Highest Overrun Research Articles

Physicochemical and sensory properties of vegan ice cream using upcycled Aquasoya powder

SummaryAquasoya (AS) powder arouses great interest as a cost‐effective vegan ingredient. In our study, AS was used to develop vegan ice cream products. Different total solid content (TSC) (31%, 33%, 35%, 37%, and 39% w/w) of ice cream mix was changed by the addition of AS powder. pH, emulsion properties, brix, colour, viscosity, overrun, melting properties, texture profile analysis (TPA), and sensory evaluations were investigated. The pH of each AS (31%, 33%, 35%, 37%, 39%) ice cream mix sample was 5.70–5.81, with no significant variance in AS content. Notably, the 39% AS led to higher Brix and viscosity scores. Moreover, the highest overrun in AS ice cream was observed in the sample containing 39% TSC. In contrast, the 31%, 33%, and 35% samples exhibited lower viscosities. However, the 37% and 39% samples displayed higher viscosities, leading to a longer‐lasting appearance. Regarding sensory evaluation, the 39% sample received the highest ratings for overall taste intensity, colour, smell, bean smell, flavour, taste, astringency, and bitterness. However, it scored the lowest for sweetness, softness, and melting degree. Generally, a higher AS content corresponds to stronger overall characteristics. Additionally, acceptance evaluations showed that panels tended to favour ice cream with lower AS content. All these findings suggest that AS ice cream could be potentially developed using vegan ingredients, offering enhanced nutritional and sensory attributes while serving as an effective emulsifier.

Exploring the potential of sprouted soybean and sesame hull to increase nutritional value of ice cream

The study aimed to produce nutritionally enhanced ice cream by adding sprouted soybean (SSB) and sesame hulls (SH) at different concentrations to partially replace skimmed milk powder (SMP). The physicochemical, total phenolic content (TPC), antioxidant activity (AOA), and sensory acceptability of ice cream fortified with SSB or SH were evaluated. The ice cream containing 15% SSB was found to have the best sensory characteristics and was most preferred by the taste panel. The addition of 15% SSB increased the protein and fiber content and improved melting resistance, while the addition of 15% SH resulted in a greater increase in dietary fiber but lower protein content and melting resistance. The highest overrun on the cost was obtained in the sample fortified with 25% SSB compared to the lowest in the sample fortified with 25% SH, but panelists generally did not like these samples in terms of taste-flavor. The study concluded that the addition of SSB and SH to replace SMP in ice cream can create a nutritious and low-cost product with similar physicochemical properties and acceptance to the control.

Scientific gastronomy: On the mechanism by which garlic juice and allicin (thio-2-propene-1-sulfinic acid S-allyl ester) stabilize meringues

Garlic juice (GJ) contains allicin, a bioactive that stabilizes egg white (EW) foams without potassium bitartrate (cream-of-tartar), meeting the aim to identify clean-label ingredients that alter foam characteristics. 0.001 wt% allicin in EWs forms stiff foams with the highest overrun (∼800 %) and delayed drainage (60 min). Whipping EW with GJ or allicin changes the disulfide-bridge conformation of the EW foam from 56, 44, and 0% gauche-gauche-gauche (SSg-g-g), trans-gauche-trans (SSt-g-t), and trans-gauche-gauche (SSt-g-g) to 11, 52, and 37%. Raman microspectrometry (RM) found higher relative percentages of SSg–g–g disulfide bonds coincide with rapid foam collapse, while the tyrosine I850/I830 band ratios, a measure of tyrosine surface exposure, remained constant. These changes in spectra illustrate that polypeptide chain displacement and protein unfolding are essential in stabilizing bubble interfaces. Few clean-label functional compounds alter foam stability and functionality, and compounds such as allicin could lead to entirely new culinary techniques and dishes.

Physico-chemical and Sensory Properties of Red Palm Oil-based Ice Cream Using Maltodextrin or Modified Starch as Stabilizers.

