Mixture Of Cream Research Articles

Making Ice Cream Fortified with Sapota Fruit Pulp as a Functional Dairy Product

The work was conducted to study physical, chemical and sensory properties of ice cream fortified by sapota fruit pulp. Treatments were carried out by fortifying the ice cream mixture with 5, 10, 15% of sapota fruit pulp and sucrose in proportions of 10, 12, and 14% of the mixture without using stabilizers and compare it with the control. The resultant ice cream was analyzed for physical, chemical and sensory properties. It was observed that the titratable acidity of the mixture, pH values, freezing point, melting time, specific gravity, specific gravity / gallon, protein, carbohydrates, ash, and fiber content were affected by the addition of sapota fruit pulp to the mixture. Reduction of protein and fat contents was noticed, while an increase in carbohydrates and ash contents was observed. The obtained results indicated that there was an increase in the ice cream content of minerals such as calcium, phosphorous, potassium, iron, zinc and vitamins A and C by the increase of the fortification of the sapota fruit pulp. An increase in the time required for melting, and decrease in the freezing point, specific gravity and specific gravity / gallon were observed by increasing the concentration of sapota fruit pulp. The highest score of flavor, body &texture, melting properties and palatability were observed in the ice cream made with added 15% sapota fruit pulp, 12% sucrose without addition of emulsifiers.

Short communication: Evaluating the recovery potential of injured cells of Listeria innocua under product temperature-abuse conditions and passage through simulated gastrointestinal fluids

Ice cream handling and serving conditions on the consumer side may result in temperature abuse before consumption. Under some extreme conditions, even the sporadic presence of injured bacterial cells might pose a health risk due to the possibility of recovery of those cells. We conducted this investigation to evaluate the potential of injured cells of Listeria innocua to recover under ice cream temperature abuse conditions and on exposure to simulated gastrointestinal (GI) fluids. Ice cream mix samples (42% total solids), spiked with 4 log10 cfu/g of Listeria innocua, were thermally treated at 69°C for 30 min. Potential heat-injured cells were recovered in buffered Listeria broth (BLEB), followed by isolation on Listeria-specific modified Oxford agar (MOX). The ice cream mix samples, containing potentially injured cells of Listeria innocua, were followed through overnight aging (7°C), freezing (-3.3°C), and overnight hardening (-40°C) steps to obtain the final ice cream samples. To simulate temperature abuse conditions, the samples were held for 12 h at 4.4°C, followed by 30 min at room temperature (22°C); this treatment was considered the first cycle of temperature abuse. To generate a worst-case scenario, the samples were exposed to 3 such consecutive temperature abuse cycles. At the end of each cycle, direct plating was done on MOX to recover viable cells, and BLEB enrichment verified the presence of potential injured cells. In addition, the ice cream samples, containing potential injured cells, were passed through simulated GI fluids. As a first step, samples were mixed (1:1) with simulated gastric fluids (pH 1.0 and 2.0 before mixing) and held at 37°C in a shaker incubator. Samples drawn at 15, 30, and 60 min were analyzed for viable and potential injured cells. To study the effect of sequential transit through simulated intestinal fluid, a mixture of ice cream and gastric fluid (1:1) from the gastric fluid experiment above was added to simulated intestinal fluid (pH 6.8) and held at 37°C. Samples were analyzed at 30 and 360 min for viable and potential injured cells. Three trials were conducted and the samples collected in duplicates. The temperature abuse or GI fluid exposure studies did not result in the recovery of potential injured cells of Listeria innocua in the ice cream samples under the conditions tested. Exposure to gastric fluids, however, did not eliminate the potential injured cells. Further studies are necessary to understand the exact risk implications of these findings.

Comparison of the Effectiveness between 5% Eutectic Mixture of Local Anesthetic Cream and Ethyl Chloride Spray Applied on the Skin Prior to Intravenous Cannulation

