scholarly journals Plantain (Musa X paradisiaca AAB) and Activated Charcoal Powder towards Ice Cream Quality

FOODSCITECH ◽  
2020 ◽  
Vol 3 (1) ◽  
pp. 1
Author(s):  
Dina Mazida Nurul Hidayah ◽  
Nunuk Hariyani ◽  
Arlin Besari Djauhari
Keyword(s):  
Activated Charcoal ◽  
Sugar Content ◽  
Ice Cream ◽  
Proximate Analysis ◽  
Fat Content ◽  
Carbohydrate Source ◽  
Parametric Data ◽  
Two Factors ◽  
Nutrition Value ◽  
The Difference

Ice cream is a frozen snack made from ingredients such as milk, cream, sugar, and stabilisers that being frozen and mixed with other ingredients to create a variety of ice cream flavours, such as banana ice cream. Plantain (Musa paradisiaca) contains high nutritions such as vitamin A, B6, C, other minerals, and carbohydrates. The addition of plantain and Activated Charcoal Powder (ACP) into the ice cream can increase its nutrition value. This because of bananas as a carbohydrate source and the ACP, made from coconut shell charcoal and create a distinct ice cream colour, as a toxin absorber and immune system enhancer. This research will utilise the Completely Randomised Design (CRD) using two factors. Factor 1 is the plantain substitutions, which are 10%, 15%, and 20%. Factor 2 is the ACP concentrations, which are 0.1%, 0.2%, and 0.3%. Each combination of treatments is conducted through three-time repetitions. Research observation uses proximate analysis and organoleptic test. Parametric data in the analysis, which based on the parametric statistic by utilising Analysis of Variance (ANOVA) shows that the difference between plantain substitution and ACP concentration intangibly influences the protein and fat content. The different plantain substitution and its interaction between the different ACP concentration intangibly influence the sugar content and overrun. The different concentration of ACP intangibly influences the sugar count and tangibly influences the banana ice cream's overrun. Parametric data test results later become the base of effectivity test to obtain the best treatment. The best treatment of this research is obtained from the combination of 20% plantain and 0.3% ACP concentration, with the highest score of 0.84 with the research variable criteria of protein content (3.7%), fat content (2.4%), sugar content (41.3%), and overrun (81.37%).

scholarly journals Karakteristik Fisikokimia dan Sensoris Es Krim Ubi Jalar Ungu (Ipomoea Batatas L.) Dengan Subtitusi Pemanis Ekstrak Daun Stevia (Stevia Rebaudiana Bertoni M.) dan Berbagai Jenis Stabilizer

2021 ◽  
Vol 2 ◽  
pp. 250-259
Author(s):  
Bambang Nugroho ◽  
Arif Prashadi Santosa ◽  
Solihin Amirudin
Keyword(s):  
Sensory Analysis ◽  
Ipomoea Batatas ◽  
Sugar Content ◽  
Stevia Rebaudiana ◽  
Proximate Analysis ◽  
Melting Time ◽  
Stevia Rebaudiana Bertoni ◽  
Randomized Design ◽  
Two Factors ◽  
Organoleptic Score

This study aims to determine the effect of sweetener concentration, various types of stabilizers and their interactions on proximate, antioxidant and sensory content of ice cream. The study was conducted using a Factorial Completely Randomized Design (CRD) consisting of two factors. The first factor is the comparison of sweetener concentration with 3 levels of 100% sugar sweetener (D1), 50% sugar sweetener: 50% stevia extract sweetener (D2) and 100% stevia extract sweetener (D3) while the second factor is the type of stabilizer with 3 levels namely, agar. - agar (S1), Gelatin (S2) and CMC (S3). The results obtained were analyzed using the F test and followed by the DMRT test with a confidence level of 95%. The results showed that the comparison of sweetener concentration (D) and treatment interaction (DxS) had a significant effect. While the sensory analysis has a significant effect on the texture, taste, overall variables and does not significantly affect the aroma variable. The best treatment in the proximate analysis of sensory analysis is the treatment of using 50% sugar and 50% stevia and agar-agar (D2S1) stabilizer with the organoleptic score of fragrance, texture, taste and preference respectively were 3.80 (normal); 3.60 (slightly soft); 3.80 (good); 4.10 (liked), and the Physicochemical value of overrun, melting time, fibre content,  viscosity, antioxidant, and sugar content respectively were 42,5%; 14,06 minutes; 0,3107%; 1,217 cP; 11,65%; 20,33%. 

