scholarly journals The Effect of Cinnamon Extract (Cinnamomum burmanii L.) Addition Towards the Characteristics of Soy Milk Ice Cream

2022 ◽  
Author(s):  
Melanie Cornelia ◽  
Aurelia M. Tunardy ◽  
Wenny S. L. Sinaga
Keyword(s):  
Ice Cream ◽  
Soy Milk ◽  
Cinnamon Extract

Soy ice cream as a carrier for efficient delivering of Lactobacillus casei

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Aziz Homayouni ◽  
Reza Rezaei Mokarram ◽  
Sharareh Norouzi ◽  
Alireza Dehnad ◽  
Ali Barkhordari ◽  
...  
Keyword(s):  
Lactobacillus Casei ◽  
Design Methodology ◽  
Ice Cream ◽  
Probiotic Strain ◽  
Significant Rise ◽  
Soy Milk ◽  
Organoleptic Properties ◽  
Content Type ◽  
Viability Analysis ◽  
Prebiotic Oligosaccharides

Purpose Among soy products, soy ice cream with neutral pH, high total solids contents and prebiotic oligosaccharides is an appropriate vehicle for probiotics. The purpose of this paper is to survey soy ice cream as a carrier for the efficient delivering of Lactobacillus casei, or L. casei. Design/methodology/approach Probiotic soy ice cream containing L. casei was produced via the powder of soy milk. The physicochemical and organoleptic properties of the product were assessed. Also, the viability of L. casei was surveyed over a 180-day period of storage at −25 °C. Findings The density characteristic of probiotic soy ice cream demonstrated a significant rise (P < 0.05). The result of the viability analysis showed significant alterations in the number of probiotics in this product after freezing and throughout the 180-day period (P < 0.05). The most noticeable drop was seen throughout the first 60 days about 1.83 logs after that the trend of survival of this probiotic strain leveled off over the next 120 days. Also, no significant differences were found in the organoleptic properties of both ice creams. Originality/value Soy ice cream with prebiotic elements protected the growing and activity of probiotic bacteria. The results showed that L. casei is a good probiotic for soy ice cream.

Characteristics and Optimal Mixing Ratio of Tofu Ice Cream Made with Crushed Tofu and Soy Milk

2016 ◽  
Vol 20 (2) ◽  
pp. 158-164
Author(s):  
Myeong-Chul Park ◽  
◽  
Yoon-Hwan Park ◽  
Hyun-Seok Kim ◽  
Moo-Yeol Baik ◽  
...  
Keyword(s):  
Ice Cream ◽  
Mixing Ratio ◽  
Soy Milk ◽  
Optimal Mixing

scholarly journals Preparation and quality characterization of soy milk based non-dairy ice cream

2015 ◽  
Vol 1 (1) ◽  
pp. 25
Author(s):  
Samreen Ahsan ◽  
Tahir Zahoor ◽  
Majid Hussain ◽  
Nazia Khalid ◽  
Adnan Khaliq ◽  
...  
Keyword(s):  
Guar Gum ◽  
Ice Cream ◽  
Soy Milk ◽  
Omega 3 ◽  
Organoleptic Evaluation ◽  
Omega 3 Fatty Acid ◽  
Physico Chemical ◽  
And Storage ◽  
Comparable Quality

Soy milk made from soybean has prospective to be used as a substitute of milk due to its health benefits. It is a rich source of iso-flavones, omega-3-fatty acid, dietary fiber, vitamin C, carotenoids, protein and oligosaccharides. The current study was designed to examine the effects of galacto-manan on ice cream by using commercially available (<em>silk</em>) and locally prepared soy milk. Galacto-mannan (guar gum) was used in different concentration (0.3, 0.4, 0.5 and 0.6%) for the preparation of ice cream. Ice cream was analyzed for physico-chemical and sensory characteristics at 0, 30 and 60 days of storage interval. Overrun, meltdown, viscosity, total solids, pH and acidity were affected significantly by ice cream samples as well as storage. While non-significant effects of stabilizer and storage were found on fat, protein, and ash contents of ice cream. On organoleptic evaluation, the highest scores were awarded to the ice cream sample prepared with 0.5% of guar gum. Ice cream manufactured with locally prepared soy milk and guar gum revealed comparable quality with lower cost.

