Milk Ice Research Articles

Evaluation of Hazelnut Cake Flour for Use as a Milk Powder Replacer in Ice Cream

Hazelnut oil cake, a by-product in the cold-pressing of hazelnut oil, is a rich in valuable nutrients, which makes it a promising option for supplementation or as a raw material in the development of functional products. The aim of this work was to study the influence of partial or complete replacing of skim milk powder (SMP) with hazelnut press cake flour (HPCF) in varying ratios (0%, 25%, 50%, 75%, and 100%) on the physicochemical properties and sensory attributes of milk ice cream. The replacement modified the chemical composition of the ice cream mixture, resulting in a reduction (p < 0.05) of milk solids non-fat (MSNF), protein, and carbohydrates content, while simultaneously elevating the hazelnut content, and total fat content. This modification influenced the rheological characteristics of the ice cream mixtures, leading to an increase in the consistency coefficient from 1.32 to 7.66 Pa sn. Furthermore, a decline in overrun values (from 26.99% to 15.85%), an increase in hardness (from 6881.71 to 23,829.30 g), retarded melting properties, and variations in colour attributes were observed with higher concentrations of HPCF. In the sensory evaluation test, it was found that consumer acceptance was enhanced for the samples with partial substitution of SMP when compared to standard milk ice cream. The findings suggest that a replacement of milk powder with hazelnut cake by up to 75% is achievable, in order to obtain functional ice cream with adequate physicochemical and sensorial qualities.

Effect of dried mucilage extracted from basil, chia, cress, and flax seeds on zebda-mango ice milk prepared using camel’s milk

Effect of dried mucilage extracted from basil, chia, cress, and flax seeds on zebda-mango ice milk prepared using camel’s milk

Improving quality attributes and health benefits of ice milk

Improving quality attributes and health benefits of ice milk

Application of Ultrasound Homogenization in Milk Ice Cream Mixes

Application of Ultrasound Homogenization in Milk Ice Cream Mixes

Flaxseed mucilage - stabilized double emulsion for vitamin D delivery in Hazelnut milk ice cream: in vitro stability and storage

Flaxseed mucilage - stabilized double emulsion for vitamin D delivery in Hazelnut milk ice cream: in vitro stability and storage

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.

The Effect of Additional Carrageenan on The Quality of Green Bean (Vigna radiata) Milk Ice Cream in Terms Viscosity, Density, Total Dissolved Solids, and Color

The Effect of Additional Carrageenan on The Quality of Green Bean (Vigna radiata) Milk Ice Cream in Terms Viscosity, Density, Total Dissolved Solids, and Color

Organoleptic properties of peranakan etawa goat’s milk ice cream mixed with purple sweet potato (Ipomoea batatas (L.) Lam) and its financial feasibility analysis

Abstract The strong goaty flavor of Peranakan Etawa (PE) goat’s milk causes problems when it is processed into various derivative products, including ice cream. The research objectives are to examine the effect of the purple sweet potato pasta addition on the organoleptic properties of ice cream made from PE goat’s milk and to analyze its financial feasibility. The ingredients used are PE goat’s milk, purple sweet potato, and other ice cream-forming aids. The treatment consisted of three concentration levels of purple sweet potato pasta, namely 20%, 25%, and 30%. Organoleptic test was carried out by 30 untrained panelists. Statistical analysis method of ANOVA was applied to compare the effect of each treatment to the quality parameter of obtained ice cream. Financial feasibility analysis of ice cream production on a production scale/year (4,800 packs of ice cream). The results showed that PE goat’s milk mixed with 30% purple sweet potato pasta produced better than the other treatments and significantly different organoleptic properties compared to other treatments (P<0.05). Production of PE goat’s milk ice cream mixed with purple sweet potato has a Break-Even Point (BEP) of Rp. 15,869,024 with a profit of Rp. 7,729,104 per year, Gross B/C ratio 1.62 and a payback period of 2 years and 6 months. Thus, mixing purple sweet potato as much as 30% in PE goat’s milk ice cream provides the best organoleptic properties and opportunities for household-scale businesses.

