Textural and functional analysis of sorghum flour cookies as ice cream inclusions

Flour serves as one of the primary ingredients of cookies,which affects dough properties,physical changes during baking,and post-baking cookie properties.Two gluten-free cookie formulations were developed with the goal of use as inclusions in frozen desserts.Blonde and chocolate cookies were made with sorghum flour or all-purpose wheat flour and then evaluated for physical and chemical properties.To determine functionality in a frozen state,texture analysis was conducted on cookies at−30℃,−17°C,and 20℃,replicating various ice cream storage temperatures.To simulate the process effect of incorporating the product into a frozen dessert,cookies were crumbled mechanically,and the crumbles were separated based on size.When evaluating cookies,no significant differences(P<0.05)were observed in width(W),thickness(T),spread,and W/T ratio for flour source within formula.Blonde cookies had lower moisture contents than chocolate cookies;further,blonde cookies made from sorghum flour had less moisture than those made with wheat flour.As the cookie temperature decreased from 20℃to−17℃,cookie hardness increased,with flour type having no effect.Within formula,cookies had similar instrumental color parameters.However,blonde cookies made from sorghum flour produced more smaller-sized pieces than those made from wheat flour.The results of this study demonstrate that sorghum flour cookies have desirable properties for use as inclusions in ice cream and other frozen desserts.

Effect of Soursop Puree and Gum Arabic on the Sensory Properties of Non-Dairy Coconut Milk-Based Ice Cream

Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (Annona muricata) fruit puree and gum Arabic from Acacia senegal var. kerensis, conduct a sensory evaluation using descriptive tests by trained panelists (n = 9) then evaluate for consumer acceptability by semi trained panelists (n = 30). A seven-point hedonic scale for colour, taste, flavour, texture and overall acceptability was used. The data obtained was subjected to analysis of variance (ANOVA) and the means were separated to determine their significance differences. Principal Component Analysis (PCA) was done for factor reduction to make it easy for the multi-dimensional descriptive data to be interpreted. PCA results indicated that unit increase in soursop and gum Arabic in the ice cream led to 83.1% increase in starchy taste, 78.3% increase in consistency and 73.6% decrease in coconut aroma. For consumer acceptability test, the obtained results showed that, soursop puree addition at successive levels led to a statistically significant effect (p < 0.05) on colour, flavour, texture, taste and overall acceptability while of gum Arabic incorporation was not significant (p > 0.05) for all attributes. The effect due to interaction between gum Arabic and soursop puree at the different levels however was significant for colour, flavour and texture but not significant for taste and overall acceptability. Our results therefore point to a potential application of soursop fruit and gum Arabic as alternative ingredients in the manufacture of a non-dairy ice cream with desirable sensory properties that would expand the variety of options consumers can choose from.

Functional Ice Cream with Coffee-Related Flavor

In this study, Siwi roasted date seeds (pits) as a by-product of the date factories were used in powder form for ice cream fortification to produce a new product with coffee-like flavor. Also, this product possesses functional, nutritional and health benefits as it contains, minerals, phenolic compounds and possess antioxidant activity. Six ice cream mixes were prepared: plain ice cream without additives (control), five ice cream treatments supplemented with powder of the Nescafé (3%), Coffee (3%) and Roasted Date Seeds Powder (RDSP) with ratio of 3%, 4% and 5%, respectively. The results showed that increasing the added percentage of Roasted Date Seeds Powder (RDSP) to the ice cream mixes leads to an increase in the total solids, fibers, total nitrogen and ash content of the final product. It also increases viscosity, specific gravity, weight per gallon and increase the depression of freezing point of the mixes. The overrun and melting resistance of the final ice cream also increased compared with the control. The sensory evaluation was improved by adding RDSP comparing to control. So in this study, it is recommended to use RDSP as the source of minerals and health-promoting for ice cream making, as it contains bioactive compounds and also gives the ice cream desirable color and coffee-like flavor, but free of caffeine.

