scholarly journals Antioxidant properties, technological and physicochemical characteristics of milk ice cream with addition of camu-camu pulp

2021 ◽  
Vol 10 (16) ◽  
pp. e585101623538
Author(s):  
Jéssika M. Curti ◽  
Leonel V. Constantino ◽  
Jéssica B. Ressutte ◽  
Marly S. Katsuda ◽  
Luciana Furlaneto-Maia ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antioxidant Properties ◽  
Minimum Cost ◽  
Ice Cream ◽  
Physicochemical Characteristics ◽  
Melting Time ◽  
Antioxidant Compounds ◽  
Sensory Acceptance ◽  
Ice Creams ◽  
High Concentrations

Camu-camu is an exotic fruit, known for having high concentrations of vitamin C and bioactive compounds. In order to diversify the consumption of this fruit, this study developed milk ice cream formulations and evaluated the effect of the addition of different concentrations of camu-camu pulp (20 to 26%), sugar (12 to 14%) and defatted dry extract (DDE) (12 to 16%) through a mixture design. Ice creams were evaluated by analyses of overrun, density, melting time, ratio, and cost. Three formulations were defined based on maximum melting time and ratio and minimum cost. The ice creams formulations defined by the experimental design consisted of the following proportions of pulp, sugar and DDE (%): 26:12:12, 20:14:16 and 24:14:12. These formulations were evaluated in relation to their physicochemical and technological characteristics, antioxidant and reducing capacity and sensory acceptance. The results showed that all formulations had high concentrations of antioxidant compounds and vitamin C and the formulation with the addition of camu-camu pulp lower than 24% had greater sensory acceptance. Therefore, it is concluded that the addition of camu-camu pulp in milk ice cream is interesting from a nutritional point of view, as it can increase the content of nutrients and minerals in the final blend.

scholarly journals Physical properties and sensory acceptance of red palm olein-based low-fat ice cream added with guar gum and xanthan gum as stabilizers

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2073-2081
Author(s):  
A.H. Ismail ◽  
S. Wongsakul ◽  
Ismail-Fitry M.R. ◽  
Rozzamri A. ◽  
M. Mat Yusoff
Keyword(s):  
Physical Properties ◽  
Xanthan Gum ◽  
Palm Olein ◽  
Guar Gum ◽  
Value Added ◽  
Ice Cream ◽  
Antioxidant Compounds ◽  
Sensory Acceptance ◽  
Ice Creams ◽  
Red Palm Olein

Red palm olein (RPOL) is rich in nutritional and antioxidant compounds including carotenoids, tocopherols, and tocotrienols which makes it beneficial in food applications. However, to maintain the colloidal stability of RPOL in ice cream is challenging. Therefore, this study was carried out to formulate value-added ice creams supplemented with RPOL (0.1-5.0% w/w) in combination with guar gum (GG; 0.0-0.4% w/w) or xanthan gum (XG; 0.0-0.4% w/w) as stabilizers. Physical properties and sensory acceptance of these ice creams were determined in comparison with selected commercial ice cream samples (CM-ice creams). Ice cream with 0.1% RPOL and 0.4% guar gum resembled CM-ice creams in terms of viscosity (9.08±0.05 Pa.s.), hardness (3.59±3.12 kg), and amount of melted ice cream/30 min (62.00±2.83%). Meanwhile, ice cream with 0.1% RPOL and 0.4% xanthan gum was similar with CM-ice creams in their viscosity (9.19±0.04 Pa.s.) and hardness (0.60±0.25 kg), yet was relatively lower in the amount of melted ice cream/30 min (33.46±5.06%). All ice creams appeared red and yellow due to the presence of RPOL, and the colour intensity was enhanced with the presence of the stabilizers. The RPOL-based ice creams displayed lower score in sensory properties than those of CM-ice creams, thus highlighted the necessary attributes that need to be improved in future studies.

scholarly journals Preliminary Study on Pasta Samples Characterized in Antioxidant Compounds and Their Biological Activity on Kidney Cells

