scholarly journals Development of Nutraceutical Ice Creams Using Flour Yellow Worm Larvae (Tenebrio molitor), Chia (Salvia hispanica), and Quinoa (Chenopodium quinoa)

2021 ◽  
Vol 8 ◽  
Author(s):  
Ana Gabriela Hernández Toxqui ◽  
Jazmín Ramírez Ramírez ◽  
José Manuel Pino Moreno ◽  
José Moisés Talamantes Gómez ◽  
Sergio C. Angeles Campos ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Chenopodium Quinoa ◽  
Ice Cream ◽  
Tenebrio Molitor ◽  
Critical Value ◽  
Salvia Hispanica ◽  
Dunnett Test ◽  
Manufactured Products ◽  
Ice Creams

Functional ice creams were developed by adding larvae of the insect Tenebrio molitor mixed with a seed (Salvia hispanica) and a pseudocereal (Chenopodium quinoa) to strawberry–cranberry ice cream. The objective was to increase micronutrients, macronutrients, and antioxidants, thus rendering the product a food complement. Four ice cream formulations were manufactured: the control strawberry–cranberry ice cream and three experimental mixtures, one of them with an addition of Tenebrio larvae (HT) and two others with a combination of Tenebrio larvae, chia (HTC), and quinoa (HTQ). The ice creams were submitted to proximate chemical analysis: mineral, fatty acid, vitamin, and one antioxidant (cyanidin 3 glucoside) determination. The strawberry–cranberry ice cream was used as a control formulation to evaluate if there were significant differences among nutrients, to which a Dunnett test with a critical value of α = 0.05% was applied. The three formulations that were studied showed a significant increase in the analyzed micronutrients and macronutrients compared to the control formulation. We observed increases of up to 62% in lipid content in the HTC formulation, while an increase of 41% in the protein content of the HT formulation was observed. We quantified an increase and enrichment of vitamins and minerals in the manufactured products, so that their nutritional value was significantly enhanced. In the determination of cyanidin 3 glucoside, we found that the formulation to which chia had been added showed an increase of 74% as compared to the control ice cream; this is important because anthocyanins are a group of flavonoids that stand out for their antioxidant and antimutagenic capabilities.

Phycocyanin as substitute for texture ingredients in ice creams

2019 ◽  
Vol 122 (2) ◽  
pp. 693-707 ◽  
Author(s):  
Ellen Francine Rodrigues ◽  
Luana Paula Vendruscolo ◽  
Kimberly Bonfante ◽  
Christian Oliveira Reinehr ◽  
Eliane Colla ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Ice Cream ◽  
Healthy Foods ◽  
Chemical Parameters ◽  
Content Type ◽  
Overall Acceptability ◽  
Brazilian Legislation ◽  
Ability To Act ◽  
Ice Creams ◽  
Natural Additive

Purpose The phycocyanin is a pigment present in the microalga Spirulina that has been studied due to its applicability as food coloring; however, it can be used due to the ability to act as an emulsifier or stabilizer in function of its protein characteristic. The purpose of this paper is to use aqueous extracts of Spirulina containing phycocyanin (EP) as a substitute of additives in the production of ice creams. Design/methodology/approach The study was divided in two sections: first, the influence of addition of EP in ice cream bases (that represent the ice cream preparation before air incorporation step) and second, the influence of addition of EP in five ice cream formulations, in which the differences were the addition of EP in substitution of stabilizer, Chantilly or emulsifier, one at a time or in substitution of all additives together, by the EP. Findings The different ice creams developed presented centesimal composition according to Brazilian legislation in relation to the chemical parameters. The EP presented emulsifying and stabilizing activity in the ice creams formulations acting in substitution of emulsifier and stabilizer presented in the standard formulation, not influencing the overall acceptability of consumers. Originality/value The authors demonstrate that the aqueous extract of Spirulina containing phycocyanin can be used as a natural additive in ice cream in substitution of emulsifiers and stabilizers normally used in this product, contributing to produce more healthy foods, once phycocyanin is an protein of high nutritional value.

scholarly journals The effect of addition of linoleic acid on food intake regulation in linoleic acid tasters and linoleic acid non-tasters

2003 ◽  
Vol 90 (1) ◽  
pp. 199-206 ◽  
Author(s):  
Marleen M. J. W. Kamphuis ◽  
Wim H. M. Saris ◽  
Margriet S. Westerterp-Plantenga
Keyword(s):  
Linoleic Acid ◽  
Food Intake ◽  
Energy Content ◽  
Ice Cream ◽  
Taste Perception ◽  
Food Intake Regulation ◽  
Ice Creams ◽  
The One ◽  
Intake Regulation

