scholarly journals Quality and Sensory Evaluation of Ice-Cream Fortified with Calcium

2020 ◽  
Vol 1 (2) ◽  
pp. 131-135
Author(s):  
G. Rajarajan ◽  
R. Annal Villi ◽  
B. Mohan ◽  
A. Irshad
Keyword(s):  
Sensory Evaluation ◽  
Ice Cream ◽  
Absorption Spectrometry ◽  
Calcium Deficiency ◽  
Texture Profile ◽  
Dairy Foods ◽  
High Calcium ◽  
Calcium Source ◽  
Recovery Percentage ◽  
Hedonic Scale

Abstract: Milk is an essential dietary calcium source, with estimates from 40% up to 74% of calcium coming from dairy foods. People who avoid dairy foods usually had an inadequate nutritional intake, unless they had an adequate intake of other high calcium dietary foods. A study was conducted to enrich calcium in ice cream to counteract the deficiency. Calcium in the form of calcium citrate was supplemented at three different levels viz.500mg, 1000mg and 1500mg in one litre of ice cream mix. The enriched ice cream samples were subjected to sensory evaluation for its acceptance, using the 9-point hedonic scale. Further, the sensory attributes of calcium-enriched ice cream were analyzed with the texture profile analyzer’s help. The recovery percentage of calcium in the enriched ice cream was carried out by Atomic absorption spectrometry. The study concluded that calcium could be enriched in ice cream mix at a 500 mg per litre level since it had better acceptability and thereby counteract the calcium deficiency. Keywords: Ice Cream -Calcium- Enrichment- Sensory evaluation- Texture analysis- Stability

scholarly journals Optimization of enrichment levels of vitamin D in Ice cream

2020 ◽  
Vol 1 (1) ◽  
pp. 28-32
Author(s):  
Rajarajan G. ◽  
Annal Villi R. ◽  
Mohan B. ◽  
Irshad A.
Keyword(s):  
Vitamin D ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Vitamin D3 ◽  
General Public ◽  
High Performance ◽  
Ice Cream ◽  
Texture Profile ◽  
Hedonic Scale ◽  
Different Levels

The study was conducted to optimize the level of enrichment of vitamin D in ice cream to rectify the deficiency. Vitamin D3 in the form of emulsion enriched at three different levels viz.1000IU, 1500IU and 2000IU in one litre of ice cream mix. The developed product was subjected to sensory evaluation for its acceptance using 9-point hedonic scale. Further, mechanical way of analyzing the attributes with the help of texture profile analyzer was carried out. The retention percentage of enriched vitamin D was carried out by high performance liquid chromatography. Hence it was concluded that vitamin D at 1500IU/L could be enriched in ice cream mix to counteract vitamin D deficiency at large in general public.

scholarly journals Effect of Foliar Application of CaCl2 on Lettuce Growth and Calcium Concentrations with Organic and Conventional Fertilization

HortScience ◽  
2018 ◽  
Vol 53 (6) ◽  
pp. 891-894
Author(s):  
Weiling Yuan ◽  
Shangyong Yuan ◽  
Zhixiong Liu ◽  
Leifu Chen ◽  
Zhengming Qiu
Keyword(s):  
Calcium Concentration ◽  
Foliar Application ◽  
Organic Fertilizer ◽  
Calcium Content ◽  
Absorption Spectrometry ◽  
Well Being ◽  
Calcium Deficiency ◽  
Leaf Phenotype ◽  
High Calcium ◽  
Significant Difference

Calcium-rich vegetables in diet could minimize calcium deficiency and maximize good health and well-being. The aim of the present study was to determine the effect of different levels of foliar application of CaCl2 on lettuce (Lactuca sativa L.) growth and calcium concentrations with the application of organic and conventional fertilizers. Pot experiments were conducted with three calcium levels (60, 120, and 180 mg·L−1 of CaCl2) of an organic fertilizer (3N–0.8P–3.5K) and commercial conventional fertilizer (15N–15P–15K). Calcium in whole oven-ashed samples of shoots was analyzed by atomic absorption spectrometry. Nine lettuce cultivars including butterhead, romaine, and loose-leaf phenotype were tested. These results revealed that the calcium concentration in lettuce significantly increased as calcium levels increased from 60 to 180 mg·L−1. Elevated calcium concentrations in organic and conventional fertilizers increased the concentration of calcium in lettuce from 1.82% at 60 mg·L−1 to a mean of 2.15% at 120 and 180 mg·L−1. The concentration of calcium in the loose-leaf phenotype was 2.17%, 2.47%, and 3.80% higher than that in the butterhead and romaine phenotypes at 60, 120, and 180 mg Ca/L, respectively. Furthermore, the significant difference in calcium concentration among cultivars ranged from 1.27% to 3.05%. ‘Perilla Green’, ‘Breen lettuce’, and ‘Salinas’ had the highest calcium concentrations followed by ‘Jericho lettuce’, ‘Salad Bowl’ and ‘Crisp’, and ‘Kaiser’, whereas ‘Valmaine’ and ‘Rosa Green’ had the lowest calcium concentrations. The present study revealed that selecting fertilizers and cultivars with high calcium concentration can increase the total calcium content of lettuce.