Nutritional and Sensory Evaluation of Novel Ice Cream Products Formulated From Kunu-Zaki Fortified with Fruit Pulp

Consumption of ice cream produced from dairy products has been reportedly associated with health hazards. To circumvent this, this study was undertaken to formulate plant-based ice cream using kunu-zaki and soymilk (as substitutes for dairy milk) fortified with mango, banana and avocado. Standard method for the preparation of ice cream was modified to formulate three variants of kunu-zaki ice cream designated as B (40% kunu-zaki, 40% banana pulp and 20% soymilk);C (40% kunu-zaki, 40% mango pulp and 20% soymilk);D (40% kunu-zaki, 40% avocado pulp and 20% soymilk), while control sample A was commercial dairy-based ice cream. Analyses of proximate, mineral and vitamin compositions were carried out on the samples following standard procedures. The results showed lower fat content in all the formulated ice cream samples, which ranged from 0.60 - 0.96 g/100g compared to the control sample with fat content of 8.15 g/100g. Similarly, the formulated ice cream samples have significant protein content with sample D recording the highest value of 3.67 g/100g compared to control sample. Samples B and C contained higher vitamin C, vitamin B6, calcium and sodium content in comparison to sample A. Sensory evaluation showed that samples B and sample C were the most acceptable ice cream variants in comparison to the control sample. These findings lend credence to the strategy of value addition for providing healthier food alternatives while contributing to the reduction in post-harvest losses of fruits utilized as fortificants.

Properties of Yogurt Ice Cream Mixes and Resulting Frozen Products Prepared by Various Ratios of Ice Cream Mix to Yogurt

The effects of varying the ratio of ice cream mix to whole milk yogurt on the characteristics of the mixes and the resulting frozen products including their ice cream and frozen yogurt controls were investigated. Ratios of ice cream mix to yogurt included 100% yogurt for the frozen yogurt control, 25% ice cream mix and 75% yogurt, 50% ice cream mix and 50% yogurt, 75% ice cream mix and 25% yogurt, and 100% ice cream mix for the ice cream control. The resulting mixes were sampled for analysis of total solids content, fat content, pH, and viscosity and then frozen in a batch freezer. The frozen products were analyzed for MRS lactobacilli counts, rate of meltdown at 21°C (volume after 1 h and time for 15 mL to melt), and sensory properties (flavor and body/texture). The total solids contents ranged from 11.89% to 39.65%, and the fat contents ranged from 2.8% to 12.6% for the 100% yogurt and 100% ice cream mixes, respectively. The pH ranged from 4.55 for the 100% yogurt to 6.77 for the 100% ice cream mix. The 100% yogurt sample had the highest viscosity. As expected, the 100% yogurt and the 75% yogurt samples had the highest MRS lactobacilli counts. The rate of meltdown increased with the increasing proportion of ice cream in the yogurt ice cream. The frozen products consisting of 75% and 100% ice cream received the highest flavor scores and body/texture scores. Yogurt ice cream made from 75% ice cream usually had more desirable meltability and sensory properties than yogurt ice creams made from either 25% or 50% ice cream and provides an opportunity for delivering a desirable product that has a healthy image.

Effect of Various Sources of Fat Ingredients on the Properties of Goat Milk Ice Cream

Goat milk ice cream was made with various sources of fat ingredients such as cream, soybean oil, rice bran oil and butter with the purpose of seeking the fat ingredient source instead of fat source from cow origin. The physical properties and the sensory evaluation of ice cream were then investigated. The firmness of goat milk ice cream mixed with rice bran oil, butter and cream were not significantly different before aging at 4 ℃ for 8 h. All of them gave the overrun between 51%-63% and the one with butter was the highest. The meltdown rate of all types of fat ingredients are not significantly different, being in the range of 0.86-0.88 g/min. According to sensory evaluation, the cow milk ice cream with cream was mostly accepted in all attributes such as appearance, smoothness, whiteness, melting in mouth and odor while the goat milk with cream and butter are the second and third. Nevertheless, the goat milk ice cream with soybean oil and rice bran oil were moderately accepted in overall preferences.