In a randomised, single blind, placebo-controlled crossover design study, we investigated whether healthy, non-smoking, dietary unrestrained women (n 24), divided into linoleic acid tasters (LAT, n 14) and linoleic acid non-tasters (LANT, n 10), differed in food intake regulation when linoleic acid was added to ice creams. The determination of subjects as LAT or LANT was done using a 10μM-linoleic acid solution. The ice creams were characterised by the subjects and a taste perception test using the triangle test was conducted three times. Food intake and appetite were measured using the universal eating monitor. LAT and LANT did not differ in characterisation or in taste perception of the ice creams, even though LAT were able to increase their ability to discriminate between the ice cream with linoleic acid from the one containing oleic acid. No effect of LAT status or type of ice cream was found for hedonic value of the ice creams. Linoleic acid taster status did affect food intake regulation. For LAT, but not LANT, the amount eaten was a function of Δsatiety. Subjects ate by weight of food and not by energy content. In conclusion, differences in food intake regulation were seen between LAT and LANT, in that the amount eaten by LAT was a function of Δsatiety, but was not for LANT.

scholarly journals Glutensiz Bazı Bitkilere (Amarantus mantegazzianus, Chenopodium quinoa Willd., Eragrostis tef [Zucc]Trotter, Salvia hispanica L.) Ait Tohum Özelliklerinin Belirlenmesi Üzerine Bir Araştırma

2020 ◽  
Vol 8 (8) ◽  
pp. 1650-1655 ◽  
Author(s):  
Zeynep Dumanoğlu ◽  
Hakan Geren
Keyword(s):  
Surface Area ◽  
Average Length ◽  
Chenopodium Quinoa ◽  
Eragrostis Tef ◽  
Animal Nutrition ◽  
Thousand Grain Weight ◽  
Salvia Hispanica ◽  
Adverse Environmental Conditions ◽  
Salvia Hispanica L

To meet the nutritional requirements required for human and animal nutrition due to climatic changes, research on determination of rich in nutrients and quality, products with high resistance to adverse environmental conditions and their possibilities for growing and reproduction are carried out. This research was carried out between 2018-2019. As a material, seeds belonging to the amaranth (Amarantus mantegazzianus), chia (Salvia hispanica L.), quinoa (Chenopodium quinoa) and teff (Eragrostis tef [Zucc] Trotter) plants were studied. Some characteristics of these seeds were determined such as shape, size, mean arithmetic and geometric diameter, sphericity and thousand grain weight. According to the data obtained; the highest average length (1.140 mm), width (1.080 mm) and surface area (0.930 mm2) of the seeds of the quinoa seeds compared to other seeds; the tambourine seeds had the lowest average length (0.540 mm), width (0.300 mm) and surface area (0.130 mm2) values. In terms of thousand grain weights, the seeds of the quinoa plant are the heaviest seeds with 3.3600 g; the lightest seeds were determined to belong to the tambourine seeds with 0.0028 g.

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.

Hemodynamic control using models of electroacoustic signals of an oxygenated neuron

2021 ◽  
Vol 21 (3) ◽  
pp. 50-54
Author(s):  
B.G. Tsugkiev ◽  
◽  
L.Ch. Gagieva ◽  
T.V. Tsugkieva ◽  
M.M. Chegaev ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Nutritional Value ◽  
Growing Season ◽  
Comparative Assessment ◽  
Biologically Active ◽  
Onobrychis Viciifolia ◽  
Iron Copper ◽  
Calcium Phosphorus ◽  
Active Substances

The paper presents a comparative assessment of the nutritional value depending on the phenological phase of Onobrychis viciifolia Scop., as well as the determination of the regularity of the accumulation of biologically active substances and heavy metals in the herb of the species. The yield of green mass of plants was determined. From each hectare of sowing, 9,7 centners of protein can be obtained; the yield of fiber is 13 centners, BEV is 22,9 centners, fat is 1,6 centners, ash is 4 centners and carotene is 13.0 kg. Depending on the growing season, the chemical composition in the grass of Onobrychis viciifolia changes. The content of calcium, phosphorus increases, and the presence of iron, copper, cobalt, zinc, manganese and molybdenum and amino acids decreases.