scholarly journals TAPIOCA AND RICE FLOUR COOKIES: TECHNOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES

2015 ◽  
Vol 39 (5) ◽  
pp. 514-522 ◽  
Author(s):  
Simone de Souza Montes ◽  
Laís Maciel Rodrigues ◽  
Ryzia de Cássia Vieira Cardoso ◽  
Geany Peruch Camilloto ◽  
Renato Souza Cruz
Keyword(s):  
Celiac Disease ◽  
Sensory Evaluation ◽  
Low Cost ◽  
Food Product ◽  
Rice Flour ◽  
Sensory Properties ◽  
Brown Sugar ◽  
Texture Profile ◽  
Legal Standards ◽  
Rice Flours

ABSTRACTTapioca flour is derived from the starch extracted from manioc and is a widely used food product in Brazil. Rice flour is produced from grains of rice and is used in the production of bread, porridge, cakes and cookies, which are recommended for people with celiac disease. The goal of this work was to add value to the aforementioned products by developing cookies based on tapioca and rice flours. Five formulations were prepared: A 100:0, B 75:25, C 50:50, D 25:75 and E 0:100 to tapioca and rice flour respectively, with the addition of brown sugar, and analyses its technological, nutritional and sensory properties. The following physical, physicochemical and nutritional properties were analyzed: dough texture profile, cookie weight, diameter and volume, acidity, water activity, carbohydrates, lipids, proteins, dietary fiber, ash content and moisture. A sensory evaluation was held using an affective test with 90 judges and a structured nine-point hedonic scale ranging from 'like extremely' to 'dislike extremely' for the attributes scent, color, texture, taste and overall impression in addition to purchase intent. The results indicate that cookies made of tapioca and rice flours with the addition of brown sugar have technological, physicochemical and nutritional profiles within legal standards; however, the fiber contents were below recommendations. The sensory evaluation showed good acceptance of the cookies, with average scores above 7.0. This study is part of an attempt to raise further discussions regarding the production of new low-cost bakery products that are nutritionally enriched, viable and easily accessible to all, including to people with celiac disease.

scholarly journals Production and Quality Evaluation of Probiotic Malunggay (Moringa oleifera Lam.) Ice Cream

2018 ◽  
Vol 32 (1) ◽  
pp. 67
Author(s):  
Jessa B. Gisulga
Keyword(s):  
Sensory Evaluation ◽  
Block Design ◽  
Frozen Storage ◽  
Chemical Properties ◽  
Ice Cream ◽  
Extended Period ◽  
Microbial Count ◽  
Consumer Reaction ◽  
Experimental Type ◽  
The Cost

The study aimed to produce probiotic malunggay ice cream. It further aimed to determine and assess the effects of the probiotic malunggay on the sensory quality of the product, its physico-chemical properties, stability, consumer reaction and the cost of production. The research study used a 3 x 3 factorial experimental type of research in Randomized Complete Block Design (RCBD) with two (2) replicates and with three (3) levels of malunggay, namely, 0%, 15%, and 30% (w/v) and three (3) levels of probiotic cultures 0%, 20%, and 40% (w/v). The findings of the study revealed that sensory evaluation showed that only malunggay was significantly affected by the acceptability of the aforementioned sensory evaluation. When Malunggay was subjected to sensory evaluation, High levels of malunggay elicit low acceptability on its color, taste, flavor, and texture. In terms of pH, and TA of the probiotic malunggay, when it was made into ice cream, such was affected by the levels of the probiotic culture, increased levels of probiotic culture correspond to a higher pH and TA values thus, increased levels of probiotic culture could further increase the initial microbial count of the probiotics in the product. Further studies may be conducted to confirm the storage stability of the probiotic microorganisms over an extended period of frozen storage.

