Activity Index ◽

Sugar Content ◽

Control Sample ◽

Food Product ◽

Experimental Investigations ◽

Energy Value ◽

Total Sugar Content ◽

Healthy Nutrition

The nature of nutrition is the most important factor determining human health. Proper healthy nutrition maintains health, plays an important role in preventing chronic diseases in modern humans. The level of food product quality must meet the human physiological needs for nutrients and energy, and healthy nutrition also includes the concept of the preventive effect of food, or food as a risk factor for chronic non-communicable diseases. When nutrients are in improper proportions, nutrition is considered incorrect, unhealthy, irrational, and may play a role as a risk factor for the development of human diseases. The paper substantiates the use of beet syrup and beet in ketchup technology and the benefits of the developed recipes for human health. It also covers the physicochemical composition of beet syrup, which contains 93.5% dry matter, and sugar composition and content in beet syrup: glucose, fructose, sucrose, and maltose, the total sugar content is 48.8 g/100 g that is 50.2 g/100 g less than common sugar. The ratio of prescription ingredients, established by experimental investigations on organoleptic parameters, is substantiated. The water activity index was investigated, which constituted 0.92 in the second sample, 0.93 – in the first sample, and 0.93 – in the control sample, which will have a positive effect on their shelf life. The examination of the chemical composition showed that the protein content in the first sample increased by 33%, in the second sample – by 56% compared to the control sample; the sugar content reduced by 42.7% in the first sample and by 50.6% in the second sample; the vitamin C content increased; the fiber content increased 3 times; the developed products are enriched with iron, phosphorus, and potassium. The Nutri-score calculation showed that the samples developed according to formulas №1 and №2 belong to categories A and B and are more balanced and beneficial to human health, which indicates the high nutritional value of the products. In terms of the energy value, the developed samples have an advantage over the control. The energy value (kcal/100 g) of the first sample is 100, the second sample – 89.5, and the control sample – 104.

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Energy Value and Nutrients of Ice Cream

Ice Cream ◽

10.1007/978-1-4757-5447-6_2 ◽

1986 ◽

pp. 9-18

Author(s):

W. S. Arbuckle

Keyword(s):

Ice Cream ◽

Energy Value

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Energy Value and Nutrients of Ice Cream

Ice Cream ◽

10.1007/978-1-4615-7222-0_2 ◽

1986 ◽

pp. 9-18

Author(s):

W. S. Arbuckle

Keyword(s):

Ice Cream ◽

Energy Value

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Promoting healthy foods in the new digital era: An experimental study on the effect of a popular versus fictitious ‘Insta-influencer’ on brand attitude and purchase intentions

10.21203/rs.3.rs-51632/v1 ◽

2020 ◽

Author(s):

Frans Folkvord ◽

Elze Roes ◽

Kris Bevelander

Keyword(s):

Experimental Study ◽

Purchase Intention ◽

Food Product ◽

Underlying Mechanism ◽

Purchase Intentions ◽

Brand Attitude ◽

Healthy Food ◽

Parasocial Interaction ◽

Healthy Foods ◽

Digital Era

Abstract Background: Most studies on influencer marketing techniques have focused on the promotion of unhealthy foods whereas little is known about the promotion of healthier foods. The present experimental study investigated whether a popular real versus fictitious social influencer is more successful in promoting healthy food products. In addition, we examined the role of parasocial interaction as an underlying mechanism of healthy food product endorsement. Methods: We used a randomized between-subject design with 154 participants (age: 24.0 years). Viewers’ product attitude and purchase intention were tested after exposure to an Instagram post by a popular social influencer (n = 77) or fictitious social influencer (n= 77).Results: Results showed that parasocial interaction mediated the relation between the type of social influencer and product attitude as well as purchase intention. Parasocial interaction was higher for participants exposed to the popular influencer compared to the fictitious influencer, leading to higher healthy food brand attitude and purchase intentions. Discussion: The findings showed that it is crucial for influencers to establish a warm personal relationship and connection with the their followers when promoting a healthy product successfully. We suggest that the promotion of healthy foods could be more successful in public health when using popular social influencers.

