to obtain an optimum formulation for stabilizers–emulsifier in ice cream, different combinations of three stabilizers, i.e. basil seed gum, guar gum, and carboxymethyl cellulose, at two concentrations of 0.15 or 0.35% with or without e471 emulsifier were studied using a simplex-centroid mixture design. the regression models for physical properties and texture smoothness of samples were also est...

gums are the most important stabilizers that are used in ice cream and other frozen dairy dessert industries. in this study, effect of different levels of guar gum (0, 0.1, 0.2 and 0.3%) and arabic gum (0, 0.1, 0.3 and 0.5%) on rheological behavior of frozen yogurt was investigated. the rheological behavior of samples showed that all samples exhibit shear thinning behavior and power law model f...

To investigate the preservation of CO2 clathrate hydrate in the presence of sugar for the novel frozen dessert, mass fractions of CO2 clathrate hydrate in CO2 clathrate hydrate samples coexisting with trehalose were intermittently measured. The samples were prepared from trehalose aqueous solution with trehalose mass fractions of 0.05 and 0.10 at 3.0 MPa and 276.2 K. The samples having particle...

Recrystallization rate of ice crystals in 33% sucrose solutions, a model frozen dessert, was measured in the presence of antifreeze protein Type I (AFP type I) at -10°C, which is relevant to practical storage or distribution temperature of frozen dessert. The concentrations of AFP type I were set to 0.01, 0.1, and 1g/ml, respectively. Ice crystals during recrystallization process were observed...

Dessert bananas (Musa spp.) form one of the world’s most important fruits, yet one of the least traded commodities in Uganda. A range of exotic and hybrid dessert bananas that included KABANA 3H and KABANA 4H were introduced in Uganda in response to Fusarium wilt disease that was wiping away Gros Michel. However, the effect of dessert attributes and consumer characteristics on consumers’ willin...

Kegiatan pengabdian masyarakat ini bekerjasama dengan mitra pemilik usaha maupun calon pengusaha UMKM yang berada di wilayah Kelurahan Keboananom, Kecamatan Gedangan, Kabupaten Sidoarjo. Terdapat 6 terlibat dalam kegiatan ini. Pelaksanaan dimulai identifikasi masalah dan diskusi bersama mengenai peluang frozen food bagaimana dikenalkan produk-produk dapat diproduksi disimpan bentuk frozen. Sete...

OBJECTIVE Many colleges are removing trays from their dining facilities in hope of reducing waste. How does not having a tray impact food choice? DESIGN A field study was conducted in a university cafeteria (n 417) on two evenings with identical menus, one with tray service and one without. SETTING A dining hall of a large north-eastern university, USA. SUBJECTS Undergraduate students. ...

yog-ice cream (frozen yogurt), is a kind of frozen dessert which has similar features to ice cream in physical and appearance characteristics. recently, there has been a growing interest in using frozen yogurt due to existence of lactic acid bacteria & fermentation processing. besides, yog-ice cream contains lower levels of sugar, fat & emulsifiers than ice cream. this research was conducted to...

The purpose of this repeated exposure, randomized, cross-over quasi-experimental study was to determine the individual and combined impact of (a) the timing of serving dessert and (b) portion size of main course in 2-5 year old children (n=23) on energy intake at lunch in a childcare setting. Children were served two study lunches (fish or pasta, each with dessert) twice a week for 12 weeks tha...