Unripe Cavendish banana (Musa acuminata) and enzymatic hydrolysis (Flavourzyme®) enhance sensorial and nutritional profiles of functional chicken nugget

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Corine Sze Xuan Teo ◽  
See Wan Yan
Keyword(s):  
Dietary Fibre ◽  
Healthcare Providers ◽  
Advocacy Groups ◽  
Nutritional Values ◽  
Content Type ◽  
Texture Profile ◽  
Chicken Nugget ◽  
Cavendish Banana ◽  
High Antioxidant Activity ◽  
Hedonic Scale

PurposeHealth promotion and disease prevention by means of functional foods have become more popular among consumers due to the rising trend of non-communicable diseases. Driven by the increased demand, the authors aimed to investigate sensorial, nutritional and physicochemical properties of chicken nugget incorporated with unripe Cavendish banana and Flavourzyme® [Control (without banana and Flavourzyme®), F1 (banana only), F2 (Flavourzyme® only), F3 (banana and Flavourzyme®)].Design/methodology/approachSensory evaluation was carried out by means of 9-point hedonic scale among consumer panels (n = 83) to evaluate control, F1, F2 and F3. These were then subjected to chemical (moisture, protein, fat, ash, carbohydrate, total dietary fibre, potassium and antioxidant contents) and physical (texture profile and water activity) analyses.FindingsSensory acceptance of control was significantly higher compared to other formulations. Fibre, antioxidant and potassium contents were significantly higher, although moisture, protein and fat contents were significantly lower in F1 and F3 compared to control. Remarkably, F1 and F3 were eligible to be declared as “source of dietary fibre”. Therefore, F1, F2 and F3 can serve as healthier alternatives with high antioxidant activity without compromising consumers' acceptance.Originality/valueThis innovative study generates unique findings pertaining to the nutritional values of novel functional chicken nugget and the formulation enables it to be declared as a source of dietary fibre. Results have contributed knowledge to existing literature as well as benefits food manufacturers in creating healthy functional food to better meet the needs and expectations of health-conscious consumers, healthcare providers, governmental organisations and consumer advocacy groups.

CALCIUM DEFICIENCY RICKETS AND THE RENAL RESPONSE TO CALCIUM INFUSION

PEDIATRICS ◽  
1970 ◽  
Vol 46 (6) ◽  
pp. 865-870
Author(s):  
Howard E. Maltz ◽  
Mathews B. Fish ◽  
Malcolm A. Holliday
Keyword(s):  
Fanconi Syndrome ◽  
Calcium Deficiency ◽  
Renal Lesions ◽  
High Calcium ◽  
High Calcium Diet ◽  
Calcium Infusion ◽  
Urinary Amino Acids ◽  
Deficiency Rickets ◽  
Urinary Amino ◽  
Intravenous Calcium

The diagnosis in a 1-year-old female with skeletal and chemical rickets, generalized hyperaminoaciduria, and metabolic acidosis was uncertain, and primary renal disease (i.e., Fanconi "syndrome") was considered. She had been on a diet which was deficient in calcium (approximately 21 to 36 mg calcium daily) but adequate for phosphorus and vitamin D. Her skeletal and renal lesions resolved within 3 months on a high calcium diet. Early in her hospital course, an intravenous calcium infusion provided 10 mg/kg calcium, as calcium gluconate over 3 hours; 8 to 10 hours later, a significant reduction in urinary amino acids and phosphorus was observed. The mechanism through which this response was mediated is postulated to be via reduction in circulating parathormone.

scholarly journals Effect of Partial Substitution of Sodium Chloride with Potassium Chloride and the Use of Garlic (Alium sativum L.) on the Sensory Qualities of Frankfurter

2005 ◽  
Vol 26 ◽  
pp. 57-64
Author(s):  
DB Nepali Karki ◽  
NP Roxas ◽  
Cessar C Sevilla ◽  
Romeo B Obedoza ◽  
VL Barraquio
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Sensory Evaluation ◽  
Storage Period ◽  
Sensory Characteristics ◽  
Partial Substitution ◽  
Buffalo Meat ◽  
Overall Acceptability ◽  
Hedonic Scale ◽  
Meat Type

A study was carried out from 1st July to 21st October 2003 at the Institute of Animal Science (IAS), University of the Philippines, Los Baños, College Laguna, Philippines. The study was based on the overall acceptability of substitution of sodium chloride by potassium chloride, frankfurters of broiler chicken and buffalo meat, which were prepared with or without garlic at 1:1 ratio. Frankfurters stored in chiller for over-night after the preparation (as fresh) and stored in freezer (-5 to -7°C) were taken out at 45 and 75 days for sensory evaluation. Ten experienced panelists were involved to evaluate sensory characteristics of frankfurters. Required amount of franks were cut into approximately 2.5 cm size and heated in microwave before serving to the panelists after randomly coding. Each panelist was served with four randomly allocated samples such that in each replication (block), two panelists were assigned. Juiciness, tenderness, color, flavor, off-flavor and overall acceptability were evaluated using the seven point Hedonic scale score card. Type of meat used and the storage period had significant influence in some of the sensory traits, such as juiciness, tenderness and color. Scores for juiciness and tenderness were significantly (P>0.05) higher with chicken franks. However, highly significant (P>0.01) difference was observed for color, favoring buffalo meat franks. Traits such as flavor and overall acceptability had higher scores for chicken than buffalo meat, although scores for offflavor had opposite values; higher with chicken, but was not significantly different. Sensory characteristics for stored products were scored lower than fresh. Color was influenced significantly (P>0.05) by meat type, salt, garlic and also storage period of 75 days. Meat type and storage interaction had significant (P>0.05) differences on juiciness, overall acceptability and tenderness. However, their effects as individual variable were not significant. When garlic was used at 2% level in combination with NaCl+KCl at 1:1 ratio the effectiveness was more pronounced from all respects. However, same percentage of garlic could not produce more acceptable franks with sodium chloride alone. All sensory parameters considered in the study were scored less either for 45 or 75 days storage than the fresh. However, statistically; except for off-flavor, no significant differences were observed between 45 and 75 days. Key words: Frankfurter, substitution, sensory evaluation, panelist, Hedonic scale, garlic J. Inst. Agric. Anim. Sci. 26:57-64 (2005)

