The effect of certified pasture-fed cream on the physical properties of mix and ice cream during storage

Polysaccharides can be used as fat replacers in ice cream, as they contribute to an increase of viscosity. However, no research has clarified the exact role of viscosity from that of the structure of the polysaccharides on the properties of ice cream. In this study, the effect of polysaccharide structure on different properties of low-fat ice cream was investigated. The polysaccharides taken into consideration varied from flexible (locust bean gum and guar gum) to rigid (xanthan gum and iota carrageenan). Relationships between rheological properties of ice cream mixes and microstructural characteristics and sensory perception of the final ice cream were established. To separate the effect of the polysaccharide structure from that of viscosity, two series of ice cream were prepared: one in which the mix viscosity of the various samples was similar (approximately 68.3 mPa· s), and one in which the serum phase viscosity was similar (approximately 15563 mPa· s). Flexible polysaccharides showed a lower degree of shear-thinning and a more liquid-like viscoelastic behavior compared with rigid polysaccharides. In addition, flexible polysaccharides led to higher overrun (47–58%) than other samples (approximately 30%), which resulted in lower hardness of the ice cream (<3.2 MPa). Rigid polysaccharides caused gelation of the serum phase, which made the ice cream more difficult to scoop. Based on the results of the sensory evaluation, flexible polysaccharides could provide higher softness and creaminess-related properties, while rigid polysaccharides resulted in higher coldness and grittiness. Therefore, polysaccharides with a flexible structure are a better choice for improving the textural and sensory properties of low-fat ice cream.

Fine wine Lees (FwL) possesses enormous antioxidants properties besides having several nutritional com ponents. Considering the importance of low calorie ice cream for specific consumers, present investigation was carried out to enrich the ice cream with wine lees possessing high bioactive compounds. Five treatments namely T1, T2, T3, T4 and T5 with the fine wine lees (FWL) concentration of 0 g/kg, 5 g/kg, 15 g/kg, 25 g/kg and 35 g/kg of ice cream, respectively were prepared by replacing the sugar with the sodium saccharin to make available low calorie product. the standard operating procedures were followed to analyse the samples for antioxidants proper ties, phenols, anthocyanins, tannins, and various physical and rheological parameters like pH, specific gravity, melting property, viscosity, colour intensity, overrun and fat destabilization index. Prepared enriched ice creams were evaluated for acceptance based on Hedonic scale of 9 points. The collected data of identified parameters were further statistically analyzed. the results showed that the addition of FwL improved physical, functional and rheological properties of ice cream. enriching the ice cream with 35 g maximum content of antioxidants, phenols, flavonoids, flavonols, anthocyanins and tannins as compared to other treatments. Also, with the increasing wine lees, the values of pH, specific gravity and overrun were decreased; however increment in viscosity, acidity, colour intensity and fat destabilization index was observed. Due to addition of wine lees, viscosity increased thereby reducing the incorporation of air in the ice cream and thus the overrun decreased. the products added with carbohydrate generally exhibit higher viscosity of ice cream and FwL contains more carbohydrates. the results of sensory evaluation showed that the treatment having fine wine lees concentration @ 25 g/kg ice cream (T4) was most acceptable based on qualitative parameters, viz.; flavor, texture, body and taste; however T5 scored maximum in case of colour. on the basis of results obtained from the study it may be concluded that addition of FwL can improve physical, functional and rheological properties of low sugar ice cream. Higher score from the sample of FWL added ice cream during sensory evaluation is positive sign and specific consumers who require low sugar ice cream may have additional benefits by taking antioxidant rich ice cream.

