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This research aims to determine the students' level of satisfaction with the use of fern fiddlehead as an ice cream flavor. The researchers used purposive sampling, surveying, and interviewing twenty (20) participants from 2nd and 3rd year HRM students. The study explored their overall experiences, and recommendations for product improvement. In terms of taste, texture, aroma/fragrance, flavor, and appearance/visual presentation, the product received a satisfactory interpretation. The identified positive experiences included similar to matcha, good taste, creamy texture, and unique texture. Conversely, the negative experiences included are not good, rough texture, unpleasant, and unappealing. For recommendations, the participants suggest removing the sour aftertaste, pulverizing the fern, improving the smell, and making it appealing. Overall, the use of fern fiddlehead as an ice cream flavor can represent culinary creativity and be a distinct addition to the world of gourmet dessert. [ABSTRACT FROM AUTHOR]

ABSTRACT Gelatin is one of the most widely used food ingredients, with wide applications in the food industry as stabilizing, gelling, and foaming agents. Fish skin is the basic source of gelatin, which contains a high amount of protein. The results show that the proximate compositions (protein, fat, ash, moisture, fiber, carbohydrate, and total energy) of the optimized ice cream product with ingredient compositions of (30% milk, 40% avocado pulp, 10% sugar, 15% gelatin, and 5% cream) show values of 3.26 ± 0.35, 9.32 ± 0.22, 2.79 ± 0.02, 57.83 ± 0.14, 3.46 ± 0.24, 23.26 ± 0.71, and 190.54 ± 0.02, respectively. Also, the microbe load in the optimized ice cream product was not detected up to 1 week, while total plate count and Staphylococcus aureus bacteria were starting to grow up after a week, and the results of panelists from sensory values indicate high acceptability of products with the aim of assessing the influence of fish skin gelatin on the nutritional values of avocado‐based low‐fat ice cream. Considering the results, gelatin has a significant effect on the nutritional and rheological properties of ice cream, specifically striking visibility on protein composition. [ABSTRACT FROM AUTHOR]

This study prepared six different ice creams to investigate the effect of yeast protein (YP) on their sensory, rheological, thermal properties and fat destabilisation. Results indicated that YP could improve sensory quality, flow and viscoelastic properties. The thermal property was also positively influenced by YP with a significant decrease in frozen water percentage and an increase in glass transition temperature (P < 0.05). Additionally, the particle size and confocal laser scanning microscopy results illustrated that YP could moderately promote the fat aggregate percentage and size. Overall, YP could serve as a fat replacer to produce reduced‐fat ice cream. [ABSTRACT FROM AUTHOR]

The use of foods to color other foods (coloring food) should be considered in food production. In this study, freeze-dried canistel (Pouteria campechiana (Kunth) Baehni) pulp underwent a photostability test. A blue LED light with a maximum intensity of 420 nm was utilized to induce photodegradation of the pulp. After irradiation, the samples were analyzed using photoacoustic spectroscopy. Different concentrations (2%, 4%, and 6%) of the pulp were employed as coloring food in ice cream, and the ice cream was thoroughly characterized. Photoacoustic spectroscopy provided valuable insights into dehydrated canistel pulp, revealing two stages of photoreaction involving carotenoids (violaxanthin and ξ-carotene) and demonstrating photostability under visible LED irradiation. The ice cream made with natural food dye produce elevated levels of bioactive compounds and retained a stable color throughout storage. All ice creams exhibited thixotropy. Ice creams with higher pulp concentrations displayed greater resistance to shear stress and, in sensory tests, received the highest scores, attributed to their intense yellow color. Dehydrated canistel pulp holds significant potential for use as food coloring in the industry due to its photostability. [ABSTRACT FROM AUTHOR]

The natural sweetness, unique flavour, and potential health benefits of honey make it a desirable ingredient for ice cream that can increase its appeal for consumers. The aim of this study was to investigate the polyphenolic content and sensory properties of ice cream made using a variety of New Zealand honey (clover, bush, pōhutukawa, rewarewa, kamahi, and thyme honey). The major polyphenols in honey ice cream were quinic acid, pinocembrin, hydroxybenzoic acid, pinobanksin and chrysin. Thyme and clover honey ice cream had the highest concentration of polyphenols. Ice cream sweetened with sucrose, as well as pōhutukawa, rewarewa and kāmahi honey were the most liked ice cream in terms of overall liking. [ABSTRACT FROM AUTHOR]

The study was conducted in the College of Food Sciences laboratories at the University of AL-Qasim Green from March 1, 2024, to May 15, 2024. Goat's milk yogurt ice cream was prepared by fermenting goat's milk with a YO-MIX 495 starter to produce yogurt, which was then mixed with ice cream made from goat's milk at four replacement ratios: 0:100, 25:75, 75:25, and 50:50 (ice cream to yogurt milk). Additionally, a control sample consisting of 100% ice cream was included to evaluate the physical properties and sensory acceptance of the ice cream treatments. It was observed that the 75:25 mixture had the highest pH of 5.5 and the lowest acidity at 0.32% compared to other treatments. This mixture also had the lowest melting rate, reaching 23.7%, which was close to the control sample's rate of 20.1% after 50 minutes. The flavor and texture scores for this mixture were 8.5 and 5.5, respectively, which were similar to the control sample. In contrast, the 0:100 mixture received the lowest flavor score of 4.3 and the highest texture score of 8.6 compared to the other treatments. [ABSTRACT FROM AUTHOR]

Kefir is a healthy fermented dairy product, while ice cream is one of the most consumed dairy products. In this research, ice cream was fermented using a commercial kefir culture and flavored with a mint aroma in different proportions: 0% (KI), 0.2% (KIM2), 0.4% (KIM4), and 0.6% (KIM6). The study investigated the microbiological, thermal, rheological, textural, compositional, and sensory properties as well as antioxidant activity of kefir ice cream samples during 45‐day storage. The lactic bacilli, lactic cocci, and Leuconostoc counts of samples were >7 log CFU/g, while the yeast counts were <4 log CFU/g. The microbiological properties (except for yeast counts) of the samples were coherent with legal limits. Antioxidant values (except for samples KIM2 and KIM6) values did not indicate significant differences (p <.05). The pH and melting rate values of the samples decreased with the addition of mint flavor, while acidity values increased. The addition of mint aroma caused significant changes in the thermal properties of ice cream. The overrun, a*, WI, and hardness values of the samples decreased based on the mint flavor concentration, whereas the viscosity and rheological increased. Samples KI and KIM2 were scored higher than other samples for all sensory properties. As a result, fermented ice cream flavored (0.2% mint) with mint could be produced as a desirable dairy product with potential functional properties. [ABSTRACT FROM AUTHOR]