Black Soybean Tempeh Ice Cream (Glycine Max Var. Mallika) Rich in Antioxidants to Increase Endurance

Low fat intake can contribute to preventing and reducing the risk of degenerative diseases and antioxidants can prevent oxidative stress and increase the body's endurance. Soybeans are a source of low-fat vegetable protein and contain isoflavones which have the potential to act as anti-inflammatory agents. Butterfly pea flowers are one of the plants that are used as a source of antioxidants. This research aims to develop ice cream that is low in fat and contains antioxidants by using black soybean tempeh milk and butterfly pea flower coloring. This research stage includes formula creation, sensory testing, analysis of physical characteristics, and analysis of antioxidant capacity. This research used three treatments with different dilution ratios of black soybean tempeh and water, namely P1 (15% dilution), P2 (20% dilution), P3 (35% dilution). Based on the results of the sensory test, P3 was the selected formula. The antioxidant capacity of black soybean tempeh milk ice cream with the addition of butterfly pea flower coloring is stated in IC50 at 6816.66 ppm or the equivalent of 13.56 mg Vitamin C/100 g. One serving of soy milk ice cream in this study can fulfill the low-fat claim and antioxidant.

Utilization of camel’s milk for preparation of banana, guava, persimmon, and mango ice milk

The present work was focused on application of camel's milk with banana, guava, persimmon, and zebda-mango fruits for preparation ice milk. Four ice milk treatments [TB (banana), TG (guava), TP (persimmon), and TZ (zebda-mango)] besides the first control [C* (contains cow’s milk)] and second control [C** (contains camel’s milk)] were prepared. The chemical analysis between different fruits showed noticeable differences in the total solids (TS), fat, protein, ash, crude fiber, carbohydrate, total soluble solids (TSS), pH value, radical scavenging activity (RSA), and total phenolic compounds (TPC). The physicochemical properties (especially freezing point, pH value and acidity) besides the rheological parameters of ice milk mixtures showed significant (p < 0.05) changes between controls and fruits treatments, in addition the rheological parameters (except flow behaviour index) of TG > TZ > TP > TB > C* ≈ C**. During aging times from fresh up to 4 hrs, the rheological parameters (apparent and plastic viscosities, and consistency coefficient) were increased significantly, but the yield stress and flow behaviour index were decreased significantly. The physicochemical properties of fruits ice milk treatments whether at 1 or 30 days showed significant differences between controls and fruits ice milk treatments. With regard to the RSA and TPC of ice milk treatments, the treatments were recorded significant increases in the previous parameters than controls. Through the storage periods, the significant decreases in each RSA and TPC values were reported. The melting rates of C** ≈ C* > TB > TP > TZ > TG were noticed throughout the storage periods of 1 and 30 days. Zebda-mango ice milk was ranked the best treatment according to the panelist’s judgment, followed by banana, persimmon, and then guava ice milk treatments. The total production costs showed that the TP > C** ≈ TG ≈ TZ > TB > C*, in addition the profits of C* > TB > C** ≈ TG ≈ TZ > TP, when the present treatments compared with the selling price in supermarket.

Factors Relating to the Presence of Escherichia Coli Bacteria in Beverages at the Area of Junior High School 1 Sukoharjo

Introduction: There are many traders who sell beverages at the school at a cheap price, but delicious with a variety of flavors. A preliminary study at Junior High School 1 in Sukoharjo showed that 5 kinds of beverages sold at school contained Escherichia coli (E.coli) and some problems with food handlers occurred, such as not wearing head coverings and aprons. This study aimed to determine the association between food handler hygiene, equipment sanitation, water quality, and sanitation facilities with the presence of E. coli bacteria in beverages sold at the Junior High School 1 Sukoharjo area.Methods: This study used a cross-sectional design. The sampling method was total sampling. The sample size was 32 traders. Beverage samples of red and white syrup milk ice, macapuno coconut ice, milk tea ice, grass jelly ice, iced tea, milkshakes, hot tea, lemon tea ice, young coconut ice, sugar cane ice, Thai tea, chocolate ice, sour sugar ice. Data were collected through observation, interviews, and laboratory tests using total germ numbers. Chi-Square and Fisher Exact tests were used for the analysis.Results: There were associations between food handler hygiene, equipment sanitation, water quality, and sanitation facilities with the presence of E.coli bacteria in beverages in the Junior High School 1 Sukoharjo area, with the p values of 0.001, 0.001, 0.004, and 0.015 respectively.Conclusion: To reduce E. coli infection among the students, food handler hygiene, equipment sanitation, water quality, and sanitation facilities at the school should be improved., especially at Junior High School 1 Sukoharjo.

Rheological and physicochemical properties of chia (Salvia hispanica L.) low fat sugar free ice milk.

Rheological and physicochemical properties of chia (Salvia hispanica L.) low fat sugar free ice milk.

