Ice Cream Research Articles

Association of Night Snacking and Screen Time on Sleep Behavior in Japanese Toddlers: A Cross-Sectional Study.

Irregular lifestyles, such as sleep deprivation and disordered eating, disrupt the circadian clock and are linked to health issues. This study investigates the relationship among chronotypes, social jet lag, night-snacking habits, and screen time in toddlers. A survey of 6177 mothers of children aged 3-8 years was conducted in June 2022. Means comparison and multiple regression analyses were used to analyze the data. Toddlers who consumed night snacks were more likely to be evening types and experienced longer social jet lag. Longer screen time during night snacking correlated with evening-type tendencies. Juice and ice cream were identified as evening-type snacks. We suggest that stopping snacks after dinner is crucial to prevent evening-type eating. Especially, high-sugar and high-fat night snacks like juice and ice cream may contribute to nocturnal habits and disrupt circadian rhythms in children.

Pengaruh Variasi Produk Terhadap Keputusan Pembelian pada Mixue Cabang Karawang

Mixue is a beverage outlet originating from China, founded in June 1997. Mixue began to enter Indonesian territory in 2020, Mixue outlets serve various drink menus and also ice cream. The featured menu is boba ice cream which is in demand by many people from various circles. However, there are several things that must be considered, with the emergence of several new competitors who make many product variants with varying flavors, whether this will influence the level of purchasing decisions regarding mixue. This research aims to find out whether product variations from mixue influence customers' purchasing decisions. So the mixue company can know whether it needs to increase its product variety in order to compete with its competitors.

Protein Content and Overrun Value in Coconut Milk-Based Ice Cream with Cashew Milk Combination

The purpose of this study is to determine the protein content and overrun value of ice cream made from a combination of coconut milk and cashew milk. This study is an experimental research with a factorial design and a research design in the form of a Complete Randomized Design (CRD). The CRD consisted of three treatments with two repetitions, using coconut milk and cashew milk in the percentages of 60:40%, 50:50%, and 50:60%. The results obtained were processed by editing, coding, tabulating, and entering data. For data analysis, a statistical test in the form of the One-Way ANOVA Test was used to determine the effect of treatment on each different formula regarding protein content and overrun value.The results showed that there was a significant difference in the use of coconut milk and cashew milk on the protein content, with a value of p=0.000 (<0.005), and the overrun value, with a value of p=0.003 (<0.005). the protein content in all ice cream samples remained below the Indonesian National Standard (SNI) minimum requirement of 2.7%. The highest protein content is ice cream A (60%: 40%) at 1.409%, followed by ice cream B (50%:50%) at 1.284%, and ice cream C (40%:60%) with the lowest protein content at 1.192%. The overrun value met the SNI (Indonesian National Standard) for industrial scale ice cream with ice cream A having an highest overrun value of 73.92%, following ice cream B with an overrun value of 65.295% meets the small industry standard, and ice cream.

Dairy Intake in Relation to Prediabetes and Continuous Glycemic Outcomes: A Systematic Review and Dose-Response Meta-Analysis of Prospective Cohort Studies

BackgroundModest inverse associations have been found between dairy intake, particularly yogurt, and type 2 diabetes risk. Investigating associations of dairy intake with early onset of type 2 diabetes offers opportunities for effective prevention of this condition. ObjectivesThis study aims to investigate the relationships between the intake of different dairy types, prediabetes risk, and continuous glycemic outcomes. MethodsSystematic literature searches across multiple databases were performed of studies published up to September 2023. Included were prospective cohort studies in healthy adults that examined the association between dairy intake and prediabetes risk according to diagnostic criteria, or continuous glycemic markers. A dose-response random-effects meta-analysis was used to derive incremental relative risks (RRs) for associations of total dairy, fermented dairy, milk, yogurt, cheese (all total, high-fat, and low-fat), cream, and ice cream with prediabetes risk adjusted for sociodemographic, health and cardiometabolic risk factors, and dietary characteristics. ResultsThe meta-analyses encompassed 6653 prediabetes cases among 95,844 individuals (age range 45.5–65.5 y) including 6 articles describing 9 cohorts. A quadratic inverse association was observed for total dairy intake and prediabetes risk, with the lowest risk at 3.4 servings/d (RR: 0.75; 95% confidence interval: 0.60, 0.93; I2 = 18%). Similarly, total, and high-fat cheese exhibited nonlinear inverse associations with prediabetes risk, showing the lowest risk at 2.1 servings/d (0.86; 0.78, 0.94; I2 = 0%, and 0.90; 0.81, 0.99; I2 = 12%), but a higher risk at intakes exceeding 4 servings/d. Ice cream intake was linearly associated with prediabetes risk (0.85; 0.73, 0.99; I2 = 0% at the highest median intake of 0.23 servings/d). Other dairy types showed no statistically significant associations. The systematic review on dairy intake and glycemic outcomes showed considerable variabilities in design and results. ConclusionsThe findings suggest an inverse association between moderate dairy and cheese intake in preventing prediabetes. The potential for reverse causation and residual confounding highlights the need for studies with comprehensive repeated measurements. Trial registration numberPROSPERO 2023 CRD42023431251.