The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives

2015 ◽  
Vol 11 (4) ◽  
pp. 493-504 ◽  
Author(s):  
Fatemeh Aboulfazli ◽  
Ahmad Salihin Baba ◽  
Misni Misran
Keyword(s):  
Particle Size ◽  
Physical Properties ◽  
Apparent Viscosity ◽  
Starter Culture ◽  
Ice Cream ◽  
Melting Rate ◽  
Cow Milk ◽  
Soy Milk ◽  
Alternative Source ◽  
Ice Creams

Abstract In this study, cow (W)’s milk was replaced by soy (S), coconut (C) and various combinations of coconut or cow milks with soy milk in order to produce fermented probiotic ice cream. The changes in ice cream eating qualities and physical properties were evaluated. Fermented ice cream containing vegetable milks showed a slower melting rate and higher apparent viscosity and particle size and also lower total acceptability than fermented cow milk ice cream (control). Ice creams containing Lactobacillus acidophilus (La-05; L) showed a lower melting rate and higher apparent viscosity and particle size than ice creams containing Bifidobacterium bifidum (Bb-12; B). Regardless of the starter culture used, all of sensory analysis scores decreased in ice creams with higher soy milk amount. The vegetable milks may offer ice cream manufacturers an alternative source of cow milk as a functional ice cream.

scholarly journals Preparation and quality characterization of soy milk based non-dairy ice cream

2015 ◽  
Vol 1 (1) ◽  
pp. 25
Author(s):  
Samreen Ahsan ◽  
Tahir Zahoor ◽  
Majid Hussain ◽  
Nazia Khalid ◽  
Adnan Khaliq ◽  
...  
Keyword(s):  
Guar Gum ◽  
Ice Cream ◽  
Soy Milk ◽  
Omega 3 ◽  
Organoleptic Evaluation ◽  
Omega 3 Fatty Acid ◽  
Physico Chemical ◽  
And Storage ◽  
Comparable Quality

Soy milk made from soybean has prospective to be used as a substitute of milk due to its health benefits. It is a rich source of iso-flavones, omega-3-fatty acid, dietary fiber, vitamin C, carotenoids, protein and oligosaccharides. The current study was designed to examine the effects of galacto-manan on ice cream by using commercially available (<em>silk</em>) and locally prepared soy milk. Galacto-mannan (guar gum) was used in different concentration (0.3, 0.4, 0.5 and 0.6%) for the preparation of ice cream. Ice cream was analyzed for physico-chemical and sensory characteristics at 0, 30 and 60 days of storage interval. Overrun, meltdown, viscosity, total solids, pH and acidity were affected significantly by ice cream samples as well as storage. While non-significant effects of stabilizer and storage were found on fat, protein, and ash contents of ice cream. On organoleptic evaluation, the highest scores were awarded to the ice cream sample prepared with 0.5% of guar gum. Ice cream manufactured with locally prepared soy milk and guar gum revealed comparable quality with lower cost.

ASHA Convention 2013

ASHA Leader ◽  
2013 ◽  
Vol 18 (7) ◽  
pp. 46-48
Keyword(s):  
Ice Cream ◽  
Annual Convention ◽  
The City ◽  
Rich History

This year's Annual Convention features some sweet new twists like ice cream and free wi-fi. But it also draws on a rich history as it returns to Chicago, the city where the association's seeds were planted way back in 1930. Read on through our special convention section for a full flavor of can't-miss events, helpful tips, and speakers who remind why you do what you do.

Food-Evoked Changes in Humans

2010 ◽  
Vol 24 (1) ◽  
pp. 25-32 ◽  
Author(s):  
Peter Walla ◽  
Maria Richter ◽  
Stella Färber ◽  
Ulrich Leodolter ◽  
Herbert Bauer
Keyword(s):  
Food Intake ◽  
Startle Response ◽  
Brain Activity ◽  
Soft Drink ◽  
Ice Cream ◽  
Response Amplitude ◽  
Response Modulation ◽  
Motivational States ◽  
Localization Analysis ◽  
Study Participants

Two experiments investigate effects related to food intake in humans. In Experiment 1, we measured startle response modulation while study participants ate ice cream, yoghurt, and chocolate. Statistical analysis revealed that ice cream intake resulted in the most robust startle inhibition compared to no food. Contrasting females and males, we found significant differences related to the conditions yoghurt and chocolate. In females, chocolate elicited the lowest response amplitude followed by yoghurt and ice cream. In males, chocolate produced the highest startle response amplitude even higher than eating nothing, whereas ice cream produced the lowest. Assuming that high response amplitudes reflect aversive motivation while low response amplitudes reflect appetitive motivational states, it is interpreted that eating ice cream is associated with the most appetitive state given the alternatives of chocolate and yoghurt across gender. However, in females alone eating chocolate, and in males alone eating ice cream, led to the most appetitive state. Experiment 2 was conducted to describe food intake-related brain activity by means of source localization analysis applied to electroencephalography data (EEG). Ice cream, yoghurt, a soft drink, and water were compared. Brain activity in rostral portions of the superior frontal gyrus was found in all conditions. No localization differences between conditions occurred. While EEG was found to be insensitive, startle response modulation seems to be a reliable method to objectively quantify motivational states related to the intake of different foods.

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