scholarly journals Characterization of Aiphanes aculeata fruit pulp and application in ice cream formulations

2021 ◽  
Vol 10 (5) ◽  
pp. e45710515184
Author(s):  
Isabela de Andrade Arruda Fernandes ◽  
Isadora Boaventura Ponhozi ◽  
Ana Paula Meira ◽  
Gabriela Piastrelli Bergamin ◽  
Raquel Guttierres Gomes
Keyword(s):  
Ice Cream ◽  
Beta Carotene ◽  
Melting Behavior ◽  
Human Organism ◽  
Palm Tree ◽  
Total Carotenoids ◽  
Mineral Contents ◽  
Texture Profile ◽  
Ice Creams ◽  
Palm Fruits

The characteristic color of the palm fruits Aiphanes aculeata, also known as Cariota-de-Espinho, suggests the presence of pigments such as carotenoids and anthocyanins, in addition these fruits present other compounds with health benefits such as minerals, vitamins and phenolics. However, there are no studies on the application of these fruits in food formulations since this palm tree is used only for urban landscaping. The present study aimed to characterize the Aiphanes aculeata pulp for proximate composition, physicochemical parameters, mineral contents, bioactive compounds, and antioxidant activity. Three ice cream formulations with the addition of different pulp concentrations were also produced, aimed to contribute to the technological and nutritional use of Aiphanes aculeata fruits. The choice of ice cream as the main investigation occurs due to the importance of functional ice creams to the balance of the physiological functions of the human organism that occurs through the ingestion of active and nutritional ingredients. Ice creams were characterized for overrun, melting behavior, color, and texture profile. The pulp presented representative minerals levels such as iron (49.82 ± 43.85 mg/100g) and zinc (96.07 ± 81.65 mg/100g). The total carotenoids level was significant, corresponding to 92.64 ± 0.83 μg/100g, with an emphasis on the beta-carotene levels (56.94 ± 2.11 μg/100g). The different pulp concentrations used in the formulations influenced the characteristics of the ice cream, as it interacted positively with the ingredients until the concentration of 30% pulp. Therefore, the Aiphanes aculeata fruits showed potential for application in the food industry, in the manufacture of ice cream with high nutritional value.

scholarly journals Fruits of Butia capitata (Mart.) Becc as good sources of β -carotene and provitamina

2011 ◽  
Vol 33 (spe1) ◽  
pp. 612-617 ◽  
Author(s):  
Juliana Pereira Faria ◽  
Egle M. A Siqueira ◽  
Roberto Fontes Vieira ◽  
Tânia da Silveira Agostini-Costa
Keyword(s):  
Local Communities ◽  
Provitamin A ◽  
Brazilian Savanna ◽  
Palm Tree ◽  
Good Source ◽  
Total Carotenoids ◽  
Ice Creams ◽  
Β Carotene

Butia capitata is a palm tree, widely found in the Brazilian savanna. Their fruits are largely used by local communities to prepare juices, jellies and ice-creams. The main objective of this work was to determine the carotenoids profile of Butia capitata fruits and their provitamin A values. Total carotenoids content ranged from 11.1 to 43.9 μg.g-1; β-carotene was the predominant carotenoid (5.2-22.8 μg.g-1), followed by γ-carotene, phytoene, phytofluene, ζ-carotene, α-cryptoxanthin (or zeinoxanthin) and α-carotene. Provitamin A values varied from 50 to 200 RAE.100g-1. This result suggests that B. capitata pulp may be a good source of β-carotene and provitamin A.

scholarly journals The effect of composition, microfluidization and process parameters on formation of oleogels for ice cream applications

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
E. Silva-Avellaneda ◽  
K. Bauer-Estrada ◽  
R. E. Prieto-Correa ◽  
M. X. Quintanilla-Carvajal
Keyword(s):  
Palm Oil ◽  
Numerical Optimization ◽  
Protein Concentration ◽  
Technological Development ◽  
Ice Cream ◽  
Processing Conditions ◽  
Surface Response Methodology ◽  
High Oleic ◽  
Ice Creams ◽  
Oil Type

