scholarly journals Processing and Quality of Low Fat Ice cream from Camel Milk using Natural Additivies for Contribution as a Functional Food

2019 ◽  
Vol 9 (2) ◽  
pp. 75-89
Author(s):  
Amna S.M. Ahmed ◽  
◽  
Ibtisam E.M. El Zubeir ◽  
Keyword(s):  
Functional Food ◽  
Ice Cream ◽  
Camel Milk ◽  
Low Fat

scholarly journals Study of Low-Fat Ice Cream with The Substitution of Super Red Dragon (Hylocereus costaricensis) Fruit Peel

2019 ◽  
Vol 3 (1) ◽  
pp. 23-28
Author(s):  
Sahrial Hafids ◽  
Silvi Leila Rahmi ◽  
Annida Rani Chairunisah
Keyword(s):  
Paired Comparison ◽  
Ice Cream ◽  
Melting Time ◽  
Low Fat ◽  
Fruit Peel ◽  
Organoleptic Evaluation ◽  
B Values ◽  
Dragon Fruit ◽  
Hedonic Quality

Abstract— This research aimed to identify the effect of the substitution of super red dragon fruit peel (Hylocereus costaricensis) towards the physical and organoleptic characteristic of low-fat ice cream, todeterminethe best formulationof the Substitution of super red dragon fruit peel (Hylocereus costaricensis)intolow-fat ice creamand to determine whether the best formulation of low-fat ice cream with the substitution of super red dragon fruit peel (Hylocereus costaricensis)is as acceptable as commercial ice cream. This research was designed using a completely randomized design (CRD) with the substitutionof super red dragon fruit peel (0, 6, 8, 10, and 12% w/w) as the treatments. The parameters of overrun, melting time, viscosity, colour (L*, a* and b* values), and organoleptic evaluation including hedonic quality of colour and texture and overall acceptance were analyzed. The best treatment of organoleptic evaluation then was analyzed by paired comparison evaluation method with commercial ice cream. The result showed that the substitutionof super red dragon fruit peel was significantly different (P<0,01) on overrun, melting time, viscosity, colour (L*, a* and b* values), hedonic quality of colour and texture, and overall acceptance. The substitutionof 8% super red dragon fruit peel was found to be the best treatment based on organoleptic evaluation with overrun of 38,40%, melting time of 16,11 minutes, viscosity of 551,03 cP, colour; L* 63,80, a* 12,78, b* 19,25, hedonic quality of colour 3,10 (pink), texture 4,15 (smooth, non-snowy) and overall acceptance 4,45 (like moderately). The best formulation of low-fat ice cream with the substitution of 8% super red dragon fruit peel was not significantly different on the paired comparison evaluation with the score of 0,20 (Similar).   Keywords— Ice cream; Low-fat; Peel; Super Red Dragon Fruit.  

The effect of inulin as a fat replacer on the quality of low-fat ice cream

2014 ◽  
Vol 68 (3) ◽  
pp. 374-380 ◽  
Author(s):  
Anurag Tiwari ◽  
Harish Kumar Sharma ◽  
Navneet Kumar ◽  
Mandeep Kaur
Keyword(s):  
Ice Cream ◽  
Low Fat ◽  
Fat Replacer

scholarly journals Effect of Quinoa (Chenopodium quinoa) Flour on the Production and Quality of Low-Fat Camel Milk Processed Cheese Spread

2020 ◽  
Vol 23 (4) ◽  
pp. 439-453
Author(s):  
Salah A. Khalifa ◽  
El-Sayed M.M. Abdeen ◽  
Samah M.S. El-Shafei ◽  
Azza H. Mohamed
Keyword(s):  
Chenopodium Quinoa ◽  
Camel Milk ◽  
Low Fat ◽  
Processed Cheese ◽  
Quinoa Flour

P063 A COMPREHENSIVE, MULTIOMIC DIET INTERVENTION STUDY COMPARING A LOW FAT, HIGH FIBER DIET TO AN IDEALIZED STANDARD AMERICAN DIET IN ULCERATIVE COLITIS PATIENTS

2020 ◽  
Vol 26 (Supplement_1) ◽  
pp. S8-S9
Author(s):  
Julia Fritsch ◽  
Alejandra Quintero ◽  
Judith Pignac-Kobinger ◽  
Luis Garces ◽  
Ana Santander ◽  
...  
Keyword(s):  
Quality Of Life ◽  
High Fat Diet ◽  
High Fat ◽  
Dietary Interventions ◽  
Low Fat ◽  
High Fiber ◽  
Fiber Diet ◽  
Omega 6 ◽  
High Fiber Diet

Abstract Background and Aims There is a lack of evidence-based dietary interventions in ulcerative colitis (UC) management. A diet high in fat and animal meat has been linked to an increased risk of UC. The aim of our study was to use a multilayered, multi-omic approach to comprehensively characterize the effect of a low fat, high fiber diet or a high fat diet in UC patients. Methods We enrolled patients with UC who were in remission or had mild disease with a flare within the last 18 months. We used a cross-over design in which patients received two dietary interventions: a low fat diet (LFD), containing 10% total calories from fat with an omega 6 to 3 ratio of below 3:1, and an idealized standard American diet (SAD), containing 35–40% total calories from fat with an omega 6 to 3 ratio of 20–30:1. Each diet was four weeks long with a two-week wash-out in between. The diet was catered and delivered to patients’ homes. Clinical symptoms, quality of life, and biochemical data were collected. Stool was collected for microbiome and metabolomic analyses. The primary endpoint was to determine adherence to a specified diet using catered meals; the secondary endpoint was to determine the clinical and subclinical effects of a low fat, high fiber diet or high fat diet in UC. Results Baseline diets varied widely but were generally lower in fiber as well as fruits and vegetables and higher in saturated fat than either of the study diets. There was a high rate of adherence to catered meals (SAD=86.68%, LFD=84.8%) with a 96.8% and 94.33% adherence to fat for SAD and LFD respectively. Patients that started in remission remained in remission (partial Mayo and sIBDQ). Following a LFD, patients saw a 20% improvement in their quality of life as measured by sIBDQ compared to their baseline. The effect of diet intervention on microbial diversity was reflected in the beta diversity with a significant increase in Faecalibacterium prausnitzii after LFD. CRP, sIBDQ, IL-6, and IL1β had a significant effect on overall gut microbiota composition as measured by Bray Curtis beta diversity (PERMANOVA)(P&lt;0.007, P&lt;0.001, P&lt;0.021, P&lt;0.048 respectively). The top taxa that contributes the most to this microbial variation from these clinical parameters was Faecalibacterium prausnitzii. Patients following a SAD had an increase in lauric acid, myristic acid, and N-oleoyl-L-phenylalanine with an increase in omega-6 metabolism pathways. Patients following a LFD had higher glycine, alanine, and phenyllactic acid with omega 3 metabolism pathways increased after LFD. Conclusions A low fat, high fiber diet is well tolerated and did not increase biochemical markers of inflammation. Catered meals and collection of microbiome, metabolome and biochemical data may allow early stratification of diet responders.

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