Identification and Replication of Urine Metabolites Associated With Short-Term and Habitual Intake of Sweet and Fatty Snacks in European Children and Adolescents

BackgroundIntake of sweet and fatty snacks may partly contribute to the occurrence of obesity and other health conditions in childhood. Traditional dietary assessment methods may be limited in accurately assessing the intake of sweet and fatty snacks in children. Metabolite biomarkers may aid the objective assessment of children’s food intake and support establishing diet–disease relationships. ObjectivesThe present study aimed to identify biomarkers of sweet and fatty snack intake in 2 independent cohorts of European children. MethodsWe used data from the IDEFICS/I.Family cohort from baseline (2007/2008) and 2 follow-up examination waves (2009/2010 and 2013/2014). In total, 1788 urine samples from 599 children were analyzed for untargeted metabolomics using high-resolution liquid chromatography-mass spectrometry. Short-term dietary intake was assessed by 24-h dietary recalls, and habitual dietary intake was calculated with the National Cancer Institute method. Data from the Dortmund Nutritional and Anthropometric Longitudinal Designed (DONALD) cohort of 24-h urine samples (n = 567) and 3-d weighted dietary records were used for external replication of results. Multivariate modeling with unbiased variable selection in R algorithms and linear mixed models were used to identify novel biomarkers. Metabolite features significantly associated with dietary intake were then annotated. ResultsIn total, 66 metabolites were discovered and found to be statistically significant for chocolate candy; cakes, puddings, and cookies; candy and sweets; ice cream; and crisps. Most of the features (n = 62) could not be annotated. Short-term and habitual chocolate intake were positively associated with theobromine, xanthosine, and cyclo(L-prolyl-L-valyl). These results were replicated in the DONALD cohort. Short-term candy and sweet intake was negatively associated with octenoylcarnitine. ConclusionsOf the potential metabolite biomarkers of sweet and fatty snacks in children, 3 biomarkers of chocolate intake, namely theobromine, xanthosine, and cyclo(L-prolyl-L-valyl), are externally replicated. However, these potential biomarkers require further validation in children.

Effect of finger millet addition on the antioxidant property and total phenolic content of chocolate flavoured ice cream

Effect of finger millet addition on the antioxidant property and total phenolic content of chocolate flavoured ice cream

Determining the influence of plant-based proteins on the characteristics of dairy ice cream

This paper investigates the functional and technological properties of proteins in the composition of dairy ice cream. The object of the research was the technology of ice cream with plant-based proteins. The problem to be solved was the improvement of physical-chemical and rheological characteristics of mixtures and ice cream with a low fat content by using moisture-binding structuring proteins of plant origin. It was established that pea protein concentrate has the highest foaming properties. Oat protein concentrate shows a moderate ability to form and stabilize foams, while soy protein isolate does not reveal this function at all. The presence of plant-based proteins in all ice cream mixtures increases their nominal viscosity, but the highest thixotropy is observed for the concentrate of pea (56.5–61.0 %) and oat (54.8–57.2 %) proteins. They form food systems with a pronounced coagulation structure, which are capable of self-repair of bonds during the maturation of mixtures for 8 hours. Soy protein isolate reduces the thixotropic ability of ice cream mixtures, which limits the expediency of its use. The defined physical-chemical indicators of ice cream make it possible to justify the rational content of proteins in the composition of ice cream, which is 1–2 % for pea protein concentrate and 1 % for oat protein concentrate. Data on the rheological behavior of ice cream mixtures do not always coincide with previously established patterns, which is due to the difference in chemical composition between the studied food systems, as well as methods of their preparation and use. The results of this work could be used in the technology of low-fat ice cream, as well as in compositions for new types of ice cream enriched with protein