This study explored the use of lucuma fruit powder in an ice cream formulation for the US market. Six ice cream prototypes were developed using five different lucuma fruit powder variants. A central location test was conducted with frequent ice cream consumers (n = 106) to assess acceptance, attribute intensity rating, ideal intensity levels, and purchase intent against a control sample with caramel flavor. The mean overall liking score for all lucuma ice creams was moderate. The overall, aroma, and flavor liking scores were significantly higher (p < 0.05) for lucuma ice cream samples, whereas the control sample was liked significantly more for texture. The Terrasoul variant of lucuma ice cream was the most liked among all samples, and the control was liked the least. Only the Terrasoul ice cream sample was successful in delivering significantly strong caramel, fruit, and sweet flavor levels; the other lucuma ice cream samples were more comparable to the control. The inclusion of lucuma powder increased powdery mouthfeel perception, negatively impacting texture liking. Consumers perceived all ice cream samples to be weak in flavor and fell short of delivering ideal levels. The US consumers had low–moderate food neophobia scores for lucuma fruit, with 57% showing interest in buying lucuma ice creams. [ABSTRACT FROM AUTHOR]

Members of the B. cereus group are spore-forming organisms commonly associated with spoilage of milk and dairy products. We have determined the genetic identity and growth characteristics of 57 B. cereus isolates collected from a Norwegian ice cream production plant. Our findings revealed persistence of B. cereus spp. strains for up to 19 months, suggesting the plant's susceptibility to long-term colonization. One of the mesophilic isolates, NVH-YM303, carried a complete cereulide synthetase operon. To assess the potential food poisoning risk associated with the presence of cereulide-producing strains in the production line, we examined the production of cereulide in ice cream and milk at different temperatures by NVH-YM303 and by the emetic psychrotrophic B. weihenstephanensis strain BtB2-4. Our findings revealed that NVH-YM303 produced higher levels of cereulide in ice cream as compared to milk. Furthermore, it was observed that NVH-YM303 produced more cereulide in ice cream at 25 °C compared to 15 °C. Conversely, BtB2-4 produced more cereulide in ice cream at 15 °C than at 25 °C. The results obtained in this study contribute to knowledge important for risk assessment of the potential hazards posed by the presence of B. cereus within ice cream production facilities. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the influence of replacing skim milk powder with hempseed press cake on the quality properties of ice cream. Four ice cream mix formulations were developed, three with hemp press cake (25.0%, 37.5% and 50.0% milk powder replacement) and one control sample. The physicochemical (basic composition, pH, titratable acidity, water activity) and rheological properties of the ice cream mixes and the fat destabilization index, overrun, texture profile, colour, and sensory attributes of the ice cream were analysed. The results showed that the partial replacement of milk powder with hemp flour had no significant effect on the total values of the main components of the ice cream; only the origin of the nutrients was changed, which affected the properties of the samples. In the enriched samples, a decrease in acidity (from 0.146% to 0.133% LA) and fat destabilization (43.70 to 26.84%); an increase in viscosity (from 1.319 to 1.908 Pa sn), thixotropy (from 1682.00 to 2120.50 Pa/s), overrun (from 26.83 to 35.00%) and hardness (from 6833.12 to 14,660.06 g); as well as a change in colour to darker shades of red were observed. Although the incorporation of hempseed cake led to a decrease in sensory scores (from 7.57 to 6.47–5.63 on the hedonic scale), all samples were rated as acceptable. This study demonstrated that hemp press cake can be utilized as a functional and sustainable ingredient in ice cream production, providing additional nutritional benefits and creating a novel sensory experience for consumers. [ABSTRACT FROM AUTHOR]

This study aimed to determine the level of acceptability and marketability of GUOKCA (Guyabano, Okra, Camote Tops) ice cream of selected students and faculty of Francisco P. Felix Memorial National High School during the School Year 2023-2024. experimental method of research was used, utilizing survey questionnaire as the data gathering instrument. This study also used the 9 - point Hedonic rating scale for the acceptability and 5-point Likert scale for the marketability of the GUOKCA Ice Cream. There were thirty (30) Teenagers, thirty (30) Young Adults, and thirty (30) Adult respondents which included students and faculty members evaluated the acceptability and marketability of this research. The data revealed that the three groups of respondents, namely teenagers, young adults, and adult respondents evaluated the appearance, aroma, taste and texture of GUOKCA Ice Cream with 45ml, 90ml, and 120ml proportions as Very Acceptable. In addition, there were no significant differences on the evaluation of the three groups of respondents on the level of acceptability of GUOKCA Ice Cream. On the other hand, the level of marketability as evaluated by respondents obtained a rating of Very High Potential utilizing the 45ml, 90ml, and 120ml proportions in terms of supply availability, production cost, and consumer demand resulting to no significant difference on their evaluations. Furthermore, the results of physicochemical analysis from the produced GUOKCA ice cream contains 7.08 for sugar, 68.7 moisture, and less than 3* for Vitamins C with a pH Level of 5.01 at 23.5°C. Comments and suggestions were given by the three groups of respondents for further improvement of the product. [ABSTRACT FROM AUTHOR]

This study aimed to utilize transglutaminase and gallic acid as stabilizers and thickeners in ice cream production. Additionally, it explored the potential for enhancing the physicochemical properties of ice cream mixtures by partially replacing the stabilizer with transglutaminase (0.36g/100gprotein) (IC2), gallic acid (2.5g) (IC3), and a combination of transglutaminase (0.22g/100gprotein) and gallic (1.5g) acid (IC4). These mixtures were compared with a control mixture containing only the stabilizer (IC1). The properties of the prepared ice cream, including titratable acidity, pH, melting time, morphology, thermal stability, and sensory attributes, were studied. The results revealed that IC4 exhibited superior properties compared to the control mixture and other prepared mixtures across all evaluated aspects. Specifically, the study observed a decrease in pH alongside an increase in titratable acidity after aging, and IC4 demonstrated the highest melting time, stability, and overall acceptance. Furthermore, sensory evaluation results showed that the IC4 blend received the highest sensory rating at 91%. Overall, these findings highlight the potential for optimizing ice cream formulations through strategic use of additives, paving the way for advancements in ice cream production and product quality. [ABSTRACT FROM AUTHOR]

