scholarly journals PHYSICAL CHARACTERISTICS OF ICE CREAM WHICH REPLACED MILK POWDER WITH DIFFRENT CEREALS FLOUR

2018 ◽  
Vol 46 (2) ◽  
pp. 278-291
Author(s):  
Ghanim Hasan ◽  
Saja M. Kassem
Keyword(s):  
Milk Powder ◽  
Ice Cream ◽  
Physical Characteristics

scholarly journals The effect of stevia, emulsifier and milk powder on melting rate, hardness and overrun of ice cream formulations during storage

2020 ◽  
Vol 70 (2) ◽  
pp. 120-130
Author(s):  
Erhan Sulejmani ◽  
Mersel Demiri
Keyword(s):  
Milk Powder ◽  
Ice Cream ◽  
Melting Rate ◽  
Sensory Characteristics ◽  
Significant Elevation ◽  
Ph Values ◽  
Physical Chemical ◽  
Whole Milk ◽  
Textural Analyses ◽  
Hardness Values

Four types of ice creams were manufactured using stevia (S), milk powder (PP), emulsifier (PS) and UHT whole milk (C), and were investigated for physical, chemical and sensory characteristics. The pH values of ice cream samples ranged from 5.82 to 6.62. The hardness values from textural analyses was around 3.40 and 598.61 N. The highest overrun ratio (29.27 %) was found in PP ice cream during the first week of storage. The substitution of sucrose by stevia powder led to a significant elevation of the hardness of ice cream.

Manufacture of Dairy and Non-Dairy Camel Milk Products

2020 ◽  
pp. 75-109
Author(s):  
Nour Amin Elsahoryi ◽  
Hiba Fathi Al-Sayyed
Keyword(s):  
Dairy Products ◽  
Nutritive Value ◽  
Milk Powder ◽  
Ice Cream ◽  
Temperature Treatment ◽  
Camel Milk ◽  
High Temperature Treatment ◽  
Milk Products ◽  
Frozen Yogurt ◽  
Fermented Dairy Products

Camel milk is popular in the world as it has an excellent nutritive value and many health benefits. There are many dairy and non-dairy products that could be manufactured from camel milk such as milk powder, UHT-milk, yogurt and fermented products, cream, ghee, ice-cream, frozen products, sweets, and candy (such as chocolate bars and cookies). In general, camel milk processing encounters challenges. This chapter is aimed to cover the recent issues of the manufacturing and processing of the most popular above-mentioned camel milk products based on the recent studies and other available commercial resources. Camel milk seems to have many challenges during high temperature treatment as well as creaming to manufacture yogurt and other fermented dairy products, cream, and butter. On the other hand, ice cream and frozen yogurt and chocolate bar manufacturing from camel milk seems to be less challenging. Further research is recommended to solve the faced challenges and to develop different versions of these products such as skim, low fat, low sugar, and flavored products.

Effects of overrun on structural and physical characteristics of ice cream

2004 ◽  
Vol 14 (3) ◽  
pp. 255-262 ◽  
Author(s):  
Rosalina P. Sofjan ◽  
Richard W. Hartel
Keyword(s):  
Ice Cream ◽  
Physical Characteristics

scholarly journals Lactose reduced ice cream enriched with whey powder

2017 ◽  
Vol 38 (2) ◽  
pp. 749 ◽  
Author(s):  
Ana Claudia Tsuchiya ◽  
Ana Da Graça Monteiro da Silva ◽  
Daniela Brandt ◽  
Daneysa Lahis Kalschne ◽  
Deisy Alessandra Drunkler ◽  
...  
Keyword(s):  
Reaction Time ◽  
Enzymatic Hydrolysis ◽  
Sucrose Concentration ◽  
Milk Powder ◽  
Ice Cream ◽  
Food Product ◽  
Lactose Hydrolysis ◽  
Reaction Conditions ◽  
Whey Powder ◽  
Microbiological Parameters

Ice cream is a food product that pleases the palate of consumers worldwide. Whey powder (WP) has various technological and functional properties. However, WP increases the lactose content of the final products in which it is incorporated and causes grittiness and intolerance in lactose-sensitive individuals. This study aimed to produce ice cream with milk powder (MP) replaced by WP (MP/WP), decrease the lactose content by enzymatic hydrolysis and verify the physicochemical and microbiological parameters of the final product. Initially, the variables ?-galactosidase concentration and reaction time were studied for the response of the percentage of lactose hydrolysis in a milk ice cream base, using a full 22 factorial design(FFD).With the reaction conditions defined (0.5 g L-1 of ?-galactosidase at 37 C for 4 h)the sucrose concentration and MP/WP replacement variables were then studied in the ice cream formulation for the percentage of lactose hydrolysis and overrun responses using a 22 FFD. The lactose hydrolysis, which ranged between 86.59-97.97%, was not affected by the MP/WP replacement in the ice cream, whilst the overrun was increased by the MP/WP replacement. The physicochemical and microbiological parameters of the ice cream were either not influenced or positively influenced by lactose hydrolysis and MP/WP replacement.

scholarly journals Effects of fructose and stevia on the rheological, technological and sensory characteristics of ice cream

2020 ◽  
Vol 3 (1) ◽  
pp. 30
Author(s):  
Ernesta Treciokiene ◽  
Ilona Sostakiene
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Ice Cream ◽  
Melting Rate ◽  
Skim Milk Powder ◽  
Technological Parameters ◽  
Low Fat ◽  
Lower Melting ◽  
Overall Acceptability ◽  
Potential Use

This study investigated the potential use of fructose and stevia to improve the technological parameters of ice cream. Ice cream was made of 2 different mixtures. Low-fat ice cream mixtures (0.4% fat) were made with: sweet buttermilk, 5% fructose, 20% banana puree, and sweet buttermilk, 5% fructose, 20% pear puree. The ice cream with stevia was made with cream (13% fat), milk, skim milk powder and whey powder, cherry puree (16%) and 0.48% stevia solution (20% concentration). The ice cream with banana showed rapid melting rate and the highest acidity. On the contrary, the ice cream with pear showed lower melting rate, but caused to increase the hardness and resulted with less overall acceptability. The enrichment of the ice cream with stevia and cherry showed the same coherence of hardness and overall acceptability.

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