scholarly journals Comparison of Sorbitol MacConkey and Hemorrhagic Coli Agars for Recovery of Escherichia coli 0157:H7 from Brie, Ice Cream, and Whole Milk

1997 ◽  
Vol 80 (2) ◽  
pp. 335-340 ◽  
Author(s):  
Thomas S Hammack ◽  
Peter Feng ◽  
R Miguel Amaguaña ◽  
Geraldine June ◽  
Patricia S Sherrod ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Ice Cream ◽  
Apparent Effect ◽  
Dairy Foods ◽  
E Coli ◽  
Whole Milk ◽  
Plate Counts ◽  
Indigenous Microflora

Abstract The relative efficacies of hemorrhagic coli (HC) agar and several formulations of sorbitol Mac-Conkey (SorMac) agar, with and without 0.1 % (w/v) 4-methyllumbelliferyl-ß-D-glucuronide (MUG), in recovering unstressed and heat-stressed Escherichia coli 0157:H7 from Brie cheese, ice cream, and whole milk were determined. Recovery of unstressed E. coli 0157:H7 was determined quantitatively by spread-plating diluted samples onto different agars and performing plate counts. Recovery of stressed E. coli 0157:H7 was determined qualitatively by enriching samples in modified trypticase soy broth, streaking the incubated enrichments, and isolating E. coli 0157:H7 colonies from the agars. HC agar and the SorMac agar formulations did not differ significantly in their ability to recover unstressed E. coli 0157:H7 from ice cream and whole milk; however, HC agar recovered significantly more unstressed E. coli 0157:H7 from Brie cheese than did the SorMac agar formulations. Bacteriological Analytical Manual and Oxoid SorMac agar formulations made from individual ingredients, did not differ significantly in recovering unstressed E. coli 0157:H7 from Brie cheese. The efficiency of the commercially available Oxoid SorMac agar could not be determined because of overgrowth by indigenous microflora. HC and SorMac agars did not differ significantly in recovering stressed E. coli 0157:H7 from Brie cheese, ice cream, and whole milk. MUG had no apparent effect on recovery of either stressed or unstressed E. coli 0157:H7 from the dairy foods examined.

scholarly journals Quality Evaluation and Functional Properties of Reduced Sugar Jellies Formulated from Citrus Fruits

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Ines Ben Rejeb ◽  
Nahla Dhen ◽  
Salma Kassebi ◽  
Mohamed Gargouri
Keyword(s):  
Antioxidant Activity ◽  
Sensory Evaluation ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Potential Health ◽  
Phenolic Contents ◽  
Health Promoting ◽  
Citrus Varieties ◽  
Hedonic Scale ◽  
Blood Orange

In Tunisia, despite the large annual production and the numerous citrus varieties under cultivation, citrus processing industries lack product diversity. Products based on dietary properties are a new trend aiming to develop innovative foods and to meet the requirements of the new customer class. In the present study, formulations of reduced sugar jelly products using antioxidant rich-fruit, citrus, were carried out. The effects of citrus juices on the jelly’s antioxidant properties, colour, consistency, and sensory evaluation were also investigated. Results showed that all citrus jellies maintain their antioxidant activity, correlated with phenolic content presence. In fact, total phenolic contents ranged between 123.16 and 192.76 mg GAE/100 g, while flavonoid content varied between 1.54 and 9.06 mg QE/100 g for grapefruit jelly and blood orange jelly, respectively. Results illustrated that antioxidant activity varies according to the variety. A sensory evaluation employing hedonic scale technique exhibited satisfactory acceptance of the reduced sugar blood orange and blond maltase jellies. These results highlight and promote the potential use of these citrus varieties in jelly industry as they present a rich source of phenolic compounds and may generate numerous phytochemicals with potential health promoting properties.

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