This study investigated the potential of annealed Bambara starch as a locally sourced stabilizer for ice cream, aimed at addressing the high cost of imported stabilizers. Annealed Bambara starch, modified at various temperatures (45, 50, 55, and 60 °C), was incorporated into ice cream formulations and compared with ice cream stabilized using xanthan gum and guar gum. The ice creams exhibited variations in percentage overrun (77.03–124.61%), foam stability (90.88–96.61%), viscosity (24.87–33.26%), and melting resistance. Conventionally stabilized ice cream outperformed in overrun, foam stability, viscosity, and melting rate properties. Descriptive sensory tests showed high intensity scores for color, aroma, taste, mouthfeel, and body attributes across all samples, with no weak intensity scores. Considering the performance of conventionally stabilized ice cream, those stabilized with Bambara starch annealed at 45 and 50 °C were recommended as potential alternatives, highlighting the potential of annealed Bambara starch as a cost-effective and locally sourced stabilizer for ice cream. Further studies should investigate the impact of annealing at different temperatures on the structural changes of Bambara starch to gain more insights into its effects on ice cream structure, facilitating its use in other food systems. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the utilization of buttermilk, a by-product of butter production, in ice cream. Butterfly pea flower, which provides natural coloring and antioxidant properties, was added to buttermilk for investigating its improving effect on the techno-functional and sensory attributes of ice cream. Ice cream mixes were prepared with varying buttermilk concentrations (0%, 20%, 40%, 60%, 80%, 100%) as the first factor of the research. In addition, the effect of fermentation was also investigated as the second factor of the experiment. The ingredients included buttermilk, milk, cream, sucrose, dextrose, locust bean gum, butterfly pea flowers, and vanilla extract. The preparation involved the extraction of the butterfly flowers, fermentation in case of the fermented samples, homogenization, pasteurization, freezing, and hardening. Quality attributes such as dry matter content, pH, color, rheological properties of the ice cream mixes, overrun, melting properties, and ice cream hardness were analyzed to determine the maximal substitution level of milk by buttermilk without compromising ice cream quality. Our results explore the impact of buttermilk content and fermentation on the techno-functional properties of ice cream. As buttermilk concentration increased, dry matter content decreased, ranging from 34.4 g/100 g at 0% buttermilk to 31.9 g/100 g at 100% buttermilk. pH levels were lower in the fermented samples, decreasing from 6.5 in the non-fermented to 4.6 in the fermented samples. L* decreased with higher buttermilk content, while a* and b* values increased slightly. The butterfly pea flower provided a blue hue across all samples; the blue hue increased by 20% with a higher buttermilk content. Increasing the buttermilk concentration led to a 40% decrease in the yield stress and consistency coefficient, indicating a less viscous mix. The flow behavior index slightly increased, suggesting a more Newtonian-like flow at higher buttermilk levels. Overrun decreased with a higher buttermilk content, from 45% at 0% buttermilk to 30% at 100% buttermilk, indicating reduced air incorporation. The meltdown rate increased with a higher buttermilk content, meaning the ice cream melted more rapidly. The hardness of the ice cream decreased as buttermilk concentration increased, from 15 N at 0% buttermilk to 10 N at 100% buttermilk. The fermented sample groups were on average 44% harder than the non-fermented sample groups. The findings suggest that up to 100% of buttermilk can effectively replace milk in ice cream formulations without compromising quality, providing a sustainable and health-beneficial use for this dairy by-product. [ABSTRACT FROM AUTHOR]

This study aims to produce a low-calorie ice cream with a higher nutritional value using red beetroot (Beta vulgaris L.). Four kinds of ice cream containing 5%, 10 % and 15% sucrose and single red beetroot (RB) ratio 15% and control (15% sucrose+ RB free) encoded as RB5, RB10, RB15 and C were produced respectively. The addition of RB increased pH and decreased the acidity (LA) and dry matter contents compared to control. Ash content was decreased depending on the sucrose ratio. While the lowest overrun value was determined in the RB10 sample (23.08%), the highest was in sample C (39.18%). The increasing of sucrose ratio generally increased the first dropping time and decreased the total melting time. The addition of sucrose reduced the viscosity and the highest viscosity values were observed in the sample RB5. While the lowest total phenolic content (TPC) was observed in the control sample (329.69 GAE mg/kg), the highest TPC was found in the RB5 sample (558.55 GAE mg/kg). Also, the lowest DPPH value was determined in the control sample (13.66% inhibition), the highest DPPH value was determined in the RB10 sample (27.98% inhibition). While fructose and glucose values decreased, sucrose values increased in the ice cream samples depending on the increasing of sucrose ratio.

A huge number of people all over the world suffer from lactose intolerance. The second problem is an allergy to cow milk protein. People with lactose intolerance, as well as those who suffer from cow milk allergies, are forced to significantly limit their choice of ice cream or give it up completely. The article describes a solution to the problem of eating ice cream by children and adults suffering from lactose intolerance and an allergy to cow milk protein, and presents ways to overcome it.The goal of the research. Objectives for the use of raw materials and component composition for the production of low-lactose ice cream from goat milk. During the research, the quality indicators of the selected raw materials have been studied, the characteristics of the main ingredients for the production of low-lactose ice cream have been substantiated and given. Goat milk, in terms of its quality indicators, is most suitable for the production of ice cream, because it contains more protein, fat, solids, less lactose and does not cause allergies, and therefore it has been chosen as the main raw material for the production of ice cream. A theoretical and practical analysis of the chemical composition and properties of goat milk has been carried out, and compared with cow. To reduce the lactose content, a dual method of lactose hydrolysis has been chosen - the use of probiotic starter cultures and the lactase enzyme. In the process of combined hydrolysis at a temperature of 37-39⁰ C for 4-6 hours, a reduction in lactose content of less than 0.9% is achieved, while the concentration of cells of probiotic microorganisms in active form reaches 108 CFU/cm3. It is proposed to use the “Lactomix KM” stabilization system, which is usually used in the production of fermented milk products.

This study investigated the potential of annealed Bambara starch as a locally sourced stabilizer for ice cream, aimed at addressing the high cost of imported stabilizers. Annealed Bambara starch, modified at various temperatures (45, 50, 55, and 60 °C), was incorporated into ice cream formulations and compared with ice cream stabilized using xanthan gum and guar gum. The ice creams exhibited variations in percentage overrun (77.03–124.61%), foam stability (90.88–96.61%), viscosity (24.87–33.26%), and melting resistance. Conventionally stabilized ice cream outperformed in overrun, foam stability, viscosity, and melting rate properties. Descriptive sensory tests showed high intensity scores for color, aroma, taste, mouthfeel, and body attributes across all samples, with no weak intensity scores. Considering the performance of conventionally stabilized ice cream, those stabilized with Bambara starch annealed at 45 and 50 °C were recommended as potential alternatives, highlighting the potential of annealed Bambara starch as a cost-effective and locally sourced stabilizer for ice cream. Further studies should investigate the impact of annealing at different temperatures on the structural changes of Bambara starch to gain more insights into its effects on ice cream structure, facilitating its use in other food systems.

Abstract This study examines the effect of phycoerythrin (PE) from a cyanobacterial Nostoc strain encapsulated with alginate as a potential prebiotic to produce synbiotic ice cream products with Lactobacillus casei. It was found that the addition of the encapsulated PE affected, mostly favourably, the physicochemical properties, antioxidant activity, probiotic survival, volatile compound contents, and sensory acceptability of the synbiotic ice cream samples before and after aging at the freezing periods of one day to eight weeks. Thus, it confirms the prebiotic potential of PE for synbiotic ice creams with L. casei.