Background: Since the patients scheduled for an endoscopic procedure had been unhappy with pain during intravenous cannulation. Objective: To compare the effectiveness between 5% eutectic mixture of local anesthetic cream and ethyl chloride spray applied on the skin prior to the procedure. Materials and Methods: One hundred eighty-six patients were randomized equally into three groups, A: 5% eutectic mixture of local anesthetic cream, B: ethyl chloride spray, and C: placebo. Then a nurse used a 22-gauge (22G) needle catheter to administer a cannula. Five minutes after the intravenous cannulation, a co-researcher assessed the patient’s pain perception and satisfaction as well as the nurse’s difficulty in performance by means of a numeric rating scale. Results: One hundred seventy-six patients completed the present study. Participants having the anesthetic cream and spray application as well as the placebo expressed their pain scores as 1.7±1.3, 1.6±1.2, and 2.2±1.3, respectively. Therefore, patients applied with local anesthetics had significantly less pain perception than those with the placebo (p=0.039); however, scores were not different between the anesthetic cream and the spray groups. Conclusion: Patients scheduled for an endoscopic procedure did not showed significant pain relief with either the 5% eutectic mixture of local anesthetic cream or the ethyl chloride spray. Keywords: 5% eutectic mixture of local anesthetic cream, Ethyl chloride spray, Endoscopic surgery, Intravenous cannulation, Pain

THE USE OF BUTTERMILK IN THE COMPOSITION OF NORMALIZED CREAM MIXTURES IN THE PRODUCTION OF SOUR CREAM WITH A LOW FAT CONTENT

The dynamics of changes in organoleptic
 parameters titrated acidity and moistureretaining capacity of sour cream with a mass fraction of fat of 10% based on normalized cream mixtures of different component composition during storage at a standard temperature (4±2)oC for 40 days was studied. The influence of buttermilk obtained by a continuous method of churning cream in the composition of normalized cream mixtures on the quality indicators and consumer properties of sour cream with a low fat content is determined.

Evaluation of the factors contributing to the stability of the mixture of heparinoid oil-based cream and droplet dispersion-type ointment

We tried to clarify the pharmaceutical properties of heparinoid oil-based cream (HPOC) formulations from various aspects, such as rheological properties. Furthermore, the stability of the mixture of droplet dispersion-type betamethasone butyrate propionate ointment (BBPO) formulations and all HPOC formulations at various mixing ratios was evaluated. Next, we prepared a model droplet dispersion-type ointment and evaluated the relationship between the surfactant contained in the droplet dispersion-type ointment and the mixture stability.The present study revealed that two HPOC formulations have a lower viscosity than other HPOC formulations. Bleeding occurred in the mixture of the two HPOC formulations and droplet dispersion-type BBPO formulation at a mixing ratio of 1:1, suggesting that the pharmaceutical properties of the two HPOC formulations influence the stability of the mixture. A study using the time-domain-nuclear magnetic resonance (TD-NMR) revealed that the molecular mobility of water in those mixtures was diverse. When the stability of the mixture of the model droplet dispersion-type ointment and all the HPOC formulations was evaluated, it was stable in all mixtures when the HLB value of the surfactant added to the model ointment formulation was low (approximately 5). In contrast, it was unstable in all the mixtures when the HLB value of the surfactants was high (approximately 16). In the case of surfactants, such as polyoxyethylene hydrogenated castor oil 40, contained in droplet dispersion-type BBPO formulations, where the HLB value is middle (approximately 12), the mixture stability depends on the pharmaceutical properties of HPOC formulations. Therefore, bleeding occurred only in mixtures with the two HPOC formulations. As described above, to predict the stability of a mixture, it is necessary to understand the pharmaceutical properties of both components from various aspects.

Improving the quality and the taste of green tea ice cream by identifying suitable cultivar, agronomic practices and processing techniques of Assamica tea grown in Sri Lanka

The objectives of this study were to find the most suitable tea cultivar, shading effect and best tea processing technique for production of green tea powder with low astringency and amount of green tea addition to produce ice cream with best flavor and medicinal values. Green tea powder was manufactured using five different cultivars i.e. TRI 2023, TRI 2026, TRI 2027, TRI 4042 and TRI 4047 grown under shaded and un-shaded conditions with three processing techniques namely; steaming, pan firing and freeze drying and green tea ice cream was prepared using processed green tea powder. To reveal the health benefits of green tea powder and green tea ice cream, total phenolic content (TPC) , total flavonoid content (TFC) and Total antioxidant capacity (TAC) were checked by using modified folin-ciocalteu method , colorimetric method and ferric reducing antioxidant power (FRAP) assay respectively. The best quality green tea in terms of colour and flavour can be produced from tea leaves of TRI 4047 cultivar which was cultivated under shaded conditions with freeze drying processing technique. In terms of colour and flavour, 15 g of green tea added for ice cream mixture (500 mL of milk, 125 mL of whipping cream and 150 g of sugar) is the most suitable amount to add for green tea ice cream preparation. Significantly, higher TAC, TPC and TFC in green tea ice cream when compared to normal ice cream (without green tea powder) indicating the importance of consuming value added green tea ice cream as a healthy food.