This study highlights the use of red palm oil (RPO) as an alternative to dairy fat in a hard ice cream sample in the presence of different stabilizers; maltodextrin (MALTOD) and modified starch (MSTARCH). No stabilizer was added in the control sample (CO), while the different ratios of RPO to each stabilizer were 4:1, 3:2, and 2:3, coded as MALTOD1, MALTOD2, MALTOD3 for maltodextrin, and MSTARCH1, MSTARCH2, and MSTARCH3 for modified starch, respectively. These samples were compared regarding overrun, physical, and sensory properties. For MALTOD, sample MALTOD3 had the highest overrun (49.31±13.78%), while MALTOD2 had the highest viscosity (7.90±0.03 Pa.s) and hardness (1.09±0.07 kg), and MALTOD1 had the lowest melting properties (61.10±0.20%). For MSTARCH, sample MSTARCH1 had the highest hardness (3.39±0.07 kg), MSTARCH2 had the highest overrun (67.64±2.27%), and MSTARCH3 had the highest viscosity (8.19±0.24 Pa.s) and the lowest melting properties (39.83±0.20%). Samples MALTOD3 and MSTARCH1 were selected for comparison with commercial samples in terms of sensory acceptance and preference. There was no significant difference (p > 0.05) between the sensory acceptability of MALTOD3 and MSTARCH1. However, both samples received a significantly lower (p < 0.05) ranking than the commercial samples in terms of appearance, texture, flavour, meltability, and overall acceptance. Future studies are recommended to improve the RPO-based ice cream sample, particularly in terms of its sensory properties.

Fabrication of Stable Oleofoams with Sorbitan Ester Surfactants.

Sorbitan esters have been extensively used as surfactants to stabilize emulsions in many fields. However, the preparation of an oleofoam with sorbitan ester alone has not been reported. Here, we apply a novel protocol to fabricate stable oleofoams of high air volume fraction from mixtures of vegetable oil and sorbitan ester. To incorporate more air bubbles into the oil matrix, aeration is first carried out in the one-phase region at high temperatures, during which the highest over-run can reach 280%. Due to foam instability at high temperatures, the foam is then submitted to rapid cooling, followed by storage at low temperatures. For high-melting sorbitan monostearate, the resulting foams containing many crystal-encased air bubbles are ultrastable to drainage, coarsening, and coalescence for several months. On the contrary, the cooled foams with low-melting sorbitan monooleate go through a gradual decay lasting for more than 1 month. We highlight the importance of hydrogen bond formation between surfactant and oil in enhancing foam stability. The generic nature of the above findings is demonstrated by preparing oil foams with various vegetable oils and sorbitan monooleate.

Conversion of Pulse Protein Foam-Templated Oleogels into Oleofoams for Improved Baking Application.

The food industry has long been searching for an efficient replacement for saturated-fatty-acid-rich fats for baking applications. Although oleogels have been considered a potential alternative for saturated and trans fats, their success in food application has been poor. The present study explored the use of oleofoams obtained by whipping the pulse protein foam-templated oleogels for cake baking. Oleogels were prepared at room temperature by adding canola oil containing high-melting monoglyceride (MAG) or candelilla wax (CW) to the freeze-dried pea or faba bean protein-stabilized foams. Oleogels were then whipped to create the oleofoams; however, only the oleogels containing MAG could form oleofoams. CW-oleogel could not form any oleofoam. The most stable oleofoams with the highest overrun, stability, and storage modulus were obtained from 3% MAG+pulse protein foam-templated oleogels. The MAG plus protein foam-templated oleogels showed smaller and more packed air bubbles than MAG-only oleofoam, which was ascribed to the protein’s ability to stabilize air bubbles and provide a network in the continuous oil phase to restrict air bubble movement. A novel batter preparation method for oleofoam was developed to increase air bubble incorporation. The X-ray microtomography images of the cakes showed a non-homogeneous distribution of larger air bubbles in the oleofoam cake compared to the shortening cake although their total porosity was not much different. The oleofoam cakes made with the new method yielded similar hardness and chewiness compared to the shortening cakes. By improving rheology and increasing air incorporation in the batter, high-quality cakes can be obtained with MAG-containing oleofoams made from pulse protein foam-templated oleogels.

The Use of Olkuska Sheep Milk for the Production of Symbiotic Dairy 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 Lacticaseibacillus casei. 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.