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1131 ◽  
Author(s):  
Federico Di Marco ◽  
Francesco Trevisani ◽  
Pamela Vignolini ◽  
Silvia Urciuoli ◽  
Andrea Salonia ◽  
...  
Keyword(s):  
Indoleacetic Acid ◽  
Antioxidant Properties ◽  
Antioxidant Compounds ◽  
Kidney Cells ◽  
Hek 293 ◽  
293 Cells ◽  
High Concentrations ◽  
Β Carotene ◽  
Egg Pasta

Pasta is one of the basic foods of the Mediterranean diet and for this reason it was chosen for this study to evaluate its antioxidant properties. Three types of pasta were selected: buckwheat, rye and egg pasta. Qualitative–quantitative characterization analyses were carried out by HPLC-DAD to identify antioxidant compounds. The data showed the presence of carotenoids such as lutein and polyphenols such as indoleacetic acid, (carotenoids from 0.08 to 0.16 mg/100 g, polyphenols from 3.7 to 7.4 mg/100 g). To assess the effect of the detected metabolites, in vitro experimentation was carried out on kidney cells models: HEK-293 and MDCK. Standards of β-carotene, indoleacetic acid and caffeic acid, hydroalcoholic and carotenoid-enriched extracts from samples of pasta were tested in presence of antioxidant agent to determine viability variations. β-carotene and indoleacetic acid standards exerted a protective effect on HEK-293 cells while no effect was detected on MDCK. The concentrations tested are likely in the range of those reached in body after the consumption of a standard pasta meal. Carotenoid-enriched extracts and hydroalcoholic extracts showed different effects, observing rescues for rye pasta hydroalcoholic extract and buckwheat pasta carotenoid-enriched extract, while egg pasta showed milder dose depending effects assuming pro-oxidant behavior at high concentrations. The preliminary results suggest behaviors to be traced back to the whole phytocomplexes respect to single molecules and need further investigations.

scholarly journals Sensory acceptance and characterization of yoghurt supplemented with yacon syrup and cashew apple extract as a source of bioactive compounds

2019 ◽  
Vol 22 ◽  
Author(s):  
Ana Hérica de Lima Mendes ◽  
Ana Paula Dionísio ◽  
Carlos Farley Herbster Mouta ◽  
Fernando Antonio Pinto de Abreu ◽  
Claudia Oliveira Pinto ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Purchase Intent ◽  
Beneficial Effects ◽  
Sensory Acceptance ◽  
Cashew Apple ◽  
High Concentrations ◽  
Induced Changes ◽  
The Impact

Abstract Yacon syrup (YS) and cashew apple extract (CAE) are products with high concentrations of bioactive compounds such as fructooligosaccharides and carotenoids, which exhibit prebiotic and antioxidant properties. The objective of this work was to evaluate the impact of YS and CAE on the chemical, physical, physicochemical and sensory properties when these products were incorporated into natural yoghurt. Initially, the YS and CAE were characterized by chemical, physical and physicochemical analyses. The bioactive compounds, such as carotenoids, fructooligosaccharides and phenolic compounds, and the antioxidant activity were also determined. After characterization, natural yoghurt was supplemented with YS and CAE in different concentrations as follows: formulation A (non-supplemented yoghurt, as the control), formulation B (yoghurt with the addition of 20% of YS), formulation C (yoghurt with the addition of 20% of YS and 10% of CAE) and formulation D (yoghurt with the addition of 20% of YS and 20% of CAE). The formulations were evaluated for their sensory acceptance (overall acceptance, texture and appearance) and purchase intent, and were then characterized by chemical, physicochemical and physical analyses. The results indicated that the YS and CAE presented high concentrations of bioactive compounds, such as fructooligosaccharides and carotenoids, respectively. In addition, when the yoghurt was supplemented with these products, this induced changes in the chemical, physicochemical and physical properties of the yoghurt. In the sensory analysis, all the formulations presented good acceptance. The results indicated that yoghurt could be considered as an interesting vehicle for YS and CAE, products with high levels of bioactive compounds that may exert beneficial effects on human health.

scholarly journals The Role of Mungbean (Phaseolus radiatus) as a Fat Replacer on the Physicochemical Properties of Ice Cream

