Proximate Analysis of Ice cream Incorporated with Baccaurea angulata Peel

ABSTRACT: Ice cream is a product whose formulation requires considerable amounts of sugar. In addition to providing flavor, sugar contributes to the physicochemical characteristics of ice cream but its consumption in large quantities is related to chronic diseases such as diabetes and obesity. For this reason, the food industry seeks to formulate products with sweeteners that preserve the physicochemical and sensory characteristics of the original product. Stevia rebaudiana is a plant that naturally contains glycosides with no calories and high sweetening capacity and it is considered safe for consumption. Therefore the aim of this research was to evaluate the effect of replacing sugar with different levels of extracts of S. rebaudiana Morita II and Criolla, on the physicochemical and sensory properties of strawberry ice cream. Using a 2x2 factorial experimental design, a total of 4 formulations were prepared with two levels of concentration of the aqueous extract of Stevia rebaudiana (5 or 8%) and the variety of S. rebaudiana (Morita II or Criolla). Proximate composition, physicochemical properties and sensory evaluation were determined in processed products. The proximate analysis of strawberry ice cream varied significantly (P<0.05) depending of variety and level used on the formulation. The viscosities of all ice cream mixes were decreasing as the shear rate was increased, indicating a pseudoplastic behavior. The sensory analysis showed differences (P<0.05) among the formulations tested, however the score of all products were above the indifference point, suggesting that all of these formulations may have a commercial potential.

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Plantain (Musa X paradisiaca AAB) and Activated Charcoal Powder towards Ice Cream Quality

FOODSCITECH ◽

10.25139/fst.v0i0.2513 ◽

2020 ◽

Vol 3 (1) ◽

pp. 1

Author(s):

Dina Mazida Nurul Hidayah ◽

Nunuk Hariyani ◽

Arlin Besari Djauhari

Keyword(s):

Activated Charcoal ◽

Sugar Content ◽

Ice Cream ◽

Proximate Analysis ◽

Fat Content ◽

Carbohydrate Source ◽

Parametric Data ◽

Two Factors ◽

Nutrition Value ◽

The Difference

Ice cream is a frozen snack made from ingredients such as milk, cream, sugar, and stabilisers that being frozen and mixed with other ingredients to create a variety of ice cream flavours, such as banana ice cream. Plantain (Musa paradisiaca) contains high nutritions such as vitamin A, B6, C, other minerals, and carbohydrates. The addition of plantain and Activated Charcoal Powder (ACP) into the ice cream can increase its nutrition value. This because of bananas as a carbohydrate source and the ACP, made from coconut shell charcoal and create a distinct ice cream colour, as a toxin absorber and immune system enhancer. This research will utilise the Completely Randomised Design (CRD) using two factors. Factor 1 is the plantain substitutions, which are 10%, 15%, and 20%. Factor 2 is the ACP concentrations, which are 0.1%, 0.2%, and 0.3%. Each combination of treatments is conducted through three-time repetitions. Research observation uses proximate analysis and organoleptic test. Parametric data in the analysis, which based on the parametric statistic by utilising Analysis of Variance (ANOVA) shows that the difference between plantain substitution and ACP concentration intangibly influences the protein and fat content. The different plantain substitution and its interaction between the different ACP concentration intangibly influence the sugar content and overrun. The different concentration of ACP intangibly influences the sugar count and tangibly influences the banana ice cream's overrun. Parametric data test results later become the base of effectivity test to obtain the best treatment. The best treatment of this research is obtained from the combination of 20% plantain and 0.3% ACP concentration, with the highest score of 0.84 with the research variable criteria of protein content (3.7%), fat content (2.4%), sugar content (41.3%), and overrun (81.37%).