Formulasi dan Tingkat Kesukaan terhadap Es Krim Keju dengan Menggunakan Berbagai Keju Lunak (Cream Cheese, Ricotta dan Camembert)

Ice cream is a low temperature food product that rarely uses cheese as alternative flavor variant. This research is aimed to obtain ice cream formula with the addition of soft cheeses (cream cheese, ricotta and camembert). The basic formulation trial used the mixture of sugar (10%, 13%), skim powder (9%, 10%), milk fat (12%, 14%), and cream cheese (10, 12, 14%). The second formula trial After that, the formula trial used cream cheese, ricotta and camembert cheese as much as 7, 9 and 11% respectively into the ice cream mixture. The most acceptable formula was based on hedonic ranking and hedonic rating analysis for sample meets the proximate composition. The most acceptable formulation was composed of 12% milk fat, 9% skim powder, and 10% sugar. The trial treatment by adding 10% and 12% cream cheese yielded 70-80% overrun and the melting time. The best ice cream cheese formulation was composed of cream cheese 9%, ricotta 9% and camembert 11%. There was a significant difference in term of taste, aroma, and texture of ice cream in exception of ice cream colour. Hedonic rating showed that 9% ice cream with cream cheese was the most acceptable in term of taste, aroma and colour. These three formulas met the minimum requirements for fat content and total sugar according to the quality standard of ice cream (SNI 01-3713-1995) but it did not meet the protein standard.

MATHEMATICAL MODELING OF OPTIMIZED RECEPTURAL OF LOW-LACTOSE SYNBIOTIC YOGHOURT ICE CREAM

Optimization of the formulation of synbiotic yogurt ice cream low-lactose using lactose-free protein concentrate of buttermilk and yogurt with low lactose content is the goal of expanding the range of low-lactose dairy products and improving the functional and health properties of ice cream. Low-lactose ice cream formulation optimization was performed using a gradient numerical method, namely conjugated gradients (Conjugate Gradient). The optimization algorithm is implemented in Mathcad. An array of data with a set of indicators for the choice of a rational ratio of lactose-free protein concentrate of buttermilk and yogurt base and inulin content for ice cream mixtures is presented. The influence of the ratio of the main components of the mixtures on the foaming ability, which determines the quality of the finished product, has been studied. An important indicator is taken into account - the concentration factor of buttermilk, which is additionally purified from lactose by diafiltration. The graphic material presented in the work clearly demonstrates that the rational ratio of yogurt base and lactose-free protein concentrate of buttermilk, obtained by ultrafiltration with diafiltration purification at a concentration factor of FC = 5 is 40.6: 59.4. The content of additional components included in the recipe of a new type of ice cream is optimized in the work, the mass fractions of which were: inulin - 3.69 %; lactulose – 1 %; ginger - 0.3 %; citric acid - 0.15 %; stabilization system - 0.2 %. The chemical composition and quality indicators of the mixture for ice cream low-lactose synbiotic yogurt, consisting of raw materials in the optimal ratio, were determined. The lactose content in the test sample of the ice cream mixture was 0.99%, the antioxidant activity was 3.1 times higher than in the mixture for traditional yogurt ice cream. The most likely number of lactic acid microorganisms, CFU / cm3 is (2.8 ± 0.9) · 108, the number of bifidobacteria, CFU / cm3 is (2.5 ± 0.2) · 109. The results of the research will be implemented in dairy companies in the production of ice cream.

Comparison of the effects of adding microbial transglutaminase to milk and ice cream mixture on the properties of ice cream

In this study, the effect of recombinant microbial transglutaminase enzyme on the physicochemical properties of ice cream produced by two different methods was investigated. For this purpose, different enzyme units (2, 4 and 6 U/g milk protein) were applied to both ice cream mixture and milk. While with the first method, a 10% increase in the overrun value of ice cream samples was observed, a 7% increase was obtained by the second method. All ice cream samples exhibited pseudoplastic behaviour. This study indicated that transglutaminase concentration is an important factor in terms of improving the physicochemical properties of ice cream.

