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Incorporating ginger into gelato can significantly enhance its physical properties and sensory attributes. Ginger contains bioactive compounds like gingerol, which contribute to its distinctive flavor and health benefits, such as anti-inflammatory and antioxidant properties. Ginger can contribute to a smoother texture by interacting with the fat and protein structures in the gelato as well as can enhance the melting resistance of gelato, making it more stable and enjoyable to consume over a longer period. The addition of ginger provides a refreshing, spicy flavor that can elevate the overall taste profile of gelato. This study analyzed the impact of adding ginger extract at different concentrations on the overrun value, melting resistance, viscosity, and hedonic properties of gelato. A completely randomized design was used, with treatments including 0% (T0), 0.5% (T1), 1% (T2), and 1.5% (T3) ginger extract. Higher concentrations of ginger extract affected all parameters: overrun values ranged from 15.72% to 22.03%, melting resistance from 36.64 to 42.06 minutes, and viscosity from 10.06 to 12.76 dPas. Hedonic testing revealed that panelists preferred gelato with 0.5% ginger extract (T1). In conclusion, adding ginger extract to gelato significantly affects its overrun value, melting resistance, and viscosity, with the 0.5% concentration being most preferred by consumers.

Introduction. The effect of β-glucans from oats and yeast incorporation on the quality parameters of whey ice cream during one month of storage was studied. Materials and methods. The viscosity of the ice cream mixes was determined using an IKA ROTAVISC lo-vi Complete viscometer, texture parameters were studied using a Brookfield CT-3 texture analyzer, and ice cream structural elements were analyzed using microstructure analysis. Overrun, melting rate, and sensory evaluation were also performed to characterize the overall ice cream quality. Results and discussion. The incorporation of β-glucans, a natural stabilizing ingredient, into whey ice cream significantly effects on its distinctive characteristics. Addition of oat β-glucan increased the viscosity of the ice cream mix to 623.07 mPa·s. Incorporation of β-glucan derived from yeast exhibited a viscosity of 542.14 mPa·s. The addition the mixture of oat and yeast β-glucans softened the texture of the ice cream. However, the effects of the glucans on the elasticity and extensibility of the ice cream matrix were different. This is attributed to the difference in molecular weight and structural properties between the β-glucans. This effect ensures a higher overrun and melting resistance of ice cream with oat β-glucan compared to yeast β-glucan. Addition of β-glucan from yeast significantly inhibited the growth of ice crystals, reaching a size of 9.52 μm, and provided long-term stabilization of the ice cream air phase. Conversely, β-glucan derived from oats exerted a comparatively mild influence on the recrystallization of free water in ice cream, resulting in the formation of ice crystals no larger than 16.31 μm. Incorporation of oat and yeast β-glucans typically result in a softer ice cream, but oat β-glucan has been shown to significantly enhance the elastic properties of ice cream, which may contribute to an improved structure. The incorporation of β-glucans into ice cream also improved flavor characteristics, such as creaminess and stickiness, and provided the desired level of sweetness and cold taste when consumed. Conclusions. The addition of oat and yeast β-glucan has been demonstrated to exert a considerable influence on the rheological and physicochemical attributes of ice cream, including its texture parameters, structural elements, and taste perception. [ABSTRACT FROM AUTHOR]

Copyright of Indonesian Fisheries Processing Journal / Jurnal Pengolahan Hasil Perikanan Indonesia is the property of IPB University 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.)

Actual cost fluctuations in construction projects are common in the construction industry, including the Kingdom of Saudi Arabia (KSA). This study's objective is to establish a simulation forecasting model for Saudi projects' cost changes that will be used to anticipate the actual cost spent at the project's end. It also indicates if there are cost overruns or savings by considering ten identified cost-risk impact factors. The study involves a systematic, integrated approach to developing system dynamics (SD) to reflect the ten cost overrun impact factors (COICs) in the KSA construction industry. Thus, the Decision-Making Trial and Evaluation Laboratory (DEMATEL) technique aids in evolving a Causal Loop Diagram (CLD) in the SD modeling stages. After performing the consistency and extreme tests, the model is verified by being applied in two case studies (an academic building and an infrastructure project) in Riyadh City, KSA. The main findings reveal that the model provided cost savings for the first and second case studies of 4.8% and 3.76%, respectively. Different experts have evaluated the developed dynamic system. According to the experts who support the developed model, the model is applicable if the contractor has a reasonable profit margin. In contrast, opponents' experts noted that the system still generates a profit margin despite change orders and project delays. The main conclusion that the experts recognize is that the approach successfully considered the relationships between the influencing factors. The findings can be utilized to create an integrated conceptual framework for construction management, which could result in a rapid and profitable project launch.

Copyright of Revista do Instituto de Laticínios Cândido Tostes is the property of Revista do Instituto de Laticinios Candido Tostes 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.)