High-pressure homogenisation of sheep milk ice cream mix: Physicochemical and microbiological characterisation

The effect of high-pressure homogenisation (HPH) treatment (0, 25, 50, 75, or 100 MPa) of mix on the physicochemical, textural, and microbiological characteristics of sheep milk ice cream was determined. Textural properties of the mix were not affected by HPH. However, HPH increased L*, a*, and b* values of the mix. In HPH-treated mix samples, the mean particle diameter was lower compared with the control. The hardness value of ice cream changed from 43.0 to 58.1 N, and HPH increased it depending on the increasing pressure. The highest overrun (58.3%) was determined in control, whereas the lowest overrun (35.8) was found in HPH-100. Melting time and first dripping time were increased depending on the increasing pressure of HPH, while HPH decreased the melting rate. HPH treatment of mix significantly reduced the microbial loads of ice cream samples. Consequently, HPH treatment can enhance the hardness, melting, and microbiological properties of ice cream from sheep milk.

Organoleptic, textural and whipping properties of whipped cream with different stabilizer blends [pdf

BACKGROUND Whipped cream is one of the dairy emulsions commonly used as a topping for desserts and cake decorations. Several stabilizers were used to obtain whipped creams of a good quality and with a stable topping. This research study aimed to evaluate the organoleptic, textural, and whipping properties of whipped cream prepared using different stabilizer blends. MATERIALS AND METHODS In this study, 0.04% of different stabilizers, including carboxymethylcellulose (CMC), κ-carrageenan (KC), or KC blended (in the ratio of 3:1) with cremodan se 30 (C30), 80 (C80) or 216 (C 216), were used in preparing the whipped cream samples. The whipping properties (whipping time, overrun, and foam stability), viscosity, texture, and organoleptic properties were evaluated. RESULTS The obtained findings revealed that using a KC+C80 blend led to the lowest whipping time (76 s) and the highest overrun (120%). Also, pronounced changes obtained by using these stabilizers and the more suitable viscosity were obtained by using a KC+C80 blend. Moreover, using a KC+C80 blend led to higher values of hardness (4.38 N) and cohesiveness (0.53) and lower values of springiness (4.65 mm), chewiness (5.60 mJ), and adhesiveness (8.66 mJ). The data obtained demonstrated that all whipped the cream samples were organoleptically accepted, and the whipped cream prepared with a KC+C80 blend had the highest score of flavor, texture, appearance, and overall acceptability. CONCLUSION It could be concluded that using a KC+C80 stabilizer blend improved the whipping and texture properties, viscosity, and organoleptic properties of whipped cream.

Organoleptic, textural and whipping properties of whipped cream with different stabilizer blends.

Whipped cream is one of the dairy emulsions commonly used as a topping for desserts and cake decorations. Several stabilizers were used to obtain whipped creams of a good quality and with a stable topping. This research study aimed to evaluate the organoleptic, textural, and whipping properties of whipped cream prepared using different stabilizer blends. In this study, 0.04% of different stabilizers, including carboxymethylcellulose (CMC), κ-carrageenan (KC), or KC blended (in the ratio of 3:1) with cremodan se 30 (C30), 80 (C80) or 216 (C 216), were used in preparing the whipped cream samples. The whipping properties (whipping time, overrun, and foam stability), viscosity, texture, and organoleptic properties were evaluated. The obtained findings revealed that using a KC+C80 blend led to the lowest whipping time (76 s) and the highest overrun (120%). Also, pronounced changes obtained by using these stabilizers and the more suitable viscosity were obtained by using a KC+C80 blend. Moreover, using a KC+C80 blend led to higher values of hardness (4.38 N) and cohesiveness (0.53) and lower values of springiness (4.65 mm), chewiness (5.60 mJ), and adhesiveness (8.66 mJ). The data obtained demonstrated that all whipped the cream samples were organoleptically accepted, and the whipped cream prepared with a KC+C80 blend had the highest score of flavor, texture, appearance, and overall acceptability. It could be concluded that using a KC+C80 stabilizer blend improved the whipping and texture properties, viscosity, and organoleptic properties of whipped cream.