Effects of fructose and stevia on the rheological, technological and sensory characteristics of ice cream

This study investigated the potential use of fructose and stevia to improve the technological parameters of ice cream. Ice cream was made of 2 different mixtures. Low-fat ice cream mixtures (0.4% fat) were made with: sweet buttermilk, 5% fructose, 20% banana puree, and sweet buttermilk, 5% fructose, 20% pear puree. The ice cream with stevia was made with cream (13% fat), milk, skim milk powder and whey powder, cherry puree (16%) and 0.48% stevia solution (20% concentration). The ice cream with banana showed rapid melting rate and the highest acidity. On the contrary, the ice cream with pear showed lower melting rate, but caused to increase the hardness and resulted with less overall acceptability. The enrichment of the ice cream with stevia and cherry showed the same coherence of hardness and overall acceptability.

Estimation of Ice Cream Mixture Viscosity during Batch Crystallization in a Scraped Surface Heat Exchanger

Ice cream viscosity is one of the properties that most changes during crystallization in scraped surface heat exchangers (SSHE), and its online measurement is not easy. Its estimation is necessary through variables that are easy to measure. The temperature and power of the stirring motor of the SSHE turn out to be this type of variable and are closely related to the viscosity. Therefore, a mathematical model based on these variables proved to be feasible. The development of this mathematical relationship involved the rheological study of the ice cream base, as well as the application of a method for its in situ melting in the rheometer as a function of the temperature, and the application of a mathematical model correlating the SSHE stirring power and the ice cream viscosity. The result was a coupled model based on both the temperature and stirring power of the SSHE, which allowed for online viscosity estimation with errors below 10% for crystallized systems with a 30% ice fraction at the exit of the SSHE. The model obtained is a first step in the search for control strategies for crystallization in SSHE.

Methemoglobinemia Secondary to Herbal Products.

Dear Editor, We read with interest the recent article by Al-Qahtani et al. regarding methemoglobinemia in a young boy.[1] We would like to discuss few other essential points that we believe to be important for Saudi J Med Med Sci readers to have a comprehensive understanding of this topic.[23] While there seems to be a good temporal correlation between Ferula asafoetida ingestion and the development of methemoglobinemia in the case reported, we still strongly recommend that in such cases, a comprehensive workup should be performed to rule out congenital methemoglobinemia. In young patients, we should be very cautious and always consider congenital methemoglobinemia before labeling them as a case of acquired methemoglobinemia. We recommend genetic testing for cytochrome b5 reductase deficiency and hemoglobin (Hb) M to ensure that in such cases, the child is free from any genetic perturbations that can put him/her at risk for the recurrence of methemoglobinemia in future.[4] Hb M is a special variant in which heme iron can undergo auto-oxidation, resulting in methemoglobinemia. The common Hb M variants are Hb M-Boston, Hb M-Iwate, Hb Auckland, Hb Chile, Hb M-Saskatoon and Hb M-Milwaukee. Food products such as frozen items may have high nitrate content, and there have been reports of clusters of cases with many family members developing methemoglobinemia because of frozen food consumption.[5] In addition, it should be noted that rarely used topical agents such as eutectic mixture of local anesthetic cream, e-cigarettes, contaminated water and other herbal medicines such as choy sum can lead to methemoglobinemia.[6] In the case reported by Al-Qahtani et al., it is unclear why the patient had anemia of 10.4 g/dl and leukocytosis of 24,000/mm. Did the authors look for hemolysis in this case and what was the likely explanation of the high white blood cell count? Getting a serum lactate dehydrogenase and other hemolytic panel such as serum haptoglobin, direct antiglobulin test and peripheral blood smear would be beneficial to rule out concomitant hemolysis that can be associated with methemoglobinemia.[7] The family history is very relevant in this case, as rightly explained by Al-Qahtani et al.[1] As per the history provided, both the brothers of the infant had glucose-6-phosphate dehydrogenase (G6PD) deficiency. However, we recommend that the parents should also be checked for this deficiency. In case of a male boy, there is a 50% chance of having a G6PD deficiency if the mother is a carrier. Therefore, genetic testing of parents is mandatory to predict the likelihood of transmitting the condition to children. Methylene blue (MB) is the drug of choice in the management of methemoglobinemia. In the case reported by Al-Qahtani et al., MB was not given for the fear that he may be positive for G6PD deficiency given the strong family history. This patient was critically sick and mechanically ventilated. We are not sure about the logistic resources at the author’s medical center, but a rapid fluorescent spot test for G6PD deficiency is now readily available, which can confirm G6PD deficiency in as early as a few minutes.[8] This patient was not given either MB or vitamin C and instead was successfully treated with hyperoxic ventilation. This is a great learning case, but we wish to reinforce the fact to the readers that MB should be the first choice and all efforts should be made to check the G6PD status so that patients are not denied the standard of care. It should also be noted that in addition to MB and ascorbic acid, other drugs such as riboflavin and cimetidine can be used to treat methemoglobinemia with variable outcomes.[3] Financial support and sponsorship Nil. Conflicts of interest There are no conflicts of interest.