Currently, attention of the aviation community and authorities is being increasingly focused on flight safety in the landing phase. It is accounted for the increased frequency of incidents in the final phase of flight and significant threats associated with the consequences of these events. The statistics of aviation accidents reveals that from 1959 to 2019, 55% of aircraft crashes in the world occurred in the phases of landing and takeoff. The given crashes resulted in 51% of all fatalities on board aircraft. In most cases, causes of these aviation accidents are involved with some kind of human error. Off-design conditions at an aerodrome also have a significant adverse effect on the aviation accident potential and severity. The increasing intensity of flights, airspace congestion, strict ATC-imposed restrictions, the necessity to perform a variety of procedures and general flight crew stress in conjunction with dynamically changing external conditions can disorient a flight crew and lead to a landing with a flight envelope overrange. The search for a solution in terms of preventing aircraft overruns is actively being conducted both by aviation authorities and aircraft manufacturers and operators. Within the framework of this review, the major external and operational factors, affecting the dynamics and the nature of the aircraft roll via the runway, are analyzed, including the context of several accidents that have occurred in recent years. In addition, the article emphasizes the methods to prevent and anticipate aircraft overruns based on the principles of active protection. In particular, the article examines the main operation aspects of onboard avionics systems installed on Boeing and Airbus aircraft and highlights the focus areas of their upgrading. Special attention is paid to the influence of the pilot and the possibility of taking his actions into account to predict an outcome of landing.

Milk fat-based whipping cream is primarily comprised of cream and whole milk. It has melt-in-the-mouth texture and unique milk flavor. However, milk fat-based whipping cream suffers from poor emulsion stability and foam firmness. The effects of monoacylglycerols (MAGs) with different saturation degrees (M1: 98% saturation, M2: 70% saturation and M3: 30% saturation) on emulsion properties (average particle size, viscosity, and emulsion stability) and whipping properties (overrun, firmness, shape retention ability, and foam stability) of milk fat-based whipping creams were investigated in this study. MAGs significantly decreased particle sizes (from 2.84 to 1.16 μm) and enhanced viscosity (from 350 to 490 cP) of the milk fat-based emulsions (emulsion without MAGs: M0, 5.01 μm, 298 cP) (P < 0.05). MAGs increased the stability of the milk fat-based emulsions with lesser phase separation during centrifugation tests and lower changes in particle sizes and viscosities during temperature cycling tests. Emulsion M1 with highest degree of saturation is less likely to destabilize and phase inverse. The decrease sharply in conductivity can be attributed to the entrapment of large amounts of air. Following that, the conductivity of M1 with low variation indicating high whipping resistance and less likely to coalescence and phase separation. Adding MAGs can significantly enhance overrun (M1: 205.3%, M2: 198.5%, M3: 141.4%) as compared to the control sample (M0: 97.9%) (P < 0.05). In emulsions containing MAGs with high degree of saturation (M1 and M2), firmness (M1: 95 g, M2: 109 g) and shape retention ability of the whipped creams were reduced as compared to control emulsion without MAG (M0: 173 g), but the foam stability (M1: 89%, M2: 91%) was enhanced (M0: 81%); M3 (firmness: 507 g; foam stability: 66%) has the contrasted effects. Whipping cream M2 demonstrated the best whipping properties with high overrun (198.46%), good firmness (109 g), shape retention ability and foam stability (91%). Good quality whipping creams can be obtained by selecting suitable MAGs. [ABSTRACT FROM AUTHOR]

In this work, sugar-reduced whipped creams were prepared using maltodextrin and compound sugars (composed of glucose, sucrose and corn syrup) with a total sugar content of 18.60 wt%. The effects of the different radio between maltodextrin and compound sugars (0:20~9:11) on whipping properties and qualities of sugar-reduced whipped creams were investigated. The water distribution, interfacial protein concentration, partial coalescence, optimum whipping time, overrun, firmness, sensory evaluation and storage stability were compared. The results indicated that the interfacial protein concentration and firmness of whipped creams significantly increased, the storage stability improved, but the sensory evaluation slightly decreased, as the ratio between maltodextrin and compound sugars increased from 0:20 to 3:17. When the ratio between maltodextrin and compound sugars increased to 9:11, lower partial coalescence, overrun, sensory evaluation and storage stability of whipped creams were observed, and the whipping properties and qualities were relatively poor. In summary, considering the effects of whipping properties and qualities, when the ratios between maltodextrin and compound sugars were 3:17 and 5:15, the overrun and firmness of sugar-reduced whipped creams reached 353.3%, 342.2% and 325.6 g, 329.1 g, respectively, and smooth cross-sections were observed, which exhibited good whipping properties and qualities.

