Dessert Samples Research Articles

The Evaluation of Some Dietary Fiber Rich by-Products in Ice Creams Made from the Traditional Pudding - Kesme Muhallebi

The objective of this study was to investigate the effects of dietary fiber (DF)-rich by-products in Turkish traditional pudding kesme muhallebi and ice cream made from it. For this purpose, corn pulp, black carrot and apricot pomace were added in dessert samples. Dessert and ice cream samples were analyzed for their sensory attributes and textural properties. Black carrot pomace added samples had the lowest sensory attributes, while corn pulp added samples had comparable results with control samples. The obtained results in this study showed that the sensory properties of the desserts weren’t affected adversely with the addition of DF materials except for black carrot. Some of the food industry wastes can be available processing aids in functional food production. In addition, kesme muhallebi dessert was successfully introduced into ice cream, with higher sensorial attributes.

Optimisation of gluten-free tulumba dessert with buckwheat flour and potato starch

Tulumba dessert is widely preferred in Turkey; however, it cannot be consumed by celiac patients as it includes gluten. It is vital for the diet of these patients to produce different gluten-free products. In this study, buckwheat flour (BWF) and potato starch (PS) concentration, to be used in the gluten free tulumba dessert formulation, was optimised using the response surface methodology. Increasing the ratio of PS in the BWF-PS mixture caused a decrease in the hardness of the dessert samples and an increase in expansion, viscosity, adhesiveness, and yield of both the syrup including and not including samples. When considering the parameters used in the optimisation process, the optimum gluten free dessert formulation was found to be 175.87 g water, 0.13 g carboxy methyl cellulose, 2.20 g soy protein, 68.24 g BWF and 31.76 g PS. Some properties such as crispness and aftertaste of the samples prepared by this formulation were found to be very close to the control sample. However, tulumba desserts that include BWF had higher sensory scores than the control sample in terms of overall quality, flavour, symmetry, pore structure and appearance.

Structural development of semi-solid dairy desserts influenced by hydrocolloids and temperature: Rheology and particle size distribution

Partial or total substitution of generic carrageenan by hydroxypropyl methyl cellulose (HPMC), which has both hydrophilic and hydrophobic characteristics, influenced flow behaviour parameters, viscoelastic behaviour, structure development rate, and particle size distribution of dairy dessert samples. For samples containing HPMC, the structure formation rate, dG′/dt, was considerably higher than samples containing no HPMC. The successful application of dG′/dt measurements to the dairy dessert systems provided us with new parameters that enabled us to postulate possible interactions that occur at transition temperatures due to specific ingredients in the samples. The new parameters should be used in conjunction with more common methods to examine such dairy dessert structures.

Microbiological Quality of Some Milky Sweets Offered for Consumption in the City Center of Konya and Manufactured Experimentally

Eighty units milky desserts consumed in Konya and experimentally produced milky desserts have been analyzed in terms of total aerobic mesophilic microorganisms coliform group of microorganisms, yeast and mold and Staphylococcus aureus. The average values of the total number of aerobic mesophilic microorganisms coliform group of microorganism s, yeast and mold and Staphylococcus aureus of milky desserts sold in the market has been determined to have been respectively between log10 2.17-3.44, 0.66- 3.23, 1.03-2.08 and 0.87-3.76. The values of milky desserts produced experimentally have been determined, respectively between log10 0-1.00, 0.82-1.74, 0-3.34, 0-0.98 of the milky dessert samples of 80 units it has been determined total aerobic mesophilic microorganisms in 59 samples (73.75%), coliform organisms in 46 samples (57.50%), yeast and mold in 37 samples (46.25%) and Staphylococcus aureus in 47 samples (58.75%). Microbiological values of experimentally produced milky dessert samples have been found to have been quite lower than the ones produced in the market. It has been found important differences in the values of the total number of aerobic mesophilic microorganisms coliform group of microorganism s, yeast and mold and Staphylococcus aureus of milky desserts consumed in market and produced experimentally. It has been appeared to be necessary the effective and continuous control of production and selling areas of milky desserts. Also it has been appeared to be necessary to obey the hygiene rules in production and selling areas of milky desserts.