Ice cream is a kind of complex colloidal system of solid-liquid-gas three-phase coexistence with thermodynamic instability. A series of physical and chemical changes occur during the storage stage, leading to ice crystal coarsening, water loss in the matrix and uneven air dispersion, which consequently lead to ice cream decline. Therefore, how to improve the stability of the ice cream system is an urgent problem to be solved in the food industry. Milk protein is a kind of natural animal protein, which can be used as an emulsifier and stabilizer in ice cream systems, preventing droplets from aggregating through intermolecular interaction with oil and polysaccharide, adsorption film viscosity, electrostatic repulsion, and steric hindrance. Thus, the stability of ice cream was improved. The structural characteristics and formation mechanism of the ice cream system were summarized. Then the behavior characteristics of milk protein in the oil-water interface, bubble interface, and continuous phase of ice cream as well as its influence on stability were discussed to provide a theoretical basis for the processing and application of milk protein in the ice cream system. [ABSTRACT FROM AUTHOR]

This study examines the effect of phycoerythrin (PE) from a cyanobacterial Nostoc strain encapsulated with alginate as a potential prebiotic to produce synbiotic ice cream products with Lactobacillus casei. It was found that the addition of the encapsulated PE affected, mostly favourably, the physicochemical properties, antioxidant activity, probiotic survival, volatile compound contents, and sensory acceptability of the synbiotic ice cream samples before and after aging at the freezing periods of one day to eight weeks. Thus, it confirms the prebiotic potential of PE for synbiotic ice creams with L. casei. [ABSTRACT FROM AUTHOR]

The study investigates the effects of incorporating Jerusalem artichoke (Helianthus tuberosus L.) into ice cream formulations on their physicochemical and antioxidant properties of icecream. Jerusalem artichoke (JA), known for its high inulin content and beneficial carbohydrates, was added to ice cream in varying concentrations (5%, 10%, and 15%) and evaluated for its impact on dry matter, protein, ash, pH, acidity, sugar content, viscosity, volume increase, initial dripping time, total melting time, color values, total phenolic content, DPPH free radical scavenging activity, and total antioxidant capacity. The results revealed that the addition of JA significantly improved the dry matter and antioxidant properties of the ice cream, with the highest values observed in samples containing 10% and 15% JA. Total phenolic content increased from 363.51 mg GAE/kg in the control to 587.47 mg GAE/kg with 15% JA, while DPPH scavenging activity rose from 12.49% to 18.04%. On the other hand, the control sample has the highest total antioxidant capacity (4517.29 mg AAE/kg), while the JA samples generally exhibit lower values. The protein content decreased slightly with the addition of JA, while ash content increased. The pH and titratable acidity values also showed significant changes, with higher concentrations of JA resulting in higher pH and acidity. Overall, the incorporation of JA into ice cream formulations enhances the nutritional and functional properties. These findings suggest that JA is a valuable ingredient for developing functional ice cream with potential health benefits. [ABSTRACT FROM AUTHOR]

Due to its unique role, phycocyanin pigment extracted from the cycanobacterium Spirulina platensis can play an important role in enriching traditional cheese. In this study, the amount of protein,fat, total sugar, aeration, melting speed of fortified ice cream with different concentrations of phycocyanin pigment were determined. In addition, the counting of bacteria was done along with the assessment of antioxidant properties. Also, GC/MS test was performed to identify volatile compounds. The results of tests showed that the amount of fat, total sugar, melting speed, DPPH of fortified ice cream has decreased significantly compared to the control. Also, the amount of protein, aeration, FRAP and ABTS significantly compared to the control. sensory evaluation, the acceptability of the smell decreased with increasing concentration, but there was no significant difference in other parameters compared to the control. In addition no sighns of Escherichia coli, Staphylococcus aureus and salmonella were found during different days. However, the presence of coliform bacteria 42 to 56 days in enriched and control ice cream. The presence of mold and yeast on days 28 to 56 was evident only in the control sample. The presence of phychrophilic bacteria on days 14 to 56 of fortified ice cream has decreased significantly compared to the control. Also, the results of the vaolatile compounds obtained from GC/MS test in control ice cream and enriched ice cream with 2% phycocyanin pigment show the presence of antioxidant and antimicrobial properties that played an important role in the shelf life and quality of ice cream. It is hoped that the results of this study will be the basis for empowering the food industry in using of pigments obtained from cyanobacteria. [ABSTRACT FROM AUTHOR]

Due to its unique role, phycocyanin pigment extracted from the cycanobacterium Spirulina platensis can play an important role in enriching traditional cheese. In this study, the amount of protein, fat, total sugar, aeration, melting speed of fortified ice cream with different concentrations of phycocyanin pigment were determined. In addition, the counting of bacteria was done along with the assessment of antioxidant properties. Also, GC/MS test was performed to identify volatile compounds. The results of tests showed that the amount of fat, total sugar, melting speed, DPPH of fortified ice cream has decreased significantly compared to the control. Also, the amount of protein, aeration, FRAP and ABTS significantly compared to the control. sensory evaluation, the acceptability of the smell decreased with increasing concentration, but there was no significant difference in other parameters compared to the control. In addition no sighns of Escherichia coli, Staphylococcus aureus and salmonella were found during different days. However, the presence of coliform bacteria 42 to 56 days in enriched and control ice cream. The presence of mold and yeast on days 28 to 56 was evident only in the control sample. The presence of phychrophilic bacteria on days 14 to 56 of fortified ice cream has decreased significantly compared to the control. Also, the results of the vaolatile compounds obtained from GC/MS test in control ice cream and enriched ice cream with 2% phycocyanin pigment show the presence of antioxidant and antimicrobial properties that played an important role in the shelf life and quality of ice cream. It is hoped that the results of this study will be the basis for empowering the food industry in using of pigments obtained from cyanobacteria. [ABSTRACT FROM AUTHOR]

This research developed soymilk ice cream (SMI) mixed with pulp from ripe Palmyra fruit (RPF) in amounts of 0.01, 0.1 and 1%, by weight of soymilk. Chemical compositions, physical properties and sensory quality (quantitative descriptive analysis, QDA) of the ice cream samples were analyzed and compared with the control sample (without RPF added). The results showed that an increase in RPF resulted in an increase in viscosity of SMI-RPF (p≤0.05). The overrun of SMI-RPF samples was likely declined, thus resulting in an increase in their melting rate, hardness and adhesiveness of SMI-RPF. Moreover, increased RPF promoted increases in a* and b* found in SMI-RPF. The results from the sensory quality assessment showed that there were no statistical differences in colour, foul-smell, sweet taste, texture and ice crystal size between all ice cream samples (p>0.05), whereas the SMI mixed with 1% of RPF had a higher intensity of aroma from RPF when compared with SMI (p≤0.05). Even though the statistical analysis showed that foul-smelling was not statistically different in all ice cream samples, the average value of foul-smelling in SMI-RPF was likely declined. This showed the possibility of the utilisation of RPF to mask the foul-smelling from SMI. [ABSTRACT FROM AUTHOR]