The work is devoted to the study of the functional and technological properties of oat β-glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system Cremodan® SI 320. β-glucan (0.5%) has a greater effect on the cryoscopic temperature of ice cream mixes than Cremodan® SI 320 in the same amount (decrease by 0.166 °C vs. 0.078 °C), which inhibits the freezing process of free water in ice cream during technological processing in the temperature range from −5 to −10 °C. Microscopy of ice cream samples after freezing and hardening shows the ability of β-glucan to form a greater number of energy bonds due to specific interaction with milk proteins. Analysis of the microstructure of ice cream samples during 28 d of storage confirms the ability of oat β-glucan to suppress the growth of ice crystals more effectively than Cremodan® SI 320. Oat β-glucan gives ice cream a rich creamy taste, increases overrun and resistance to melting, which brings this type of frozen dessert closer to a full-fat analogue (10% fat). [ABSTRACT FROM AUTHOR]

The purpose of the work is to study the functional and technological properties of oat beta-glucan both individually and as part of acidophilic-whey ice cream. The research methods, that were used, are well known and have relevant references in the work. At the first stage of the experiment, the functional and technological properties of oat beta-glucan from two manufacturers were studied: «AMULYN» (China) and «DANSON» (China). According to the results of sensory evaluation, beta-glucan «DANSON» received 8.75 points, and «AMULYN» - 10 points. It was found that the water holding capacity of beta-glucan «AMULYN» is 15.45 % higher than with beta-glucan «DANSON», and fat binding capacity is higher by 8.61 %, which is probably due to the different degree of purification of these additives. Therefore, a more effective beta-glucan «AMULAN» was chosen for further use in acidophilic-whey low-fat ice cream. At the second stage of scientific work the influence of oat beta-glucan «AMULYN» on the quality of acidophilic-whey low-fat ice cream was studied. It was found that beta-glucan in the amount of 0.75 % increases the indicator of overrun more than twice compared to the control sample without beta-glucan. Beta-glucan in a certain amount also significantly improves the organoleptic characteristics of ice cream, increases resistance to melting and ensures uniform distribution of the air phase throughout the volume of the product, as evidenced by microstructural analysis of its samples. A significant effect of beta-glucan on the dynamic viscosity coefficient of ice cream mixes has been established. The detected effect allows to reduce the ripening process of ice cream mixtures with beta-glucan in the amount of 0.75 % by 2 hours, provided that the recommended viscosity of these systems is achieved. Thus, the expediency of using oat beta-glucan as an effective functional and technological ingredient in acidophilic-whey ice cream is scientifically substantiated.

In this study, manufacturing synbiotic ice cream is containing fermented banana puree by Lactobacillus acidophilus LA5 and Bifidobacterium (Bif) lactis BB12 and probiotic ice cream containing fermented skim milk by the same bacteria under the same conditions. The Viability of probiotic starters, pH and sensorial properties were tested during the storage period, in addition to the overrun. Synbiotic ice cream showed high bacterial count for both species of probiotics, especially Ice.4 treatment (ice cream containing 10% fermented banana puree with same couple strains) which was 7.54 and 7.59 logarithmic (log) colonyforming unit (CFU)/ gram (g) for Lactobacillus (Lb). Acidophilus LA5 and Bif. lactis BB12, respectively, pH registered 5.7, sensorial attributes recorded 84% and overrun reached 78% compared to others trials that inoculated with 5% of the same puree or ice cream with fermented skim milk with (5,10) % or control treatment (without starters). [ABSTRACT FROM AUTHOR]

Ice cream products are sweet and rich in taste, which make them popular desserts among consumers. However, the high-fat and high-sugar contents in ice creams may result in multiple health conditions after prolonged consumption. Camellia oil-based diacylglycerol (CD) oil can reduce the body fat accumulation due to their different metabolic pathways from triacylglycerol (TAG) oil. It is believed that the long-term consumption of CD can improve human's health by lowering the plasma TAG and blood sugar levels. Nevertheless, CD is unsuitable for direct application in ice cream products due to its low solid fat content (SFC). Therefore, in the present work, fractionation was attempted to increase the SFC of the CD. Subsequently, camellia oil, CD, and its solid fractions were characterised and further incorporated in ice cream formulations. It was found that fractionation significantly (p < 0.05) increased the SFC of the CD. The solid fractions of CD exhibited similar physicochemical properties with the oils/fats commonly used for ice cream production, namely palm olein and milk fat. At 0°C, the SFC of the CD solid fractions was 29.33%; whereas at 37°C, the SFC decreased rapidly, which enabled them to melt quickly in the mouth. At the same time, CD solid fractions were rich in ß'-form crystals which contributed to the rich, delicate, and smooth texture for ice cream products. The ice cream formulated with CD solid fractions showed better overrun (48.24%) and hardness (594.18 g) as compared to the ice creams prepared with camellia oil (with the overrun and hardness of 41.27% and 524.36 g, respectively) and CD (with the overrun and hardness of 39.77% and 284.31 g, respectively). The substitution of TAG with CD solid fractions made the formulated ice cream product a healthier dessert, and at the same time provided similar organoleptic properties as conventional ice creams. [ABSTRACT FROM AUTHOR]

The aim of the current study was to investigate the inulin feasibility as a fat replacer in developing the low-fat pea protein vegan ice cream with prebiotic properties. So, the inulin was added at 2, 4, 6, and 8% to pea protein ice cream to replace the rapeseed oil and the melting behavior, hardness, adhesiveness and sensory attributes were compared with inulin-free pea protein ice cream. The results revealed that increased inulin content in the formulations lengthened the first dripping time of the ice cream. Significant (p

