Ice cream supplemented with roasted and grilled corn powders: Physical properties, rheology, antioxidant activity, color, sensory evaluation, and production cost

Abdeldaiem, Ahmed Mohamed; Ali, Abdelmoneim H.; Mousa, Ahmed Hassan; Elkot, Wael F.; Simal-Gándara, Jesús

doi:10.1016/j.ijgfs.2023.100692

Cited by 12 publications

(2 citation statements)

References 40 publications

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“…The inclusion of roasted or grilled corn in ice cream brought about a considerable improvement in the melting rate. The cost and profit of the ice cream that was manufactured were also assessed, and treatments that included corn powders showed reduced production expenses than the control one (Abdeldaiem et al, 2023) [2] . Through the process of recrystallization brought on by temperature changes during transportation, storage and handling, ice cream's flavour and consistency are negatively impacted.…”

Section: Modification Of Ingredientsmentioning

confidence: 99%

Recent advances in the ice cream making

Sharma¹

2023

Pharma Innovation

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Food industry and researchers have to engage in the production of novel and beneficial ice cream because of a rising interest in foods that enhance human nutrition and health. Now-a-days people are more interested in the nutrient-rich foods along with enhancing flavors. Consumers of all ages prefer ice cream as an appealing dairy product. An enriched dairy product that has been frozen before serving is called ice cream. It is an interconnected system of both solid and liquid microcrystals. Since ice cream is the most popular frozen product, it has a significant chance of benefiting individuals in altering their diets by modifying the nutritional properties of ice cream. Additionally, it provides necessary and helpful components along with pleasing flavor and taste. However, the sensory properties and storage stability must not be compromised by the reduced amount or omission of typical ice cream ingredients. Each ingredient plays an important role in the formulation of an ideal ice cream. At present, a large number of flavored and innovative ice creams are available in the market. Various new studies have resulted in the positive impact of ice cream incorporated with nutritive components. Thus, the current review focuses on the recent advances taken place in the making of ice cream along with the modification in nutrients for nutraceutical applications.

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Section: Modification Of Ingredientsmentioning

confidence: 99%

Recent advances in the ice cream making

Sharma¹

2023

Pharma Innovation

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“…al., 2020;Hanafi et. al., 2021;Abdeldaiem et al, 2023;Liu et al, 2023). Furthermore, some studies researched reducing the amount of fat or sugar (Ismail et al, 2013;McGhee et al, 2014;Akbari et al, 2019), or the use of sheep and/or goat milk in ice cream production (McGhee et al, 2014;Güzeler et al, 2017;Nadelman et al, 2017;Balthazar et al, 2017;Balthazar et al, 2018, de Oliviera et al, 2021.…”

Section: Introductionmentioning

confidence: 99%

Consumption of sheep and goat milk ice cream - a survey of young consumers

Tudor Kalit,

Glavaš,

Horvatinović

et al. 2023

Hrvat. čas. prehrambenu tehnol. biotehnol. nutr. (Online)

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The aim of this paper is to investigate consumer behaviour in relation to the consumption of ice cream, sheep and goat milk and finally ice cream made from sheep and goat milk, as well as consumer attitudes towards ice cream made from sheep and goat milk. The survey was conducted on a sample of 366 younger respondents. The questionnaire consisted of 22 questions. Only 19 respondents have tried ice cream made from sheep/goat milk. The respondents who did not like ice cream made from sheep/goat milk listed the inappropriate taste, smell and consistency as reasons. Those who had not yet tried sheep/goat milk ice cream showed moderate willingness to consume such ice cream in the future. The respondents expressed a neutral attitude towards ice cream made from sheep/goat milk. The intrinsic characteristics of ice cream are more important than the extrinsic characteristics. The most important intrinsic characteristics of ice cream for the respondents were taste and quality, and the most important extrinsic characteristics were price-quality ratio and the price of ice cream. The results of this study provide valuable insights that can be used to increase the consumption of sheep/goat milk and sheep/goat milk-based ice cream.

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