Fortification of Dairy Products using Plant-derived Bioactive Compounds

Dairy products are rich sources of essential vitamins, minerals, and various bioactive components crucial for biochemical and physiological well-being. Over the past decade, there has been a growing interest in dairy products fortified with antioxidants and plant extracts. This increased interest stems from the vital role dairy plays in human nutrition and the demand for “natural preservatives”. One particularly promising approach involves enhancing dairy products with plant-derived antioxidants. Antioxidants are critical in neutralizing and scavenging free radicals, constantly produced within the body. Free radicals can damage vital molecules and contribute to the development of chronic diseases, such as cardiovascular disease, diabetes, and even cancer. This damage is often associated with oxidative stress, a condition where the body's natural antioxidant defenses are overwhelmed by free radical production. This review examines the growing trend of fortifying dairy products (milk, ice cream, cheese, and yogurt) with natural ingredients to enhance their nutritional value and functionality. The review focuses on using plant extracts, herbs, spices, and other natural sources, exploring their fortification potential without compromising organoleptic properties. Finally, the review focuses on the potential benefits of incorporating plant-derived bioactive compounds to fortify the antioxidant capacity of milk and dairy products.

The Prevalence of Brucella Spp. in Dairy Products in Iran: A Systematic Review and Meta-Analysis.

Brucellosis, a significant zoonotic disease, threatens food safety substantially, particularly in developing nations such as the Middle East. This study aimed to comprehensively assess the prevalence of Brucella spp. in Iranian milk and dairy products through a systematic review and meta-analysis. A thorough search of international and domestic databases from January 2008 to October 2023 identified 38 relevant studies encompassing 11,130 samples for meta-analysis. The overall prevalence of Brucella spp. in Iranian dairy products was 22% (95% CI: 16-28%). The highest and lowest overall prevalence of Brucella spp. in milk were found in raw goat milk 27% (95% CI: 11-42%) and raw camel milk 15% (95% CI: -0.42 to 72%), respectively. The overall prevalence of traditional cheese, ice cream, and cream is estimated to be 9% (95% CI: -16 to 35%), 2% (95% CI: -2.78 to 2.82%), and 9% (95% CI: -0.94 to 1.12%). Geographical disparities were evident, with Zanjan province reporting the highest contamination rate, 53%, while Razavi Khorasan province had the lowest, 1%. However, the prevalence of Brucella spp. in Iranian dairy products has fluctuated over time, with a significant association between the study year and sample size. Comprehensive planning, robust policy implementation, and rigorous monitoring are imperative to mitigate and ultimately eliminate Brucella contamination in dairy products effectively. Further research is essential to refine prevalence estimates and develop targeted prevention strategies to safeguard public health.

A comparative analysis of red and white dragon fruit pulp and juice characteristics.

To ascertain their potential applications in the food industry, dragon fruit varieties, namely H. undatus and H. polyrhizus, were thoroughly analyzed for their physical, nutritional, and phytochemical properties. The focus was on pulp and juice, emphasizing color, mineral content, proximate analysis, and phytochemical constituents. Red flesh dragon fruit displayed a bright pink color, a slightly smaller length (9.1 cm), and a larger diameter (8.3 cm) compared to white flesh dragon fruit (9.9 cm length, 7.53 cm diameter). Red flesh dragon fruit also exhibited higher circumference and weight. White flesh dragon fruit demonstrated superior juice yield (36.23 %) compared to red flesh dragon fruit (35.28 %). Red flesh dragon fruit had higher levels of total sugar (8.45 %), protein (1.36 %), and ascorbic acid (19.83 mg/100g) in its pulp. It also showed elevated mineral content of calcium, magnesium, and phosphorus. Conversely, white flesh dragon fruit had higher fat content (0.65 %) and carbohydrate content (9.76 %) in its pulp. White flesh dragon fruit displayed brighter color characteristics with higher L*, a*, and b* values. Phytochemical analysis revealed the presence of betacyanin in red flesh dragon fruit (30.87 mg/100g) but not in white flesh dragon fruit. Red flesh dragon fruit exhibited significantly higher total phenolic content in pulp (49.67 mg GA/100g) and juice (41.25 mg GA/100g) than white flesh dragon fruit. These findings highlight substantial differences (P < lt; 0.05) between red and white flesh dragon fruit in physical, nutritional, and phytochemical aspects, offering valuable insights for their incorporation into diverse food products, such as beverages and ice cream.

