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In this work the method of group sessions was applied to identify the intrinsic attributes to the ice cream that consumers use like signs of its sensory quality. Five groups were constituted with 12 habitual consumers. Sessions with each group were recorded, the content listened when concluding, and ice creams of strawberry, chocolate, vanilla and butter flavor were evaluated, registering, the attributes and their mention frequency. Fifty-two attributes were identified in total, 12 related with the appearance, 11 with the smell, 17 with the flavor and 12 with the texture. These can be consulted to establish the final attributes to evaluate for the tasters. [ABSTRACT FROM AUTHOR]

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The objective of this research was to evaluate the behavior of cassava flour in the production of cream ice cream 40 ºC, which corresponds to the initial mixing phase, was defined as the addition temperature of the cassava flour. Two levels of flour 1 and 1.5% and three of stabilizer 0.25, 0.35 and 0.45% were considered. The control variables were the fat content and total solids, and the response variables were the Brookfield viscosity of the mixture, the overrun in the ice creams, together with the sensory evaluation of the attributes of the texture and the global sensory quality and melting. The established physicochemical and microbiological analyzes were carried out on the selected formulation, defining the sensory quality by means of an evaluative scale of 20 points. The ice cream developed from the combination of 1.5% cassava flour and 0.35% stabilizer presented adequate microbiological and compositional characteristics, a melting of 33.8%/0.5 h, and 100% of excess performance (overrun). The score obtained in the sensory evaluation allowed obtaining a qualitative evaluation of excellent. [ABSTRACT FROM AUTHOR]

The objective of the work was to develop an acerola ice cream with partial substitution of sugar by the combination of sweeteners. Three levels of sugar, sorbitol and aspartame were considered, selecting as response variable the sensory evaluation of the sweetness attribute and the global evaluation. As a control variable, the Brookfield viscosity of the mixture, the overrun during freezing and the melting of the ice cream were considered. The results were statistically processed using analysis of variance, simple classification and Duncan's multiple range test. The selected formulation with 30% of total sugar reduction with respect to the standard product was characterized in its physical-chemical, microbiological and sensory quality indicators. The results show the possibility of obtaining an acerola ice cream with adequate quality characteristics from 12% sugar, 6% sorbitol and 0.05% aspartame. The score achieved in the sensory evaluation allows a qualitative evaluation of very good. [ABSTRACT FROM AUTHOR]

Copyright of Revista Colombiana de Investigaciones Agroindustriales is the property of Revista Colombiana de Investigaciones Agroindustriales del Centro Agropecuario Sena Buga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Ice cream is a medium for microbial growth due to its nutritional value and neutral pH. Therefore, the frequency of strains of the Bacillus cereus group in ice cream was determined, the enterotoxigenic profile, psychrophilic strains and biofilm production. A total of 230 samples of six brands of ice cream produced and distributed nationwide were collected in Mexico. The microbiological analysis was a cold pre-enrichment and isolation of the microorganism in egg yolk agar. The strains were identified molecularly from the amplification of the topoisomerase gene (gyrB) and the enterotoxigenic profile by the amplification of conserved regions of the nheABC and hblABD operons and of the cytK gene. In addition, the production of biofilm in glass and polyvinyl chloride and psychophilia was determined. The frequency of contamination by strains of the B. cereus group was 3.6%, a positive strain was found for nheABC and five for cytK, 87.5% of the strains generated biofilm in glass and all in polyvinyl chloride, two strains were psychrophilic. In the ice cream distributed in Mexico, a low contamination by strain of the B. cereus group was found, however, the enterotoxigenic potential of the strains should not be underestimated. [ABSTRACT FROM AUTHOR]