Simple SummaryIce cream may be used as a carrier to deliver probiotics and prebiotics. In this study, we decided to investigate the possibility of using sheep milk from the Olkuska breed for ice cream manufacture and evaluate the viability of Lactobacillus and Lacticaseibacillus strains and the chemical, physical and organoleptic properties of dairy ice cream during storage. The obtained results contribute to a more practical application of different probiotic strains for the fermentation of ice cream mixes and the possibility of using apple fiber in ice cream production. Moreover, the study’s findings showed that symbiotic ice cream with acceptable physicochemical and organoleptic characteristics might be produced from sheep milk of the Olkuska breed.The aim of this study was to determine the possibility of using Olkuska sheep milk for the production of ice cream with probiotics and prebiotics. The study examined the effect of the storage and type of bacteria used for the fermentation of ice cream mixes and partial replacement of inulin with apple fiber on the physicochemical properties, viability of probiotic cultures and organoleptic properties of sheep’s milk ice cream stored at −22 °C for 21 days. The addition of apple fiber reduced the pH value of ice cream mixes before fermentation. In ice cream mixes and ice cream with apple fiber, the lactic acid content was higher by 0.1–0.2 g L−1 than in their equivalents with inulin only. These differences persisted during the storage of the ice cream. After fermentation of the ice mixes, the bacterial cell count ranged from 10.62 log cfu g−1 to 12.25 log cfu g−1. The freezing process reduced the population of probiotic bacteria cells in ice cream with inulin from 0.8 log cfu g−1 in ice cream with Lactobacillus acidophilus, 1.0 log cfu g−1 in ice cream with Lacticaseibacillus paracasei and 1.1 log cfu g−1 in ice cream with Lacticaseibacilluscasei. Freezing the varieties with apple fiber also resulted in a reduction of viable bacterial cells from 0.8 log cfu g−1 in ice cream with L. paracasei and Lb. acidophilus to 1 log cfu g−1 in ice cream with L. casei, compared to the results after fermentation. The highest percentage overrun was determined in ice cream with L. paracasei and Lb. acidophilus. Ice cream with L. casei was characterized by significantly lower overrun on the 7th and 21st days of storage. Although L. paracasei ice cream had the highest overrun, it did not cause a significant reduction in the probiotic population during storage. After seven days of storage, the first drop differed significantly depending on the type of bacteria used for fermentation of the mixture and the addition of apple fiber. L. casei ice cream had a longer first drop time than L. paracasei and Lb. acidophilus ice cream. Partial replacement of inulin with apple fiber resulted in a significant darkening of the color of ice cream mixes. Depending on the type of bacteria used for fermentation, the addition of apple fiber decreased the value of the L* parameter. Ice cream mixes and ice cream with inulin and apple fiber were characterized by a high proportion of yellow. Partial replacement of inulin with apple fiber reduced the hardness of ice cream compared to inulin-only ice cream. Moreover, the panelists found that ice cream with inulin was characterized by a sweeter taste than ice cream with apple fiber. Moreover, the addition of apple fiber favorably increased the flavor and aroma perception of the mango-passion fruit. Therefore, the milk of Olkuska sheep could be successfully used for the production of symbiotic dairy ice cream.

The aim of this study is to add functional food feature to ice cream, which is a popular food, by enriching it with propolis. In addition, another aim of the study is to provide a widespread consumption potential through ice cream to propolis, which cannot be consumed raw and whose benefits and functional properties are unknown to most consumers. A mixture consisting of a total of 6 sample groups containing 0.0%, 0.1%, 0.2%, 0.3%, 0.4% and 0.5% propolis powder was prepared for the ice cream mix. Ice cream samples were prepared from these ice cream mixes. Different analyses were executed for propolis, ice cream mix and ice cream samples. While only antioxidant analysis was executed for propolis samples, Dry matter, pH, titration acidity analyzes were executed in ice cream mix samples. Volume increase index, texture analysis, melting rate, antioxidant activity and sensory analyzes in propolis added ice cream samples were carried out on different days during 2 months of storage. According to the findings, while the volume increase of the ice cream samples was not affected by the storage time, the difference between the propolis concentrations was found. It was observed that the first dripping times increased with storage, while the melting rate of the ice cream decreased. There was no significant change in the meltıng rate and first drip times depending on the propolis concentrations. The texture properties of ice cream samples have changed with the addition of propolis. The hardness and stickiness values of ice cream samples changed depending on the storage time. The addition of propolis significantly increased the antioxidant activity. Antioxidant activity was changed with the addition of propolis. The phenolic content and of ice cream did not change with storage, but FRAP value decreased slightly after 60 days of storage. Storage time had a limited effect on the physicochemical and sensory properties of ice cream. Although the addition of propolis negatively affected the physical and sensory properties of ice cream, it contributed significantly to the antioxidant activity even at the lowest concentrations. With this study, the potential of propolis-added ice cream as a functional new food for consumers of all ages has been demonstrated. In line with these results, new studies should be conducted by trying different propolis extracts and different concentrations, by revealing the functionality of propolis and adding it to new other foods.

