ice cream
A Perilous Consequence Of Ice-Cream
... Ice cream is one of the delicious, nutritious frozen products, mostly eaten as a snack, commonly made from dairy products, such as skimmed milk powder, butter and often combined with sucrose, stabilizers, ...
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Studies of Sensory Evaluation and Shelf-Life of Foxtail Millet Based Softy Ice-Cream
... of ice- cream to examine the relationship among various ingredients and sensory characteristics such as flavour and ...in ice-cream as well as its mouth coating, while increases in sugar ...
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Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties
... Yogurt ice cream is considered to be a dessert that combines the nutritious and healthy properties of yogurt combined with ice cream (Ahmadi et ...classical ice cream due to its ...
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Impact of Using Stevia on Physicochemical, Sensory, Rheology and Glycemic Index of Soft Ice Cream
... of ice cream as a highly nutritive dessert parallels with in- creased trend in prevalence of DM, obesity and Ischemic heart diseases ...an ice cream with a relatively low calorie value and ...
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Characteristic Ice Cream using Stevia (Stevia rebaudiana) Leaf Powder as Natural Sweetener
... the ice cream ...in ice cream production has begun to emerge as consumers’ awareness on healthy food has been ...in ice cream production was determined based on its ...
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BACTERIOLOGICAL QUALITY ASSESSMENT OF ICE CREAM SOLD IN SELECTED EATERIES WITHIN KADUNA METROPOLIS
... on ice cream during transportation, storage and ...in ice cream may be due to faulty heat process or to post pasteurization contamination by handlers with poor sanitary ...of ice ...
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Some Properties of Probiotic Yoghurt Ice Cream Supplemented with Carob Extract and Whey Powder
... Ice cream was formulated with the following composition (percentage by weight) such that it had 34% - 35% total solids for a total batch of 5 kg: 11% non-fat total milk solid, 18% sugar, 5% fat, ...and ...
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Designing an ice cream making device: A design-based science learning approach
... Regarding the chemical properties, students were mostly using the acidity or neutrality argument when explaining their choices. The neutrality in aqueous solutions was seen as a positive factor (four cases, all ...
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Texture evaluation of whey protein concentrate incorporated ice cream by Back Extrusion technique
... of ice creams ...on ice cream fortified with WPC and underlines a possible future direction for the strengthening of routine food objective texture ...
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ASSESSMENT OF THE MICROBIOLOGICAL QUALITY OF ICE CREAM OFFERED FOR PUBLIC CONSUMPTION IN DHAKA CITY, BANGLADESH
... Handler's hygiene is to be suspected in case of increased Staphylococcal count. Results of Staphylococcal count also suggest the need to improve handling measures of finished products. According to FSSA Staphylococcus ...
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Microbial and Sensorial Quality of Ice Cream Fortified with Oyster (Crassostrea iredalei) Puree
... of ice cream fortified with fish and other aquatic products could be an effective way to enhance nutritional and functional value of ice ...oyster ice cream product in the ...acceptable ...
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An Ion-pair Dispersive Liquid-Liquid Microextraction for Simultaneous Determination of Synthetic Dyes in Ice Cream Samples by HPLC
... Then, in order to achieve highest efficiency in the release of dye from ice cream, the suspension is placed in an ultrasonic bath. Ultrasound assisted extraction (UASE) is an inexpensive, simple, and ...
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Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low-Fat Probiotic Ice Cream
... The count of viable probiotic bacteria was determined after ag- ing of the mix for 24 h at 4 ◦ C, and then during the storage days of the samples. One gram of probiotic ice cream sample was diluted with 9 ...
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Processing and Microbiological Characterization of Diet Strawberry Ice Cream with Addition of Whey Protein Concentrate, Whole Milk Powder and Sweeteners
... of ice cream contamination involve microorganisms which reach the food product during processing, from the selection of raw materials to the final operation when the product is ready for ...of ice ...
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Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil
... of ice cream nutritional value through fish powder has not been recommended for industrial applica- tions due to the persistence of fishy flavour of oil and pow- ...foods. Ice cream is a ...
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Ice cream as a vehicle for incorporating health promoting ingredients: conceptualizationand overview of quality and storage stability aspects
... into ice cream mixes, promoting the formation of small gelled fat droplets, as well as showing sufficient protein absorption on oil–water interfaces and successive displacement by competitive surface-active ...
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An Analysis Of Mixed Bow-Tie And Ice-Cream Cone Antenna At 120GHz For Millimeter Wave Application
... antenna. Therefore an analysis was done by combining both antenna designs into a single antenna. Then this proposed antenna design was analysed by rating the performance in terms of gain, radiation efficiency, return ...
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Effect of Carrot and Pumpkin Pulps Adding on Chemical, Rheological, Nutritional and Organoleptic Properties of Ice Cream
... as ice cream as flavor- ing and coloring ...for ice cream production may eliminate adding commer- cial flavoring and coloring agents and may prevent technical challenges that are associated ...
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Frequency of Bacterial Frequency of Bacterial Contamination in Traditional Ice Cream Produced in Arak, Iran (2011)
... 10. Shahryari A, Tabarsaa HA, Ghasemi SM, Shahinie AR, Ghodes mofidi E. Evaluation of Traditional Ice Cream Contamination to Escherichia coli and Enterobacteriaceae in Gorgan Ice Cream ...
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PHYSICAL PROPERTIES AND SENSORY EVALUATION OF ICE CREAM FORTIFIED WITH CICHORIUM PUMILUM, JACQ CRUDE EXTRACT
... Eating ice cream has great benefits such as increasing insulin secretion and increasing the gut hormone glucagon-like peptide-1 (GLP-1) which is an important regulator of glucose homeostasis and energy ...
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