A Research on the Quality Features of Ice Cream Produced Using Some Fat Substitutes

The aim of this study was to determine some quality properties of fat-reduced ice creams produced using some fat substitutes:10%fat ice cream was considered as the control group;6%Simplesse®100 or 2%Maltrin040 was added as fat substitute to 7.5%,5%and 2.5%fat ice cream.The organoleptic(firmness,melting resistance,structure,gumminess,melting in mouth,feeling in mouth,icy structure,smoothness,flavor,cream taste,milk powder taste,foreign taste,vanilla taste and general acceptability),physical(viscosity,overrun,melting rate and first drip time)and chemical(dry matter,fat,fat in dry matter,protein,pH,titration acidity and ash)properties of ice cream samples were investigated on the 1st,7th,15th,30th,60th and 90th days of the storage.According to results of the research,the viscosity of 7.5%fat ice cream Maltrin040 or Simplesse®100 added was higher than the control group.Moreover,decrease in fat adversely affected organoleptic properties of the ice cream.As a result of the findings,7.5%fat ice creams 6%Simplesse®100 added can be recommended for ice creams to be produced by reducing fat ratio.In the near future,the production of ice-creams with fat substitutes at an industrial level will be of great importance for low-energy and vegetable fat dieters.

Effect of Partial Fat Replacement by Whey Protein, Oat, Wheat Germ and Modified Starch on Sensory Properties, Viscosity and Antioxidant Activity of Reduced Fat Ice Cream

Several studies are conducted to improve nutritional enrichment of ice cream. The aim of the present study was to produce healthy ice cream by partial replacement of fat with whey protein (WP), dietary fibers (oat (OT) and wheat germs (WG)) and modified starch (MS). Reduced fat ice cream (8% fat) was prepared as control. Healthy reduced fat ice cream was prepared by replacing 1% and 2% of fat with WP, OT, WG and MS. The fat replacement with OT and WG increased the fiber content of ice cream. In addition, ice cream from all treatments characterized by a significant great free radical scavenging activity when compared with control, especially when fat was replaced with WG, WP and OT, respectively. The sensory evaluation of ice cream revealed an enhancement of flavor when fat was replaced with 1% WP and OT and 2% WP (P < 0.05 vs. control). The modified starch treatments (1% and 2%) showed the highest viscosity followed by OT (2%) treatment (P < 0.05). In conclusion, these results showed that dietary fibers (OT & WG), WP and MS could be used to replace fat in ice cream and to give a healthy reduced fat ice cream with high fiber content and with high antioxidant activity.

Wall's Beijing Corporation——A Large,Modern Sino-Foreign Ice Cream Joint Venture

Although it was reported that the title of 5000th Sino-foreign joint venture in Beijing had been conferred on Wall’s, it nevertheless remained a strange name to most Beijingers. However, on one of the hottest days last summer, the name Wall’s was seen in the Beijing streets and lanes, the ice-cream kept in small glass refrigerated cases standing under red and blue umbrellas with the trademark of Wall’s on them. This

Milk protein concentrate and reduced-calcium milk protein concentrate as natural emulsifiers in clean label high-protein ice cream manufacture

Clean label food is a rising consumer trend in the food industry.Milk protein concentrate(MPC)and reduced-calcium milk protein concentrate(RCMPC)could serve as natural emulsifiers and increase the total protein content of ice cream products.The objectives of this study were to determine and compare the effects of MPC and RCMPC on ice cream composition,mix viscosity,storage stability,meltdown rate,and texture.A base formulation with 3%non-fat dry milk(NFDM)and no added emulsifiers was set as the control.Three levels of MPC or RCMPC(each powder containing 85%protein)at 1%,2%,and 3%were incorporated by replacing equivalent amounts of NFDM and keeping other ingredients unchanged.All ice cream treatments were processed with a target overrun of 70%and hardened at−25℃in a blast freezer.Additions of MPC or RCMPC at 1%,2%,and 3%corresponded to increases in protein content of ice cream by 15%,30%,and 45%,respectively.The viscosity of the ice-cream mix increased with increasing levels of MPC or RCMPC.In general,higher protein samples had slower meltdown rate and higher values of hardness and adhesiveness,but the trends were inconsistent.No shrinkage in volume was observed in any ice cream stored at−25℃after 180 days.However,an additional storage stability study revealed that the control showed significant shrinkage after 60 days(−6.5%±1.5%),90 days(−7.1%±1.8%),and 180 days(−7.9%±1.1%)in a typical household-style freezer at−13℃.MPC at 1%also showed significant shrinkage after 180 days,while samples with RCMPC at any levels showed no shrinkage at all.Ice cream manufacturers may consider MPC and RCMPC natural alternatives to synthetic emulsifiers,with RCMPC being more effective than MPC in terms of ice cream storage stability.