Functional ice milk with Psyllium seed husk powder as a fat replacer

Functional ice milk with Psyllium seed husk powder as a fat replacer

Development of an ice cream recipe using mare's milk and polysaccharides

The use of mare's milk in mass nutrition is due to its medicinal and dietary properties. The ice cream recipe created as a result of research has included mare's milk, sugar, vanillin, pasteurized chicken yolks, and polysaccharides. The test samples have contained polysaccharides from 0.1 to 1.0 %: guarana; locust bean gum; gum arabic; xanthan gum; apple pectin; bamboo fibers; apple fibers. Based on the organoleptic evaluation, the best samples of ice cream with xanthan gum at the concentration of 0.1 % and bamboo fibers at the concentration of 0.4 % have been selected. In the course of studying the physicochemical and microbiological parameters of a new dairy product, it has been found that ice cream with the addition of polysaccharides in terms of the content of toxic elements, pesticides and radionuclides meets the food safety standards. The developed ice cream can be recommended to all segments of the population as a source of calcium, phosphorus and iron. The results of the analysis of physicochemical and microbiological parameters contribute to the formation of a theoretical basis for studying the properties of polysaccharides – xanthan gum and bamboo fibers. The use of these polysaccharides in mare's milk ice cream opens up prospects for their further use in the food industry.

Bioavailability of Macroelements from Synbiotic Sheep's Milk Ice Cream.

To determine the potential bioavailability of macroelements (Ca, Mg, P, K), probiotic ice cream samples (Lactaseibacillus paracasei L-26, Lactobacillus casei 431, Lactobacillus acidophilus LA-5, Lactaseibacillus rhamnosus and Bifidobacterium animalis ssp. lactis BB-12) from sheep's milk with inulin, apple fiber and inulin, or apple fiber and control samples were submitted to in vitro digestion in the mouth, stomach and small intestine. The bioavailability of calcium in the ice cream samples ranged from 40.63% to 54.40%, whereas that of magnesium was 55.64% to 44.42%. The highest bioavailability of calcium and magnesium was shown for the control samples. However, adding 4% inulin reduced the bioavailability of calcium by about 3-5% and magnesium only by about 5-6%. Adding 4% apple fiber reduced the bioavailability of calcium by as much as 6-12% and magnesium by 7-8%. The highest bioavailability of calcium was determined in ice cream with L. paracasei, and the highest bioavailability of magnesium was determined in ice cream with L. casei. The bioavailability of phosphorus in ice cream ranged from 47.82% to 50.94%. The highest bioavailability of phosphorus (>50%) was in sheep ice cream fermented by B. animalis. In the control ice cream, the bioavailability of potassium was about 60%. In ice cream with inulin, the bioavailability of potassium was lower by 3-4%, and in ice cream with apple fiber, the bioavailability of potassium was lower by up to 6-9%. The bioavailability of potassium was significantly influenced only by the addition of dietary fiber. The results of the study confirmed the beneficial effect of bacteria on the bioavailability of Ca, Mg and P.

Quality characteristics of milk ice cream with citrus fibers and gum

Currently at least 4 food additives — emulsifiers and hydrocolloids — are used for ice cream production to stabilize its structure. However adding these substances reduces the demand for this product among healthy lifestyle adepts. The aim of the research was to define the possibility of using citrus fibers and their compositions together with guar and xanthan gums to stabilize the milk ice cream structure. Samples with gelatin and a complex stabilizer (emulsifier) were used as control samples. It was established that adding of citrus fibers in amount of 0.6% makes the product bitter, does not provide the required level of dynamic viscosity of the mixture, it forms an unstable air phase and large ice crystals. The combination of dietary fibers with gums had a positive effect on these quality characteristics. The highest dispersion of ice crystals (average size accounted for 36–39 μm) and dynamic viscosity of the mixture, comparable with the quality characteristics of the sample with a complex stabilizeremulsifier, was achieved in the sample with added fibers and xanthan gum. The sample with dietary citrus fiber and guar gum showed better characteristics in terms of heat resistance in comparison with the samples with fiber only, as well as samples with plain fiber and guar gum. After 60 min of thermostating, the mass fraction of melt was equal to 7%, which is 2.8 and 2 times less than in samples without gums and with xanthan gum. The correlation was found between the parameter “hardness” and the parameter “thermal stability”: the hardest samples showed the highest resistance to melting. Based on the results of the research, the expediency of using combinations of citrus fibers and guar gum or xanthan gum in the production of ice cream with a limited number of food additives was established. Meanwhile it is necessary to take into account the state of structural elements during the product storage, and using the packaging that helps preserve the shape of the ice cream portion.