Sensory and calorie evaluation of an ice cream mix, where inulin is incorporated as a partial substitute for fat

The caloric intake, saturated fat content and sensory acceptance of vanilla ice cream formulated with inulin as a partial substitute for saturated fat was evaluated. Ice cream mixtures by triplicate were formulated, and part of the palm fat (2, 3 and 4%) was replaced by commercial inulin. The fat of the control treatment was formulated with 7% vegetable fat. For the replacement of fat, a ratio of 1: 0.25 (fat: inulin) was used. The caloric intake was calculated by measuring gross energy. The sensory analysis was carried out with 23 habitual consumers judges of ice cream. It was concluded that in the formulation of vanilla ice cream is possible to replace 57.14% vegetable fat for inulin without affecting the sensory properties in the product, with this is possible to obtain 16% reduction in the caloric content and 48.6% in the content of saturated fat. Therefore, the replacement of vegetable fat by inulin is an alternative that allows offering functional ice cream with low caloric content, without losing the palatability that makes ice cream pleasant for most of the world population.

Nitric oxide releasing two-part creams containing S-nitrosoglutathione and zinc oxide for potential topical antimicrobial applications

Currently, most antimicrobial topical treatments utilize antibiotics to prevent or treat infection at a wound site. However, with the ongoing evolution of multi-drug resistant bacterial strains, there is a high demand for alternative antimicrobial treatments. Nitric oxide (NO) is an endogenous gas molecule with potent antimicrobial activity, which is effective against a wide variety of bacterial strains. In this study, the potential for creating NO releasing creams containing the naturally occurring NO carrier, S-nitrosoglutathione (GSNO), are characterized and evaluated. GSNO is shown to have prolonged stability (>300 days) when mixed and stored within Vaseline at 24 °C. Further, enhanced proliferation of NO from GSNO using zinc oxide nanoparticles (ZnO) is demonstrated. Triggering NO release from the GSNO/Vaseline mixture using a commercial zinc oxide-containing cream exhibits first-order NO release kinetics with the highest %NO release over the first 6 h. Significant killing effects against S. aureus, S. epidermidis, and P. aeruginosa are demonstrated for the GSNO/Vaseline/ZnO cream mixtures in a proportional manner dependent upon the concentration of GSNO in the final mixture.

Enhancing the pro-health and physical properties of ice cream fortified with concentrated golden berry juice.

Ice cream is a product rich in calories, due to its high carbohydrate, protein, and fat contents, but poor in antioxidants, fibers, and vitamins. The golden berry is a fruit rich in phenols, fibers, minerals, and vitamins. This study was carried out to improve the functional properties of ice cream by incorporating concentrated golden berry juice (CGBJ) in its formulation. The fresh juice of mature golden berries was concentrated (41.01% total solids) and added at the level of 0, 3, 6 and 10% respectively to the ice cream formulations. The CGBJ contained a high level of total soluble solids (37.69 Brix), total phenolic compounds (21.31 mg TAE/100 g) and ascorbic acid (97.15 mg/100 g). It was also rich in some elements, including K (1522.8 mg/100 g), Fe (9.49 mg/100 g) and Zn (3.05 mg/100 g). The antioxidant activity of CGBJ measured using DPPH and ABTS methods were 440.4 and 420.4 μg TE/g, respectively. The acidity, surface tension, and apparent viscosity of the ice cream mixture increased, but the pH value and freezing point decreased as the level of CGBJ in the formulation increased. The addition of 6% CGBJ improved both the whipping ability and overrun of the ice cream with more acceptability and quality. Inversely, ice cream containing 10% CGBJ had the lowest overrun and melting properties, while also having the highest fat destabilization compared to any other ice cream. The physical and sensory properties of ice cream can be improved by adding CGBJ up to 6%. In addition, CGBJ can be used to produce a functional ice cream rich in bioactive components including antioxidants, vitamins, and some elements.