Development of a Formulation for Instant Corn Based Dessert Mix Powder and Quality Evaluation: Research Advances

Process for development of instant corn based dessert mix powder was optimized employing full factorial design. Instantization of corn was done using hot air popping method. Popped corn flour (PCF) and whole milk powder (WMP) varied from 26.84 to 37.78 and 42.50 to 53.68 %, respectively in the dessert mix samples. The hedonic scores for appearance, consistency, mouthfeel, taste/flavour and overall acceptability of corn based dessert samples varied from 6.573 to 8.067, 6.458 to 8.175, 6.653 to 8.343, 6.667 to 8.250 and 6.875 to 8.188, respectively. Overall sensory acceptability score was maximum for sample containing 14:24 ratio of PCF:WMP. Sensory characteristics of dessert mix were affected by both the factors and also by the interaction of both factors. Bulk density, water absorption and water solubility index ranged from 0.152 to 0.205 g/mL, 203.71 to 260.67 % and 36.88 to 42.44 %, respectively. Physico-chemical and organoleptic quality characteristics were affected by PCF, WMP and interaction of both factors. Lightness values decreased while peak and final viscosities increased with increasing proportion of corn in dessert mix samples. Protein, fat, minerals, crude fiber, calories, and in vitro protein digestibility for most acceptable sample was 17.34 %, 14.96 %, 3.68 %, 1.1 %, 449.2 kcal/100 g and 70.32 % respectively. Optimized instant corn based dessert mix powder consisted of 29.75 % PCF, 50.99 % WMP, 4.25 % rice powder and 15 % sugar.

Sütlü Tatlılardan İzole Edilen Bacillus cereus Suşlarının Enterotoksijenik Gen Profillerinin Multipleks PCR ile Belirlenmesi

Summary The aim of this study was to investigate the presence of Bacillus cereus and to detect enterotoxigenic genes in dairy dessert samples utilising a multiplex PCR technique. A total of 100 samples, 25 keskul, 12 tavuk gogsu, 12 kazandibi, 30 supangle, 4 profiteroles and 17 sutlac were analysed. B. cereus contamination was found in 7 of 100 (7.0%) samples including 3 (25%) tavuk gogsu, 2 (6.6%) supangle, 1 (4%) keskul and 1 (5.8%) sutlac. The average number of B. cereus was between 2.0×10 1 - 5.0×10 2 cfu/g in these dairy dessert samples. A total of 20 isolates were collected from the 7 positive samples. The results indicated that 30% (6/20) of B. cereus isolates contain three enterotoxic HBL complex encoding genes hblA, hblC and hblD, whereas 70% (14/20) had no hbl genes. In addition, all three enterotoxic NHE complex encoding genes, nheA, nheB and nheC, were detected in 40% (8/20), two nhe genes (nheA and nheB) were found in 45% (9/20) and one nhe gene (two nheA and one nheB) was found in 15% (3/20) of the isolates. The ctyK1 gene was not detected in any sample. The presence of B. cereus and their enterotoxigenic genes in dairy desserts may be a potential risk for public health.

DETERMINATION OF FOOD SYNTHETIC DYES IN POWDERS FOR JELLY DESSERTS USING SLIT-SCANNING DENSITOMETRY AND IMAGE ANALYSIS METHODS

A high-performance thin-layer chromatographic method combined with a sample preparation procedure has been developed for simultaneous determination of sunset yellow and azorubine synthetic dyes in powders for jelly desserts containing a variety of other ingredients. Some different extraction solvents and sample preparation steps (solid phase extraction procedures on RP-18 and polyamide cartridges) were tested for the quantitative isolation and purification of dyes. The best recovery results were achieved by using methanol for extraction procedure followed by solid phase extraction on the polyamide cartridges for the purification step. For the quantitative evaluation of the chromatographic spots, visible slit-scanning densitometry and digital processing of images of chromatographic plates (using ImageDecipher-TLC software with pure color-green and blue and integrate color- grey channels selection) were compared. The best statistical parameters for the linear functions of the calibration were obtained using ImageDecipher-TLC software for the quantitative evaluation of the investigated dyes. The lowest limits of detection and quantification (0.0096 and respectively 0.0190 µg/spot for azorubine and 0.0117 and respectively 0.0231 µg/spot for sunset yellow) were obtained by selecting pure color (green and blue) channels for dyes determination. The results obtained for commercial food samples showed that the proposed method is suitable for rapid routine analysis of synthetic dyes in powders for jelly dessert samples.