Regression to the tail: Why the Olympics blow up

The Olympic Games are the largest, highest-profile, and most expensive megaevent hosted by cities and nations. Average sports-related costs of hosting are $12.0 billion. Non-sports-related costs are typically several times that. Every Olympics since 1960 has run over budget, at an average of 172 percent in real terms, the highest overrun on record for any type of megaproject. The paper tests theoretical statistical distributions against empirical data for the costs of the Games, in order to explain the cost risks faced by host cities and nations. It is documented, for the first time, that cost and cost overrun for the Games follow a power-law distribution. Olympic costs are subject to infinite mean and variance, with dire consequences for predictability and planning. We name this phenomenon "regression to the tail": it is only a matter of time until a new extreme event occurs, with an overrun larger than the largest so far, and thus more disruptive and less plannable. The generative mechanism for the Olympic power law is identified as strong convexity prompted by six causal drivers: irreversibility, fixed deadlines, the Blank Check Syndrome, tight coupling, long planning horizons, and an Eternal Beginner Syndrome. The power law explains why the Games are so difficult to plan and manage successfully, and why cities and nations should think twice before hosting. Based on the power law, two heuristics are identified for better decision making on hosting. Finally, the paper develops measures for good practice in planning and managing the Games, including how to mitigate the extreme risks of the Olympic power law.

Optimization of process parameters for foam mat drying of black rice bran anthocyanin and comparison with spray- and freeze-dried powders

The foaming conditions and air-drying temperature for producing instant powder from black rice bran anthocyanin extracts were studied. The conditions required for forming a foam to possess the maximum overrun, foam density, and foam stability, which contributed to boost the efficiency of drying foams using a hot-air dryer, were optimized using response surface methodology (RSM). Two independent variables were studied: the foaming agent concentrations (0.02–0.10%, w/w) and the whipping times (7.93–22.1 min). The optimal foaming conditions from RSM were 0.06% (w/w) foaming agent and 16.1 min whipping time, providing foams with the highest overrun (218%), foam density (0.31 g/mL), and foam stability (79.3%). The foams were dried at different temperatures (60, 70, and 80 °C). The best qualities of foam mat-dried powders were observed at 80 °C. Compared to spray- and freeze-dried anthocyanin powders, the total anthocyanin content and encapsulation efficiency of the foam mat-dried powders were comparable and higher to those of the spray- and freeze-dried powders, respectively. However, the solubility and dispersibility of the foam mat-dried powders were lower. The morphology of the foam mat-dried powder showed a smooth, flat shape, with a larger size than the spray- and freeze-dried powders.

Rice Bran Ice Cream Characteristics on Various Proportions of Rice Bran Flour with Skimmed Milk and Kinds of Stabilizer

This research aimed to study rice bran ice cream on treatments of proportions of rice bran flour with skim milk ( 0:100; 25:75; and 50 : 50) and three kinds of stabilizers i.e. CMC; Carageenan; and CMC : carageenan 1 :1. Ice cream was made by mixing skim milk with rice bran flour in accordance with treatments, whipped cream and water then pas- teurized at temperature 75 oC until boiled (dough 1). Dough 2. was made of fine sugar, egg yolk and stabilizers in accordance with treatments then mixed by mixer. Dough 1 and 2 then mixed in heating process at temperature 75 oC then conditioned in ambi- ent temperature. Conditioned dough then stored an hour in refrigerator and stirred by mixer in a minute before it stored in freezer for three hours as further cooling. After the first cooling, ice cream was stirred again by mixer until soft texture was obtained. Those process then repeated once an hour until ice cream desired texture was obtained. Che- mical and physical characteristics of ice cream were observed with three replications. Data obtained were descripted and analized by regression. Result of the research showed that the higher proportions of rice bran flour with skim milk the higher fat content, crude fiber, and melting rate of rice bran ice cream. Carageenan gave highest overrun, while combination of carageenan and CMC resulted in highest melting rate and viscosity of rice bran ice cream.

Effects of soy protein composition in recombined soy-based cream on the stability and physical properties of whipping cream.

