Background: The aim of this study was to formulate and evaluate the noble herbal moisturise gel containing Stevia extract. Methods: The cosmetic gel formulation was designed by using aqueous extract of Stevia rebaudiana leaves in varied concentrations (2.5% and 5.0%) and evaluated using physiological measurements in comparision with a control placebo gel. The initial physicochemical parameters ...

Ice cream has been manufactured commercially in the United States since the middle of the 19th century. Ice cream and frozen dessert products comprise an important and relatively stable component of the United States dairy industry. As with many other dairy products, ice cream is differentiated in several dimensions. A censored translog demand system model was employed to analyze purchases of 3...

The aim of this study was to evaluate the survivability of three probiotic strains Lactobacillus plantarum, Lactobacillus casei and Bifidobaterium bifidum in ice cream using microencapsulation by calcium alginate and whey protein concentrate. Also, the effect of different prebiotics (inulin, lactulose and Fructooligosaccharides) was studied. Six types of synbiotic ice cream containing free and ...

background: dairy products intolerance is defined by existing of gastrointestinal symptoms following dairy product consumption. its prevalence varies among different countries. this study is conducted to determine the frequencies and severities of intolerance symptoms in the consumption of different dairy products in iranian students of medical sciences. methods: in this cross-sectional study, ...

Abstract Ice cream is a type of sweetened frozen food, which use cow’s milk and sugar as main ingredients. Due to its high fat content, the excessive consumption ice could contribute significant health impact, especially for those who suffer diabetes. Moreover, some people not consume because inability digest lactose content in their body. In recent years, there great innovation replace ingredi...

This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 (p<0.05). Additionally, i...

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...

In the ice cream industry, the type of final desired product (large cartons (sqrounds) or ice creams on a stick) determine the viscosity at which the ice cream has to be produced. One of the objectives of the ice cream crystallization processes is therefore to produce an ice cream of specified viscosity. In this paper, a nonlinear control strategy is proposed for the control of the viscosity of...