AbstractThe use of oleogels is an innovative and economical option for the technological development of some food products, among them ice creams. The aim of this study was to establish the best processing conditions to obtain an emulsion which form oleogels with the lowest ζ-potential and average droplet size (ADS) for use as ice cream base. Using surface response methodology (SRM), the effects of three numerical factors (microfluidization pressure, oil and whey protein concentration, WP) and four categorical factors (oil type, temperature, surfactant, and type of WP) on formation of emulsions were assessed. The response variables were ζ, ADS, polydispersity index (PDI), viscosity (η), hardness, cohesiveness and springiness. Additionally, a numerical optimization was performed. Two ice creams containing milk cream and oleogel, respectively were compared under the optimization conditions. Results suggest oleogels obtained from the microfluidization of whey and high oleic palm oil are viable for the replacement of cream in the production of ice cream.

scholarly journals Identifying and Quantifying the Abundance of Economically Important Palms in Tropical Moist Forest Using UAV Imagery

2019 ◽  
Vol 12 (1) ◽  
pp. 9 ◽  
Author(s):  
Ximena Tagle Casapia ◽  
Lourdes Falen ◽  
Harm Bartholomeus ◽  
Rodolfo Cárdenas ◽  
Gerardo Flores ◽  
...  
Keyword(s):  
Sustainable Management ◽  
Forest Products ◽  
Palm Tree ◽  
Kappa Index ◽  
Small Areas ◽  
Tree Crowns ◽  
Palm Trees ◽  
Object Based ◽  
Non Timber Forest Products ◽  
Palm Fruits

Sustainable management of non-timber forest products such as palm fruits is crucial for the long-term conservation of intact forest. A major limitation to expanding sustainable management of palms has been the need for precise information about the resources at scales of tens to hundreds of hectares, while typical ground-based surveys only sample small areas. In recent years, small unmanned aerial vehicles (UAVs) have become an important tool for mapping forest areas as they are cheap and easy to transport, and they provide high spatial resolution imagery of remote areas. We developed an object-based classification workflow for RGB UAV imagery which aims to identify and delineate palm tree crowns in the tropical rainforest by combining image processing and GIS functionalities using color and textural information in an integrative way to show one of the potential uses of UAVs in tropical forests. Ten permanent forest plots with 1170 reference palm trees were assessed from October to December 2017. The results indicate that palm tree crowns could be clearly identified and, in some cases, quantified following the workflow. The best results were obtained using the random forest classifier with an 85% overall accuracy and 0.82 kappa index.

scholarly journals Designing an industrial protocol to develop a new fat-reduced- ice cream formulation by replacing stabilizers with microbial transglutaminase enzyme

2019 ◽  
Vol 69 (3) ◽  
pp. 162-171
Author(s):  
M. Serdar Akin ◽  
Busra Goncu ◽  
Mutlu B. Akin
Keyword(s):  
Heat Treatment ◽  
G Protein ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Ice Cream ◽  
Titratable Acidity ◽  
Microbial Transglutaminase ◽  
Melting Properties ◽  
Ice Creams ◽  
Coating Color

In this study, the possibility of replacing stabilizers with microbial transglutaminase (MTG) enzyme in fat-reduced ice cream production was studied. In addition, the stage of adding (before or after the heat treatment) the MTG enzyme to ice cream was also investigated. Five different ice creams (A and C containing 1 unit MTG/g protein without stabilizer, B and D containing 0.5 unit MTG/g protein and 0.35 % stabilizer, which also consist of the mixture of Carrageenan (E 407), Guar gum (E 412), Xanthan gum (E 415) and Sodium alginate (E 401), and E (control) containing 0.7 % stabilizer) were manufactured. MTG has been added to samples A and B after heat treatment while it was added to C and D samples before the heat treatment. An experimental analysis related to the overrun, viscosity melting properties, pH, titratable acidity, dry matter, fat, protein, sensorial and microstructural properties of ice creams was carried out. According to the results, the amount and the adding stage of MTG significantly affected overrun, melting, viscosity, coldness, firmness, smoothness, mouth coating, color, appearance, taste, smell scores, and also microstructure of ice creams (p<0.01). Results also showed that MTG could be used together with other stabilizers after heat treatment in the production of ice cream. Moreover, our findings demonstrated that sample B was the closest to control in terms of sensorial properties.

scholarly journals CAN INDUSTRIALIZATION AFFECT HEAVY METALS BIOCONCENTRATION IN DATE PALM TREE FARMS IN THE SULTANATE OF OMAN?

