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...

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 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...

Background and objectives: The purpose of this study was optimization of semisolid topical formulation from ethanol extract of turmeric and evaluation of rheological characterization and investigation of physicochemical control tests. Methods: The ethanolic extract was prepared with Soxhlet method and the compounds were isolated with silica gel column chromatog...

Background: Aflatoxins (AFs), as secondary metabolites, are mainly produced by fungi of Aspergillus genus. The determination of contamination rate, dietary exposure, and health risk assessment for aflatoxin M1 (AFM1) was conducted aimed to estimate potential health risks for the population of North Macedonia. Methods: A total of 974 dairy samples, including 404 Ultra-High Temperature (UHT) mil...

Lowfat and nonfat chocolate ice creams were made with 2.5% of milk fat, cocoa butter, or one of two whey protein-based fat replacers, Dairy Lo or Simplesse. Polydextrose was added as required so that all formulations contained the same amount of total solids. Ice cream was stored at a control temperature of-30 degrees C. Hardness, viscosity, and melting rate were measured by physical methods. T...

The effect of high-pressure-jet (HPJ) processing (0–500 MPa) on low-fat (6% fat) ice cream was studied by evaluating physiochemical properties before freezing, during dynamic and after hardening. An HPJ treatment ≥400 MPa decreased the density, increased apparent size colloidal particles, altered rheological behavior (increased non-Newtonian consistency coefficients) mix freezing. During partic...

Butter cream is an all-purpose icing that is used to both ice and decorate cakes. Cream icings contain up to 40% shortening. As consumers become aware of the need to reduce fat in their diet, the demand for healthy, flavorful, and low-fat food increases. High-amylose corn starch was cooked in an excess-steam jet cooker in the presence of oleic acid. Amylose formed helical inclusion complexes wi...

Ice cream is the major dairy product that dominates interest of large segments of the population. As a result, its production and consumption are rapidly increasing. The microbiological quality of ice cream during retail marketing mainly depends on the contamination during the product handling as well as efficiency and sanitary conditions during frozen storage. Many food poisoning cases associa...