Recombinant plant-based whipping cream (RSWC) has been widely studied in recent years. The present study investigated the effects of soybean protein and its hydrolysates on the stability and physical properties of the RSWC. The RSWC was made with 28% soybean oil bodies and 4% additional soy proteins or its hydrolysates. The proteins used were soy protein isolate, 7S, 11S, oil body protein, soybean proteins isolate hydrolyzed by pepsin (SPHPe) and soybean protein isolate hydrolyzed by papain (SPHPa). RSWC made with SPHPa containing a large amount of small-molecule polypeptide had the lowest apparent viscosity, shortest whipping time, best overrun and worst whipping stability, whereas RSWC made with SPHPe containing the α, β subunit and small-molecule polypeptides exhibited the second highest overrun and best whipping stability. The partial coalescence of fat and confocal micrographs of cream emulsions suggested that oil body protein was displaced by the small peptides from the interface, which led to partial destabilization and sufficient coalescence of fat globules after aging and whipping. Selectively hydrolyzed soy protein, such as SPHPe, can be used for the production of RSWC with sufficient overrun and whipping stability. This research is of great significance and opens a route to production of the recombinant plant-based cream in the future. © 2020 Society of Chemical Industry.

Regression to the Tail: Why the Olympics Blow Up

The Olympic Games are the largest, highest-profile, and most expensive megaevent hosted by cities and nations. Average sports-related costs of hosting are $12.0 billion. Non-sports-related costs are typically several times that. Every Olympics since 1960 has run over budget, at an average of 172 percent in real terms, the highest overrun on record for any type of megaproject. The paper tests theoretical statistical distributions against empirical data for the costs of the Games, in order to explain the cost risks faced by host cities and nations. It is documented, for the first time, that cost and cost overrun for the Games follow a power-law distribution. Olympic costs are subject to infinite mean and variance, with dire consequences for predictability and planning. We name this phenomenon regression to the tail: it is only a matter of time until a new extreme event occurs, with an overrun larger than the largest so far, and thus more disruptive and less plannable. The generative mechanism for the Olympic power law is identified as strong convexity prompted by six causal drivers: irreversibility, fixed deadlines, the Blank Check Syndrome, tight coupling, long planning horizons, and an Eternal Beginner Syndrome. The power law explains why the Games are so difficult to plan and manage successfully, and why cities and nations should think twice before bidding to host. Based on the power law, two heuristics are identified for better decision making on hosting. Finally, the paper develops measures for good practice in planning and managing the Games, including how to mitigate the extreme risks of the Olympic power law.

Supplemented Ice Milk with Natural Bioactive Components from Roselle Calyces and Cinnamon Extracts

The objective of this research was to study the feasibility of using roselle calyces and cinnamon extracts as enriching bioactive components in ice milk making. Formulations of ice milk containing 2%,4% roselle extract and 10%,15% cinnamon extract was carried out. The chemical analysis of roselle extract indicated higher total phenolic, total flavonoids, tannic acid, total antioxidant and anthocyanin contents, compared with cinnamon extract. The highest overrun were observed in the control sample and ice milk with roselle calyces extract of 2%. The control samples had the lowest flavonoid, anthocyanin and tannic acid contents, while ice milk samples with roselle extracts 2 and 4% additive ratio were of the greatest concentration of flavonoid, anthocyanin and tannic acid. Phenolic content of most ice milk samples showed slight increases during the storage at -18oC for 30 days. The total antioxidant content (TAC) increased in the ice milk by increasing the ratio of roselle calyces extracts and cinnamon extract. The differences in sensory scores of ice milk samples were no statistically significant (P>0.05) in the colour, flavour , taste, mouth feel and texture. The total bacterial count of the ice milk formulations was within the safe levels.

Foam and emulsion properties of potato protein isolate and purified fractions

Spray dried potato protein and specific isolated fractions were used for foaming and emulsification studies. The spray dried protein was separated into a patatin and a protease inhibitor (PI) rich fraction by ion exchange chromatography (IEX), respectively, and these two fractions were purified by hydrophobic interaction chromatography into a low (HIC 1) and a high (HIC 2) hydrophobic fraction. Foam overrun for the spray dried powder and all patatin fractions were highest at pH 3, with gradually lower values at pH 5 and 7, while the PI fractions had highest overrun at pH 5 and equally lower values at pH 3 and 7. Relative foam stability varied from 18 to 78% of the initial foam at pH 3 while lower variation of 67–80% was seen at pH 5 and 7. The HIC fractions did generally perform better than the spray dried powder and IEX fractions, with patatin HIC 1 and HIC 2 having superior performance at pH 3 and PI HIC 2 at pH 5 and 7. Emulsions were characterized by emulsion stability and activity, emulsion droplet size and small scale dynamic rheological measurements. The PI, and especially PI HIC 1 showed poor emulsion properties with low stability, large droplet size and less texture. Interestingly, PI HIC 2 had much better emulsion properties on par with the spray dried powder and patatin, while having a more frequency dependent textural response. Overall, the best emulsion properties were obtained with patatin HIC 2, thus showing the importance of hydrophobicity for protein functionality.