In this study, lavender essential oil (LEO) was added to ice creams as ingredient at 0, 0.02, 0.05 and 0.1% ratios. Some physicochemical, viscosity, rheological, colorimetric, sensory properties, and pathogen inhibition, including L. monocytogenes ATCC 7644 and S. aureus ATCC 29213, of the ice cream samples with the LEO were investigated. It was determined that the melting rate of the ice creams with the LEO was lower (P<0.05) and the overrun values were higher (P<0.05) than the control sample. The highest L* and a* values were determined in the control samples and the sample with 0.1% LEO, respectively. While C* value of the sample with 0.02% LEO was higher than the other samples (P<0.05), the highest white index (WI) value was determined in the control and the sample with 0.01% LEO. The sample containing 0.01% LEO had the highest viscosity values at 20 and 50 rpm. It was determined that there was no statistically significant difference in the consistency coefficients of the samples (P>0.05) and all samples had pseudolplastic flow. The control sample had the highest sensory score, followed by the sample with 0.02% LEO. It was determined that the LEO addition only had a decreasing effect on the count of S. aureus ATCC 29213. [ABSTRACT FROM AUTHOR]

Ice cream is a multiphase frozen dessert that often melts during distribution and upon consumption. The meltdown phenomenon is one of the concerns in the quality preservation of ice cream for consumer convenience in the frozen food industry. In this context, X-ray tomography was used to visualise and quantify 3D ice crystal and air bubble evolution during the meltdown of ice cream. Two ice cream products, namely I and II, with varying air volume fractions, were evaluated for this study. The results indicated a small mean diameter of 66.43 ± 2.07 µm at 0 min and decreased to 45.74 ± 3.92 µm during 10 min of the meltdown of ice cream II. A large mean diameter of ice crystals of 75.02 ± 3.14 µm was found in ice cream I, at 0 min that decreased significantly (p < 0.05) to 54.30 ± 2.63 µm during 10 min of the meltdown. The air bubbles were also observed to decrease in mean diameter. The 3D datasets on the ice crystals and air bubbles described in this work provide more insight into the 3D microstructural evolution during the meltdown and are useful in controlling the sensory quality attributes of ice cream desserts. [ABSTRACT FROM AUTHOR]

The aim of this study was to create a structured scale for assessing the visual quality of ice cream, develop a stabilizer-emulsifier mixture for industrial production, and evaluate the characteristics of the final product, including the visual (descriptive) index, physicochemical, rheological, sensory attributes, and associated production costs. The development of emulsifiers and stabilizers involved a fractional factorial design 26−2, with 0 to 0.66% of monoglycerides of fatty acids (X1); 0 to 0.33% guar gum (X2); 0 to 0.33% carrageenan gum (X3); 0 to 0.33% carboxymethyl cellulose-CMC (X4); 0 to 0.66% tapioca fiber (X5); and 0 to 0.66% corn starch (X6), totaling 19 formulations. Parameters assessed included visual quality index (1 – "Excellent" and 5 – "Poor"), apparent density, overrun, first drop time, melt rate, and water activity. The formulation composed of monoglycerides of fatty acids (0.33%), guar gum (0.16%), carrageenan (0.16%), carboxymethyl cellulose (0.16%), tapioca fiber (0.33%), and corn starch (0.33%) obtained an excellent visual quality index in all aspects, without significant sensory differences in relation to the control recipe. Furthermore, these formulations reduced industrial costs, allowing for the replacement of commercial stabilizers and emulsifiers. [ABSTRACT FROM AUTHOR]

Ice cream is a type of processed animal milk that is very popular in the community. Animal milk contains lactose, which is difficult for lactose-intolerant people to digest. Soy juice has almost the same nutritional content as animal milk, so it can be used as a substitute for animal milk in this study. The purpose of this study was to determine the correct amount of soybean juice based on physical characteristics (overrun, melting speed, total solids, emulsion stability) and chemical characteristics (fat content, protein content, sucrose), as well as the main nutritional amounts of fat and protein in brown rice ice cream substituted with soybean juice. The experimental design of this study used a non-factorial randomized group design (RAK) with 4 soy juice treatments and 1 cow's milk control. The soybean juice treatments included K0: 250 ml, K1: 125 ml, K2: 250 ml, K3: 375 ml, and K4: 500 ml, which were repeated five times, yielding 25 sample units. Methods for data analysis using SAS and DMRT if the results show significant differences. The results showed that treatment K1 (125 ml of soybean juice) was the best treatment in increasing the value of overrun, melting speed, total solids, emulsion stability, and sucrose. The results also showed the amount of fat content in treatment K1 = 1.68%, K2 = 2.37%, K3 = 2.48%, K4 = 3.11%, and protein content in treatment K1 = 4.86%, K2 = 4.75%, K3 = 4.66%, and K4 = 4.33%. [ABSTRACT FROM AUTHOR]

Abstract The standard ice cream consists of high calories and fat which could cause metabolic syndrome upon regular consumption. Therefore, this study developed a fat‐free ice cream using fat replacer including inulin (carbohydrate‐based) and whey protein isolate (WPI, protein‐based) at various concentrations (6%, 8%, and 10%) or their combination (1:1). Additionally, freeze‐dried mulberry fruit powder was used as a functional ingredient. The results indicated that both, inulin and WPI, function differently thereby affecting the physicochemical properties of the ice cream. The combination of inulin:WPI at a 4:4 ratio produced high‐quality standard ice cream with a higher sensory score. Further incorporation of freeze‐dried mulberry powder (2%) in a selected fat‐free ice‐cream base showed enhanced sensory, nutraceutical, and textural properties of the ice cream. All fat‐free and fat‐free mulberry ice cream had a trace amount of fat (0.06%), while the calorie was reduced to 88.9 kcal/serving compared with a full‐fat ice cream (195.7 kcal/serving). Hence, fat‐free mulberry ice cream with 74.5% of nonfat milk, 5.0% of skim milk powder, 8% of inulin:WPI (4:4), 9.5% of sugar, 0.5% of emulsifier, and 2% freeze‐dried mulberry powder could serve as the best alternative to the full‐fat ice cream.