The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach

In this study, the steady and dynamic rheological properties of the dairy dessert samples (puddings) containing carrageenan, alginate, guar and xanthan gums and their combinations were investigated in a model system, and mixture design was utilized to observe the effects of the gums and their interactions. The flow behaviour of the pudding samples fitted to the Ostwald de Waele model (R 2 > 0.98). All the samples exhibited a gel structure with their higher G′ (storage modulus) values than the G″ (loss modulus) values. Carrageenan was the most effective hydrocolloid on both the steady and dynamic rheological parameters of the dairy dessert samples. On the other hand, alginate had relatively smaller effect. Furthermore, 30 pudding samples containing different gum or gum combinations were classified into two groups (A and B) by using principal component analysis (PCA). Samples containing more than 33% carrageenan in their formulations made up the group A which positively correlated to K (consistency index), η 50 (apparent viscosity at shear rate 50 s−1), G′, G″, G* (complex modulus) and η* (complex viscosity) values.

Presence of L. monocytogenes and some bacterial pathogens in two Turkish traditional foods, Mihalic cheese and Hosmerim dessert

In this study, the presence of Listeria monocytogenes, Salmonella spp., Staphylococcus aureus and Escherichia coli were investigated in a total of 200 traditional food samples sold in the province of Balikesir in Turkey. L. monocytogenes was detected in 5% of Mihalic cheese samples and 3% of Hosmerim dessert samples. Salmonella spp. was not detected in any of foods. The high prevalence and contamination levels of S. aureus were found in Mihalic cheese (100% and mean 2.69 log CFU/g) and Hosmerim dessert (64% and mean 2 log CFU/g) samples. E. coli was not found in Hosmerim dessert samples while the prevalence and contamination level of E. coli in Mihalic cheese samples were 43% (mean 1.23 log CFU/g). The isolation of L. monocytogenes and other foodborne pathogens from Mihalic cheese and Hosmerim dessert samples indicates that these foods could create serious risk to the public health.

A survey of concentration of aflatoxin M1 in dairy products marketed in Turkey

The aim of this study was to examine the presence of aflatoxin M1 (AFM1) in dairy product samples by enzyme-linked immunosorbent assay (ELISA). Aflatoxin M1 were found in 135 (64%) out of 210 analyzed samples. Only 7% of dairy product samples were contaminated at levels above the legal limits. AFM1 was detected in 43 (86%) of milk samples (ranging from 1 to 30 ng/l), in 38 (63%) of cheese (ranging from 12 to 378 ng/kg), in 28 (56%) of yoghurt (ranging from 2.5 to 78 ng/kg) and in 26 (52%) of dairy dessert samples (ranging from 1.5 to 80 ng/kg). None of the raw milk samples contained levels above the Turkish legal limit. The AFM1 levels of 7(14%) yoghurt, 5 (10%) dairy dessert and 3 (5%) cheese samples were above the limits of the Turkish Food Codex. It is emphasized that the presence of AFM1 in dairy products may be regarded as a potential hazard for human health.

Detection of Staphylococcus aureus enterotoxins in sheep cheese and dairy desserts by multiplex PCR technique

The aim of this study was to investigate the presence of Staphylococcus aureus ( S. aureus) and staphylococcal enterotoxins (SEs) genes in sheep cheese and dairy dessert samples by multiplex PCR (mPCR) technique. A total of 150 samples were analyzed consisting of 50 dairy dessert samples and 100 sheep cheese. Coagulase positive staphylococci (CPS) were found in 86 (57.3%) out of 150 analyzed samples. S. aureus were isolated from 60 (60%), 26 (52%) of sheep cheese and from of dairy desserts, respectively. Five suspected colonies were tested from each sheep cheese and dairy dessert samples for phenotypic and genotypic characterizations. A total of 430 isolates from the 86 positive samples were investigated in this study. Eighty (18.6%) isolates were characterized as S. aureus. The enterotoxin genes ( sea, seb, sec, sed) were found in 13 (3.02%) out of 80 isolates. From cheese isolates, sea, seb and sed were detected in 5 (1.6%), 2 (0.6%), 1 (0.3%), respectively. From dairy dessert isolates, sea, sec and sed were detected in 3 (2.3%), 1 (0.76%), 1 (0.76%), respectively. The presence of SEs was identified in 12 (2.8%) out of 80 isolates by using ELISA technique. It was determined that these SEs had a distribution of 7 (1.6%) SEA, 2 (0.46%) SEB, 1 (0.23%) SEC, and 2 (0.46%) SED. SEs were found in 7 (2.3%) cheese and 5 (3.8%) dairy dessert isolates. In conclusion, S . aureus and their SEs were found to be present in sheep cheese and dairy desserts in this study. It is emphasized that the presence of S. aureus and their SEs genes in sheep cheese and dairy desserts may be regarded as a potential risk for human health.