Development of small scale frustum cone shaped butter churn

A novel small scale improved butter making unit called 'Frustum Cone Shaped Butter Churn was developed with working capacity of 5 liter curd/batch. This paper deals with development of parts of churn i.e. inner and outer frustum cone, stirring tube, head and closure and insulation etc. For better insulation foamed polyethylene was used to offset the effect of ambient on temperature of curd filled inside the churn. For controlling the speed of the motor, gear and pulley arrangement with v-belt was used. The highest overrun and yield of butter were recorded to be 24.41 per cent and 1.63 kg/5 l. curd at higher churning temperature of 12°C and higher churn speed of 85 rpm. However, the optimum speed of churn for good quality butter production was found to be 60 rpm at churning temperature of 10°C.

KANDUNGAN SERAT, LEMAK, SIFAT FISIK, DAN TINGKAT PENERIMAAN ES KRIM DENGAN PENAMBAHAN BERBAGAI JENIS BEKATUL BERAS DAN KETAN

Background: Fiber intake provides many health benefits including reduced risk for coronary heart disease, stroke, hypertension, diabetes, obesity and certain gastrointestinal disease. One of the foods that have high fiber content is rice bran. The addition of rice bran in ice cream to enrich the fiber content of ice cream, so that the ice cream is produced has more complete nutritional value. White rice, red rice, white glutinous rice, and black glutinous rice are well known by Indonesian people. Therefore, it is necessary to study about fiber and fat content of ice cream with the addition of white, red, white glutinous, and black glutinous rice bran. Objective: Analyze the difference of fiber content, fat content, physical properties (overrun and melting rate), and level of acceptance by the addition different types of rice and glutinous rice bran in ice cream. Methods: Experimental study completely randomized design with single factor. Rice bran varieties used were white, red, white glutinous, and black glutinous rice bran with addition of 10% rice bran. The analyzes are crude fiber content, fat content, physical properties, and level of acceptance of ice cream with the addition of rice and glutinous rice bran varieties. Data described the physical properties of ice cream by calculating the average overrun and melting rate. Statistical analysis of the fiber content using one way ANOVA, while the fat content using Kruskal-wallis. The level of acceptance analyzed by Friedman test followed Wilcoxon test. Results: The addition of different types of rice and glutinous rice bran statistically no effect on fiber and fat content of ice cream. The highest overrun is in the ice cream without the addition of rice bran. The lastest melting rate is in the of ice cream with the addition white rice and white glutinous rice bran. The addition of different types of rice and glutinous rice bran decrease level of acceptance includes the color, flavor, texture, and flavor of ice cream. Conclusions: The highest fiber content is in the ice cream with the addition of black glutinous rice bran. The lowest fat content is in the ice cream with the addition of white rice bran. Recommended ice cream is ice cream with the addition of white glutinous rice bran.

Survival of Pro-biotic Microorganisms for Improvement of Nutritional Quality of Ice Cream

Pro-biotic ice cream was produced by mixing a standard ice cream mix containing 14% (w/w) cow's milk curd prepared using cultures of Lactobacillus casei and L. acidophilus. The ice cream mix was then chilled in a freezer and hardened at a temperature of −20 °C. The hardened ice cream was stored for 8 weeks at −20 °C and the survival of the pro-biotic strains and their activity for the improvement of the nutritional quality of ice cream were determined at regular intervals during storage. The viable cell counts of L. casei and L. acidophilus, viscosity, nutritional quality and sensory ratings were determined. Initially the pro-biotic bacterial count was 108 colony forming units (cfu/g) at the highest over-run and the highest cell counts were observed for L. casei (6.14×108 cfu/g). The cell count decreased slowly during storage. In the present study the ice cream samples retained >106 cfu/g of bacteria during storage for pro-biotic benefit. The B vitamin content was found to be increased from 20 to 320 µg/g during storage, whereas the survival of the microorganisms decreased from 8.9 to 7.5 log10 cfu/g.