A novel triple combination in treatment of melasma: Significant outcome with far less actives.

Melasma is an acquired hyperpigmentation, often involving the face, and a source of distress for the affected individuals. Although treatment is challenging and frequently a multimodality approach, topical applications are the mainstay of therapy. Due to the frequent relapses, a therapy both acting rapidly and suitable for long-term use, with fewer adverse effects should be administered. In our outpatient clinic, we treated the melasma patients with a previously unreported triple combination which was empirically formulated with lesser amount of active components, regarding the balance between long-term use and safety. Sixty-eight female patients with melasma who referred to our hospital dermatology clinic in the years 2016-2017 were retrospectively recruited. They all had completed 6-month treatment with a prescribed cream mixture comprised of azelaic acid (4%), hydroquinone (1.6%), methylprednisolone aceponate (0.04%), and salicylic acid (2%). The outcomes were evaluated both instrumentally (Melanin Index/MI) and by patients (Patient Self-Assessment Scale/PSAS). Adverse effects declared by the patients were transient irritation in three and mild hypertrichosis in two. Both the MI and PSAS values were found extremely significant at the end of 6th month, compared with initial values. Approximately 62% of total decrease in MI was realized in the first 3months. The triple combination containing active ingredients with lesser concentrations than proposed, and with the addition of 2% salicylic acid, may be promising as a quite effective and safe protocol in treatment of melasma for longer durations.

EMLA cream vs 10% lidocaine cream for attenuating venous cannulation pain – a clinical trial

Background: Venous cannulation is a painful procedure that is associated with anxiety, distress and discomfort. But pain is frequently overlooked in adults.Aims and Objective: We compared the efficacy of 5% EMLA cream and 10% lidocaine cream in attenuating pain associated with peripheral venous cannulation.Methods: This prospective, randomized, placebo-controlled trial was conducted in 102 ASA I and II adults scheduled for elective surgery. They were randomly allocated by blind balloting to one of three groups: group E had 1.5 mL of EMLA cream, group L 1.5 mL of 10% lidocaine cream, and group P 1.5 mL KY gel. All cream was applied over a visible vein for 60 min with occlusive dressing. Pain was evaluated using visual analogue scale (VAS) and verbal rating scale (VRS).Results: The mean VAS score was significantly lower with either EMLA cream (2.62±1.76 cm) or 10% lidocaine cream (1.85±1.58 cm) than with placebo (4.78 ±1.88 cm), p<0.001. Most patients who received EMLA cream (76.5%) or 10% lidocaine cream (70.6%) compared with placebo (55.9%) had mild pain during cannulation using VRS.Conclusion: The eutectic mixture of local anesthetic cream and lidocaine cream attenuated pain associated with peripheral venous cannulation to varying degrees.Keywords: Venous cannulation pain, 10% lidocaine, EMLA, VAS, VRS, Side effects

Impact of Taro Corms on Functional Low Fat Ice Cream Properties

The influence of adding Taro corms ( Colocasia esculenta L. ) on the physico-chemical, rheological, and organoleptic properties. Moreover, antioxidant compounds present in ice cream mixtures, and their resultant frozen products was studied. Taro corms , whether fresh or boiled, was added (partial substitute of ice cream mix), at a levels of 10, 20, and 30% , to the mixtures of the experimental treatments, after reducing their fat contents to 4%, and stabilizer/emulsifier mixture to 0.175 % , while the control treatment contained 8% fat, 15 % sugar, 12% MSNF% and 0.35% stabilizer/ emulsifier complex. Results indicated that, dry matter, fiber and pH values, were significantly increased in the mixtures of Taro cormsas levels of addition increased. No significant differences were found in the contents of protein, fat, and carbohydrates among the Taro corms treatments. Data also showed significant differences between control treatment and the other Taro corms treatments in TS, fat and ash contents. Specific gravity , weight per gallon and freezing points of the mixes containing Taro corms , whether boiled or fresh , were found lower than the corresponding values of the control. Contrarily, viscosity as well as flow time of the Taro cormstreatments were higher than that of the control. It could also be noticed an increase in the specific gravity and weight per gallon, and consequently in the overrun and melting resistances of the resultant low fat ice cream made by adding Taro corms. Control treatment characterized with higher values of overrun and melting resistance loss (%) than Taro cormstreatments. On the other hand, control treatment had the lowest values of antioxidant compounds. All treatments were organoleptically accepted, and the ice cream with 20% boiledTaro corms characterized with slightly superior sensory properties, compared with the control, followed by 30% and 10% boiled Taro corms, in the same order. It could be recommended that the examined low fat ice cream with added 30% boiled Taro corms was of higher qualityafter reducing the fat content and stabilizer/emulsifier complex by half.