Development of a novel colorimetric indicator label for monitoring freshness of intermediate-moisture dessert spoilage

A colorimetric mixed pH dye-based indicator with potential for the development of intelligent packaging, as a "chemical barcode" for real-time monitoring of intermediate-moisture dessert spoilage, is described. This on-package indicator contains mixed pH-sensitive dyes, bromothymol blue and methyl red, that respond through visible color change to carbon dioxide (CO(2)) as a spoilage metabolite. Both indicator solution and indicator label characteristics were studied, as well as their response to CO(2). A kinetic approach was used to correlate the response of the indicator label to the changes in intermediate-moisture dessert spoilage. Color changes, in terms of total color difference of a mixed pH dye-based indicator, correlated well with CO(2) levels of intermediate-moisture dessert. Trials on golden drop have verified that the indicator response correlates with microbial growth patterns in dessert samples, thus enabling the real-time monitoring of spoilage either at various constant temperatures or with temperature fluctuation.

PEKMEZ‐DAIRY DESSERTS FORTIFIED WITH SPRAY‐DRIED DAIRY POWDERS: EFFECTS OF THE INTERACTION BETWEEN SKIM MILK POWDER, YOGHURT POWDER AND BUTTERMILK POWDER BY A MIXTURE DESIGN APPROACH

ABSTRACT A mixture design approach was used to evaluate the interactions between skim milk powder (SMP), yoghurt powder (YP) and buttermilk powder (BMP) on rheological and sensory properties of dairy dessert mixture samples (DDMS). DDMS was prepared with pekmez powder, which was obtained by spray drying of pekmez, also known as concentrated grape molasses. Among the dairy powders, YP was the component that had the most effect on the viscosity of DDMS. The liking of the panelists was more prominent for the dairy dessert samples including the higher concentrations of YP. Optimum values of SMP, YP and BMP in the mixture were found to be 12–46%, 41–90% and 0–39%, respectively with respect to sensory properties. PRACTICAL APPLICATIONSThe compositional properties of dairy powders can be changed by their usage at particular combinations, which could give rise to an improvement in their rheological and sensory properties. Such modifications would be of great economical importance to food industry. Dairy powders can be used to improve these properties when optimum combination levels of these dairy powders are taken into consideration. Therefore, information obtained in this study may be useful in practical industrial food product process monitoring and development.

Preparation and rheological properties of a dairy dessert based on whey protein/potato starch

Gels were prepared by heating different mixtures of whey protein concentrates (WPC) potatoes and ι-carrageenan. The influence of these ingredients on the strength of the obtained gels was investigated. The rheological properties of these gels were also measured during cooling from 90 to 10 °C at variable frequencies and strains. Analysis of variance showed a highly significant ( P<0.0001) relationship between the concentrations of the different ingredients and the gel strength. The storage modulus ( G ′) was generally higher than the loss modulus ( G″) at different temperatures. Generally, the log ( G ′) and log ( G″) increased with the increase in the applied frequency, which suggested a weak gel entanglement network. Desserts were also prepared using 4% WPC and 3% potato starch (PS), 0.1% ι-carrageenan, 10% sucrose, 3% milk fat and 3% cocoa powder, by heating at 100, 110 or 120 °C for 30 min, packaged hot and stored for 28 days at room temperature (20 ± 5 °C). Samples of fresh and stored desserts were taken at 0, 7, 14, 21, 28 days of storage and their gel strengths were measured. Also, the effect of heat treatment during preparation on G ′, G″ and phase angle ( δ) of the different desserts was followed. The effects of the heating time and temperature on the gel strength and rheological properties were relatively small.

Visual texture perception in formulated chilled dairy desserts

This study aimed to examine in detail the underlying factors which affect visual texture perception based on existing sensory methodology. The visual properties of dairy dessert samples were manipulated via a full factorial design, with four factors, screened from a fractional design of eight factors. Fifteen assessors, trained solely in visual profiling based on the Quantitative Descriptive Analysis (QDA)1 method, analysed 16 formulations of mousse dessert products over ten visual texture attributes. The visual profile data were examined using analysis of variance (ANOVA), principal component analysis (PCA) and generalised Procrustes analysis (GPA) methods. ANOVA results showed that cream levels significantly affected all the visual textures (p &lt; 0.05). It was also found that levels of blue colourant significantly affected the perception of creaminess (p &lt; 0.05). The results suggest the possibilities of food formulators producing detectable variation in visual texture parameters which may subsequently affect quality perception in chilled dairy dessert products.