The purpose of the work is to study the functional and technological properties of oat beta-glucan both individually and as part of acidophilic-whey ice cream. The research methods, that were used, are well known and have relevant references in the work. At the first stage of the experiment, the functional and technological properties of oat beta-glucan from two manufacturers were studied: «AMULYN» (China) and «DANSON» (China). According to the results of sensory evaluation, beta-glucan «DANSON» received 8.75 points, and «AMULYN» - 10 points. It was found that the water holding capacity of beta-glucan «AMULYN» is 15.45 % higher than with beta-glucan «DANSON», and fat binding capacity is higher by 8.61 %, which is probably due to the different degree of purification of these additives. Therefore, a more effective beta-glucan «AMULAN» was chosen for further use in acidophilic-whey low-fat ice cream. At the second stage of scientific work the influence of oat beta-glucan «AMULYN» on the quality of acidophilic-whey low-fat ice cream was studied. It was found that beta-glucan in the amount of 0.75 % increases the indicator of overrun more than twice compared to the control sample without beta-glucan. Beta-glucan in a certain amount also significantly improves the organoleptic characteristics of ice cream, increases resistance to melting and ensures uniform distribution of the air phase throughout the volume of the product, as evidenced by microstructural analysis of its samples. A significant effect of beta-glucan on the dynamic viscosity coefficient of ice cream mixes has been established. The detected effect allows to reduce the ripening process of ice cream mixtures with betaglucan in the amount of 0.75 % by 2 hours, provided that the recommended viscosity of these systems is achieved. Thus, the expediency of using oat beta-glucan as an effective functional and technological ingredient in acidophilic-whey ice cream is scientifically substantiated. [ABSTRACT FROM AUTHOR]

Ice cream is a popular dessert in Latvia. At present, however, as consumers are watching their calorie intake, ice cream is starting to lose its leading position due to rich fat content. Therefore, development of low-fat or non-fat ice cream can provide a good alternative for consumers. At the same time, reduced fat is a challenge to a producer because it strongly affects the texture and sensory properties of ice cream. The aim of the current study was to assess the physicochemical and rheological properties of whey-based non-fat ice cream, depending on the ingredients used in the formulation. In total, 11 ice cream formulations were developed and evaluated, with differing proportions of the main ingredients. Chemical composition, hardness (after6hof hardening and subsequent two-week storage), overrun and rheological properties were analysed. Higher amounts of pumpkin puree, sugar and whey concentrate decreased the hardness of ice cream, and increased the overrun. Thus, higher proportions of pumpkin puree and whey concentrate significantly influenced product formulation by stabilising and strengthening air cells. Both an increased proportion of pumpkin puree and gelatine increased complex viscosity. There was a positive correlation between carbohydrate content and ice cream hardness after two-week storage, as well as between protein content and complex viscosity. [ABSTRACT FROM AUTHOR]

Introduction: The aim of this study was to investigate the chemical, textural and sensory properties of some fruit-added ice creams. Methods: For this purpose, 6% fruit puree (blackberry, raspberry, kiwi, banana, and sour cherry) added to the ice cream formulation and the produced ice creams were stored at -18°C for 60 days. Results: Titration acidity, pH, colour (L*, a*, b*), first drip time, melting rate, overrun, viscosity, texture, total phenolic content (TPC) values were determined. Fruit-added ice creams had significantly higher dry matter content than control samples (p 0.05). It was observed that titration acidity and stickiness values of ice creams generally increased while pH and hardness values decreased with fruit addition (p 0.05). Although the viscosity values of ice cream mixes showed variability, no significant difference was determined between ice cream samples (p>0.05). Compared to the plain ice cream (DS), the addition of fruit puree to the ice cream increased the TPC (p 0.05). Sensory analyses indicated that banana (DM) and blackberry (DB) added ice creams were the most popular varieties in terms of general acceptability. Conclusions: Thanks to the natural antioxidants, minerals, vitamins, nutritional fibers and natural color ingredient in fruits, it increases the nutritional values of ice cream increases the attractiveness to people.

In this study was investigated the effect of raw material and the production process on the physicochemical composition and color of confectionery mousses. For this approach, two different mousses’ production procedures were used and the chemical composition (fat, moisture, protein content and soluble substances concentration), physical parameters (overrun, density, specific volume), and color were determined. The dairy cream mousse samples (M1 and M3) presented a higher fat content (33.68% and 30.57%), while the protein content varied from 0.9% to 3.42%, being influenced by the raw materials used in the production process. Color measurements indicated that the mousses based on vegetable cream were whiter with a brightness (L*) ranging between 90.04 – 94.25 and a higher whiteness index. The results of one factor analysis of variance — ANOVA showed that the color difference between mousse samples is statistically significant (p

In this research the results of analytical studies are presented, which prove the lack of data on influence of aging process on dispersion of structural elements in ice cream with fat mass fraction of 6% or less, and experimental studies on definition of dispersion of air phase and ice crystals in milk ice cream. It was found that the process of the mix aging doesn’t significantly affect the dispersion of air phase and ice crystals in ice cream with fat mass fraction of 3%. In ice cream with fat mass fraction of 6%, made from a mix, the dispersion of the air phase increased along with the aging process, and the size of almost all air bubbles were less than 50 microns. At the same time the dispersion of ice crystals increased by no more than 10%. The decrease in dispersion of the air phase during the storage period was observed, mostly in ice cream with a fat mass fraction of 6% produced of the cured mix. The research results have the practical importance as they justify the need for the aging process in the production of ice cream with a low mass fraction of fat and determine the necessity of further research in this area.