How exposure to natural scenes can promote weight control behaviors: A replication experiment

We performed a behavioral experiment to replicate published findings showing that exposure to natural scenes, i.e., viewing pictures of natural versus urban scenes, is associated with the choice of a “reward drink” containing less sugar (i.e., a healthier dietary choice). In total, 140 participants were randomly assigned to one of two study conditions (viewing natural or urban scenes). Participants completed a task measuring temporal discounting. Two measures related to weight control were used: the amount of ice cream consumed in a taste test (actual food consumption) and the amount of sugar chosen for the reward drink. Compared to the urban group, the natural scene group chose reward drinks with less sugar and ate less ice cream in the taste test. The discounting rate fully mediated the impact of exposure to natural versus urban scenes on the two measures. The association between experimental exposure to natural scenes and weight control behaviors was not contingent on the intention to lose weight or participant sex. This replication experiment suggests that exposure to natural scenes helps individuals to control sugar intake and food consumption.

Evaluating the Sensory Profiles of Taiwan and Madagascar Vanilla Beans: Impacts on Ice Cream Quality and Consumer Preferences

Evaluating the Sensory Profiles of Taiwan and Madagascar Vanilla Beans: Impacts on Ice Cream Quality and Consumer Preferences

The potential of using curcumin in dairy and milk-based products-A review.

This review examines the potential of curcumin as a technological and functional food additive in dairy and milk-based products. The advantages of incorporating curcumin in these products include its antimicrobial properties, support for the activity of lactic acid bacteria, improvement in sensory characteristics, and shelf-life extension. Curcumin notably enhances antioxidant activity and acts as a natural preservative in cheese, cheese-like products, and butter. In ice cream and dairy desserts, curcumin contributes to attractive color formation and offers functional benefits such as antioxidant activity, photostability, and increased nutritional value. However, the use of turmeric extract, a common source of curcumin, presents challenges including low bioavailability, color instability, and the formation of insoluble precipitates. The application of specialized curcumin formulations with enhanced water dispersion, purity, and bioavailability can mitigate these issues, improve the product's technological properties, and ensure compliance with local regulations. This review highlights the importance of continued research and development to optimize the use of curcumin in dairy and milk-based products, offering valuable insights for scientists and food industry professionals.

Development and Characterization of Ice Cream Functionalized with guabijú (Myrcianthes pungens) and Lactobacillus Paracasei

ABSTRACT In this study, ice cream functionalized with guabijú (Myrcianthes pungens) and Lactobacillus paracasei was developed and characterized, using 4%, 8%, and 12% of guabijú powder. The ice creams had bioactive characteristics, evidenced by anthocyanins (7.41 to 11.41 mg 100 g−1), phenolic compounds (215 to 317 mg GAE 100 g−1), and antioxidant capacity (EC50 1829 to 472 g g−1 DPPH) (p < 0.05). Moreover, ice creams had the characteristic color of guabijú, suitable overrun, L. paracasei viability and sensory acceptance – guabijú powder up to 8% presented an acceptance index > 80%, and purchase intention in the degree “would certainly buy.”

The use of mare's milk for yogurt ice cream and synbiotic ice cream production.

During the last years, growing interest in the use of mare's milk in food production is observed. The subject of the study was to evaluate the feasibility of mare's milk for the production of yogurt ice cream and synbiotic ice cream. Four variants of mare's milk ice cream were developed: ice cream with yogurt bacteria without inulin (YO) and with 2% of inulin (YO+I), synbiotic ice cream with 2% inulin and Lacticaseibacillus rhamnosus (LCR+I) and with Lactiplantibacillus plantarum (LP+I). Ice creams were enriched with inulin in order to evaluate its influence on the viability of LAB and on the product quality. Physicochemical, textural and sensory analyses were performed. Count of viable bacteria cells was also evaluated. Obtained ice creams did not differ in terms of protein, fat and total solids content (1.85-1.91%, 7.33-7.58% and 24.66-26.96% respectively), but differed in acidity. Ice cream YO, the only one without inulin, had the highest acidity, what suggests that inulin decrease this parameter. Regardless the type of LAB starter culture and inulin addition, samples had the same range of overrun (35.20-44.03%) and melting rate (73.49-79.87%). However the variant of ice cream influenced textural properties and colour parameters. All obtained mare's milk ice creams had high overall sensory quality. It was noticed, that ice cream with inulin had higher count of LAB (>7logCFU/g), than sample without inulin (>6logCFU/g). In conclusion, mare's milk may be considered as feasible raw material for yogurt ice cream and synbiotic ice cream production.