The Effectiveness of Combination Stabilizers and Ultrasound Homogenization in Milk Ice Cream Production

This study aims to contribute knowledge to the area of the ice cream industry by finding an effective way to prevent the recrystallization process in ice cream production. Stabilizers such as ɩ-carrageenan and its acid and enzymatic hydrolyzates were used with the combination of ultrasound homogenization (20 kHz and exposure time of 5 min) as a method to obtain the deliberate quality of ice cream. In this paper, a comprehensive analysis of the physical characteristic of milk ice creams was made, such as the cryoscopic temperature, osmotic pressure, overrun, and melting time. It was noted that cryoscopic temperature was lower in the samples after ultrasound treatment. Additionally, the osmotic pressure was changed in the case of the stabilizer used. The overrun of ice cream was less than 32% while the longest melting time was at the level of 27 min. The recrystallization process was analysed on the basis of images taken after 24 h, and 1 and 3 months of storage at −18 °C. Regarding the results, it was observed that ultrasound homogenization contributed to smaller ice crystals and had a positive influence on the ice crystals’ structure.

Effects of some fruits on the processing and composition of camel milk ice cream

The present study was conducted to process and evaluate the chemical composition of ice cream made from camel milk, flavored with vanilla, baobab and papaya fruits. Camel milk, baobab and papaya were examined for chemical composition before the processing. Ice cream samples were made using one level of vanilla (3%) as control and two levels of each baobab and papaya (3% and 5%). Then ice cream samples were packed into plastic cups and stored in a freezer at -18 oC for 8 weeks. The chemical composition was examined every two weeks. The data showed significantly (P<0.05) higher total solids and ash in baobab (5%) ice cream samples, while high fat content was found in vanilla (3%) and papaya (5%). Also, high protein content was found in papaya ice cream samples. It was concluded that processing of ice cream using baobab (3%) and papaya (3%) gives ice cream with good chemical properties. The study recommended processing of ice cream from camel milk adding baobab and papaya fruits. Further studies should be conducted by adding local fruits and other additives to enhance the chemical properties of ice cream from camel milk as functional food.

Effect of Iota-Carrageenan and Its Hydrolysates on the Stability of Milk Ice Cream Mixes

Effect of Iota-Carrageenan and Its Hydrolysates on the Stability of Milk Ice Cream Mixes

Formation of the structure of low-calorieice cream with vegetableing redients

The quality of ice cream depends on many factors: raw materials, recipe, production and storage conditions, etc. The choice of ingredients during the manufacture of ice cream is an important factor that not only affects the nutritional value and functional orientation, but also the formation of the structure of the final product. Low-calorie ice cream, in terms of its composition and characteristics, best meets the requirements for healthy food products. However, in low-calorie ice cream, the mass fraction of moisture is too high (about 70 %), as a result of which noticeable ice crystals form in it during freezing. Therefore, in order to improve the organoleptic and rheological indicators of low-calorie ice cream, it is necessary to increase the mass fraction of dry substances by using milk processing products, namely, skimmed milk powder (SMP) and whey concentrates (whey protein concentrate (WPC), dry demineralized whey (DWW), vegetable (apple powder) ingredients, including grain (rice and sesame flour), dietary fibers (inulin, etc.). The purpose of the work was to study the influence of whey concentrates and plant ingredients on the formation of the structure of low-calorie milk ice cream during its production. The article presents the results of research on the dispersion of structural elements of low-calorie ice cream mixtures and structural-mechanical properties based on indicators of effective viscosity and activation energy. It was established that with an increase in the shear rate, there is a decrease in the effective viscosity indicators in all samples of milk mixtures for ice cream. The presence of whey and vegetable components in ice cream mixes helps to increase the consistency coefficient and activation energy. Moreover, in the milk mixture with WPC and rice flour, these indicators are 2.8 times higher than the indicators of the control, which is represented by a traditional type of milk ice cream. As a result of the study of the microstructure of the low-calorie mixture samples, it was established that after processing, the low-calorie ice cream test samples are more saturated with air, and, therefore, their whippedness is higher compared to the control. It is shown that the air bubbles in the experimental samples are homogeneous and evenly distributed over the entire surface of the ice cream. At the same time, the content of finely dispersed air bubbles in experimental ice cream samples with sizes from 1 to 30 microns is in the range of 29-43 %, in contrast to the control, in which it is 18 %. It has been experimentally proven that the addition of whey concentrates and vegetable ingredients to the ice cream mixture followed by processing contributes to the formation of a homogeneous structural frame with an even distribution of components in the finished product. The obtained research results confirm the significant influence of the viscosity of the mixtures on the whipping of ice cream and the size of dispersed air particles. Key words: low-calorie ice cream, mixture for low-calorie ice cream, whey concentrates, vegetableingredients, rheological indicators, microstructure.