Multiplex real-time PCR for the detection of insect DNA and determination of contents of Tenebrio molitor, Locusta migratoria and Achaeta domestica in food

2019 ◽  
Vol 245 (3) ◽  
pp. 559-567 ◽  
Author(s):  
René Köppel ◽  
Rafael Schum ◽  
Michael Habermacher ◽  
Cindy Sester ◽  
Lucia Eugeni Piller ◽  
...  
Keyword(s):  
Real Time ◽  
Real Time Pcr ◽  
Locusta Migratoria ◽  
Tenebrio Molitor

scholarly journals Improvement of Tea (Camellia sinensis L.) Soil Properties by Growing Different Green Crops

2015 ◽  
Vol 12 (2) ◽  
pp. 34-38 ◽  
Author(s):  
Ashim Kumar Saha ◽  
Apu Biswas ◽  
Abdul Qayyum Khan ◽  
Md. Mohashin Farazi ◽  
Md. Habibur Rahman
Keyword(s):  
Organic Carbon ◽  
Soil Properties ◽  
Total Nitrogen ◽  
Soil Ph ◽  
Nutritional Value ◽  
Soil Health ◽  
Critical Value ◽  
Available Phosphorus ◽  
Organic Carbon Content

Long-term tea cultivation has led to degradation of the soil. Old tea soils require rehabilitation for restoring soil health. Soil rehabilitation by growing different green crops can break the chain of monoculture of tea. An experiment was conducted at The Bangladesh Tea Research Institute (BTRI) Farm during 2008-2011 to find out the efficiency of different green crops on the improvement of soil properties. Four green crops such as Guatemala, Citronella, Mimosa and Calopogonium were grown to develop the nutritional value of the degraded tea soil. Soil samples were collected and analyzed before and at the end of experiment. Soil pH was increased in all four green crops treated plots with the highest increase in Citronella treated plots (from 4.1 to 4.5). Highest content of organic carbon (1.19%) and total nitrogen (0.119%) were found in Mimosa and Calopogonium treated plots, respectively. Concentration of available phosphorus, calcium and magnesium in all green crops treated plots were above the critical values, while available potassium content was above the critical value in Guatemala, Citronella and Mimosa treated plots. Changes in soil pH and available potassium were significant, while changes in organic carbon content, total nitrogen and available calcium were insignificant. Changes in available phosphorus and magnesium were significant. The Agriculturists 2014; 12(2) 34-38

scholarly journals Ice cream and frozen desserts nutrient compositions: current trends of researches

Food systems ◽  
2021 ◽  
Vol 4 (2) ◽  
pp. 74-81
Author(s):  
A. V. Landikhovskaya ◽  
A. A. Tvorogova
Keyword(s):  
Nutritional Value ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Goat Milk ◽  
Ice Cream ◽  
Animal Origin ◽  
The Difference ◽  
New Research ◽  
Milk Solids ◽  
The Impact

The current state and new research trends of creating functional ice cream and frozen desserts are considered in the article. Attention is paid to the difference between the characteristics of ice cream regulated by the term in the countries of European Union and Eurasian Union. Taking into account that ice cream and frozen desserts are multicomponent products, the correction of their composition may have different effect on their quality indices. In particular, replacing sucrose by substitutes can lead to a change of traditional taste, consistency and structure. In this connection, aspects of the usage of sucrose substitutes by sweetness (glucose-fructose syrup, processed fruit products, stevia, sucrolose) and by dry matter (food fibers and polyols) are considered. In particular, the authors of researches note that the application of polyols changes the ice cream consistency to be firmer. The researchers pay attention to the impact of some components, introduced into ice cream and frozen desserts, on the cryoscopic temperature of mixture. The enrichment of ice cream and frozen desserts with pro- and prebiotics and application of milk with the increased nutritional value (sheep and goat milk) has been noted to be a trend in research. The attention is drawn to the practical use of enzymes. For people with lactose intolerance, the reason of which in ice cream is Nonfat milk solids (MSNF) it is proposed to hydrolyze it by different methods. In this review the experience of some scientists on the use of transglutaminase enzyme for changing properties of milk proteins, in particular, increasing their water- holding capacity is reflected. Researchers pay great attention to the increasing of nutritional value of ice cream and desserts by growth of mass fraction of protein and introduction of easily digestible proteins (concentrates of whey proteins, including the hydrolyzed proteins). Taking into consideration the growth of people who do not consume products of animal origin, some researches on replacement of milk protein to vegetable one, in particular, soy are noted.

Induction Suspension of Conductive Microring and Its Gyroscopic Stabilization

2021 ◽  
Author(s):  
Dmitrii Skubov ◽  
Ivan Popov ◽  
Pavel Udalov
Keyword(s):  
Magnetic Field ◽  
Steady State ◽  
Eddy Current ◽  
Equilibrium Position ◽  
Critical Case ◽  
Conservative System ◽  
Critical Value ◽  
Main Task ◽  
Gyroscopic Stabilization

Abstract The main task of our work is determination of possible levitation of micro-ring with eddy current in magnetic field of down ring with set alternating current and determination of critical value of «ohmic» damping separated field of parameters, at which motions of suspension ring transit from divergent to meeting to steady-state equilibrium position. I. e. in this critical case the motion practically coincides with motions of conservative system. The possibility of gyroscopic stabilization of suspension ring taking into account initial set rotation is considered. Thereby it can serve as contactless micro-gyroscope.

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