Acceptability of Ice Cream Made with Processed Wheys and Sodium Caseinate

Rheological characterization and sensory evaluation of a typical soft ice cream made with selected food hydrocolloids.

The effect of two novel hydrocolloids known as Balangu seed gum (BSG) and palmate-tuber salep (PTS) with carboxymethylcellulose (CMC) on the rheological characteristics of a typical soft ice cream was studied. The power law model well described the flow behavior of mixes with a high correlation coefficient (r). The flow behavior index was in the range of 0.450-1.154, while the consistency coeff...

Study of Methicillin-Resistant Staphylococcus Aureus in Traditional and Device-Made Ice Cream in Qazvin, 2017-2018: A Short Report

  Background and Objectives: The aim of this study was to determine the prevalence of Methicillin-Resistant Staphylococcus aureus in traditional and device-made ice cream in Qazvin. Materials and Methods: In this cross- sectional study, 100 samples of traditional and device-made ice cream in Qazvin were randomly collected over a period of one year and in different seasons. The culture method ...

Ice cream.

Sensory Evaluation of Ice Cream Made with Prebiotic Ingredients Substituted for Sugar

Adviser: Julie Albrecht Prebiotics are non-digestible food ingredients that beneficially affect the host by selectively stimulating growth and/or activity of beneficial bacteria in the colon. The project objective was to determine consumer acceptability of ice cream with prebiotic ingredients substituted for part of the sugar and to determine sensory attributes of sweetness, smoothness, and van...

formulation and preparation of ice cream replacing sugar with sucralose and its effect on physicochemical properties of ice cream

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