2019 ◽  
Vol 50 (Special) ◽  
Author(s):  
Al-Shali & et al.
Keyword(s):  
Heavy Metals ◽  
Heavy Metal ◽  
Inductively Coupled Plasma ◽  
Date Palm ◽  
Heavy Metal Concentration ◽  
Industrial Area ◽  
Palm Tree ◽  
Sultanate Of Oman ◽  
Industrial Sites ◽  
Palm Fruits

Purpose Industrialization is leading to gradual accumulation of heavy metals in the date palm fruits and ecosystem. This paper aims at estimating the bioaccumulation of  heavy metals in soils, fruits (dates) near the industrial area of Al-Rusail in the Sultanate of Oman. There were three sites located for sampling and each with three farms except site 3 with one farm; industrial site, cement factory and control farm. The soil, water and date palm fruits were analyzed for heavy metals concentration using inductively coupled plasma optical emission spectrometer. The results of  analysis showed that the mean concentration of heavy metals in soil was in the following order: Ni> Zn > Pb > Cd. The concentration of heavy metals in the groundwater was found to be in this order Zn > Ni> Pb> Cd, and Zn> Pb > Ni > Cd in fruits. The statistical interaction of heavy metal mean concentrations indicated cadmium with the highest mean (0.007117mg/kg) in Farm 1 during the month of June at 0-30cm (mg/kg) in soil under Industrial sites. The fruit stages differ statistically with the highest concentration of zinc ranging from 0.190517 mg/Kg of khalal stage of farm 1 to the 0.03127 mg/kg of the control farm. groundwater heavy metal concentration was very low across the farms with the least (Cd at 0.0002434mg/Kg) in control site and not statistically different from other sites' farms.In general, the research indicated an increases in the heavy metal concentrations with closeness to industrial sites.

scholarly journals The development of linguistic prediction: Predictions of sound and meaning in 2-to-5-year-olds.

2018 ◽  
Author(s):  
Chiara Gambi ◽  
Fiona Gorrie ◽  
Martin John Pickering ◽  
Hugh Rabagliati
Keyword(s):  
Language Acquisition ◽  
Language Development ◽  
Language Processing ◽  
Ice Cream ◽  
Children’S Learning ◽  
Ice Creams ◽  
Children's Learning

Language processing in adults is facilitated by an expert ability to generate detailed predictions about upcoming words. This may seem like an acquired skill, but some models of language acquisition assume that the ability to predict is a pre-requisite for learning. This raises a question: Do children learn to predict, or do they predict to learn? We tested whether children, like adults, can generate expectations about not just the meanings of upcoming words but, also, their sounds, which would be critical for using prediction to learn about language. In two looking-while-listening experiments, we show that two-year-olds can generate expectations about meaning based on a determiner (Can you see one…ball/two…ice-creams?), but that even children as old as five do not show an adult-like ability to predict the phonology of upcoming words based on a determiner (Can you see a…ball/an…ice-cream?). Our results therefore suggest that the ability to generate detailed predictions is a late-acquired skill. We argue that prediction may not be the key mechanism driving children’s learning, but that the ability to generate accurate semantic predictions may nevertheless have facilitative effects of language development.

scholarly journals Effects of maltodextrin on the physical properties of canola oil-based ice creams

2020 ◽  
Vol 1 (4) ◽  
pp. 1-5
Keyword(s):  
Physical Properties ◽  
Canola Oil ◽  
Recent Trend ◽  
Saturated Fat ◽  
Ice Cream ◽  
Melting Rate ◽  
Future Studies ◽  
Unsaturated Fat ◽  
Significant Difference ◽  
Ice Creams

