Frozen Dairy Foods

Kilara, Arun; Chandan, Ramesh C.

doi:10.1002/9781118534168.ch20

Cited by 8 publications

(3 citation statements)

References 21 publications

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“…A smoother result is produced when milk fat is added to the ice cream mixture instead of water, lowering the ice phase volume of the ice cream [44]. Elevating the amount of milk fat in ice cream can result in a more velvety mouthfeel [45,46] and smaller ice crystals [47]. The gradual replacement of sugar led to a gradual increase in ash content due to the high ash content in EJ (4.14%).…”

Section: Discussionmentioning

confidence: 99%

Egyptian Jallab as Sugar Substitute, Antioxidant, and Colorant Agent in the Manufacturing of Functional Ice Cream

Hassan,

Salman,

Zaki

et al. 2024

Dairy

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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.

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Section: Discussionmentioning

confidence: 99%

Egyptian Jallab as Sugar Substitute, Antioxidant, and Colorant Agent in the Manufacturing of Functional Ice Cream

Hassan,

Salman,

Zaki

et al. 2024

Dairy

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“…Production of ice cream and frozen desserts is one of the most promising segments of the dairy industry. Ice cream is an available digestible complete product, a valuable source of important functional nutrients [1]. Analysis of the nutrient composition of Ukrainian ice cream and frozen desserts shows its inadequacy to the requirements of modern dietetics due to excessive saturated fats and digestible carbohydrates, which causes the need to improve formulations of dessert products with the focus on increasing the content of complete protein and dietary fiber and reducing saturated fat and sugar.…”

Section: Introductionmentioning

confidence: 99%

Rationale for the use of protein-carbohydrate mix in the technology of disperse products

Slashcheva

Nykyforov

Popova

et al. 2016

EEJET

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Запропоновано стратегію розроблення замороженої десертної продукції (ЗДП) на основі нежирної молочної та рослинної сировини. Визначено вміст у білково-вуглеводних напівфабрикатах (БВН) основних інгредієнтів, серед яких білково-вуглеводний згусток (БВЗ), ягідне пюре та цукор. Встановлено, що сумісне використання модифікованої молочної та рослинної сировини за умов науково-обґрунтованого ведення технологічного процесу здатне надавати системі нових властивостей піноутворюючого та стабілізуючого характеру Ключові слова: білково-вуглеводний згусток, кизил, терен, гарбуз, обліпиха, заморожені десерти, піноутворювальна здатність, стійкість пін, глікемічний індекс Предложена стратегия разработки замороженной десертной продукции (СДП) на основе нежирного молочного и растительного сырья. Определено содержание в белково-углеводных полуфабрикатах (БУП) основных ингредиентов, среди которых белково-углеводный сгусток (БУЗ), ягодное пюре и сахар. Установлено, что совместное использование модифицированного молочного и растительного сырья в условиях научно-обоснованного ведения технологического процесса способно придавать системе новые свойства пенообразующего и стабилизирующего характера Ключевые слова: белково-углеводный сгусток, кизил, терн, тыква, облепиха, замороженные десерты, пенообразующая способность, устойчивость пен, гликемический индекс

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“…In the recent report [1], the volume of ice cream market in the US amounted to 1.52 billion gallons (5.75 billion liters). Kilara and Chandan [2] showed that the amount of ice cream market in the US comprised 86.7% of the total volume of all frozen desserts, and the rest of the market consisted of frozen yogurt, water/fruit ices, and sherbet.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Total Fatty Acid Profiles of Two Types of Low-Fat Goat Milk Ice Creams

McGhee¹,

Gupta²,

Park³

2015

OJAS

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Effects of frozen-storage on fatty acids profiles and basic nutrient contents of two types of low-fat caprine milk ice creams were investigated during 0, 2, 4, 8 weeks of storage at −18˚C. Two types of the experimental low-fat soft-serve goat ice creams were manufactured using whole (full-fat) milk and 2% fat goat milk with addition of commercial powdered vanilla flavor pre-mix containing 0.25% fat (Alpha Freeze, D466-A9047, Tampa, FL, USA). Fatty acid concentrations were quantified using a Thermo Electronic gas chromatography (GC)-MS (Model TRACE GC Ultra, Austin, TX, USA) equiped with an automatic sampler (Model AS-3000, Thermo Electronic Co.). The results showed that fat content was the only basic nutrient component exhibited the difference between the two types of ice creams, while no other components have shown differences between the two low-fat ice creams during the storage periods. The level of lauric acid (C12:0) was the highest among all 16 fatty acids, followed by palmitic (C16:0), linoleic (C18:1), and myristic acid (C14:0). The high levels of the medium chain fatty acids (C12:0 and C14:0) might have been derived from the goat milk as well as the palm oil asa part of the ingredients in the commercial ice cream premix. Among long chain fatty acids, palmitic acid (C16:0) was the highest, followed by oleic acid (C18:1) and stearic acid (C18:0). All of the long chain fatty acids contents were significantly higher (P < 0.05 or 0.01) in whole milk ice cream than those in 2% fat ice cream, except for the C22:0 and C24:00 acids. It was concluded that mean levels of the individual fatty acids in the caprine ice creams were significantly influenced by the types of milk fat used in the ice creams, but not by storage periods and storage × fat type interaction effects.

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Frozen Dairy Foods

Cited by 8 publications

References 21 publications

Egyptian Jallab as Sugar Substitute, Antioxidant, and Colorant Agent in the Manufacturing of Functional Ice Cream

Egyptian Jallab as Sugar Substitute, Antioxidant, and Colorant Agent in the Manufacturing of Functional Ice Cream

Rationale for the use of protein-carbohydrate mix in the technology of disperse products

Evaluation of Total Fatty Acid Profiles of Two Types of Low-Fat Goat Milk Ice Creams

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