Although ice cream is a good vehicle to convey probiotics to human hosts, probiotics are not stable in ice cream because of milieu conditions, species- and product-related properties. Studies on the incorporation of probiotics into ice cream have been conducted; however, there is a need for development of a production method in which probiotics maintain their viability and the physicochemical properties of ice cream are preserved. In this study, the aim was to compare the physicochemical properties of ice cream containing Lactobacillus acidophilus (ATCC 4356) that was incorporated using different methods, as well as to determine the viability of L. acidophilus in the samples. Ice cream was produced using three methods: method 1, ice cream mix was fermented with L. acidophilus prior to freezing; method 2, milk (10% of total milk used in the preparation of ice cream mix) was taken and subsequently fermented with L. acidophilus; the fermented milk was introduced to the remaining ice cream mix prior to freezing; and method 3, L. acidophilus was added to the ice cream mix and the mix was not fermented with L. acidophilus prior to freezing. The viability of L. acidophilus in ice cream was better for methods 1 and 2 of ice cream production when compared to method 3. The viable counts after 90 days of storage were higher than the target level (>106 cfu.g−1) only in samples produced using methods 1 and 2.

Background: Metabolic syndrome associated with indicators of inflammation such as C-Reactive Protein (CRP). Elevated CRP levels in obese adolescents is an indicator of metabolic disorders. Giving kencur extract to adolescents with metabolic disorders can reduce CRP levels. Increasing the acceptance of kencur in adolescents can be done by supplementing kencur extract in ice cream. The aim of the research was to obtain kencur extract supplementation ice cream products, with the best physical, chemical and organoleptic characteristics. It is hoped that this kencur extract ice cream can be used as an anti-inflammatory in obese adolescents. Research methods: The research design was Completely Randomized Design. There are 5 treatments of ice cream. Each treatment with a volume of 250 ml. The physical and chemical properties and organoleptic properties of kencur extract ice cream were observed. The statistical test used to determine differences in physical properties is ANOVA. While the test used to determine organoleptic differences is the Friedman test. Research result: All treatments had a pH of 7. Dissolved solids in ice cream ranged from 43.5% - 44.58%. The viscosity of ice cream ranges from 0.355 mN,m - 0.517mN,m. Ice cream overrun ranges from 110% - 168%. Ice cream melting speed ranges from 5.75 minutes - 8.975 minutes. The content of energy, protein, fat and carbohydrates. The more the addition of kencur extract the organoleptic properties of ice cream, the less preferred it is. Conclusion: Ice cream with high acceptability is one added with 2700 mg of kencur extract and 2900 mg of kencur extract.

Various sectors of the food industry demand the enrichment of food with functional compounds. Probiotic products with valuable nutritional and therapeutic properties have attracted great attention in the fields of industry, nutrition and medicine. The aim of the present study is to investigate the sensory and physicochemical properties of probiotic ice cream containing fig syrup and to evaluate the survival of Bacillus coagulans after 90 days of storage at -18 °C. In this study, four experimental groups of ice cream were produced as follows: plain dairy ice cream (without additives), ice cream containing 109 CFU/g B. coagulans, ice cream containing 25 % fig syrup as sugar substitute and ice cream containing 25 % fig syrup as sugar substitute and 109 CFU/g B. coagulans. They were stored at -18 °C for 3 months. Texture, pH, acidity and viscosity were analysed and microbial counts were determined after 1, 30, 60 and 90 days of storage. The organoleptic evaluation was carried out on days 1 and 90. The results showed that during the initial freezing process and the transformation of the mixture into ice cream, the number of B. coagulans decreased from 109 to 107 CFU/g, without significant changes observed over the 90-day period. No significant changes were found in the sensory and textural properties of the samples either. Replacement of 25 % sugar with fig syrup reduced the pH, increased the acidity of the ice cream and improved their viscosity. In conclusion, the production of functional ice cream using fig syrup and B. coagulans is recommended for their health benefits. The results of this study can be used to prepare functional and healthy foods. Our results suggest that fig syrup has the potential to be used as a natural sweetener or sugar substitute in various products.

Ice cream quality depends on fat content and type, but these fats often contain high levels of derived trans fatty acids and saturated fatty acids, which have been associated with increased risk of cardiovascular disease, systemic inflammation and metabolic disorders. The replacement with oils rich in unsaturated fatty acids has been explored to promote better health outcomes. Oleogels have been studied for this purpose in foods. Chitosan‐based oleogels show promise but remain unexplored in ice cream. The objective of this study was to evaluate the best method of incorporating this oleogel as a fat substitute during the processing of vanilla ice cream, aiming at a better ice cream structure. It was investigated the impact of this structured oil as a milk cream substitute on the physical, mechanical and structural properties of vanilla ice cream at different production stages. The oleogel, composed of chitosan‐based soybean oil, vanillin and Tween®60, was incorporated at three points before pasteurisation, after pasteurisation and after cooling. The apparent viscosity and microstructure of the aged mix and the fat destabilisation, overrun, melting behaviour, texture profile and microstructure of the ice creams were evaluated. The oleogel incorporation after pasteurisation yielded mixes with apparent viscosity (88.1 mPa.s) and microstructure comparable to the milk cream formulation, and ice creams with similar hardness (19.81 N), melting rate (1.2 g/min) and microstructure as the controls. Thus, the incorporation after pasteurisation method was the optimal strategy for incorporating chitosan‐based oleogel in ice cream. This study also revealed that the fat incorporation method had a greater influence on the technological properties of oleogel ice cream than on milk cream ice cream. This study provides valuable information to improve the use of chitosan‐based oleogel as a fat substitute in food, especially for the dairy industry.