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KAJIAN SIFAT ORGANOLEPTIK DAN DAYA TERIMA ES KRIM JALOR (JAMBU BIJI DAN SARI DAUN KELOR)

Jurnal Gizi Prima ◽

10.32807/jgp.v4i1.128 ◽

2019 ◽

Vol 4 (1) ◽

pp. 47

Author(s):

Nadya Natasya

Keyword(s):

Adolescent Girls ◽

Experimental Research ◽

Young Women ◽

Leaf Extract ◽

Ice Cream ◽

Food Product ◽

Acceptance Test ◽

Randomized Design ◽

Completely Randomized Design ◽

Moringa Leaf Extract

Background: Young women generally have characteristics of unhealthy meal habits and many of them lack of nutrients needed, so there is a need to have an alternative nutritionally rich and attractive food product through the manufacture of JALOR Ice Cream which is produced from Milk, Guava and Moringa Leaf Extract, to increase iron in order to prevent iron deficiency.Methods: This study was conducted using an experimental research design. The experiment was carried out using a Completely Randomized Design (CRD) using 5 treatments with the addition of Moringa Leaf Extract: t1 (10%), t2 (20%), t3 (30%), t4 (40%) and t5 (50%). The experiment were carried out on hedonic tests on 20 panelists with 5 scales, namely: 5 = Very like, 4 = Like, 3 = Neutral, 2 = Dislike, and 1 = Very dislike. Acceptance test was conducted on young women.Result: The results of the organoleptic test showed that JALOR Ice Cream was chosen on treatment t2 with the addition of 20% Moringa Leaf Extract. The results of the adolescent girls' acceptance of selected JALOR Ice Cream products showed that all (100%) panelists were at the level of good category.Conclusion: JALOR Ice Cream is with the addition of 20% Moringa Leaf Extract is the most preffered. The acceptance of Ice Cream can be well received by panelists.

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PENGARUH KONSENTARASI CARBOXYMETHYL CELULOSE TERHADAP KUALITAS ES KRIM UBI JALAR (Ipomea batatas L.)

AGRITEKNO Jurnal Teknologi Pertanian ◽

10.30598/jagritekno.2017.6.2.45 ◽

2017 ◽

Vol 6 (2) ◽

pp. 45-51

Author(s):

Meitycorfrida Mailoa ◽

Siti Rodiyah ◽

Syane Palijama

Keyword(s):

Sweet Potato ◽

Ice Cream ◽

Food Product ◽

Test Results ◽

Level Control ◽

Frozen Food ◽

Randomized Design ◽

Ipomea Batatas ◽

Potato Product ◽

Purple Sweet Potato

Modern food processing technology has resulted in the creations of a new processed purple sweet potato product, one of which is the purple sweet potato ice cream. Ice cream is a frozen food product that are usually consumed as a desert, with main ingredients such as fat, nonfat dry material or nonfat solids, sweeteners, stabilizers, and emulsifiers (CMC). This research was aimed to determine the optimal CMC emulsifier concentration in making sweet potato ice cream. The experimental design used was Completely Randomized Design with four treatments, namely A1 level (control), A2 (0.1% CMC), A3 (0.3% CMC), and A4 (0.5% CMC). The results of this study indicate CMC concentration of 0.5% resulting in ice cream with a good quality, total sugar of 28.1%, fat of 5.67%, protein of 5.51%, total solids of 37.51% and water content of 62.47%. Organoleptic test results showed that with the CMC concentrations of 0.5%, the panelists gave texture attribute values of 3.5 and the degree of preference of 3:28. The purple sweet potato ice cream with CMC concentration of 0.5 percent had a good quality because it fitted with ice cream quality terms according to the SII. Keywords: carboxymethyl cellulose, ice cream, purple sweet potato ABSTRAK Teknologi pengolahan pangan modern telah menghasilkan kreasi baru olahan ubi jalar ungu, salah satunya adalah es krim ubi jalar ungu. Es krim adalah produk pangan beku yang biasa dikonsumsi sebagai makanan selingan dengan bahan-bahan utama dalam pembuatannya seperti lemak, bahan kering tanpa lemak atau padatan bukan lemak, bahan pemanis, bahan penstabil, dan bahan pengemulsi. Penelitan ini bertujuan untuk mengetahui pengaruh konsentrasi bahan penstabil (CMC) terhadap es krim ubi jalar ungu. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan empat taraf perlakuan yaitu A1 (kontrol), A2 (CMC 0,1%), A3 (CMC 0,3%), dan A4 (CMC 0,5%). Hasil Penelitian ini menunjukan konsentrasi CMC 0,5% menghasilkan es krim dengan kualitas baik, total gula 28,1%, lemak 5,67%, protein 5,51%, total padatan 37,51% dan kadar air 62,47%, Hasil uji organoleptik menunjukan konsentrasi CMC 0,5% lebih disukai panelis dengan nilai atribut untuk tekstur 3,5, dan tingkat kesukaan 3,28, Es krim ubi jalar ungu dengan konsentrasi CMC 0,5% memiliki kualitas baik karena sesuai dengan syarat mutu es krim menurut SII. Kata kunci: carboximethyl cellulose, es krim, ubi jalar ungu