Recent trend in production of healthy food products has stimulated ice cream manufacturers to minimize the saturated fat content by replacing it with high-unsaturated fat or oil such as canola oil, yet maintaining the physical properties of the end product. Addition of maltodextrin (MD) into the formulation may assist in obtaining the desirable physical properties. Therefore, the objective of this study was to develop hard ice creams containing different ratios of canola oil and MD. Four ice cream formulations were prepared by weight: MD-0 (5% oil, 0% MD), MD-1 (4% oil, 1% MD), MD-2 (3% oil, 2% MD), and MD-3 (2% oil, 3% MD). Both MD-2 and MD-1 exhibited the highest (45.05±4.28%) and the lowest (32.49±1.20%) overrun, respectively, yet there was no significant difference (p > 0.05) between all ice creams in terms of hardness (3.20-4.79 kg). Additionally, there was no significant difference (p > 0.05) between MD-0, MD-1, and MD-2 in their melting rates which were significantly slower (p < 0.05) than those of MD-3. In overall, decreasing the amount of oil (i.e. increasing amount of MD) resulted in significant (p < 0.05) increase in overrun, yet had no significant (p > 0.05) effect on the ice cream's hardness and melting rate except for MD-3 for the latter. The ice cream that exhibited the most desirable physical properties was MD-2 (overrun, 45.05±4.28%; hardness, 3.73±0.75 kg; slowest melting rate). This finding highlighted the potential of MD in providing desirable texture to the ice creams to certain extent. Future studies are recommended in maintaining the ice cream's flavour and physical properties upon storage, and in determining its sensory acceptability among consumers.

scholarly journals Does there is Relevancy between Falooda Ice Cream Loving and Urine Nitrites?

2019 ◽  
Vol 4 (2) ◽  
Keyword(s):  
Urinary Tract Infection ◽  
Urinary Tract ◽  
Tract Infection ◽  
Ice Cream ◽  
Positive Test ◽  
Ice Creams

Naturally source of nitrites are vegetables like cabbage, spinach and vegetables, it is form of nitrogen. High levels of nitrites in urine are sign of urinary tract infection. Some bacteria are responsible for urinary tract infection such as proteus and klebsiella but doctor also prescribed some antibiotics against bacteria. Women are more suffering in urine tract infection than men. Positive test for nitrites is called nitrituria. For measuring the levels of nitrites in urine urinalysis is done. Falooda ice creams looking beautiful with different layers that make it healthy drink but a few of people tries to avoid by eating it because it contains high levels of sugar.

scholarly journals The influence of chosen organic fertilizers on qualitative parameters of three Daucus carota L. varieties

10.5219/1423 ◽  
2020 ◽  
Vol 14 ◽  
pp. 1183-1190
Author(s):  
Marcel Golian ◽  
Lucia Hlavačková ◽  
Adriána Maťová ◽  
Ivana Mezeyová ◽  
Miroslav Šlosár ◽  
...  
Keyword(s):  
Daucus Carota ◽  
Dry Matter ◽  
Beta Carotene ◽  
Climatic Conditions ◽  
Organic Fertilizers ◽  
Ex Situ ◽  
Total Carotenoids ◽  
Daucus Carota L ◽  
Fertilized Soil ◽  
Root Vegetables

In rational nutrition, vegetables play an important role due to their high biological and low energy value. The most widespread vegetables in our country belong to root vegetables. They are grown mainly for bulbs, corms, rhizomes, fleshy roots, and hypocotyl tubers. Root vegetables can be eaten raw or cooked. Carrot (Daucus carota L.) is a basic representative of root vegetables. For the most valuable components counts beta-carotene – the major component of total carotenoids. This paper evaluates changes in total carotenoids, refractometric dry matter, and gravimetric dry matter in three varieties of carrot (Kamaran F1, Komarno F1, Romosa) grown in soil and climatic conditions ex-situ in Nitra. We have evaluated roots grown in non-fertilized soil, soil after application of manure, horticultural compost, and their combinations. The results show that the variants fertilized with compost and a mixture of compost and manure had the most considerable influence on the synthesis and content of total carotenoids as well as the content of dry matter and refractometric dry matter

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