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.

The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives

2015 ◽  
Vol 11 (4) ◽  
pp. 493-504 ◽  
Author(s):  
Fatemeh Aboulfazli ◽  
Ahmad Salihin Baba ◽  
Misni Misran
Keyword(s):  
Particle Size ◽  
Physical Properties ◽  
Apparent Viscosity ◽  
Starter Culture ◽  
Ice Cream ◽  
Melting Rate ◽  
Cow Milk ◽  
Soy Milk ◽  
Alternative Source ◽  
Ice Creams

Abstract In this study, cow (W)’s milk was replaced by soy (S), coconut (C) and various combinations of coconut or cow milks with soy milk in order to produce fermented probiotic ice cream. The changes in ice cream eating qualities and physical properties were evaluated. Fermented ice cream containing vegetable milks showed a slower melting rate and higher apparent viscosity and particle size and also lower total acceptability than fermented cow milk ice cream (control). Ice creams containing Lactobacillus acidophilus (La-05; L) showed a lower melting rate and higher apparent viscosity and particle size than ice creams containing Bifidobacterium bifidum (Bb-12; B). Regardless of the starter culture used, all of sensory analysis scores decreased in ice creams with higher soy milk amount. The vegetable milks may offer ice cream manufacturers an alternative source of cow milk as a functional ice cream.

scholarly journals Solid Fat Replacement with Canola Oil-Carnauba Wax Oleogels for Dairy-Free Imitation Cheese Low in Saturated Fat

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1351
Author(s):  
Kyungwon Moon ◽  
Kyeong-Ok Choi ◽  
Sungmin Jeong ◽  
Young-Wan Kim ◽  
Suyong Lee
Keyword(s):  
Palm Oil ◽  
Canola Oil ◽  
Relaxation Times ◽  
Saturated Fat ◽  
T2 Relaxation ◽  
Solid Fat ◽  
Carnauba Wax ◽  
Unsaturated Fat ◽  
Imitation Cheese ◽  
Fat Level

Canola oil was structured into oleogels with different amounts of carnauba wax, and their processing performances were assessed as an alternative to solid fat for imitation cheese low in saturated fat. The contents of solid fat in the oleogels were less vulnerable to the change in temperature than the palm oil. The replacement of palm oil with oleogels produced cheese samples with harder and more cohesive/chewy textures. Dynamic and transient viscoelastic measurements demonstrated that the use of oleogels was effective in increasing the elastic nature of the cheeses. Two distinct components with different proton mobilities were observed in the imitation cheeses, and longer T2 relaxation times were detected in the oleogel samples. The meltability of the cheese with palm oil was not significantly different from those with 3% and 6% oleogels. The saturated fat level of the oleogel cheese was significantly reduced from 45.70 to 5.20%. The application of canola oil-carnauba wax oleogels could successfully produce imitation cheese high in unsaturated fat and low in saturated fat. This study thus demonstrated that the health-functional properties of imitation cheese could be enhanced by using oleogels.

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.

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 KANDUNGAN SERAT, LEMAK, SIFAT FISIK, DAN TINGKAT PENERIMAAN ES KRIM DENGAN PENAMBAHAN BERBAGAI JENIS BEKATUL BERAS DAN KETAN

2012 ◽  
Vol 1 (1) ◽  
pp. 303-311 ◽  
Author(s):  
Riza Puspitarini ◽  
Arintina Rahayuni
Keyword(s):  
Physical Properties ◽  
Rice Bran ◽  
Ice Cream ◽  
Melting Rate ◽  
Fat Content ◽  
Fiber Content ◽  
Wilcoxon Test ◽  
White Rice ◽  
Glutinous Rice ◽  
Different Types

Background: Fiber intake provides many health benefits including reduced risk for coronary heart disease, stroke, hypertension, diabetes, obesity and certain gastrointestinal disease. One of the foods that have high fiber content is rice bran. The addition of rice bran in ice cream to enrich the fiber content of ice cream, so that the ice cream is produced has more complete nutritional value. White rice, red rice, white glutinous rice, and black glutinous rice are well known by Indonesian people. Therefore, it is necessary to study about fiber and fat content of ice cream with the addition of white, red, white glutinous, and black glutinous rice bran. Objective: Analyze the difference of fiber content, fat content, physical properties (overrun and melting rate), and level of acceptance by the addition different types of rice and glutinous rice bran in ice cream. Methods: Experimental study completely randomized design with single factor. Rice bran varieties used were white, red, white glutinous, and black glutinous rice bran with addition of 10% rice bran. The analyzes are crude fiber content, fat content, physical properties, and level of acceptance of ice cream with the addition of rice and glutinous rice bran varieties. Data described the physical properties of ice cream by calculating the average overrun and melting rate. Statistical analysis of the fiber content using one way ANOVA, while the fat content using Kruskal-wallis. The level of acceptance analyzed by Friedman test followed Wilcoxon test. Results: The addition of different types of rice and glutinous rice bran statistically no effect on fiber and fat content of ice cream. The highest overrun is in the ice cream without the addition of rice bran. The lastest melting rate is in the of ice cream with the addition  white rice and white glutinous rice bran. The addition of different types of rice and glutinous rice bran decrease level of acceptance includes the color, flavor, texture, and flavor of ice cream. Conclusions: The highest fiber content is in the ice cream with the addition of black glutinous rice bran. The lowest fat content is in the ice cream with the addition of white rice bran. Recommended ice cream is ice cream with the addition of white glutinous rice bran.