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Comparative Study of Metakaolin and Zeolite Tuff Influence on Properties of High-Strength Concrete

10.4028/www.scientific.net/cta.1.179 ◽

2022 ◽

Author(s):

Leonid I. Dvorkin ◽

Vadim Zhitkovsky ◽

Nataliya Lushnikova ◽

Mohammed Sonebi

Keyword(s):

High Strength ◽

Economic Feasibility ◽

Mineral Admixture ◽

Mineral Admixtures ◽

High Dispersion ◽

High Dispersity ◽

Energy Consuming ◽

Effective Use ◽

Pozzolanic Properties ◽

Zeolite Tuff

Composite admixtures which include active pozzolanic components and high-range water reducers, allows to obtain high-strength, particularly dense and durable concrete to achieve a reduction in resources and energy consumption of manufacturing.Zeolite, containing a significant amount of active silica, can serve as one of the alternative substances to resources and energy consuming mineral admixtures like metakaolin and silica fume. The deposits of zeolites are developed in Transcarpathia (Ukraine), USA, Japan, New Zealand, Iceland and other countries. It is known that zeolite tuffs exhibit pozzolanic properties and are capable to substitution reactions with calcium hydroxide.However, the high dispersion of zeolite rocks leads to a significant increase in the water consumption of concrete. Simultaneous introduction of zeolite tuffs with superplasticizers, which significantly reduce the water content, creates the preconditions for their effective use in high-strength concrete.Along with dehydrated (calcined) zeolite, natural (non-calcined) zeolite expresses itself as an effective mineral admixture of concrete. When using non-calcined zeolite, the effect of increasing in compressive strength at the age of 3 and 7 days is close to the effect obtained when using dehydrated zeolite: 8-10% and 10- 12%, respectively, and 28 days the strength growth is 13-22%. The use of non-calcined zeolite has a significant economic feasibility, so it certainly deserves attention. There were compared the effect of zeolite to metakaolinThe results of the research indicate that the use of composite admixtures, consisted of calcined (non-calcined) zeolite tuff of high dispersity and superplasticizer of naphthalene formaldehyde type, allows to obtain concretes classes C50…C65.

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Variable Winds in Early-B Hypergiants

International Astronomical Union Colloquium ◽

10.1017/s0252921100072031 ◽

1999 ◽

Vol 169 ◽

pp. 222-229

Author(s):

Bernhard Wolf ◽

Thomas Rivinius

Keyword(s):

Mass Loss ◽

Terminal Velocity ◽

Spectral Lines ◽

High Mass ◽

High Dispersion ◽

Echelle Spectrograph ◽

Variability Pattern ◽

Evolutionary Phase ◽

High Mass Loss ◽

Wind Velocities

AbstractEarly-B hypergiants belong to the most luminous stars in the Universe. They are characterized by high mass-loss rates (Ṁ ≈ 10−5Mʘyr−1) and low terminal wind velocities (v∞ʘ400 kms−1) implying very dense winds. They represent a short-lived evolutionary phase and are of particular interest for evolutionary theories of massive stars with mass loss. Due to their high luminosity they play a key role in connection with the “wind momentum - luminosity relation”. Among the main interesting characteristics of early-B hypergiants are the various kinds of photometric and spectroscopic variations. In several recent campaigns our group has performed extensive high dispersion spectroscopy of galactic early-B hypergiants with our fiber-fed echelle spectrograph FLASH/HEROS at the ESO-50 cm telescope. The main outcome was that their dense winds behave hydrodynamically differently to the less luminous supergiants of comparable spectral type. Outwardly accelerated propagating discrete absorption components of the P Cyg-type lines are the typical features rather than rotationally modulated line profile variations. These discrete absorptions could be traced in different spectral lines from photospheric velocities up to 75% of the terminal velocity. The stellar absorption lines show a pulsation-like radial velocity variability pattern lasting up to two weeks as the typical time scale. The radius variations connected with this pulsation-like motions are correlated with the emission height of the P Cyg-type profiles.

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