Ice Cream and Water Ices in the 18th Century British Encyclopaedias

Ice Cream and Water Ices in the 18th Century British Encyclopaedias

Trade Catalogues with Illustrations of Ice and Ice Cream Moulds

Trade Catalogues with Illustrations of Ice and Ice Cream Moulds

Test of Total Solids and Melting Rate of Coconut Milk-Based Ice Cream Combined with Cashew Milk

Ice cream is one of the most popular foods, favored by people of all ages, from children to adults. Cow's milk is generally the primary ingredient for making ice cream. However, due to limited production and relatively high prices of cow's milk, alternatives such as coconut milk and cashew milk combinations are being explored. The quality of ice cream is influenced by total solids and melting rate. This study aims to determine the total solids and melting rate of coconut milk-based ice cream with the addition of cashew milk. This research is an experimental study using a Completely Randomized Design (CRD) with three treatments, varying the composition of coconut milk to cashew milk in ice cream production: 60%:40%, 50%:50%, and 40%:60%. The research procedure consisted of three stages:(1)Ice cream production;(2)Testing total solids in ice cream products;(3)Testing the melting rate of ice cream products Data were processed through editing, coding, tabulating, and entry. Statistical analysis was performed using a one-way ANOVA test. Results showed a significant difference in total solids among the treatments with varying ratios of coconut milk to cashew milk. Ice cream A had the highest total solids at 23.412%. However, the total solids values did not meet the quality requirements of the Indonesian National Standard (SNI). Regarding melting rate, no significant difference was found among the treatments. Ice cream A exhibited the highest melting resistance with an average value of 0.865. The melting rate values met the SNI quality requirements, with an average melting time of 45 minutes.

Fat Content and Antioxidant Activity in Coconut Milk-Based Ice Cream with Cashew Milk Combination

Among frozen dairy products, ice cream is a product that is produced and consumed in large quantities. Coconut milk contains different types of fats, such as saturated fats, polyunsaturated fats, omega-3 fats, omega-6 fats, and monounsaturated fats. To improve the quality of ice cream in terms of taste, aroma, texture, and flavor, one can combine two ingredients, namely coconut milk and cashew milk. Cashews contain 40-57% fat and 21% protein. The purpose of this study is to measure fat content and antioxidant activity and determine the effect of cashew milk combination on fat content and antioxidant activity of coconut milk-based ice cream. This study is an experimental study with a factorial design in the form of a Completely Randomized Design (CRD). It consists of three treatments with different percentage compositions of coconut milk and cashew milk: A (60%:40%), B (50%:50%), and C (40%:60%). The experiment was conducted with two replications The parameters analyzed were fat content and antioxidant activity. The data obtained were processed using editing, coding, tabulating, and entry procedures. Furthermore, the data were analyzed using statistical tests in the form of One-Way ANOVA and the Kruskal-Wallis test to determine the effect of the combination of coconut milk and cashew milk on ice cream products. The results showed that there was a significant difference in the use of coconut milk and cashew milk on fat content with p = 0.000 (p ≤ 0.05) and antioxidant activity with p = 0.001 (p ≤ 0.05).

Physicochemical property characterization, amino acid profiling and sensory evaluation of plant-based ice cream incorporated with soy, pea and milk proteins

This study examined the effects of incorporating milk protein concentrate (MPC), pea or soy proteins isolates (PPI and SPI) on the physicochemical, sensorial properties, and amino acid composition of ice creams containing 7% protein, in comparison to dairy ice cream as a reference. As protein ingredients, PPI exhibited higher water and oil holding capacity but lower surface hydrophobicity than SPI and MPC. Viscosity of the mixes were proportional to the firmness of ice cream, and both were highest with use of PPI. MPC ice cream had most similar physical and sensory properties to reference. PPI and SPI ice cream mixes showed higher extent of fat coalescence than MPC and reference. PPI and SPI conferred structural stability to ice cream with lower melting rate and better shape retention, and ability to delay ice recrystallization during temperature flocculation as compared with SMP and MPC. Confocal laser scanning microscope images indicated that higher extent of protein aggregation and more air cells were found in PPI ice cream. Sensory and amino acid profile results revealed that PPI and SPI ice creams were inferior in taste, texture, and essential amino acids like methionine. This study offers insights for the development of high protein frozen desserts.