The objective of this study was to examine the influence of processing parameters, viz., incorporation of polysaccharide stabilizers, freezing rates, and storage times and temperatures on the microstructure of ice cream. As the freezing rate was reduced, ice crystals and air bubbles increased in size. However, quenchfreezing also contributed to poor texture; thus an optimum freezing rate exists...

This study aimed to obtain the optimum formulation for stabilizers in ice cream that could contest with blends presented nowadays. Thus, different mixtures of three stabilizers, i.e. basil seed gum, carboxymethyl cellulose, and guar gum, at two concentrations (0.15 % & 0.35 %) were studied using mixture design methodology. The influence of these mixtures on some properties of ice cream and the ...

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...

Abstracts The addition of polyphenols to ice cream mix has been shown cause a decrease in melting rate that cream, although the mechanisms this effect are not well understood. To better understand phenomenon, objective study was effects polyphenol, tannic acid (TA), on dairy cream. TA added at 0.75%, 1.5% and 3% (wt/wt) concentrations. An increase complex viscosity seen as TA% increased. pH pro...

BACKGROUND In the coming years, a nutraceutical food may provide both physical and mental benefits that are commonly attributed to the active components of the food. OBJECTIVE In this study, we determined the nutrient and mineral contents, sensory properties, and physical and chemical characteristics of ice creams manufactured using peach fibre at different concentrations (1 and 2%). METHOD...

The effects of low molecular-weight collagen peptides derived from porcine skin were investigated on the physicochemical and sensorial properties of chocolate ice cream. Collagen peptides less than 1 kDa in weight were obtained by sub-critical water hydrolysis at a temperature of 300℃ and a pressure of 80 bar. Ice cream was then prepared with gelatin powder and porcine skin hydrolysate (PSH) st...

Data are limited on how dietary sources of energy and nutrient intakes differ among ethnic groups in the USA. The objective of the present study was to characterise dietary sources of energy, total fat, saturated fat, protein, dietary fibre and added sugar for five ethnic groups. A validated quantitative FFQ was used to collect dietary data from 186,916 men and women aged 45-75 years who were l...

BACKGROUND The role of dietary factors in the pathophysiology of acne vulgaris is highly controversial. Hence, the aim of this study was to determine the association between dietary factors and acne vulgaris among Malaysian young adults. METHODS A case-control study was conducted among 44 acne vulgaris patients and 44 controls aged 18 to 30 years from October 2010 to January 2011. Comprehensi...