The present work was carried out at the Mayarí ice cream factory with the objective of evaluating the environmental impacts generated and proposing Pollution Prevention Opportunities in this entity. Existing environmental problems were identified taking into account several aspects such as water, waste, noise, energy, etc., leaving existing problems as waste generation, water and energy consumption, generation of noise and gases. Impacting actions on the factors water, soil, atmosphere, human factor and socioeconomic factor were also evaluated through a matrix of importance. The most striking actions are liquid waste generation and water consumption, having a severe impact on the water factor. The other factors are moderately impacted in the order socioeconomic factor, human factor, atmosphere and soil. The evaluation of these impacts allowed the proposal and description of 14 Pollution Prevention Opportunities (PPO) with the objective of preventing the pollution that this industry contributes to the environment, for which the most impactful actions were taken into account. Of these, 10 PPOs are proposals based on these actions. The elaborated proposal serves as the basis for forming a sustainable organization that catalyzes the application of clean technologies in the productive sector, establishing the goals, and a plan of activities in the medium term. [ABSTRACT FROM AUTHOR]

The ice cream production process is a high consumer of energy mainly in the cooling steps. In those ice cream production plants that have many years of exploitation, in general there are low energy efficiency and the consumption indicators are high. These are indicating the necessity to find the best operating conditions to reduce the costs to better levels. Focus in that, the present work has as main objective to evaluate the energy efficiency of the refrigeration system of an ice cream production plant in the Dairy Complex Havana. As fundamental results were obtained that the refrigeration system of the analyzed plant is working with an operating rate of 1,75, an with a relative yield of 58,35 %. Also the removed heat by the system at every stage was determined and it was found that the rate of energy consumption is of 0,047 kW - h / kg of product. The alternative proposal for the increment of the energy and exergy efficiency is achievable from the thermodynamic point of view. [ABSTRACT FROM AUTHOR]

The formulation and dosage of a combined stabilizer for ice cream was developed. The rheological characteristics of the mixtures with the new stabilizer were evaluated at laboratory scale. It is composed of a physical mixing of different gums such as guar, CMC, xanthan, carrageenan and carob gum including monodiglyceride as emulsifier. From the study of synergism between guar gum and CMC, the best 60/40 combination was used to determine the type of filling (maltodextrin and sugar) as well as the proportion thereof in the product formula. A third gum (xanthan, carrageenan, carob gum) was the added in different proportions with 5% of monodygliceride. The viscosity of these combinations was determined in aqueous solution. The best combined stabilizers M1 and M2 were tested on a laboratory scale in ice cream mix in doses of 0.2 to 0.4% and rheological studies were performed in comparison with the control mixture. The stabilizers M1 and M2 have a pseudoplastic rheological nature with higher viscosities than the controls, suitable to achieve blends for ice cream with satisfactory functional characteristics. The formulations obtained from the stabilizers were: M1: CMC/guar gum (50%), xanthan (2.0%), monodiglycerides (5.0%) and refined sugar. M2: CMC/guar gum (50%), carob (2.0%), monodiglycerides (5.0%) and refined sugar. [ABSTRACT FROM AUTHOR]

The objective was to define the proportion of stevia sweetener in a diabetic ice cream, evaluating the physicochemical, rheological and sensorial characteristics. The ice cream mix were made with low fat content and total solids. The proportion of stevia and sorbitol sweeteners was defined by an optimal three-component mix design to obtain the best stevia-sorbitol-water combination and achieve a theoretical sweetness range similar to the ice cream control for diabetics with aspartame. The response variable was the sweetness of the mixtures, determined by a 10 cm nonstructured scale with 15 trained tasters. The design matrix was developed on a laboratory scale. The results were analyzed using the response surface and numerical optimization methodology. Sweetness intensity was explained by a special cubic model. With the model adjustment and the numerical optimization, six alternatives were obtained for the making of the product, being selected the one of less proportion of sorbitol 10% and 0.48% of Estevia to be evaluated in the ice cream to pilot scale. A product with satisfactory nutritional properties was achieved with low fat content, protein content higher than traditional milk ice cream by more than 50% and the caloric value was reduced to 68%. The viscosity of the mixture as well as the yield and melting of the product corresponded to the type of ice cream. The acceptance by the diabetic population cataloged it as I really like it. [ABSTRACT FROM AUTHOR]