Ice milk is a low-fat frozen dairy product, which is much cheaper than ice cream. The texture of low-fat products is one of the most important issues in the marketing of these products. There has been a lot of research on the use of surfactants in ice cream formulations, which shows the ability of these compounds to increase consistency and agitation and aeration, improve melting resistance, create a softer and creamier texture, and increase the overrun. The present study investigated the effect of adding Chubak root extract powder to ice milk on the quality of this product. Ice milk mixture was produced with different concentrations of Chubak extract powder (0, 0.015, 0.030 and 0.045 g/kg) and the changes in physicochemical and sensory properties of ice milk were investigated. The results showed that increasing the concentration of the extract in ice milk increased the consistency coefficient, overrun, melting resistance, creaminess and overall acceptance, while the values of flow behavior index, hardness, adhesiveness, roughness and coldness decreased. These results can be related to increased water absorption, improved agitation, increased fat instability and smaller ice crystals. Sensory evaluation showed that ice milk containing 0.045 g/kg Chubak root extract powder had the highest overall acceptance and gained more scores. It can be concluded that the use of Chubak root extract powder in the preparation of ice milk can improve the functional characteristics of the product so that it can achieve a higher position in the group of frozen dairy products. [ABSTRACT FROM AUTHOR]

According to this research, time and cost overruns in construction initiatives of Pakistan. So, carried out the qualitative questionnaire survey to collect the data for each time and cost invades. For distributing the questionnaire, visited many construction businesses of Pakistan like National Engineering Services Pakistan (NESPAK), Construction & Works (C&W), National Logistics Cell (NLC) and many other non-public companies. Also, h designed the on-line filling questionnaire and used the net (social media) to distribute the questionnaire however the response is very inadequate. Distributed 70 questionnaires and capable to receive 50 questionnaires back. And used the SPSS software for evaluation of our questionnaire data and discovered the results. SPSS is a statistical package for beginning, intermediate, and superior statistics analysis. Also calculated the relative importance index (RII) for all trouble and as mentioned by outcomes have given the rank to each factor. Found the effects of questionnaire survey facts that the most integral element which is accountable for time overruns is ‘’delay in economic guide by using proprietor to the contractor (stage with the aid of stage payment)’’ having relative importance index (RII=0.796). Sometimes the consumer is neglecting his obligations to lift on the building challenge and shows his laziness to pay the “pay progress” to the contractor. This causes conflicts between the contractor and client, the work stops to pay development regulates. Find out the outcomes of a questionnaire statistics after analysis the most quintessential issue is “Change orders with the aid of owner in the course of construction”, having relative significance index (RII=0.756). When the client is interfering in the development initiatives again and again then it creates issues for contractors, employees and consultants then the task is struggling from time and cost overruns.

Sorghum syrup has a saturated carbohydrate composition, which includes cellobiose, maltose, mannose, rhamnose, ribose, fructose, glucose, and sucrose. The present research featured the physicochemical properties of sugar sorghum syrup, i.e. average molecular weight, density, solubility in water, and melting point, and its prospective use in the production of soft ice cream. The carbohydrate composition of sugar sorghum syrup was defined by the method of normal-phase high-performance liquid chromatography. The antioxidant activity of sorghum syrup was determined using the amperometric method. The study of its physicochemical properties proved that it can be used in soft ice cream technology. The sweetness coefficient was determined in comparison with sugar solution and by a taste panel. With an average number of panelists equal to 5, the value of equivalent sweetness was 1.5. This sweetness of sorghum syrup was equivalent to the sweetness of the sucrose solution with minimal concentration. The assessment of the antioxidant activity of sorghum syrup indicated the possibility of its use in functional products with antioxidant properties. The paper introduces a recipe for soft ice cream: cream (20% of fat), milk (3.2% of fat), skimmed milk powder, sorghum syrup, stabilizer ‘Cremodan® SE 334 VEG’, Citri-Fi dietary fiber. The overrun was studied by the method of determining the volume fraction of air; the acidity was determined by the titrimetric method. The resistance to melting was assessed using a cylindrical sample with a diameter of 35 mm and a height of 5 cm. The sample was thermostated at 25 ± 1°C, while the sample area was fixed at regular intervals. The overrun of soft ice cream was 85%, the resistance to melting equaled 20 minutes. Soft ice cream is a popular product among all groups of the population and is widespread in cafes, restaurants, and health-resorts.