A health-sanitary evaluation of lacteal desserts for consumption in Santa Cruz de Tenerife.

The consumption of lacteal desserts in the province of Santa Cruz de Tenerife is notably high. However, there are no legal standards in Spain regarding microbiological quality. For this reason, we have decided that it would be of interest to carry out a health-sanitary study of these products, with the aim of discovering their microbial content. 330 samples of lacteal desserts on sale in the province of Santa Cruz de Tenerife have undergone analysis. They have been divided into three groups: cream caramel (egg and vanilla) (80), mousse (60) and the third group, known as "other desserts", which includes custard and the rest of lacteal desserts not included in the previous groupings (190). Neither E. coli, Salmonella spp., Shigella spp., nor Staphylococcus aureus have been detected in any of the samples analysed. In spite of the fact that the results obtained do not reflect high microbiological contamination, we consider it necessary to lay down legal standards, with reference values, for these lacteal products, which will guarantee good microbiological quality.

Intake of saccharin and cyclamate from Finnish foods between 1979 and 1985.

The dietary intake of saccharin and cyclamate was investigated during the period 1979-1985 in order to find out about the use as sweeteners in the food industry and hospitals and to obtain intake data for the toxicological evaluation of sweeteners in the Finnish diet. Eighty-nine samples of desserts served in 85 hospitals were analysed in 1983. Other samples investigated were artificially sweetened commercial foods available in Finland, such as soft drinks, sweets and jellies. The intake evaluation was carried out with reference to the acceptable daily intake (ADI), with commercial portions for a child being 20 kg and for an adult 60 kg. The most important foods with regard to the intake of saccharin and cyclamate were soft drinks. In 1979, 1982 and 1985, soft drinks contributed 128%, 93%, and 51%, respectively, of the ADI of artificial sweeteners for children and 42%, 31%, and 17% for adults. Artificially sweetened desserts served in hospitals contributed to 35% of the ADI for children and 11% for adults.

Measuring Protein in Frozen Dairy Desserts by Dye Binding

The protein content of 24 samples of vanilla ice cream, ice milk and related frozen dairy desserts was determined by the Kjeldahl method and Acid Orange 12 dye binding method. Statistical analysis showed the correlation between the two methods was highly significant. Excepting two samples, the Kjeldahl protein results based on total nitrogen consistently gave higher protein values than dye binding, the difference averaging +.11%. When the Kjeldahl protein results were corrected for the non-protein nitrogen present, the resulting protein values averaged .20% lower than the dye binding values. These results indicate that the dye binding method is sufficiently accurate for monitoring protein concentration in the frozen dairy desserts studied.

Utilization of membrane‐produced oilseed isolates in soft‐serve frozen desserts

AbstractConsumption of frozen desserts in the United States has increased steadily in recent years. However, rising costs of milk solids‐not‐fat (MSNF) used in dessert formulas may cause manufactures to consider less‐expensive nondairy protein sources as an alternative with the resulting products labeled “nondairy”. Use of soy protein isolates and concentrates as food ingredients is rapidly gaining acceptance in the United States. Glandless cottonseed and peanut protein isolates are expected to become available in the next few years. A membrane isolation process which employs ultrafiltration membranes to produce protein isolates directly from oilseed flour extracts has now been developed. Performance of these isolates in frozen desserts was assessed. Taste panel scores of dessert samples for color, odor, textures, flavor and overall acceptability were statistically analyzed. Results showed MIP soy isolate could replace MSNF (a) at the 80% level without flavor or texture loss, (b) at the 60% level without loss in overall acceptability and (c) at the 40% level without quality loss in color and odor. MIP peanut isolate replaced MSNF (a) at the 80% level without textural change, (b) at the 60% level without loss in overall acceptability or desirable flavor and odor and (c) at the 40% level without color loss. MIP cottonseed SP isolate was used to replace MSNF (a) at the 60% level without flavor loss, (b) at the 40% level with no textural changes and (c) at the 20% level without loss in overall acceptability. Based on these results, MIP oilseed isolates (especially soy and peanut) are a possible alternate source of protein for use in soft‐serve frozen desserts to the replacement levels stipulated.