Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo Milk

Atallah, Atallah A.; Morsy, Osama M.; Abbas, W.; Khater, El-Sayed

doi:10.3390/foods11030490

Cited by 12 publications

(3 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, animal studies have hinted at a negative relationship between AS and T2DM [40][41][42]. In contrast, thorough safety assessments have confirmed their safety [43], and reputable organizations have vouched for their safety [7]. Nevertheless, innate limitations in observational studies make it difficult to fully negate the impact of unobserved confounding variables and reverse causality.…”

Section: Plos Onementioning

confidence: 99%

Associations between artificial sweetener intake from cereals, coffee, and tea and the risk of type 2 diabetes mellitus: A genetic correlation, mediation, and mendelian randomization analysis

Zhang,

Tang,

Shi

et al. 2024

PLoS ONE

View full text Add to dashboard Cite

Background Previous studies have emphasized the association between the intake of artificial sweeteners (AS) and type 2 diabetes mellitus (T2DM), but the causative relationship remains ambiguous. Methods This study employed univariate Mendelian randomization (MR) analysis to assess the causal link between AS intake from various sources and T2DM. Linkage disequilibrium score (LDSC) regression was used to evaluate the correlation between phenotypes. Multivariate and mediation MR were applied to investigate confounding factors and mediating effects. Data on AS intake from different sources (N = 64,949) were sourced from the UK Biobank, while T2DM data were derived from the DIAbetes Genetics Replication And Meta-analysis.The primary method adopted was inverse variance weighted (IVW), complemented by three validation techniques. Additionally, a series of sensitivity analyses were performed to evaluate pleiotropy and heterogeneity. Results LDSC analysis unveiled a significant genetic correlation between AS intake from different sources and T2DM (rg range: -0.006 to 0.15, all P < 0.05). After correction by the false discovery rate (FDR), the primary IVW method indicated that AS intake in coffee was a risk factor for T2DM (OR = 1.265, 95% CI: 1.035–1.545, P = 0.021, PFDR = 0.042). Further multivariable and mediation MR analyses pinpointed high density lipoprotein-cholesterol (HDL-C) as mediating a portion of this causal relationship. In reverse MR analysis, significant evidence suggested a positive correlation between T2DM and AS intake in coffee (β = 0.013, 95% CI: 0.004–0.022, P = 0.004, PFDR = 0.012), cereal (β = 0.007, 95% CI: 0.002–0.012, P = 0.004, PFDR = 0.012), and tea (β = 0.009, 95% CI: 0.001–0.017, P = 0.036, PFDR = 0.049). No other causal associations were identified (P > 0.05, PFDR > 0.05). Conclusion The MR analysis has established a causal relationship between AS intake in coffee and T2DM. The mediation by HDL-C emphasizes potential metabolic pathways underpinning these relationships

show abstract

Section: Plos Onementioning

confidence: 99%

Associations between artificial sweetener intake from cereals, coffee, and tea and the risk of type 2 diabetes mellitus: A genetic correlation, mediation, and mendelian randomization analysis

Zhang,

Tang,

Shi

et al. 2024

PLoS ONE

View full text Add to dashboard Cite

show abstract

“…The reason for its popularity lies in its nutritional value and refreshing perception during consumption [4][5][6][7][8]. According to Research and Markets [9], the average consumption of ice cream across Europe is 6.20 L per/capita each year, while the average American eats about 10 kg of ice cream per year [10].…”

Section: Introductionmentioning

confidence: 99%

Sensory Acceptance and Characterisation of Turmeric- and Black-Pepper-Enriched Ice Cream