The results of studies of physical changes of the structure of milk ice cream at fat content of 4.0 % — 6.0 % and frozen whipped fruit desserts at different degree of overrun with/without addition of whey and whey protein concentrate are given in the paper. It is shown that the storage temperature affects the dispersion of structural elements of frozen whipped fruit desserts. An average size of air bubbles of frozen whipped desserts stored at minus 18°C is 1.2 –1.4 times larger than the size of the bubbles of the samples stored at minus 25°С. The average size of ice crystals increased 1.4 times after 9 months of storage at minus 18°C. The average size of air bubbles of ice cream at 4 % fat content increased 1.5 times after 6 months of storage, and the ice crystals size increased 1.1 times. It is recommended to use the storage temperature below minus 25°С to keep the quality of ice cream and frozen whipped desserts. Milk ice cream and frozen fruit desserts are recommended to be stored at minus 18°С during not more than 6 months.

Whipped cream is one of the most popular dairy products with a complex structure of foam emulsion. Production of low fat whipped cream with fat substitutes is recommended with regard to the high fat content in whipped cream and side effects of fat on the public health. Based on, the effects of whey protein concentrate, carboxymethyl cellulose, xanthan gum and mix of them were investigated on the properties of low fat whipped cream. For this purpose, different amounts of them were determined by the surface response design and then they were added to the cream with 20% fat. Then, apparent viscosity, cream firmness, particle size distribution, foam stability, overrun tests, sensory evaluation, color characteristics (L *, a *, b *) were done on the samples. The results showed that fat substitutes in low fat whipped cream compared to the control sample were increased the apparent viscosity, overrun, firmness, foam stability and change in particle size (p<0/05). However, the stabilizers had no alone statistically effects on the color factors. Also, whey protein concentrate in compared with other treatments had the highest overrun and lowest particle size, xanthan gum had the lowest water leakage and carbohydrates, especially xanthan, had the highest viscosity and firmness (p<0/05). Based on the sensory evaluation data, optimal sample that contain 0.35 whey protein concentrate and 0.15 xanthan and carboxymethyl cellulose had statistically more desirable than control and other treatments in texture and overall acceptance. At the end, we pointed out that these additives could be a good alternative to reduce the percentage of fat in whipped cream due to they improve the physical, rheological and sensory properties of whipped cream without significant effects on the most of external parameters such as color and sensory. [ABSTRACT FROM AUTHOR]

Nearly one-half of all construction projects exceed planned costs and schedule, globally [1]. Owners and construction managers can analyze historical project performance data to inform cost and schedule overrun risk-reduction strategies. Though, the majority of open-source project datasets are limited by the number of projects, data dimensionality, and location. A significant global customer of the construction industry, the Department of Defense (DoD) maintains a vast database of historical project data that can be used to determine the sources and magnitude of construction schedule and cost overruns for many continental and international locations. The selection of data provided by the authors is a subset of the U.S. Federal Procurement Data System-Next Generation (FPDS-NG), which stores contractual obligations made by the U.S. Federal Government [2]. The data comprises more than ten fiscal years (1 Oct 2009 – 04 June 2020) of construction contract attributes that will enable researchers to investigate spatiotemporal schedule and cost performance by, but not limited to: contract type, construction type, delivery method, award date, and award value. To the knowledge of the authors, this is the most extensive open-source dataset of its kind, as it provides access to the contract data of 132,662 uniquely identified construction projects totaling $865 billion. Because the DoD's facilities and infrastructure construction requirements and use of private construction firms are congruent with the remainder of the public sector and the private sector, results obtained from analyses of this dataset may be appropriate for broader application.

Penelitian ini bertujuan untuk mengetahui proses pembutan, formulasi, aktivitas antioksidan, sifak fisik, dan sensoris es krim dengan penambahan sari buah apel agar tercipta produk es krim yang baik dengan faktor penambahan sari apel sebesar 0%; 25%; 50%; dan 75%. Rancangan Acak Lengkap (RAL) dengan 5 kali pengulangan digunakan dalam penelitian ini. Data yang diperoleh dianalisis dengan cara menguji langsung sampel sebanyak 2 perlakuan dengan masing-masing perlakuan menggunakan 2 pengulangan untuk aktivitas antioksidan, ANOVA untuk sifat fisik, sedangkan uji Kruskal Wallis digunakan untuk data organoleptik. Hasil penelitian menunjukkan penambahan sari apel menmeningkatkan aktivitas antioksidan dan berpengaruh nyata (p

In this study was investigated the effect of raw material and the production process on the physicochemical composition and color of confectionery mousses. For this approach, two different mousses' production procedures were used and the chemical composition (fat, moisture, protein content and soluble substances concentration), physical parameters (overrun, density, specific volume), and color were determined. The dairy cream mousse samples (M1 and M3) presented a higher fat content (33.68% and 30.57%), while the protein content varied from 0.9% to 3.42%, being influenced by the raw materials used in the production process. Color measurements indicated that the mousses based on vegetable cream were whiter with a brightness (L*) ranging between 90.04 - 94.25 and a higher whiteness index. The results of one factor analysis of variance -- ANOVA showed that the color difference between mousse samples is statistically significant (p<0.001). [ABSTRACT FROM AUTHOR]