Grounding and Development of Low-Lactose Biologically Active Milk Ice Cream Formula

Lactose intolerance is widespread in the world, although its frequency varies considerably in different countries. In Ukraine, 15-35% of the adult population suffer from this illness. For these people, it is necessary to develop special dairy products – lactose-free and low-lactose. A promising direction in the development of the dairy industry is the targeted production of exclusive ice cream types, intended for people intolerant to lactose. The article substantiates the expediency of the development of a low-lactose ice cream formulation of therapeutic and prophylactic purpose with antioxidant and pre-probiotic properties using secondary milk and plant material. The selection of the main components – liquid lactose-free protein concentrate (LFPC) and yoghurt base with reduced lactose and high protein content (YB) – was carried out according to foaming ability, foam stability, viscosity, antioxidant activity and organoleptic parameters. The ratio of LFPC / YB components was 60:40 (for a non-lactose concentrate, obtained by ultrafiltration of buttermilk at FC = 4 and by diafiltration (DF = 7) UF buttermilk retentate) and LFPC / YB – 50:50 (for a lactose concentrate, obtained by ultrafiltration of buttermilk at FC = 5 and diafiltration (DF = 7) UF buttermilk retentate). Both samples had the best technological characteristics: foaming ability – 28% and 32%, respectively, foam resistance – 120 and 130 minutes, respectively. According to organoleptic parameters, the samples were similar, they had a pleasant sour-milk taste, a homogeneous consistency, a homogeneous white-yellow color, which is characteristic of sour milk ice cream. The antioxidant activity of the samples was 315 and 330 c. u., respectively. The rational mass fractions of the auxiliary components of a mixture of ice cream were determined: inulin – 4%; lactulose – 1%; ginger – 0,3%; citric acid – 0,15%; stabilizer – 0,2% (for LFPC (FC = 4) / YB) and 0,25% (for LFPC (FC = 5) / YB). The recipe composition of low-lactose biologically active ice cream was developed. The antioxidant activity of samples of a mixture of low-lactose ice cream and a mass fraction of lactose, which was 1.1-1.4% depending on the ratios of LFPC / YB, were determined.

Comparison between Vapocoolant Spray and Eutectic Mixture of Local Anesthetics Cream in Reducing Pain during Spinal Injections.

Background Eutectic mixture of local anesthetics (EMLA) cream is often used for local anesthesia during spinal injections. However, this agent has delayed onset of action while vapocoolant spray serves more advantages. The vapocoolant spray containing ethyl chloride has fast onset and is safe, low cost, and widely available. This study aimed at comparing the effectiveness of vapocoolant spray and EMLA cream in reducing pain for spinal injections. Methods This was an experimental study on 94 subjects with 47 subjects treated with EMLA cream and 47 subjects treated with vapocoolant spray. The effectiveness of anesthesia was assessed by using Numeric Pain Rating Scale (NPRS) and patient movement during the surgery. Results This study found that the pain scale was NPRS 0 (0–3) for the EMLA group and NPRS 0 (0–4) for the vapocoolant spray group. There was no significant difference between two groups for pain scale according to the Mann–Whitney U test. For patient movement, the movement was reported only in one (2.1%) patient in the EMLA group and one (2.1%) patient in the vapocoolant spray group. Based on Fisher's test, there was no significant difference between the two groups for patient movement. Conclusions Both EMLA cream and vapocoolant spray were equally effective in reducing pain during spinal injection. There was no difference in degree of pain reduction and patient movement between the EMLA cream group and the vapocoolant spray group during spinal injection.