Lučan Čolić,

Antunović,

Jukić

et al. 2023

Applied Sciences

View full text Add to dashboard Cite

This study investigated the sensory characteristics and overall acceptability of turmeric- and black-pepper-enriched ice creams. For this purpose, a control sample (C) and a series of flavoured ice creams were prepared as follows: samples with 0.5%, 1.0%, and 2.0% of turmeric powder (T0, T1, and T2), and samples with a mixture of turmeric (0.5%, 1.0%, and 2.0%), and 0.02% of black pepper (T0p, T1p, and T2p). Participants (n = 103) were asked to rate the acceptability of the ice creams using a nine-point hedonic scale, the liking of attributes by a five-point scale, the evaluation of attributes intensity by a just-about-right (JAR) scale, and attribute characterisation through a CATA test. They were also asked about their purchase and consumption intention of prepared ice cream samples. The addition of turmeric powder significantly (p < 0.05) affected the sensory properties of the ice cream, whereas no correlation was found between the addition of black pepper and consumers’ ratings of the evaluated samples. According to the results, besides the control sample, the ice cream with 0.5% of turmeric powder and 0.02% black pepper (T0p) had the most desired attributes and the highest score for overall liking (6.94). In conclusion, these valuable spices could be used in the production of ice cream with potential functional properties.

show abstract

“…Studies have suggested that buffalo milk may offer several advantages over other milk, including higher protein content, superior emulsion property, and defense against pathogens due to immunomodulatory proteins [15][16][17][18][19]. In terms of food technology, buffalo milk is a promising source of innovative products because it contains high fat and protein, which makes it ideal for processing [9,[20][21][22].…”

Section: Introductionmentioning

confidence: 99%

Physico-Chemical Property, Sensory Profile and Consumer Acceptability of Water Buffalo (Bubalus bubalis L.) Chocolate Milk Using Alkalized and Natural Cocoa Powder

Juvinal

Steur

Schouteten

et al. 2023

Foods

View full text Add to dashboard Cite

Due to its nutritional quality and palatability, chocolate milk beverages are gaining popularity globally. Alkalized cocoa powder is mostly used in its production since it provides for more intense color and dispersibility, but it has a negative effect on the phytochemical content of cocoa powder. Studies have suggested that water buffalo milk is superior to other milk due to its higher protein content and superior emulsion properties. As such, this study investigated the physico-chemical characteristics, sensory profile, and consumer acceptability of commercial and prototype water buffalo chocolate milk incorporated with alkalized and natural cocoa powder. Based on four buffalo chocolate milk samples, consumer acceptance was assessed by 120 consumers, which was combined with descriptive sensory data using a trained panel (n = 8) to determine drivers of liking. Compositional proximate analysis of alkalized and natural cocoa powders showed a significant difference in pH, moisture content, ash content, and fat content. Descriptive analysis showed that 8 out of 13 attributes (color, visual sandiness, cocoa and vanilla aroma, smoothness, creaminess, vanilla taste, and chocolate aftertaste) were effective discriminators of sensory attributes. Overall, buffalo chocolate milk samples were equally liked, but hedonic ratings of the individual attributes revealed that the samples were statistically different for color, viscosity (mouthfeel), and chocolate flavor. Partial least square regression (PLSR) identified chocolate flavor, viscous appearance, viscous mouthfeel, and bitter aftertaste as positive “drivers of liking”. The darker color provided by alkalized cocoa powder did not increase consumer liking. The purchase intention was equal for all chocolate milk samples, whether alkalized or natural. Both cocoa powders showed comparable performance in the manufacture of buffalo chocolate milk. Using natural cocoa powder may be beneficial to local producers of cocoa powder and cocoa farmers since it is easier to produce, while it can provide a marketing advantage for dairy beverages in the global trend of going back to “organic” and “natural”.

show abstract

Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo Milk

Cited by 12 publications

References 26 publications

Associations between artificial sweetener intake from cereals, coffee, and tea and the risk of type 2 diabetes mellitus: A genetic correlation, mediation, and mendelian randomization analysis

Associations between artificial sweetener intake from cereals, coffee, and tea and the risk of type 2 diabetes mellitus: A genetic correlation, mediation, and mendelian randomization analysis

Sensory Acceptance and Characterisation of Turmeric- and Black-Pepper-Enriched Ice Cream

Physico-Chemical Property, Sensory Profile and Consumer Acceptability of Water Buffalo (Bubalus bubalis L.) Chocolate Milk Using Alkalized and Natural Cocoa Powder

Contact Info

Product

Resources

About