Summary: The objective of this study was to evaluate the effect of apple peel polyphenol extract (APPE) on the microbiological and physicochemical properties of yoghurt ice cream stored at −20 °C for 90 days. Five level of APPE were added in yoghurt ice cream as: CTL (control without APPE); AE1 (1% APPE); AE2 (2% APPE); AE3 (3% APPE); AE4 (4% APPE); and AE5 (5% APPE). Samples with APPE had viable counts of Lactobacillus acidophilus and Bifidobacterium lactis of ≥8 log cfu g−1 and >7 log cfu g−1, respectively, during 90 days storage except the control sample. The highest viability of probiotics was obtained in the sample fortified with 5% APPE. The presence of APPE increased the acidity, decreased the melting rate and enhanced the overrun. Compared with the control sample, the hardness of the experimental samples increased with the fortification of APPE. The addition of APPE significantly increased sensory attributes. [ABSTRACT FROM AUTHOR]

Con tantos ingredientes, temperaturas y fuerzas mecánicas que tienen un efecto sobre la mezcla, cambiar un parámetro puede influir en la calidad del helado. El tiempo de caída de primera gota (TCPG), la velocidad de derretimiento (VD) y el porcentaje de Overrun (PO), son determinantes en la calidad del producto y en el desarrollo de nuevos helados. En este estudio se evaluó el efecto de la adición de fresa en polvo, maltodextrina, polidextrosa y goma guar sobre los parámetros de calidad de un helado, mediante un diseño experimental de mezclas. Se elaboraron siete mezclas por triplicado con los cuatro componentes a evaluar. Se empleó leche entera líquida y en polvo, crema de leche, azúcar, glucosa, colorante y saborizante de fresa. Para el análisis estadístico se utilizó el software SPSS y Minitab 18.1. Se encontraron diferencias significativas entre todas las formulaciones. La formulación con mayor PO fue la de los emulsificantes, pues, tienen buena capacidad de retención de aire, y las burbujas se distribuyen mejor. El TCPG resultó ser mayor en la formulación con fresa en polvo (10,27 min), e igualmente fue la que menor VD obtuvo a los 30 y 40 minutos de haber iniciado la prueba. Estos resultados se le atribuyen a la fresa, una fruta rica en polifenoles que unen extraordinariamente el agua y el aceite, presentes en el helado, generando mayor resistencia a la fusión y conservando la forma original de la crema durante un tiempo más prolongado de lo habitual. En conclusión, la fresa en polvo ayuda a conseguir mayores tiempos de derretimiento, con el empleo de emulsificantes se obtienen valores altos de PO; y con la aplicación de un diseño de mezclas se logra conseguir una formulación balanceada.

El objetivo de esta investigación fue evaluar el efecto de la sustitución parcial de crema de leche por diferentes sustitutos de grasa en los parámetros funcionales del helado duro de vainilla. Se empleó un diseño de mezclas simplex con centroide. Se elaboraron siete tipos de helado sustituyendo el 4% de grasa por la combinación de inulina, oligofructosa y/o maltodextrina. A los helados se les evaluó parámetros funcionales como el overrun, tiempo de caída de primera gota (TCPG) y el porcentaje de derretimiento (%D). Se realizó un análisis de varianza, con que el que se obtuvo que las diferencias entre los resultados de incorporación de aire (overrun) no fueron significativas (p

Background. The maintenance and strengthening of public health and the prevention of diseases associated with the malnutrition of children and adults is an urgent and acute problem facing the population of the whole world. Diabetes type 2 has become a serious problem for modern medicine. This disease is widespread throughout the world among children and adolescents. There are substantial grounds to believe that this global incidence is related to obesity and physical inactivity. There is a diverse assortment of ice-creams and frozen desserts available all around the world. Even with the development of the ice-cream industry, frozen desserts for people suffering from diabetes type I and II have not been sufficiently developed. Therefore, this study aims to select low-calorie components for use in the manufacture of sherbet ice-cream without sucrose in their composition, with a low glycemic index and with a high content of protein and vitamins. Materials and methods. T? develop the technology and formulation of the product, a combination of appropriate starter cultures and their ratios were determined. The most suitable fruit mix with a low glycemic index was chosen to maintain the product with properties desirable to consumers. Results. Combined starter cultures, consisting of CHN-22 and St-Body 1 at a ratio of 7:3 were selected experimentally. The best thixotropic properties were shown by the test samples with a titratable acidity of 60-65°? at a fermentation temperature of 33 ±1°C. The fruit mixture for the sherbet ice-cream was made from fruits and berries recommended for people with diabetes, including cherries, blueberries and lingonberries at a ratio of 3:4:3, respectively. The part of the mixture that was inserted into the sherbet ice-cream was evaluated as 25% of the weight of the final mixture. Stevioside and syrup of Jerusalem artichoke were selected at amounts of 0.05% and 7.5% by weight of the mixture respectively. The resulting sherbet was not inferior in sweetness to the control sample with 21% sucrose. The shelf life of the low-fat fermented sherbet ice-cream without sugar was obtained according to the results of research on organoleptic, physicochemical and microbiological properties and was substantiated as 3 months at 18°?. Conclusions. The presented production procedure enables the manufacture of a low-fat, sugar-free product with preventive and therapeutic properties for people who suffer from diabetes and obesity. Studies were conducted on the influence of the introduced starter cultures and sweeteners on the organoleptic, physicochemical and rheological parameters of the developed low-fat frozen sherbet. Starter cultures and doses of stevioside which had a favorable effect on the indicators of the finished product were selected. [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.)