Ice cream is a semi-solid food that is loved by all people. Goat's milk can be used in making ice cream because some of the nutritional content of goat's milk is superior to cow's milk, one of which is in terms of the composition of high medium chain fatty acids and fat globules with smaller diameters that are easily digested and beneficial for health. Red watermelon albedo flour extract (Citrullus vulgaris Schard.) contains pectin which can be used as a stabilizer. This study aims to determine the effect of adding variations in the concentration of red watermelon albedo flour extract on the quality of goat's milk ice cream in terms of chemical, physical, microbiological and organoleptic aspects and to determine the optimum concentration of using red watermelon albedo flour extract as a stabilizer. The experimental design used in this study used a completely randomized design (CRD) with 4 treatment concentrations of addition of red watermelon albedo flour extract, namely a concentration of 0% (control with CMC); 0.1%; 0.3% and 0.5%. The results showed that the addition of red watermelon albedo flour extract did not have a significant effect on the melting rate, fat content, total solids, sucrose content of total plate number (ALT) and Salmonella but had a significant effect on the overrun and protein content of goat's milk ice cream resulting from. The addition of 0.5% red watermelon albedo flour extract resulted in goat's milk ice cream with a melting rate of 18.72%; overrun of 29.11%; fat content of 6.32%; protein content of 4.49%; total solids by 39.95%; sucrose content of 41.75%; the total plate number is 2.71 x 102 CFU/g; negative Salmonella and the organoleptic value was 3.43.

AbstractIce cream is a frozen mixture comprising milk, cream, sugar, milk solids-not-fat, stabilizers, and emulsifiers. This study explores the production of ice cream using a Scraped Surface Freezer (SSF) combined with a liquid nitrogen (LN2) freezing technique. The innovative approach involves utilizing liquid nitrogen as a refrigerant and employing gaseous nitrogen released during heat transfer to control the overrun in the final ice cream product. The experimental investigation of SSF involved examining the draw temperature of ice cream and determining its overall heat transfer coefficient. The drawing temperature of −6 °C and overall heat transfer coefficient close to 300 W/(m2°C) was obtained after the process optimization. To better understand what occurs inside SSF, numerical simulation using ANSYS Fluent was used to acquire the flow parameters such as temperature, pressure, and velocity. The flow profile was obtained under the reference operating conditions: feed flow rate = 240 lit/hr, LN2 temperature = −95 °C, and scraper speed =125 rpm. The computational Fluid Dynamics (CFD) results reveal confined flow between blades and the inner heat transfer tube surface, causing a directional velocity change. Due to this recirculation, a faster decrease in temperature was observed in this area. The results of the experimental investigation of the SSF were rigorously compared with the CFD results. Based on numerical simulations, the initial freezing point in SSF occurred at an axial distance of 0.2 m.

In this research, mantle flour and elderberry kernel were used to increase the nutritional properties and fiber of ice cream. Elderberry mantle and core were separately converted into flour, added to ice cream at levels (2, 1, and 3%) and its physicochemical properties such as: viscosity, aurran, colorimetry were investigated and the best treatment was determined during the sensory evaluation. The physicochemical results of ice cream containing elderberry flour (shell and core) showed: increasing the percentage of elderberry core and mantle caused a decrease in pH. The lowest pH value was related to the sample containing 3% kernel flour and the highest pH value was related to the control sample. The highest amount of viscosity (1327.5 centipoise) was related to the treatment of 3% elderberry mantle flour and the lowest amount was related to the control sample. The highest specific weight (1.15) was related to the treatment of 2% and 3% of elderberry mantle flour and the lowest amount was related to the control sample. Also, the highest coefficient of volume increase was observed in the control sample (38.97%) and the lowest overrun was observed in the sample containing 3% of Sanjad mantle flour. With the sensory evaluation, the treatment containing 2% elderberry kernel flour was more acceptable than other treatments. [ABSTRACT FROM AUTHOR]

Ice cream is a complex product obtained by blowing air through special equipment and then freezing a physicochemical mixture consisting of milk, sugar, emulsifier, stabilizer, oil, color and flavoring substances. Recently, especially with the pandemic experienced all over the world, consumers have begun to turn to functional foods that have high nutritional value and are important for health. Functional foods, in addition to its nutritional effects, are defined as foods that have health protective, corrective and/or disease risk reducing effects, depending on one or more effective ingredients, and these effects are scientifically and clinically proven. In order for a product to have functional properties, it must contain bioactive ingredients, probiotic microorganisms and also have a prebiotic effect. For this reason, our study aimed to provide functional properties to ice cream with blueberries, which are rich in phenolic compounds, and to examine the phenolic substance bioaccessibility of this functional ice cream under mouth, stomach and small intestine conditions simulated with the in vitro gastrointestinal digestion model system. In this context, functional ice cream was produced by trapping the phenolic rich blueberry fruit in six different concentrations of whey protein gel, and the amount of phenolic substance and protein amount were determined after in vitro digestion. While the phenolic substance content of protein gel ice cream in the small intestine environment was between 261-485 µg/100 g and an average of 114 µg/100 g in the control sample, in the oral environment these values were determined as 85-251 µg/100 g in protein gel ice cream and 291 µg/100 g in the control sample. As a result of our study, it was determined that the amount of gallic acid phenolic substance and bioaccessibility of ice cream samples produced with protein gel increased from the oral environment to the small intestine. In the control sample (blueberry ice cream without protein gel), it was observed that the amount of phenolic substance was highest in the oral environment and decreased as it went to the small intestine environment. According to the FAO Guidelines for Use of Nutrition Claims, samples with a whey protein gel ratio of 16%, 18% and 20% can be considered as "protein sources". Thus, in this study, functionalized in terms of protein content and phenolic substance, increased bioaccessibility and high protein ice cream production was carried out. [ABSTRACT FROM AUTHOR]

Summary: Cellulose nanocrystals derived from rice husk (CNC) using a chemical method combined with high‐pressure homogenisation, were investigated for their application in ice cream formulations. The physicochemical and sensory properties of ice cream with CNC at three different concentrations (0%, 0.15%, and 0.30% wt.) and two levels of whipping cream as fat content (5% and 10% wt.) were studied. The results indicate that increased CNC concentration enhanced the overrun and viscosity of the ice cream samples. Furthermore, 10% fat ice cream with 0.30% CNC exhibited higher total phenolic content and antioxidant activity compared to the others. The hardness and melting rate of the ice cream samples tended to decrease with higher fat levels and CNC concentrations. Moreover, CNC helped to improve the quality of low‐fat ice cream while still maintaining satisfactory sensory properties. Therefore, CNC has the potential as a stabiliser for ice cream to improve its overall properties. [ABSTRACT FROM AUTHOR]