KARAKTERISTIK KIMIA, FISIKA, DAN SENSORI ES KRIM BUAH BIT (Beta vulgaris L.) DENGAN PERBEDAAN JENIS GULA

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Anggi Aswinda Nur Hasanah ◽  
Akhmad Mustofa ◽  
Yannie Asrie Widanti
Keyword(s):  
Antioxidant Activity ◽  
Beta Vulgaris ◽  
Sugar Cane ◽  
Ice Cream ◽  
Sweet Taste ◽  
Frozen Food ◽  
Randomized Design ◽  
Two Factors ◽  
Nutrition Value ◽  
Completely Randomized Design

Es krim adalah produk pangan beku yang dibuat dengan kombinasi proses pembekuan dan agitasi dengan bahan-bahan yang terdiri dari susu, pemanis, pengemulsi, penstabil dan flavor. Penambahan buah bit dan berbagai jenis gula dapat meningkatkan nilai gizi es krim. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan yang tertinggi pada produk dan mengetahui karakteristik kimia, fisika, dan sensori es krim buah bit. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan menggunakan dua faktor. Faktor pertama adalah bubur buah bit (20%, 30%, dan 40%) dan faktor kedua yaitu jenis gula (gula pasir, gula stevia, dan madu). Hasil penelitian menunjukkan bahwa  perlakuan es krim yang terbaik diperoleh berdasarkan aktivitas antioksidan tertinggi es krim yaitu pada perlakuan bubur buah bit 40% dan jenis gula berupa madu. Pada perlakuan tersebut memiliki karakteristik: aktivitas antioksidan 32,474% kadar protein 2,139%; kadar lemak 0,145%; kadar gula total 7,064%; overrun 14,172%; kecepatan meleleh 36,660 menit; warna  2,958 (ungu); rasa manis 2,500 (sedikit manis); tekstur lembut 3,216 (lembut); flavor buah bit 3,342 (semakin nyata); dan kesukaan keseluruhan 2,705 (sedikit suka). Kata kunci: Es krim, buah bit, jenis gula ABSTRACTIce cream is a product of frozen food that made with a combination of the process of freezing and agitation with ingredients consisting of milk, sweetener, emulsion, stabilizer, and flavor. The addition of beet fruit and the kind of sugar can improve the nutrition value of ice cream. The purpose of this research were to determine the highest antioxidant activity in a product and to determine the characteristic of physicochemical and sensoric characteristic of beet ice cream. This research used the method of Completely Randomized  Design (CRD) with two factors. The first factor was porridge of beet fruit (20%, 30%, and 40%) and the second factor was the type of sugar (cane, stevia, and honey). The result of this research indicates that the best treatment of ice cream based on the highest antioxidant activity was on the treatment of porridge beet fruit 40% and the type of sugar is honey. These treatment has a characteristic antioxidant activity 32,474%; protein 2,139%; fat 0,145%; the total of sugar 7,064%; overrun 14,172%; the velocity of melting 36,660 minutes; color 2,958 (purple); sweet taste 2,500 (a little sweet); soft texture 3,216 (soft), flavour of beet fruit 3,342 (more real); and the total of predilection 2,705(a little like).Keywords: Ice cream, beet fruit, type of sugar

scholarly journals Ice Cream Characteristic with Cured Egg Yolk Powder As Whipping Cream Replacer

2021 ◽  
Vol 16 (1) ◽  
pp. 11-20
Author(s):  
Citravia Agustin ◽  
Nurliyani Nurliyani ◽  
Jamhari Jamhari
Keyword(s):  
Melting Point ◽  
Sugar Content ◽  
Dairy Product ◽  
Ice Cream ◽  
Egg Yolk ◽  
Quality Standard ◽  
Melting Rate ◽  
Fat Content ◽  
Egg Powder ◽  
High Calorie

