The objective of this study was to describe further the mechanism by which polysaccharide stabilizers contribute to stability of frozen dairy desserts. The influence of stabilizers on the thermal properties and viscosity of carbohydrate solutions at subzero temperatures, on the thermal properties of ice cream mix, and on ice crystallization and growth in ice cream were investigated. Polysacchar...

Ice cream is a kind of dairy products consumed all over the world and most popular among children and adults. However, ice cream available commercially is generally poor in natural antioxidants and vitamins. Thus, it is of interest to improve the nutritional values of ice cream using spiny bitter cucumber (Gac) which is a good source of lycopene and β-carotene along with probiotic bacteria. Fir...

Ice cream has been a long time favorite for many people, so why not make ice cream better for digestion! Adding Activia yogurt which contains the probiotic Bifidus regularis can help regulate gastrointestinal function. Bifidus regularis aids in intestinal microflora re-establishment which is what helps improve digestive health. In a study done by Bouvier et al (2001), they linked Bifidus Regula...

abstract in this study the possibility of utilizing date syrup as a sugar replacer in soft ice-cream was investigated. for this purpose control sample was formulated based on iranian ice- cream standard. data syrup which produced from third grade kabkab dates, replaced sucrose in four levels (25, 50, 75 and 100%). physical properties including overrun, viscosity and freezing point (drawing temp...

The aim of the study was to analyze influence bagasse from Moldavian dragonhead (D. moldavica L.) seeds as a source valuable nutrients on physicochemical properties rice milk ice cream. basic composition cream modified with varied proportion (MDB) (1.0%, 1.5%, 2.0%, 2.5%, and 3.0%). analysis fatty acids showed high linolenic acid (n-3) in tested cream, especially 3.0% share bagasse. addition MD...

Most of present traditional ice cream from hygienic quality has non-conforming with extant standards. Pasteurization of primary ice cream mixture with sufficient thermal processing increase hygienic quality level and causes control of primary infection. Origins of infection for traditional ice cream consist of: use of infected primary materials (milk or cream) or non-pasteurization of them. Stu...

Fat and moisture analysis by microwave drying and nuclear magnetic resonance (NMR) is a direct method that yields accurate results in minutes without solvents or the frequent calibration required by indirect methods such as near infrared (NIR) or Fourier transform infrared (FTIR). In the past, NMR was unreliable for determining fat content in foods because the signal from moisture present in th...

Fatty foods, such as cream cakes, butter cookies and fried potatoes, give us some sort of satisfaction. When we eat fatty foods, we perceive them to be tender and juicy because the melted fat spreads throughout the oral cavity. It is thought that the oral sensation constitutes the palatability of fat. Today, various kinds of fat substitutes that have a similar texture to real fat have been deve...

Background: Metabolic syndrome associated with indicators of inflammation such as C-Reactive Protein (CRP). Elevated CRP levels in obese adolescents is an indicator metabolic disorders. Giving kencur extract to disorders can reduce levels. Increasing the acceptance be done by supplementing ice cream. The aim research was obtain supplementation cream products, best physical, chemical and organol...

The research for suggesting an ice cream for a diabetic patient is carried out in data mining by using clustering and mapping between the data for ice cream and diabetic patients. Here, using MFCA, which is proposed and explained in this paper, does mapping of ice cream dataset with diabetic patient dataset. The results obtained from MCFA algorithm and the new extended MCF algorithm are explain...