نتایج جستجو برای: fat ice cream

تعداد نتایج: 179784  

Journal: :Korean journal for food science of animal resources 2014
Mi-Jung Choi Kwang-Soon Shin

The object of this study was to investigate the difference in physical and sensory properties of various premium ice creams. The physical properties of the various ice creams were compared by manufacturing brand. The water contents of the samples differed, with BR having the highest value at 60.5%, followed by NT and CS at 57.8% and 56.9%, respectively. The higher the water content, the lower B...

ژورنال: علوم آب و خاک 2006
محمدعلی سحری, , مجید جمشیدیان, , محسن برزگر, ,

For milk fat modification, after decantation of its serum, it was fractionated at three temperature rates (30-35, 17-22 and 5-10 ºC) and times (6, 13.5, and 18 hours). After each stage, the solid phase or stearine fraction was separated from liquid phase or olein fraction by centrifugation at 1600 rpm for 15 minutes. The olein fraction was then used in the second step of fractionation. This pro...

محمدعلی سحری, , مجید جمشیدیان, , محسن برزگر, ,

For milk fat modification, after decantation of its serum, it was fractionated at three temperature rates (30-35, 17-22 and 5-10 ºC) and times (6, 13.5, and 18 hours). After each stage, the solid phase or stearine fraction was separated from liquid phase or olein fraction by centrifugation at 1600 rpm for 15 minutes. The olein fraction was then used in the second step of fractionation. This pro...

2013
Tiina Ritvanen Tiina Putkonen Kimmo Peltonen

The objective of this study was to survey the fatty acid profiles of fat spreads, margarines, shortenings, vegetable fat ice creams, vegetable fat milk-based cream substitutes, vegetable fat cheese substitutes, and reduced-fat cheeses on the Finnish market. The evaluation of the nutritional quality of fat in these products is of significance to dieticians and to the development of fat products ...

2013
A. Mortazavi F. Tabatabaie

Application of power ultrasound to Food freezing is a relatively new subject, cavitations is the most significant power which can not only lead to the production of gas bubbles in ice ream but also the occurrence of micro streaming, also it can promote ice nucleation to accelerate the heat and mass transfer process accompanying the freeze process. In this work ice cream freezing process time af...

Journal: :Journal of dairy science 2012
R S Cadena A G Cruz J A F Faria H M A Bolini

The aims of this study were (1) to map sensory attributes of vanilla ice cream with reduced fat and sugar, and (2) to determine drivers of liking by applying external preference mapping and reveal the relationship between descriptive attributes and hedonic judgments using the partial least squares method. Descriptive sensory profiles (n=11) and consumer test (n=117) of 6 samples of vanilla ice ...

2013
Suraji A Senanayake Sirimali Fernando Arthur Bamunuarachchi Mariam Arsekularatne

A study was performed to apply a probiotic strain into fermented ice cream mix with suitable fruit bases to develop a value-added product with a substantial level of viable organisms for a sufficient shelf life. Pure direct vat strain culture of Lactobacillus acidophilus (LA 5) in freeze-dried form was inoculated into a mixture of ice cream, frozen, and the number of viable organisms during fro...

2013
Yulia B. Monakhova Rolf Godelmann Claudia Andlauer Thomas Kuballa Dirk W. Lachenmeier

Vegetable oils and fats may be used as cheap substitutes for milk fat to manufacture imitation cheese or imitation ice cream. In this study, 400 MHz nuclear magnetic resonance (NMR) spectroscopy of the fat fraction of the products was used in the context of food surveillance to validate the labeling of milk-based products. For sample preparation, the fat was extracted using an automated Weibull...

2013
Vidisha Tomer Arun Kumar

Vanilla ice cream contained 9.56% milk fat, 11.0% milk SNF, 13% beet sugar, and 4% 36 dextroseequivalent corn syrup solids. The control contained 3.74% protein and was not supplemented with milk protein concentrates. Treatments 2 and 3 (T2 and T3) were supplemented with milk protein concentrates and contained 40, 60 per cent increased protein level respectively. The ash and lactose content of a...

2013
S. Mathews L. Ngoma B. Gashe S. Mpuchane

The study was aimed at investigating the microbial quality of ice cream and ice pop sold in Gaborone. From the study, a variety of microorganisms were isolated. The population of bacteria was found to increase from the open ice cream samples while the pre-packed ice cream had a lower population of bacteria. The types of microorganisms were both mesophilic and psychrotrophic. The population of m...

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