Ice cream is a dairy product with high calorie because of fat and sugar content. Common sources of ice cream fat include butter, cream, and whipping cream. Cured egg yolk can be used as an alternative to salting eggs in a shorter time to extend the shelf life of eggs. Yolk has a high enough fat content, so it can be used to substitute fat sources in ice cream making.The purpose of this study was to determine the characteristics of ice cream with cured egg yolk powder as a substitute for whipping cream. This study used cured egg powder as a substitute for whipping cream in ice cream. This research consisted of 2 types of cured egg yolk powder (chicken and duck) and 3 levels of cured egg yolk powder substitution (0%, 2%, and 4%) in whipping cream. The analysis of this research was to physical, chemical, and sensory analysis of ice cream. The results showed that the substitution of whipping cream with cured egg yolk powder had a significantly different effect (P <0.05) on fat content and melting point, but not significantly different on moisture, ash, protein, overrun, and sensory ice cream content. The mean moisture, ash, protein content, and ice cream overrun percentage were 58.64%; 1.07%; 5.30%; 39.41%. The average fat content and the melting rate of ice cream with 0 substitutions; 2; 4% cured egg yolk powder successively 9, 29% fat content; 10.39%; 11.13%, while the melting point is 12.43% successively; 21.81%; 30.43%. Based on the research results, it can be concluded that the substitution of 2% - 4% with cured egg yolk powder can increase fat content and melting point without affecting the sensory properties of ice cream, and same with ice cream’s quality standard according to SNI. Duck egg of cured egg yolk powder as whipping cream replacer showed highly overrun content than chicken egg of cured egg yolk powder.

scholarly journals Study on Probiotic Icecream

2013 ◽  
Vol 70 (1) ◽  
pp. 38
Author(s):  
Cristina Cota ◽  
Andreea Stanila
Keyword(s):  
Lactobacillus Plantarum ◽  
Ice Cream ◽  
Food Product ◽  
Nutrient Content ◽  
Viable Cell ◽  
Fat Content ◽  
Cell Counting ◽  
Bacterial Cells ◽  
The Difference ◽  
Different Strains

Use of probiotics in human diet benefits the consumers by regulating intestinal transit and immune system. Using various foods as a vehicle for probiotics has become increasingly popular practice. Based on these considerations, we wanted to study the possibility of obtaining icecream which contains viable microorganism cells with probiotic role. I chose ice cream because it is a product with a high nutrient content both for microorganisms and consumers. The main objective of this paper is to study the ability of different strains of probiotics to remain viable in the matured icecream compared to icecream stored at -5°C. Five samples of icecream were prepared, all after the same recipe. Molasses was used as a sweetener. The difference between the five types of ice cream consisted of the milk used, which was inoculated with different strains: Lactobacillus plantarum, Bifidobacterium infantis 4BN, Lactobacillus casei 4BN, Bifidobacterium breve 4BN and a mix prepared from the strains mentioned above. We determined the fat content of the icecream, using the butirometric method and its acidity by titration with NaOH. The results obtained were compared with the acidity and the fat content (determined using the Röse-Gottlieb extraction method) of the homemade icecream. Viable cell counting was performed by Trypane-Blue method and then the Fourier-IR spectra of the samples were evaluated. The cells of Lactobacillus plantarum strain and the bacterial cells in the mix proliferated the best, both in matured icecream and in icecream stored at -5°C. Most of the cells belonging to other strains of bacteria remained viable, but not all. Given these results, we can consider the molasses sweetened icecream as a suitable food product to carry certain types of probiotics.

Slow Down You’re Moving Too Fast

2015 ◽  
Vol 27 (2) ◽  
pp. 53-63 ◽  
Author(s):  
Annie Lang ◽  
Nancy Schwartz ◽  
Sharon Mayell
Keyword(s):  
Older Adults ◽  
Cognitive Aging ◽  
Attention And Memory ◽  
Younger Adults ◽  
Media Messages ◽  
Two Factors ◽  
The Difference

The study reported here compared how younger and older adults processed the same set of media messages which were selected to vary on two factors, arousing content and valence. Results showed that older and younger adults had similar arousal responses but different patterns of attention and memory. Older adults paid more attention to all messages than did younger adults. However, this attention did not translate into greater memory. Older and younger adults had similar levels of memory for slow-paced messages, but younger adults outperformed older adults significantly as pacing increased, and the difference was larger for arousing compared with calm messages. The differences found are in line with predictions made based on the cognitive-aging literature.