Microcrystalline cellulose (MC) was used as dietetic fibre in the manufacture of ice cream. Sweetness was defined at laboratory scale with different proportion of sorbitol and 0.1% aspartame. Pilot plant tests were performed using levels of MC from 2 to 4%. A control ice cream was also elaborated. The viscosity of the mixture was determined. Texture, physicochemical, liquefaction and sensory properties were evaluated including income in the final product. Result shows that liquefaction was satisfactory and a good sensory quality product with 3% of MC was obtained. [ABSTRACT FROM AUTHOR]

The aim of the present work consisted on investigating the application of the starch phosphate of corn as stabilizer in the elaboration of ice cream and gelled milk. In the elaboration of the ice cream, at laboratory scale, proportions of starch phosphate were rehearsed in the range from 0 to 1.3 %, the control was elaborated with 0.18 % of CMC. Starting from the results of the rheological analysis of the mixtures, the proportion of 1.3 % of starch phosphate was selected to scale. The results indicate that the yield and melting were favorable to the variant of ice cream in study, compared with the control. The sensory evaluation was qualified as excellent. For the development of the gelled milk, the starch phosphate and the gelatine were combined as stabilizers. The proportions were determined applying a quadratic plan 32, considering the stabilizers as independent variables in the range from 0.5 - 1.10 % for the starch phosphate and 0.15 - 0,75 % for gelatine. Sensory evaluation of the texture and the stability of gel measured instrumentally were selected as dependent variables. The selection of the most appropriate variant was carried out by means of a numeric optimization. Of the obtained combinations, 0.72 % gelatine and 0.37 % of starch phosphate were selected, being achieved a texture and satisfactory stability in the gelled milk with a sensory evaluation of excellent. [ABSTRACT FROM AUTHOR]

An application was developed in Microsoft ® Office Excel 2007 to facilitate the prediction of ice cream texture profile. Factorial design was 23, a factor was sugar at levels 8, 12.5 and 17 %w/w, and the other factor, fat at levels 8, 14 and 20 %w/w in the formulation. Nine ice milk with vegetable fat were obtained, which were evaluated by descriptive analysis by the 4489 Colombian Technical Standard texture profile (smoothness, toughness, gritty, greasy, adhesive and crystalline), performed by a trained panel at an intensity ascending from one to six. Mathematical correlations were obtained between the factors and the intensity of the attributes. Factors had a significant effect (p ? 0.05) in the attributes, highlighting individual significance and their interactions, crystallinity individually had no effect or interactions (p> 0.05) affected by the conditions of manufacture. [ABSTRACT FROM AUTHOR]

The present review deals with formulations and technologies for dietetic ice creams. There are different functional ingredients that could be used in order to achieve certain properties and to satisfied health requirements. These are: dietetic fibre, antioxidants, probiotic and prebiotic cultives, cheese whey, colorants, etc. This ice cream are characterize for they low fat content, low calories and funtionability of the used ingredients.. [ABSTRACT FROM AUTHOR]

Copyright of Revista CienciaUAT is the property of Universidad Autonoma de Tamaulipas and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this paper, the evaluation of homogenization operation is made, analyzing the physico-chemicals parameters and sensorial properties of the mixtures of chocolate Coppelia made before and after the technology was modified, using a set of statistical techniques. It was shown that for flavor tested, the physic-chemical analysis and sensorial meet the standards, also it was found statistically that the quality of processed mixes with the new homogenizer is best to the mixtures processed with the homogenizer 600 L/h. [ABSTRACT FROM AUTHOR]

It was evaluated the use of whey from cheddar cheese as substitute of non fatty solids of milk in ice cream formulation, by means of the global evaluation of the product and its sensorial quality. Different substitution levels (15, 25 and 35%) and ice cream control were elaborated at laboratory scale. The viscosity of the mixtures, melting, yield and sen- sorial quality of the ice creams were evaluated. To the selected variant, the composition and general characteristics, were determined at pilot plant scale. With the level 25% of substitution of non fatty solids of milk for solids of whey, a product of very good sensorial quality, excellent melting, yield, and satisfactory nutritional characteristics was achieved. [ABSTRACT FROM AUTHOR]