2020 ◽  
Vol 2 (3) ◽  
pp. 111-120
Author(s):  
Pulung Nugroho ◽  
Laksmie Hartayanie ◽  
Kartika Puspa Dwiana
Keyword(s):  
Mung Bean ◽  
Ice Cream ◽  
Physicochemical Characteristics ◽  
Green Bean ◽  
Melting Time ◽  
Green Beans ◽  
Fat Replacer ◽  
Bean Flour ◽  
Whipped Cream

Fat replacer can be an alternative in the processing of making ice cream. The use of fat replacers can replace the role of fat as forming texture, flavor, and aroma without reducing the quality of the ice cream. In this research, green beans we used as a fat replacer as a substitution to whipped cream. Mung beans are a high source of protein and carbohydrates. The purpose of this study was to determine the physicochemical characteristics of ice cream with the addition of mung bean flour and determine the optimal ratio of whipped cream optimal and mung bean as a fat replacer. Based on the results of research that has been done ice cream with a ratio of green bean flour: whipped cream (50: 50) has the best quality with a fat content of 7.74%, overrun 78.13%, hardness 17.46 kgf, viscosity 1170 cP.S, melting time is 49.17 minutes. It was concluded that the best ice cream was produced from addition of 25% and 50% green bean flour.

scholarly journals ХИМИЧЕСКИЙ СОСТАВ И АНТИОКСИДАНТНЫЕ СОЕДИНЕНИЯ МУЧНОЙ КОМПОЗИТНОЙ СМЕСИ С ДОБАВЛЕНИЕМ БРУСНИКИ И ПАЖИТНИКА

2019 ◽  
Author(s):  
L.V. Anisimova ◽  
O.I.A. Soltan
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Wheat Gluten ◽  
Antioxidant Properties ◽  
Natural Antioxidants ◽  
Raw Material ◽  
Antioxidant Compounds ◽  
Fenugreek Seed ◽  
Composite Mixture ◽  
Oat Flour

The effect of fenugreek and lingonberry supplements, containing natural antioxidants and a lot of important nutrition components, on the chemical composition and antioxidant content of flour mixture based on whole oat flour were investigated. Oat flour was produced using hydrothermal treatment, which included intensive moistening of the grain in the vacuum unit, standing, and drying. In addition to whole oat flour, the highgrade wheat flour, dry wheat gluten, and fenugreek seed powder or dried lingonberry powder were added to the flour composite mixture. The chemical composition of raw material and flour composite such as protein, carbohydrates, fat, and moisture was determined. Besides, antioxidant components, like Vitamin C and flavonoids in raw material and flour composites were investigated. From results, it has been established that adding fenugreek seed powder and dried lingonberry powder to flour composite based on oat flour leads to significant enhancing in the chemical composition and antioxidant compounds: the addition of the fenugreek seed powder led to the increase of protein content in the flour composite. Furthermore, adding dried lingonberry powder and fenugreek seed powder led to a slight effect on carbohydrates. The addition of fenugreek seed powder has the greatest effect on the content of flavonoids. In addition, vitamin C was significantly increased by the addition of lingonberry. According to, the results of our research can recommend the addition of fenugreek seed powder and lingonberry to oatwheat flour composite leading to improvement of its nutritional and antioxidant properties.

Effects of Culture, pH and Fat Concentration on Melting Rate and Sensory Characteristics of Probiotic Fermented Yellow Mombin (Spondias mombin L) Ice Creams

2007 ◽  
Vol 13 (4) ◽  
pp. 285-291 ◽  
Author(s):  
C.S. Favaro-Trindade ◽  
J.C. de Carvalho Balieiro ◽  
P. Felix Dias ◽  
F. Amaral Sanino ◽  
C. Boschini
Keyword(s):  
Lactobacillus Acidophilus ◽  
Starter Culture ◽  
Ice Cream ◽  
Melting Rate ◽  
Starter Cultures ◽  
Sensory Characteristics ◽  
Freezing Process ◽  
Sensory Acceptance ◽  
Melting Properties ◽  
Ice Creams