The effects of blueberry (BB) and jujube fruit (JF) on the quality parameters, functional, probiotic (Lactobacillus acidophilus DSM 20079) viability, and sensorial properties of probiotic ice cream were investigated. No statistical differences were discovered regarding titratable acidity and L. acidophilus DSM 20079 counts between all samples. However, the ice creams preserved the survivability of probiotic bacteria during the storage period. The probiotic ice creams had counts of viable L. acidophilus DSM 20079 ranging from 8.42 to 8.80 log CFU/g which met the minimum required to achieve probiotic effects after 60 days of storage. Probiotic ice cream with BB or JF had significantly lower L* values than the control, and the BB addition caused the greatest decrease. The addition of both fruits clearly enhanced the total phenolic content and antioxidative activity in ice cream. The incorporation of BB or JF into the ice creams did not statistically affect the overrun value, while the addition of both fruits dramatically affected the first dripping time and increased hardness. Overall, sensory attributes were not significantly altered by the fortification of either fruit relative to the control, so these fruits can be added at higher concentrations to ice cream formulations for further studies. [ABSTRACT FROM AUTHOR]

Background: Spirulina platensis contains natural pigments along with phenolic and flavonoid compounds that may be excreted to the supernatant in addition to biomass during culture. Objectives: We prepared enriched cheese and ice cream using biomass and supernatant of S. platensis microalgae extract. We aimed to evaluate these algae's organoleptic and nutritional properties. Methods: After preparing a 30-day culture of Spirulina, different concentrations of its biomass and supernatant extract were prepared to enrich cheese and ice cream. In the next step, the physicochemical and antioxidant properties of the products were measured by FRAP (ferric reducing antioxidant power) and DPPH (2,2-diphenyl 1-picryl hydroxyl) methods. Expert evaluators performed the sensory analysis according to the Iranian national standard method in terms of color, odor, taste, texture, and general acceptance on a scale of 0 to 5. Finally, statistical analysis of the data obtained from each experiment was performed with a one-way analysis of variance three times using SPSS software, version 24. Results: The results showed that the content of protein, fat, ash, and biomass was higher in enriched foods. However, in enriched ice creams, the content of protein, fat, sugar, and aeration rate increased significantly compared to the supernatant. In addition, cheese and ice cream fortified with supernatant had significantly greater antioxidant activity than biomass. The results of the hedonic test showed that with increasing concentrations of these agents in fortified cheeses and ice creams, the level of satisfaction in odor, taste, color, texture, and general acceptance factors was increased. Conclusion: The study results showed that adding biomass and supernatant of S. platensis to ice cream and cheese increased the nutritional value and improved the taste of these foods. Because these substances play an essential role in children's diet, this microorganism can be used to combat malnutrition and a diet without micronutrients. [ABSTRACT FROM AUTHOR]

The purpose of this study is to analyze the effect of content marketing on purchase intention. The benefit of this study is to find out what factors influence purchase intention because it is important for ice cream manufacturers to develop online sales market share. This research method is a quantitative research method with survey methods, which is a research method to examine certain types of content by collecting primary water through the use of research instruments that are structured and systematical with the aim of testing hypotheses that have been studied. There is a positive relationship between eWOM and consumers and businesses. The formation of eWOM is the result of the company's performance in Maisai Lailu and encourages company performance in the future. eWOM is an important source of acquisition through various digital markets so that eWOM has the ability to achieve consumer acquisition, consumer retention and consumer acquisition'. Based on the results of research and discussions that have been carried out, the conclusions that can be drawn are as follows: Content marketing has a significant positive effect on purchase intention in consumers of Klik Indomaret ice cream received Content marketing has a significant positive effect on e-wom in consumers of Klik Indomaret ice cream received. E-wom has a significant positive effect on purchase intention in consumers of Klik Indomaret ice cream received. E-wom mediates the effect of content marketing on purcahase intention in consumers of Klik Indomaret ice cream received. [ABSTRACT FROM AUTHOR]

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The dairy industry is actively seeking new applications for various types of whey. One promising direction is the development of nutritious ice cream, using a blend of different whey proteins. However, the production of whey ice cream is hindered by the occurrence of quality issues, primarily stemming from a low content of solids, particularly fat and protein. The development of natural components with distinctive technological attributes, such as the ability to bind excess moisture, enhance foaming properties, and replicate the taste of milk fat, is of significant relevance in food science. In this work, we investigated the influence of plant-based structuring ingredients on the viscoelastic characteristics of whey-based ice creams. Notably, mixes such as 0.4% Vianoks C45 + 0.75% oat β-glucan, 0.4% Vianoks C45 + 0.5% yeast β-glucan, and 0.4% Vianoks C45 + 3% whey protein complex + 10% vegetable purée from table beet have been proven to be effective stabilizing compositions. However, attempts to combine the whey protein complex with other types of vegetable purées like zucchini and broccoli did not yield satisfactory results. It has also been found that β-glucan from the yeast Saccharomyces cerevisiae and κ-carrageenan, a component of the Vianoks C45 stabilization system, forms a robust gel within the system. Analysis of the aqueous phase in whey-based ice creams revealed a consistent correlation between water activity, surface tension, and rheological behavior. Finally, the ice creams that exhibited the best viscoelastic characteristics also had the best sensory attributes. [ABSTRACT FROM AUTHOR]

Egyptian Jallab (EJ) is a conical candy (light to dark brown), manufactured from a part of sugar cane juice, that is used in the black honey industry. EJ is considered an unrefined sugar or a non-centrifugal form of sugar. The traditional use of Jallab is as candy, but it can also be used for making ice cream, cupcakes, biscuits, and toffee, as well as being used in other food applications. In this study, EJ was used as a sugar substitute in ice cream at 0, 25, 50, 75, and 100%. Total solids, titratable acidity, pH, protein, ash, fat, specific gravity, weight per gallon, viscosity, color attributes, total antioxidant activity, total phenolic content, and total flavonoid contents, as well as microbiological analyses, were tested. The total solids, protein, and ash in the Egyptian Jallab ice cream (EJIC) increased from 39.30, 4.85, and 0.87 to 41.19, 6.36, and 1.42, respectively. The gradual sugar substitution led to a significant increase in specific gravity and weight per gallon in pounds. The lightness (L*) of the ice cream decreased significantly due to the substitution of EJ for sugar. Moreover, there was a significant increase in a* (from 0.147 in control samples to 5.52 in treatment 4, which had 100% EJ). The changes in the b* values of Jallab ice cream samples were significantly increased due to the substitution of EJ for sugar. The control samples had a low value of antioxidant activity (21.53%) when compared with the treatment, which has EJ (88.82, 89.96, 91.98, and 92.14%) for EJIC1, EJIC2, EJIC3, and EJIC4, respectively. The total phenolic contents are 2.07, 3.03, 4.14, and 4.68 fold higher in the treatments with EJ substituted for sugar than in the control samples. Total flavonoid contents increased from 5.73 mg QE g−1 in control samples (TC) to 14.68, 21.54, 30.48, and 34.15 mg QE g−1 in EJIC1, EJIC2, EJIC3, and EJIC4 mg QE g−1 in ice cream samples, respectively. [ABSTRACT FROM AUTHOR]