scholarly journals PROPRIEDADES FÍSICAS DO SORVETE DE BAUNILHA ELABORADO COM SUBSTITUTOS DE GORDURA E SACAROSE

2001 ◽  
Vol 19 (2) ◽  
Author(s):  
ELIZABETH HARUMI NABESHIMA ◽  
EVELYN DE SOUZA OLIVEIRA ◽  
JORGE MINORU HASHIMOTO ◽  
MARISA N. H. JACKIX
Keyword(s):  
Physical Properties ◽  
Ice Cream ◽  
Start Time ◽  
Low Calorie ◽  
Low Concentrations ◽  
Ice Creams

Sorvetes de baunilha preparados com substitutos de gordura (3-5%) e de sacarose (6-10%) foram comparados, mediante análises físicas e calóricas, com sorvete convencional. A combinação de 4% de “Simplesse” e 8% de “Litesse” evidenciaram efeito sinergístico para retardar a velocidade de fusão. Menores valores de densidade aparente e maior redução calórica foram obtidos com concentrações próximas a 3 e 6% (p/p) de “Simplesse” e “Litesse”, respectivamente. Baixas concentrações de “Litesse” (6%, p/p) e altas de “Simplesse” (5%, p/p) resultaram em maior tempo de início de fusão. A utilização desses substitutos permitiu a obtenção de produtos com baixos teores calórico e de gordura e características físicas semelhantes às de sorvete convencional. PHYSICAL PROPERTIES OF VANILLA ICE CREAM PREPARED WITH FAT AND SUCROSE SUBSTITUTES Abstract Prepared vanilla ice creams with fat (3-5%) and sucrose (6-10%) substitute were compared through physical and caloric analyses to conventional ice cream. The combination of 4% of Simplesse and 8% of Litesse showed sinergistic effect to delay the melting speed. Lower overrun and higher caloric reduction values were obtained with concentrations at 3 and 6% (p/p) of Simplesse and Litesse, respectively. Low concentrations of Litesse (6%, p/p) and high of Simplesse (5%, p/p) resulted in higher melting start time. The use of these substitutes allowed to obtain products with low calorie degree and of fat with physics characteristics similar to the standard ice cream.

scholarly journals FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN TEKANAN DARAH PASIEN HIPERTENSI

2018 ◽  
Vol 8 (1) ◽  
pp. 63-70
Author(s):  
Ninda Putri Ramarianda
Keyword(s):  
Blood Pressure ◽  
Saturated Fat ◽  
Carbohydrate Intake ◽  
Dominant Factor ◽  
Cross Sectional ◽  
Independent Variables ◽  
Unsaturated Fat ◽  
Increased Risk ◽  
Significant Difference ◽  
Cross Sectional Design

Hypertension is often referred to as the silent killer. Hypertension is a condition of elevated bloodpressure in the arteries that lead to increased risk for stroke, aneurysm, heart failure, heart attack and kidneydamage. Some of the causes of hypertension were age, sex, carbohydrate intake, saturated fat and unsaturatedfat. The purpose of this study to determine the factors that most influence the blood pressure of hypertensivepatients. This type of research analytic survey with a cross-sectional design with independent variables (age,sex, carbohydrate intake, saturated fat and unsaturated fat) and the dependent variable (blood pressure). Totalpopulation of 476 hypertensive patients. Samples taken by accidental sampling. The Total samples is 83. Theresults showed that there is a significant relationship between age, intake of carbohydrates, saturated fat andunsaturated fat with blood pressure. There is no significant difference in blood pressure between the sexes. Themost dominant factor is the systolic blood pressure is age and diastolic blood pressure is carbohydrate intake.