Twelve fermented yellow mombin ice creams were produced with different starter cultures (Lactobacillus acidophilus 74-2, L. acidophilus LAC 4 and yoghurt starter culture), final pH (4.5 and 5) and concentrations of added cream (5 and 10%). Probiotic culture stability, melting properties and sensory acceptance were evaluated in ice cream samples. The mixes were frozen and stored for 105 days at -18°C. The melting rates were lower for samples with a pH of 4.5. Both probiotic cultures resisted the freezing process and, although a tendency for the counts to decrease during storage was detected, they were still higher than 10 6 cfu/g after 105 days, even in products with a pH of 4.5. A pH 4.5, 5% cream and L. acidophilus LAC 4 ice cream received significantly higher sensory scores when compared with pH 5, 10% cream and L. acidophilus 74-2 ice cream. The fermented yellow mombin ice cream was a suitable food for the delivery of L. acidophilus strains, with excellent viability and acceptable sensory characteristics.

scholarly journals BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF PINEAPPLE FRUIT OF DIFFERENT CULTIVARS

2016 ◽  
Vol 38 (3) ◽  
Author(s):  
ESTER ALICE FERREIRA ◽  
HELOISA ELIAS SIQUEIRA ◽  
EDUARDO VALERIO VILAS BOAS ◽  
VANESSA STAHL HERMES ◽  
ALESSANDRO DE OLIVEIRA RIOS
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Carotenoid Concentration ◽  
Yellow Color ◽  
Pineapple Fruit ◽  
High Concentrations ◽  
Carotenoid Profile

ABSTRACT Pineapple is widely consumed and appreciated not only due to its taste and aroma, and also to its nutritional, functional and antioxidant properties, including its vitamin C and carotenoid contents. Brazil is one of the largest world’ pineapple producer, and Pérola and Smooth Cayenne cultivars are the most commonly grown and marketed, but their susceptibility to fusariosis can compromise cultivation. New cultivars resistant to this pathogen are available to meet the demands of pineapple producers and consumers. The aim of this study was to evaluate the content of bioactive compounds and antioxidant activity of pineapple fruits of Imperial, Victoria, IAC Fantástico and Gomo de Mel cultivars, as well as traditional Pérola and Smooth Cayenne cultivars. Fruits grown in the Triângulo Mineiro region were evaluated by colorimetry, determination of ascorbic acid and phenolic compounds by spectrometry, antioxidant activity by ABTS and carotenoid profile by HPLC. Regarding color, Gomo de Mel cultivar showed lower brightness and higher value of parameter b*, indicating a more intense yellow color in this fruit. This result is consistent with the highest carotenoid concentration in this cultivar. Another cultivar that stood out was Imperial, which, while maintaining high carotenoid levels, also showed high concentrations of vitamin C and phenolic compounds, and higher antioxidant activity. Victoria cultivar showed low levels of bioactive compounds and antioxidant activity, even lower than IAC Fantástico cultivar, which showed levels of bioactive compounds similar to traditional Pérola and Smooth Cayenne cultivars.

Ice Cream Powder Production and Investigation of Its Rheological and Organoleptic Properties

2011 ◽  
Vol 7 (4) ◽  
Author(s):  
Soroush Haghighimanesh ◽  
Asgar Farahnaky
Keyword(s):  
Sodium Alginate ◽  
Milk Powder ◽  
Ice Cream ◽  
Melting Time ◽  
Organoleptic Properties ◽  
Cocoa Powder ◽  
Overall Acceptability ◽  
Powder Formulation ◽  
Tragacanth Gum ◽  
Ice Creams

A basic formulation (50 g sucrose + 47.5 g milk powder + 1.5 g cocoa powder) was mixed thoroughly with various proportions of xanthan, sodium alginate, tragacanth gum and carrageenan gums to make fifteen desired formulations of ice cream powder. The ice cream powders and water were poured into the ice cream maker machine in proportions of one to one (w/w) and ice creams were prepared and compared. Melting time, rheological and organoleptic tests on the produced ice creams were performed and the results showed that the maximum viscosity and melting time belonged to the number 7 and 14 samples, having tragacanth and carrageenan in their formulations, respectively. Overall, acceptability of the samples 1, 7, 8 and 14 was the highest. Using mixed combinations of hydrocolloids in ice cream powder formulation offers higher viscosity, longer melting time and better organoleptic properties to the final product (ice cream) than single hydrocolloids.