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PENGENALAN PENGOLAHAN SUSU KAMBING DI KECAMATAN SUKADANA KABUPATEN LAMPUNG TIMUR [Introduction of Goat Milk Processing in Sub-district of Sukadana, District of East Lampung of the Lampung Province]

Jurnal Teknologi & Industri Hasil Pertanian ◽

10.23960/jtihp.v23i1.45-58 ◽

2018 ◽

Vol 23 (1) ◽

pp. 45

Author(s):

Ratna Wylis ◽

Novilia Santri ◽

Robet Asnawi

Keyword(s):

Shelf Life ◽

Goat Milk ◽

Ice Cream ◽

Consumer Preference ◽

Proximate Analysis ◽

Consumer Acceptance ◽

Total Production ◽

Milk Processing ◽

Goat’S Milk ◽

Goat's Milk

Milk is easily damaged when handling is poor, so it has a relatively short shelf life. To handle the excess milk production, the most appropriate step is to preserve milk to extend the shelf life through processing, and at the community level the consumption of processed milk is higher than the consumption of fresh milk. This research was conducted in Muara Jaya Village, Sukadana District, East Lampung Regency, from June to August 2016 with Mentari’s women farmer group as cooperator. The types of processed goat milk introduced are goat’s milk with spice flavoured, goat's milk ice cream with strawberry tasted, goat's milk ice cream with kweni tasted, and goat's milk caramel candy. The products of goat’s milk are tested on consumer preference and its counted breakeven price for each kind of product, so it is known how much the price of kind of processed goat’s milk if it want to commercialized. Observation parameters included, proximate analysis for fresh goat’s milk, consumer acceptance rate and break even price of each kind of product. Observation of consumer acceptance level is done by using hedonic scale (scale 1-5) from 20 panelists and breakeven price is calculated by comparing total production cost with yield produced. The collected data were analyzed statistically and if there was difference of the mean value was continued with DMRT test at 5% level. The results showed that the development of goat’s milk preparation is very pospective because goat’s milk has high protein content and low fat content so good for health; Processed goat’s milk produced introduced by the consumer, with a mean score> 3; The result of break even analysis shows that goat milk processing has prospect to be developed, because the price of its break even point is still reached by consumer that is: Rp.45.500, -/ liter goat’s milk spice flavoured; Rp. 61.267/liter goat's milk ice cream strawberry tasted, Rp.55.933, -/ liter goat's milk ice cream kweni tasted, and Rp. 1.479 /goat's milk caramel candy.

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Proximate Analysis and Bioactive Composition of Icecream Incorporated with Spices

Current Journal of Applied Science and Technology ◽

10.9734/cjast/2021/v40i2531513 ◽

2021 ◽

pp. 42-47

Author(s):

Dhanavath Srinu ◽

D. Baskaran ◽

R. Palani Dorai ◽

K. S. Gnanalaksshmi

Keyword(s):

Dietary Fibre ◽

Antioxidant Properties ◽

Ice Cream ◽

Proximate Analysis ◽

Nutritional Composition ◽

Total Flavonoid Content ◽

Flavonoid Content ◽

Black Cumin ◽

Study Results ◽

Dietary Fibre Content

The present study was carried out to determine the nutritional composition, bioactive compounds, and antioxidant properties of ice cream prepared by incorporating selected spices viz., fenugreek, black cumin, coriander, and cinnamon in the form of powders at different equal levels of substitution (1%, 1.5%, and 2%). The spices incorporated in the ice cream were found to have dietary fibre content in the range of 0.81 to 2.02g/100g. The total flavonoid content was found to be in the range of 72.55 to 78.79mg/g of quercetin. The present study results revealed that the ice cream prepared by incorporating different spices showed good antioxidant properties.

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PENGENALAN PENGOLAHAN SUSU KAMBING DI KECAMATAN SUKADANA KABUPATEN LAMPUNG TIMUR [Introduction of Goat Milk Processing in Sub-district of Sukadana, District of East Lampung of the Lampung Province]

Jurnal Teknologi & Industri Hasil Pertanian ◽

10.23960/jtihp.v23i1.45-56 ◽

2018 ◽

Vol 23 (1) ◽

pp. 45

Author(s):

Ratna Wylis ◽

Novilia Santri ◽

Robet Asnawi

Keyword(s):