STUDY ON PHYSICAL AND SENSORICAL CHARACTERISTICS OF FLESH RESTRUCTURED WITH SAGO CATFISH JERKY

2014 ◽  
Vol 4 (2) ◽  
pp. 55-64
Author(s):  
Amir Jayani ◽  
Zulman Efendi ◽  
Devi Silsia
Keyword(s):  
Physical Properties ◽  
Water Content ◽  
Analysis Of Variance ◽  
Test Data ◽  
Organoleptic Test ◽  
Significant Difference

This study aims to gain influence the thickness and concentration variations affect the characteristics of sago binder physical properties of catfish jerky. As well as getting influence the thickness and concentration variations affect the level of binder sago joy panelists in terms of organoleptic test. Data were analyzed by analysis of variance using the Analysis Of Variance (ANOVA). If there is a significant difference followed by a further test of DMRT 5% level (physical properties). While the hedonic test performed using Kruskal Wallis analysis. Results uniformity analysis (ANOVA) showed catfish fillet thickness and concentration of sago affect the physical properties of the water content and the level of violence. Where catfish jerky using sago binder 5% and 10% significantly different. The use of sago binder 5% and 10% led to an increase in water content. Besides the addition of the binder resulted in increasing levels of violence catfish jerky. Based on the statistics found that the influence of the thickness and concentration of the binder sago aroma, flavor and color of the sixth jerky catfish were not significantly different. But the texture was significantly different.

scholarly journals Anti-Microbial and Remineralizing Properties of Self-Adhesive Orthodontic Resin Containing Mesoporous Bioactive Glass

Materials ◽  
2021 ◽  
Vol 14 (13) ◽  
pp. 3550
Author(s):  
Aerin Choi ◽  
Kyung-Hyeon Yoo ◽  
Seog-Young Yoon ◽  
Bong-Soo Park ◽  
In-Ryoung Kim ◽  
...  
Keyword(s):  
Bond Strength ◽  
Physical Properties ◽  
Bioactive Glass ◽  
Shear Bond Strength ◽  
Antibacterial Effect ◽  
Gram Positive ◽  
Gram Negative ◽  
Gram Positive Bacteria ◽  
Significant Difference ◽  
Mesoporous Bioactive Glass

Self-adhesive resins (SARs) contain adhesives, which simplify the procedures of resin application, and primers, which provide sufficient bonding ability. In this study, mesoporous bioactive glass nanoparticles (MBN) were added to a SAR to easily improve the physical properties and remineralization ability. The experimental resins comprised 1%, 3%, and 5% MBN mixed in Ortho Connect Flow (GC Corp, Tokyo, Japan). As the MBN content in the SAR increased, the microhardness increased, and a statistically significant difference was observed between the cases of 1% and 5% MBN addition. Shear bond strength increased for 1% and 3% MBN samples and decreased for 5% MBN. The addition of MBN indicated a statistically significant antibacterial effect on both gram-negative and gram-positive bacteria. The anti-demineralization experiment showed that the remineralization length increased with the MBN content of the sample. Through the above results, we found that SAR containing MBN has antibacterial and remineralization effects. Thus, by adding MBN to the SAR, we investigated the possibility of orthodontic resin development, wherein the strength is enhanced and the drawbacks of the conventional SAR addressed.

scholarly journals 551. Convalescent plasma early in disease course improves survival in COVID-19

2020 ◽  
Vol 7 (Supplement_1) ◽  
pp. S341-S342
Author(s):  
Varidhi Nauriyal ◽  
Anita Shallal ◽  
Amit T Vahia ◽  
Linoj Samuel ◽  
Robert Tibbetts ◽  
...  
Keyword(s):  
Scale Score ◽  
Medical Records ◽  
Clinical Status ◽  
Ordinal Scale ◽  
Optimal Timing ◽  
Care Hospital ◽  
Future Studies ◽  
Patient Gender ◽  
Significant Difference ◽  
Pcr Test

Abstract Background Convalescent plasma (CP) has been described as a potential therapy for coronavirus disease 2019 (COVID-19). Given paucity of data, we sought to describe characteristics of CP recipients in survivors and non-survivors. Methods We conducted retrospective review of electronic medical records which included any patient with a positive SARS-CoV-2 PCR test who received CP at an 890-bed quaternary care hospital in Southeast Michigan between March-May 2020. Data collected included: demographics, co-morbidities, mSOFA score on admission, laboratory values, and treatment. Outcomes assessed included inflammatory markers and clinical status based on an 8-point ordinal scalea. These values were recorded on admission, the date of CP (day 1), day 3, 7, and day 30 post-CP. Patient outcomes were stratified by ordinal scale score and compared using Mann-Whitney U tests to examine differences in clinical characteristics: scale of 1–4 (“meaningful survivor”), 5–7 (“survivor”), and 8 (“non-survivor”). Results Results of our study are summarized in Table 1 and 2. Non-survivors were older than survivors (62 vs 71 years; p=0.026). There was no statistically significant difference between patient gender, race, number of days from positive PCR test to CP, treatments, and co-morbidities. There was a trend toward higher mSOFA score on admission in non-survivors (p=0.056). A lower ordinal scale score on the date of receiving CP was significantly associated with meaningful survivorship (6 vs 7, p=0.005). Comparisons of Characteristics Based on Ordinal Scale at Day 30 Comparisons of Outcomes Based on Ordinal Scale at Day 30 Conclusion Patients who have a lower ordinal scale score on the date of CP administration are most likely to have meaningful survivorship at day 30. Future studies should evaluate optimal timing and outcomes for CP therapy in COVID-19. Disclosures All Authors: No reported disclosures

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