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.)

Whipped cream consists of air bubbles, fat-globule aggregation, and a water phase; thus, knowledge of the effects of foam and fat-globule aggregation is important in understanding the physical properties of the produced whipped cream. A 45 (wt %) fat-content dairy cream and a batch whipping machine were used in this study to explore the shape-retention ability. The mean diameter of bubbles was also measured in optical microscopy images to evaluate the effects of bubble size. In constant-beating-speed tests, increasing the beating speed decreased the whipping time and overrun, which increased the shape-retention ability. On the other hand, changing the beating speed during the whipping process maintained a high shape-retention ability while reducing the whipping time. A high initial overrun might induce a shape-retention ability at a constant beating speed, and small initial bubbles might maintain a high shape-retention ability. [ABSTRACT FROM AUTHOR]

El presente trabajo de investigación experimental tiene como objetivo principal utilizar el diseño de mezclas para optimizar cuatro factores en estudio: el overrun (aireado), la dureza, la viscosidad y los costos de un helado de crema, para lo cual la formulación que mejor cumplió con este proceso de optimización fue la que contenía 8,049 % de crema de leche, 3,272 % de manteca vegetal y 4,679 % de polidextrosa.

A complete factorial design (23) was used to determine the influence of chia mucilage concentration (CM), locust bean gum (LBG) and base maturation time (BMT) on 14 formulations of goat milk frozen dessert. Chia mucilage was obtained by chia grain hydration (1:40) under stirring for 2 h, at 80 °C and pH of 9.0. The samples were centrifuged, as well as lyophilised to compare yields. The extraction yield of lyophilised CM was lower than 10%. The addition of LBG and CM at higher levels, influenced by BMT, increased the moisture content and the apparent viscosity of the base mixture. These formulations presented higher values for texture and lower of overrun due to the difficulty of incorporating and stabilising bubbles during whipping and freezing processes. The melting rate was also dependent on the variables analysed, and a delay in melting was observed, even in the formulations with lower fat content. CM increased the luminosity parameter proportionally to its content and provided a significant reduction of fat (up to 3.10 g 100 g−1) and energy value. The application of CM reduced the texture value, which was an interesting technological characteristic for frozen dessert. [ABSTRACT FROM AUTHOR]

Time and price of contracted construction as well as their overrun are among highly pronounced issues in the construction practice. Numerous studies indicate that there is a dependency between these parameters at various construction markets. The paper shows the results of a research conducted on a group of 40 projects related to water supply systems carried out in the Federation of Bosnia and Herzegovina from 2001 to 2012. Collected data, obtained through interviewing chief engineers of construction companies, have been used as input parameters for implementation of single linear regression by applying the BTC (Bromilow time-cost) algorithm. The final result is a model in the form of an exponential equation. Whereas it was obtained based on effectuated values, it can be considered appropriate for assessing and testing the construction time in the early planning stage, as well as at work contracting. Since the parameter values in the model depend on circumstances of the specific area under consideration, the application of the model is recommended primarily in the area where the research was conducted. Results of the price overrun and construction overrun interdependence have not resulted in determining the exponential model. The paper also proposes application recommendations and guidelines for further research. First published online: 21 Sep 2015

Copyright of Revista Virtual Universidad Católica del Norte is the property of Revista Virtual Universidad Catolica del Norte 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.)

Copyright of Journal of Food & Dairy Sciences is the property of Egyptian National Agricultural Library (ENAL) 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 research, the effect of stevia addition on the physical, chemical and sensory properties of ice-creams were investigated. For this aim, four different ice- cream samples were produced using sucrose and stevia as sweetener (the plain + sucrose, cocoa + sucrose, plain + stevia and cocoa + stevia). The highest overrun ratio (20.17 %) was found in samples added cocoa and stevia. The viscosity of samples added cocoa and stevia (20.29 Pa .s) at 20 rpm were higher than that of other samples. The longest first melting time (3460 s) was found in samples added cocoa + stevia and the shortest time (1400s) was samples containing cocoa + sucrose. The last melting times were changed at around 8700 s and 9440 s. The pH degrees of samples were around 6.50 and 6.62. As samples containing stevia did not contain sucrose, sucrose amount of samples added sucrose were around 3.93 and 4.31 %. The fat destabilizations of samples were around 44.79 and 59.98 %. Panelists preferred the samples added stevia and cocoa as others. [ABSTRACT FROM AUTHOR]