In this paper, the evaluation of homogenization operation is made, analyzing the physical-chemical's parameters and sensorial properties of the mixtures of chocolate Coppelia made before and after the technology was modified, using a set of statistical techniques. It was shown that for flavor tested, the physic-chemical analysis and sensorial meet the standards, also it was found statistically that the quality of processed mixes with the new homogenizer is best to the mixtures processed with the homogenizer 600 L/h. [ABSTRACT FROM AUTHOR]

The objective of the present work consisted on defining the proporcion of powdered soy milk, in the formulation of ice cream of milk, to obtain a product of satisfactory global qualiry, by means of there the general composition evaluation of the product and its sensory quality. there were tried different levels of substitution of the non fatty solids of milk (SNG1) for solids of soy milk and in parallel an ice cream of milk with 100% of SNGl, was elaborated as control. The chimicotphysical characteristics were evaluated to the mixtures and ice creams. To the selected variant was evaluated the composition and general characteristics. With the level of substitution of 50% of non fatty solids of milk for soy milk solids, was achieved a product of excellent sensorial quality, the yield established and satisfactory melting characteristics. [ABSTRACT FROM AUTHOR]

The present work had as objective to obtain a frozen and fimctional dairy dessert, of appropriate nutritional value, that benefits the consumere and especially to the populations clinically needy as the dabetics. In this ice cream is present the soy because of its low glucémic index, their composition with a high level of dietary fiber, low-level of fat and carbohydrates where the sugar is not present. There were carefully selected the raw materials to use, keeping in mind the intention a developing a low caloric ice cream. Different formulations were evaluated where sorbitol was present, in order to Lacrease tiie total solids, viscosity and sweetness, together fruit pulps that imparted freshness and good flavour. It is concluded that it is possible the obtaining an ice cream of satisfactory sensorial and nutritional characteristic, with low contain of fat and a caloric value lower than the tradicional ice cream, for feeding of diabetics and other needful clinically sectors. In the massive acceptance evaluation of the product, 80% of the consumers evaluated the ice cream as "I like it very much." [ABSTRACT FROM AUTHOR]

The objective of this work was to elaborate an ice cream starting from milk of integral soya. They got ready mixtures that had a similar composition to those of the ice cream of milk that it is elaborated at the moment in the country. The level of integrated stabilizer was evaluated (Frimulsión) that allows to obtain characteristic physical-chemical, Teológicas and sensorial adapted in the product, to establish the level of total solids of soya, they were carried out tests using as stabilizer . the CMC in the proportions of 0.20 and 0.25% preparing of soya milk to the 7; 8 and 10%. Several levels of Frimulsión were also rehearsed being selected the one that offers the appropriate characteristics for the wanted product. The study reológico proved that the mixture has a behavior of nature pseudoplástica. [ABSTRACT FROM AUTHOR]

The authors evaluate the best alternatives to offer eggfruit in foreign markets, by stressing the fruit's advantages and looking for an appropriate by-product attractive for exportation. Their evaluation is based on a research on eggfruit, its types, characteristics, uses, growing in Peru and industrialization methods, and also on statistical data collection, and production and exports projections. Italy was found to be the most appropriate destination, because of its traditional ice cream market, where freeze-dried eggfruit powder can be used as main flavoring input. Taking these findings into account, the authors propose a 10-year business plan which includes a strategic proposal for installation and business growth, both at the production integration level and the product development level. It is about the search for a feasible, profitable and sustainable business opportunity. [ABSTRACT FROM AUTHOR]

Was established the shelf-life of soy ice cream packed in 250 mL polythylene container, and stored to a temperatura of -30 °C. Sensorial and microbiological quality were considered as an approach of rejection. For estimation was using the regression techniques. The results being adjusted to the Weibull's distribution. The microbioilogical quality did not impact the rejection of the samples. The shelf-life was defined when the products became sensorially rejectable. An useful life settled down in 49 days. [ABSTRACT FROM AUTHOR]