scholarly journals Evaluation of Physicochemical and Antioxidant Properties of Pinus gerardiana Nuts and Oil

2020 ◽  
Vol 9 (1) ◽  
pp. 38-47
Author(s):  
Mahdiyeh Sheikhahmadi ◽  
Mohammad A Sahari ◽  
Mohsen Barzegar
Keyword(s):  
Shelf Life ◽  
Rapeseed Oil ◽  
Antioxidant Properties ◽  
Specific Weight ◽  
Physicochemical Characteristics ◽  
Antioxidant Compounds ◽  
Nutritional Values ◽  
Pine Oil ◽  
Oil Resources ◽  
Oil Characteristics

For optimal usage of new oil resources with high nutritional values, in this study, one chilgoza pine variety was provided, and assays of physicochemical characteristics of its nut such as moisture, ash, thousand nut weight, oil, protein, hull contents, density, pH and also physicochemical characteristics of its extracted oil by n-hexan solvent such as iodine values, saponification and unsaponification, peroxide, specific weight, acid values, moisture of oil, color (Lovibond) and fatty acid profile and extracted oil characteristics by cold press such as total polyphenols, tocophrols, carotenoids, chlorophylls, sterols, color (Hunterlab), DPPḢ and antioxidant were investigated. Then its effect as a natural antioxidant on rapeseed oil shelf life (without any antioxidant) was studied. The results indicated that chilgoza pine oil is belonged to linoleic-oleic group. Oil of chilgoza pine has α and γ tocopherols and there is no β and δ tocopherols on it. The oil of chilgoza pine, were mixed at two levels of 2% and 5% with rapeseed oil and these mixed were determined by peroxide, TBA and Rancimat indices during 0, 5, 10, 20 and 35 days and compared with control. Statistical results showed no antioxidant effect in shelf life of rapeseed oil at more days. This means that the chilgoza pine oil antioxidant compounds were not enough to prevent oxidative rancidity of rapeseed oil or maybe the antioxidant compounds of nuts were not migrated to oil.

scholarly journals PENGARUH PENAMBAHAN CMC TERHADAP KARAKTERISTIK ES KRIM JUS BUAH PEDADA DAN KELAPA MUDA [CMC Addition Effect on Characteristics of Ice Cream Made from Pedada Fruit and Young Coconut Juices]

2019 ◽  
Vol 24 (1) ◽  
pp. 51
Author(s):  
Jariyah Jariyah ◽  
Rudi Nurismanto ◽  
Nur Fitri Dian Pratiwi
Keyword(s):  
Vitamin C ◽  
Fruit Juice ◽  
Relative Viscosity ◽  
Ice Cream ◽  
Raw Material ◽  
Melting Time ◽  
Two Factors ◽  
Physical And Chemical ◽  
Carboxy Methyl

Pedada fruit contains 56.74 mg/100 g of vitamin C and 79% of water.  One of the uses of this fruit is for a raw material of fruit ice cream. Objectives of this research was to evaluate quality of fruit ice cream made from padada fruit and young coconut juice with addition of Carboxy Methyl Celulose (CMC). Randomized completely design with two factors was implemented in this research. The first factor was proportions of pedada fruit and young coconut juice consisting of three levels, that was i.e., 25%:75%, 50%:50%, and 75%:25%.  The second factor was CMC concentrations consisting of three levels, that was i.e., 0.1, 0.2, and 0.3%.  The best quality of fruit ice cream was obtained from 25% padada fruit juice and 75% young coconut juice with addition of 0.3% CMC.  The physical and chemical characteristics of the ice cream were a melting time of 11.11minute/10g, an overrun of 5.71%, a relative viscosity of 8.15 (Poiseuille x103), a fat content of 0.06%, a protein content of 1.29%, and a vitamin C content of 0.76mg/10g. The sensory characteristics of the ice cream were brownish, rather sour and sweet, and pedada-fruit aroma.

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