Mapping the snack and drink landscape in a large UK hospital site

2019 ◽  
Author(s):  
Julia Allan ◽  
Maureen Heddle ◽  
Fiona McKenzie ◽  
Susan Webb ◽  
Marie Johnston
Keyword(s):  
Food Choice ◽  
Sugar Content ◽  
Salt Content ◽  
Fat Content ◽  
Nutritional Composition ◽  
Food Retail ◽  
Hospital Site ◽  
Baked Goods ◽  
Calorie Content ◽  
Product Sales

Hospitals offer snacks and drinks for sale to patients, staff and visitors. As food choice is heavily influenced by the options on offer, the present study audited the availability and purchase of snacks and drinks available in all NHS hospital sites across a large UK city. Data on the type and nutritional composition of all single-serve snacks (n=407) and drinks (n=238) available for sale in 76 hospital-based food retail units were collected. Purchasing data were obtained for products sold from a subset of food retail units over 4 weeks (6 units; 68,274 product sales). Single-serve snacks and drinks varied markedly in calorie content (snacks 18-641kcals; drinks 0-270kcals), fat content (snacks 0-39g; drinks 0-9g), sugar content (snacks 0.1g-76g; drinks 0-56g) and salt content (snacks 0.2g-2.9g; drinks 0-1.1g). Baked goods were the least healthy snack option (mean content: 383 kcals, 17g fat, 29g sugar and 0.4g salt). Most of the top selling products were crisps, confectionary, baked goods and hot drinks. Only 5/20 top selling snacks were healthy options. While healthy snacks and drinks are readily available in NHS sites, there is scope to reduce the availability of unhealthy options further and to support consumers to make healthier choices.

Evaluation of Health Promoting Minerals of A. squamosa L. Based Products

2020 ◽  
Vol 16 (5) ◽  
pp. 802-807
Author(s):  
Shashi Bala ◽  
Vinod K. Nigam ◽  
Ambarish S. Vidyarthi
Keyword(s):  
Sugar Content ◽  
Sweet Taste ◽  
Proximate Analysis ◽  
Tribal Community ◽  
Nutritional Properties ◽  
Tropical Fruit ◽  
Total Sugar Content ◽  
Custard Apple ◽  
Health Promoting ◽  
Apple Products

Background: Annona squamosa L. (custard apple) is a tropical fruit known for its sweet taste, distinct flavour, and pleasant, aromatic creamy pulp. The fruit is traditionally used as different folk medicines by tribal community in India. The present study was focussed on the nutritional properties of custard apple based products like pulp, juice, jam, jelly and powder. Methods: Standard ICP-OES and recognized methods of analysis were used for investigation of minerals and biochemical constituents of process products of custard apple. Results: The proximate analysis showed the highest quantity of vitamin C as 32.5 mg/100g, 16.4 mg/100g, 15.8 mg/100g 16.85 mg/100g and 12.3 mg/100g in pulp, jam, jelly, juice and in powder with a total sugar content of 20.96, 51.26, 49.83, 13.17 and 33.5 g/100g for pulp, jam, jelly, juice and powder respectively. The content of calcium in different products of custard apple was observed as 64.25, 58.15, 55.20, 58.20 and 138.35 mg/100g while, the amount of iron as constituent was found as 2.8, 2.25, 2.25, 2.65, 5.45 mg/100g respectively. The observed value of potassium in pulp, juice, jam, jelly and powder was recorded as 428.00, 545.50, 415.0, 411.9 and 1094.5 mg/100g while the concentration of magnesium was found as 54.5 mg/100g in pulp, 65.0 mg/100g in juice, 45.5 mg/100g in jam, 41.2 mg/100g in jelly and 130.4 mg/100g in powder respectively. The study of analytes like As, Pb, Ni and Sn in custard apple products were found below the level of toxicity. Conclusion: The results obtained suggest that these underutilized fruits could greatly add in the improvement of the nutrition of consumers and promote good human health.

POTENSI HASIL JAGUNG MANIS (Zea mays saccharata, Sturt) DENGAN PEMBERIAN PAKET TEKNOLOGI PUPUK DAN ZAT PENGATUR TUMBUH

Jurnal BiBieT ◽  
2017 ◽  
Vol 2 (1) ◽  
pp. 37
Author(s):  
Surtinah Surtinah
Keyword(s):  
Zea Mays ◽  
Sugar Content ◽  
Environmental Design ◽  
Randomized Design ◽  
The Difference ◽  
Difference Test ◽  
Treatment Design ◽  
Fertilizer Technology