Rheological Properties of Ice Cream Mixes and Frozen Ice Creams Containing Fat and Fat Replacers

The aim of the study was to analyze the influence of bagasse from Moldavian dragonhead (D. moldavica L.) seeds as a source of valuable nutrients on the physicochemical properties of rice milk ice cream. The basic composition of the ice cream was modified with a varied proportion of Moldavian dragonhead bagasse (MDB) (1.0%, 1.5%, 2.0%, 2.5%, and 3.0%). The analysis of fatty acids showed a high proportion of linolenic acid (n-3) in the tested ice cream, especially with 3.0% share of bagasse. The addition of MDB increased dry matter, fat, and protein contents in the ice cream. The increasing share of this additive affected the physical properties of ice cream, increasing hardness, adhesiveness and viscosity, and reducing their melting rate. The study showed a negligible effect of the increasing share of MDB on the thermophysical properties of ice cream. Due to the high nutritional value of the bagasse (with the appropriate refinement of the recipe), it is possible to obtain rice milk ice cream with potential health-promoting properties.

Ice cream is a popular dessert in Latvia. At present, however, as consumers are watching their calorie intake, ice cream is starting to lose its leading position due to rich fat content. Therefore, development of low-fat or non-fat ice cream can provide a good alternative for consumers. At the same time, reduced fat is a challenge to a producer because it strongly affects the texture and sensory properties of ice cream. The aim of the current study was to assess the physicochemical and rheological properties of whey-based non-fat ice cream, depending on the ingredients used in the formulation. In total, 11 ice cream formulations were developed and evaluated, with differing proportions of the main ingredients. Chemical composition, hardness (after6hof hardening and subsequent two-week storage), overrun and rheological properties were analysed. Higher amounts of pumpkin puree, sugar and whey concentrate decreased the hardness of ice cream, and increased the overrun. Thus, higher proportions of pumpkin puree and whey concentrate significantly influenced product formulation by stabilising and strengthening air cells. Both an increased proportion of pumpkin puree and gelatine increased complex viscosity. There was a positive correlation between carbohydrate content and ice cream hardness after two-week storage, as well as between protein content and complex viscosity.

Impact of soy protein dispersibility on the structural and sensory properties of fat-free ice cream

Microstructure and meltdown properties of low-fat ice cream: Effects of microparticulated soy protein hydrolysate/xanthan gum (MSPH/XG) ratio and freezing time

Effects of soy proteins and hydrolysates on fat globule coalescence and meltdown properties of ice cream

Nanobubbles are bubbles of nanometer to micrometer size and are dispersed in a liquid water. In recent years, nanobubbles technology has been used in an extensive range of application such as in drinking water, agriculture, fishery, wastewater treatment and food. In ice cream, air cells are important for the smooth texture of ice cream. In this study, the effects of using nanobubble liquid in ice cream was compared with the one using normal water. Samples were prepared and analysis was conducted to check the physical properties of ice cream. Based on the results obtained, the apparent viscosity of ice cream made using nanobubble liquid (INBL) and normal water (INW) were 0.211 Pa.s and 0.149 Pa.s, respectively. INBL ice cream had higher density and firmness which were 0.77 g/mL and 34.80 gram-force, respectively while INM ice cream had slightly lower density and firmness which were 0.74 g/mL and 29.93 gram-force, respectively. The overrun of INBL ice cream was lower which was 46 % while INW ice cream was 54 %. For both INW and INBL ice creams, the fastest melting rate was recorded between 10-30 min at the rate of 1.491 g/min and 1.558 g/min, respectively. INBL ice cream held its body slightly longer and melted a bit later than INW ice cream. As a conclusion, ice cream with lower overrun is denser and has rich texture. Smaller air bubbles are able to hold the ice cream body better than the ones with larger air bubbles. Nanobubble liquid ice cream has higher firmness value which indicates its ability to better retain its shape.