In this study, the effects of using exopolysaccharides (EPS) derived from whey as stabilizers in ice cream production on various characteristics of ice cream were investigated. Exopolysaccharides (EPS) were produced from whey using two different yogurt culture combinations. According to the obtained results, the firmness values of ice creams produced solely with EPS2 or in combination with EPS2 + Xs were significantly lower than the values of other ice creams (P<0.01). Additionally, EPS1 ice cream was found to be darker and greener in color compared to other ice creams (P<0.01). According to sensory evaluations, the ice cream sample produced solely with EPS1 was found to be statistically significantly lower in color compared to other samples (5.96 points, depending on the criteria examined, P>0.05-P<0.01). The total aerobic mesophilic bacteria content and yeast-mold content in the ice cream samples were found to be quite low. The highest bacterial counts were determined to be 3.23 log cfu/g and 1.12 log cfu/g for yeast-mold. Sample variation does not have a significant effect on these microbial contents (P>0.05). However, it has been observed that as the storage period increases, the total aerobic mesophilic bacteria count in the samples decreases. [ABSTRACT FROM AUTHOR]

Background: Obesity is a nutritional problem in Indonesia. A factor that influences the incidence of obesity is a high-sugar diet (ex: ice cream products). The consumption rate of ice cream increases every year and is also accompanied by an increasing number of outlets providing ice cream products. Added sugar in ice cream contributes to an increased intake of high-calorie foods that leads to obesity. Objectives: To analyze level of knowledge, consumption habits, sugar and calorie content of ice cream on the nutritional status of Depok students. Methods: Observational research with cross-sectional design, analyzed with frequency distribution and chi-square test. Data were obtained using online questionnaire. The research was conducted in the city of Depok, involving 939 samples of Depok students selected with purposive sampling methods. Results: 667 (71.0%) students have a good level of nutritional knowledge and 578 (61.6%) students unusually eat ice cream. There is no relationship between the level of nutritional knowledge (p-value: 0.609) and ice cream consumption habits (p-value: 0.211) on the nutritional status of students. Vanilla ice cream cup with cookies and cream topping is the most preferred ice cream, containing 13.28 grams of sugar and 154.11 kcal calories. Conclusions: Depok students have good nutritional knowledge and unusually eat ice cream. The sugar and calorie content of the ice cream are high. [ABSTRACT FROM AUTHOR]

Abstract Nanotechnology has emerged as a promising approach for improving the texture, rheology, and antimicrobial aspects of dairy desserts and ice cream. This study presents an overview of how nanotechnology is applied in developing these dairy products, focusing on its impact on texture, flow characteristics, and antimicrobial properties. Furthermore, nanomaterials are crucial in enhancing sensory aspects like taste and overall consumer appeal. The integration of nanostructures in dairy products can modify the structural and functional characteristics of these products, leading to improvements in texture and being nutritious. Moreover, incorporation of nano materials in dairy products could enhance rheological properties by improving emulsion stability and consistency, modifying material viscosity to influence flow behavior, and easily interacting with other components in the product matrix, thereby impacting properties such as creaminess and mouthfeel. Antimicrobial nanomaterials with elevated surface‐to‐volume ratio. play a crucial role in preventing spoilage and ensuring product safety. The potential advantages and challenges linked to using nanotechnology in dairy desserts and ice cream are examined, highlighting the importance of further research in this evolving field.

ObjectivesEarly removal of chest tubes reduces pain and morbidity. This study aimed to remove chest tubes immediately after robotic pulmonary resection with complete thoracic lymphadenectomy by administering ice cream to rule out chylothorax.MethodsThis quality improvement study utilized prospectively gathered data from one thoracic surgeon. Patients were given 3.6 fl oz of ice cream in the recovery room within 1 h after their operation. Chest tubes were removed within 4 h if there was no chylous drainage and air leak on the digital drainage system.ResultsFrom January 2022 to August 2023, 343 patients underwent robotic pulmonary resection with complete thoracic lymphadenectomy. The median time to ingest the ice cream was 1.5 h after skin closure. The incidence of chylothorax was 0.87% (3/343). Two patients were diagnosed with chylothorax after consuming ice cream within 4 h of surgery. One patient, whose chest tube remained in place due to an air leak, had a chylothorax diagnosed on postoperative day 1 (POD1). All three patients were discharged home on POD1 with their chest tubes in place, adhering to a no-fat, medium-chain triglyceride diet. All chylothoraces resolved within 6 days. None of the remaining patients developed chylothorax postoperatively with a minimum follow-up period of 90 days.ConclusionsProviding ice cream to patients after pulmonary resection and complete thoracic lymphadenectomy is an effective and reliable technique to rule out chylothorax early in the postoperative period and facilitates early chest tube removal. Further studies are needed to ensure that this simple, inexpensive test is reproducible.

This research was conducted to determine the effect of the percentage of non-dairy cream and Moringa leaves filtrate on the characteristics of peanut ice cream. This research used a Completely Randomized Design (RAL) method with two factors i.e the percentage of non-dairy cream (10, 20%, 30%, and 40%) and the percentage of Moringa leaves filtrate (0%, 10%, 20%, and 30%) with three repetitions. The results showed that the percentage of non-dairy cream had a highly significant effect on fat and water content, total dissolved solids, overrun, melting time, and hedonic value of texture. The percentage of Moringa leaves filtrate had a highly significant effect on protein, fat, and water content vitamin C content, total dissolved solids, overrun, melting time, and hedonic value of taste. Interaction between the percentage of non-dairy cream and moringa leaves filtrate had a highly significant effect on fat content, total soluble solids, and overrun. Antioxidant analysis was conducted on the best treatment with a percentage of 40% non-dairy cream and 30% Moringa leaves filtrate with IC50 of 146.6368 ppm.

The consumption of fat raises the risk of coronary heart disease and a number of chronic diseases such as obesity. However, removing fat or reducing its level in the final product may give it undesirable properties since fat plays an important role in the quality of food, mainly its texture and flavor. Therefore, natural or artificial fat replacers are utilized in food formulations instead of natural fat. Fat mimics are based on carbohydrates, proteins, and/or lipids, with energy values of 0–38 kJ/g (0–9 kcal/g). They mimic physical properties and sensory attributes of fat but have less energy and calories. Fat substitutes have physical and functional characteristics of conventional fat molecules which are directly replaced with synthetic molecules that provide no calories or structured lipid molecules. Dairy products represent a principal part of consumer diet all over the world. Therefore, this review aimed to expound how fat replacers can be used to overcome the defects of fat absence or reduction in dairy products. It was reviewed different types and sources of fat replacers, both micro- and nanoparticulated, and highlighted their application in cheese, ice cream, frozen yogurt, fermented milk, and fatty dairy products. Some of the currently applied micro-particulated proteins include Simplesse® (whey protein), APV LeanCreme™, and Dairy-Lo® (micro-particulate protein + micro-particulate cellulose). While whey protein has a great role in the dairy sector today, there is a need for further research in this field.