<p>Tujuan penelitian adalah untuk mengetahui paket teknologi yang memberikan produksi jagung manis varietas Master Sweet yang terbaik.  Rancangan Perlakuan yang diuji adalah paket teknologi pupuk Bio Extrim dan ZPT Hormax yang terdiri dari delapan taraf, dan rancangan lingkungan yang digunakan adalah rancangan acak lengkap dengan uji beda rata-rata perlakuan DMRT pada p 0.5.    Hasil penelitian memperlihatkan bahwa paket teknologi dengan pemberian Hormax tanpa Bio Extrim menghasilkan kadar gula yang terbaik.</p><p><strong><em> </em></strong></p><p><em>The aim of the research was to find out the technology package that gives the best Sweet Sweet varieties production. The treatment design tested was the Bio Extreme fertilizer technology package and the Hormax ZPT consisting of eight levels, and the environmental design used was a complete randomized design with the difference test of the average DMRT treatment at p 0.5. The results showed that the technology package with Hormax without Bio Extreme resulted in the best sugar content</em></p>

scholarly journals An experimental and theoretical investigation of diffusion in a two-phase alloy

1948 ◽  
Vol 192 (1031) ◽  
pp. 575-592 ◽  
Keyword(s):  
Free Energy ◽  
Single Phase ◽  
Phase State ◽  
Theoretical Treatment ◽  
Research Association ◽  
Essential Difference ◽  
Two Phase ◽  
Two Factors ◽  
Order Of Magnitude ◽  
The Difference

The present paper describes an investigation of diffusion in the solid state. Previous experimental work has been confined to the case in which the free energy of a mixture is a minimum for the single-phase state, and diffusion decreases local differences of concentration. This may be called ‘diffusion downhill’. However, it is possible for the free energy to be a minimum for the two-phase state; diffusion may then increase differences of concentration; and so may be called ‘diffusion uphill’. Becker (1937) has proposed a simple theoretical treatment of these two types of diffusion in a binary alloy. The present paper describes an experimental test of this theory, using the unusual properties of the alloy Cu 4 FeNi 3 . This alloy is single phase above 800° C and two-phase at lower temperatures, both the phases being face-centred cubic; the essential difference between the two phases is their content of copper. On dissociating from one phase into two the alloy develops a series of intermediate structures showing striking X-ray patterns which are very sensitive to changes of structure. It was found possible to utilize these results for a quantitative study of diffusion ‘uphill’ and ‘downhill’ in the alloy. The experimental results, which can be expressed very simply, are in fair agreement with conclusions drawn from Becker’s theory. It was found that Fick’s equation, dc / dt = D d2c / dx2 , can, within the limits of error, be applied in all cases, with the modification that c denotes the difference of the measured copper concentration from its equilibrium value. The theory postulates that D is the product of two factors, of which one is D 0f the coefficient of diffusion that would be measured if the alloy were an ideal solid solution. The theory is able to calculate D/D 0 , if only in first approximation, and the experiments confirm this calculation. It was found that in most cases the speed of diffusion—‘uphill’ or ‘downhill’—has the order of magnitude of D 0 . * Now with British Electrical Research Association.

The opposite and antagonistic effects of the closely related POU family transcription factors Brn-3a and Brn-3b on the activity of a target promoter are dependent on differences in the POU domain

1994 ◽  
Vol 14 (10) ◽  
pp. 6907-6914
Author(s):  
P J Morris ◽  
T Theil ◽  
C J Ring ◽  
K A Lillycrop ◽  
T Moroy ◽  
...  
Keyword(s):  
Transcription Factors ◽  
Promoter Activity ◽  
Group Iv ◽  
Promoter Activation ◽  
Antagonistic Effects ◽  
Pou Domain ◽  
Close Relationship ◽  
Two Factors ◽  
The Difference ◽  
Target Promoter

The Brn-3a, Brn-3b, and Brn-3c POU family transcription factors are closely related to one another and are members of the group IV subfamily of POU factors. Here we show that despite this close relationship, the factors have different effects on the activity of a target promoter: Brn-3a and Brn-3c stimulate the promoter whereas Brn-3b represses it. Moreover, Brn-3b can antagonize the stimulatory effect of Brn-3a on promoter activity and can also inhibit promoter activation by the Oct-2.1 POU factor. The difference in the transactivation activities of Brn-3a and Brn-3b is dependent upon the C-terminal region containing the POU domain of the two proteins, since exchange of this domain between the two factors converts Brn-3a into a repressor and Brn-3b into an activator.

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