Shelf Life ◽

Goat Milk ◽

Ice Cream ◽

Consumer Preference ◽

Proximate Analysis ◽

Consumer Acceptance ◽

Total Production ◽

Milk Processing ◽

Goat’S Milk ◽

Goat's Milk

Milk is easily damaged when handling is poor, so it has a relatively short shelf life. To handle the excess milk production, the most appropriate step is to preserve milk to extend the shelf life through processing, and at the community level the consumption of processed milk is higher than the consumption of fresh milk. This research was conducted in Muara Jaya Village, Sukadana District, East Lampung Regency, from June to August 2016 with Mentari’s women farmer group as cooperator. The types of processed goat milk introduced are goat’s milk with spice flavoured, goat's milk ice cream with strawberry tasted, goat's milk ice cream with kweni tasted, and goat's milk caramel candy. The products of goat’s milk are tested on consumer preference and its counted breakeven price for each kind of product, so it is known how much the price of kind of processed goat’s milk if it want to commercialized. Observation parameters included, proximate analysis for fresh goat’s milk, consumer acceptance rate and break even price of each kind of product. Observation of consumer acceptance level is done by using hedonic scale (scale 1-5) from 20 panelists and breakeven price is calculated by comparing total production cost with yield produced. The collected data were analyzed statistically and if there was difference of the mean value was continued with DMRT test at 5% level. The results showed that the development of goat’s milk preparation is very pospective because goat’s milk has high protein content and low fat content so good for health; Processed goat’s milk produced introduced by the consumer, with a mean score> 3; The result of break even analysis shows that goat milk processing has prospect to be developed, because the price of its break even point is still reached by consumer that is: Rp.45.500, -/ liter goat’s milk spice flavoured; Rp. 61.267/liter goat's milk ice cream strawberry tasted, Rp.55.933, -/ liter goat's milk ice cream kweni tasted, and Rp. 1.479 /goat's milk caramel candy.

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Application of Response Surface Methodology for optimization ofbivalent extraction from Pomegranate Peel

Sustainability Agri Food and Environmental Research ◽

10.7770/safer-v0n0-art2092 ◽

2020 ◽

Author(s):

Andhale Shubham Dnyaneshwar ◽

Bhoite Anjali Ashokrao ◽

Dagadkhair Amol Changdeo ◽

Chavan Yogita Vasant

Keyword(s):

Antioxidant Activity ◽

Response Surface Methodology ◽

Response Surface ◽

Phenolic Content ◽

Ice Cream ◽

Solvent System ◽

Proximate Analysis ◽

Total Phenolic ◽

Pomegranate Peel ◽

Peel Extract

ABSTRACT In present study, an ideal bivalent extraction system was selected and optimized for phenolic extraction of pomegranate peel .Study reported ethanol: ether bivalent solvent system with phenolic content having potent antioxidant activity. Selected bivalent system was optimized for extraction using response surface methodology (RSM). A Box–Behnken design was employed to analyze the effects of variables (temperature, time and peel concentration) on the extraction of total phenolic content, and antioxidant capacity (FRAP). The optimization study suggested extraction with 2.9% pomegranate peel for 8 hours at 40 OC was found the best for extraction of phenolic compound with potent antioxidant activity. RSM was shown to be an adequate approach for modeling the extraction of phenolic compounds from pomegranate peel.The pomegranate peel was extracted using optimized parameters and extract was concentrated in rotary vacuum evaporator at 45 oC for 6 hours. The concentrated extract was used to formulate antioxidant enriched ice cream product. The ice–cream formulation containing 1% of peel extract was found to be more acceptable in terms of sensory parameters. Proximate analysis of acceptable formulation reveals 3.54% protein, 3.51% fat, 22.24% carbohydrate, 0.83% ash, and 69.88% moisture, however62.871 DPPH % inhibition and 84.96 mg/100ml of AAE, FRAP activity and 363.266 mg/100 ml of GAE phenolic content was also reported with ice cream enriched with 1%peel extract Results shown the antioxidant enriched ice cream could be formulated using extract of pomegranate peel powder with good sensory properties.

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ASHA Convention 2013

ASHA Leader ◽

10.1044/leader.an11.18072013.46 ◽

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.

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Food-Evoked Changes in Humans

Journal of Psychophysiology ◽

10.1027/0269-8803/a000003 ◽

2010 ◽

Vol 24 (1) ◽

pp. 25-32 ◽

Cited By ~ 19

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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