Soft Ice Cream Research Articles

Effects of storage conditions, microencapsulation and inclusion in chocolate particles on the stability of probiotic bacteria in ice cream

Three technological approaches to enhance viable counts of probiotic bacteria in ice cream were examined: post-freezing inoculation, use of a microencapsulated culture (spray-coating technology) and inclusion of cultures in chocolate or tablet particles. When a free-cell powder (FCP) of Bifidobacterium longum R0175 was added to the soft ice cream before hardening, a drop of almost 3 log cfu g−1 occurred during production and storage, while it was of only 0.43 log cfu g−1 for Lactobacillus rhamnosus R0011. However, inoculation with a powder of microencapsulated cells (MEP) improved stability of B. longum. The viability of probiotics was further improved when the MEP was incorporated into chocolate particles, which were subsequently blended into the ice cream. Viability losses of the FCP culture during storage at −16 °C in a household freezer having periodic defrost cycles were 10 times higher than when constantly maintained at −20 °C.

Physicochemical, Sensory, Rheological Properties and Glycemic Index of Fresh Date Ice Cream

Aim: The aim of this study was to formulate and develop a low calorie and low glycemic index (GI) soft ice cream by using mixture of sucrose and date. Methods: Five different formulations of ice cream were produced by using different proportions of sucrose and date. Physicochemical characteristics, hedonic sensory evaluations and GI determination of products were carried out following conventional methods. Results: Replacement of sucrose with date resulted in a significantly higher viscosity (.000) and brix (.034) degree with a higher overrun and melting rate, in a dose dependent manner. Sucrose free ice creams had significantly lower caloric value from (143.03 to 113.51 Kcal) and GI from 79.06±4.0 to 72.51±4.61 as compared to date free those of sucrose based formulation indicating a 29.52% and 6.55% reduction, respectively. Conclusion: We concluded that substitution of sucrose with date is may be a choice to produce a low calorie and glycemic index ice creams with no impeding effect on physicochemical and sensory properties. Original Research Article Alizadeh et al.; JSRR, Article no. JSRR.2014.008 622

Prevalence of dental caries, the effect of sugar intake and tooth brushing practices in children aged 5-11 years in Bangalore North

Background: Dental caries is the most prevalent disease worldwide, and is caused by a complex interaction of tooth susceptibility, nutrition, and oral environment. The relationship between sugar intake, which includes the type of sugar being consumed, and the prevalence of dental caries has long been a subject of dispute. Aim: Aim of this study was to determine the effect of sugar types, frequency of sugar intake and oral hygiene practices on dental caries among school children of both genders aged 5-11 years from Bangalore North. Methods: A specially designed questionnaire was used to collect information regarding type of sugar intake, frequency of sugar consumption and the regularity of tooth brushing among children. All the children were examined clinically to assess their dmft/DMFT score. The obtained data was analyzed using ANOVA and Student's t-test. Results: The mean ± SD values of dmft and DMFT in children taking candies were 3.03 ± 2.66 and 0.33 ± 0.64 respectively. The mean ± SD value of dmft and DMFT in children with tooth brushing once daily was 2.55 ± 2.51 and 0.28 ± 0.77 respectively, while that in children with tooth brushing twice daily was 1.67 ± 1.98 and 0.21 ± 0.66 respectively. Hard candies were found to be more risky in causing dental caries than soft drinks or ice cream. Conclusion: From the results of our study, there was a direct association between the frequency of sugar consumption and dental caries and tooth brushing practice can minimize the severity and prevalence of dental caries.

Impact of Using Stevia on Physicochemical, Sensory, Rheology and Glycemic Index of Soft Ice Cream

The aim of this study was to formulate and develop a low calorie and low glycemic index (GI) of soft ice cream by using mixture of sucrose and Stevia. Five different formulations of ice cream were produced by using different proportions of sucrose and Stevia. Physicochemical characteristics, hedonic sensory evaluations and glycemic index determination of products were carried out by following conventional methods. Replacement of sucrose with Stevia resulted in a significantly lower viscosity and brix with a higher overrun and melting rate in a dose dependent manner. Total replacing of sucrose with Stevia resulted in significant reduction in caloric value from 143.03 to 105.25 Kcal and GI from 79.06 ± 4.0 to 72.18 ± 5.27 as compared to those of sucrose based formulation (p 0.05) indicating a 37.78% and 6.88% reduction, respectively. TB had the best sensory acceptance among all the treatments. We concluded that substitution of sucrose with Stevia may be a choice to produce low caloric and GI ice creams. However, using mixture of the two sweeteners improves sensory acceptance of the formulations.

소프트 아이스크림 제조기 증발기의 전열 특성

Soft icecream is made by scraping an ice formed on the inside of the cylindrical evaporator, where R-404A is evaporating in the annulus. The heat transfer characteristics of the refrigerant evaporation and those during icecream formation were experimentally investigated. Results show that the refrigerant-side heat transfer coefficients are highly dependent on the location in the evaporator due to the complex annulus configuration. The heat transfer coefficient at the inlet is generally lower than those of other locations. The average heat transfer coefficient increases as heat flux increases or saturation temperature decreases. A correlation is developed to predict the refrigerant-side heat transfer coefficient. The icecream-side heat transfer coefficient oscillates continuously due to the periodic removal of ice formed on the surface. The average heat transfer coefficient during icecream formation is approximately 280 W/m 2 K, and that during single-phase cooling increased from 150 W/㎡K to 250 W/m 2 K.

Soft, fortified ice-cream for head and neck cancer patients: a useful first step in nutritional and swallowing difficulties associated with multi-modal management

Patients with head and neck cancer have complex swallowing and nutritional concerns. Most patients are malnourished, and treatment modalities within the aerodigestive tract have profound effects on future swallowing and nutrition. The objective of this study is to investigate whether the introduction of fortified soft ice-cream to post-operative head and neck cancer patients would increase compliance with oral-feeding regimes. Using a questionnaire study, an ice-cream machine that produces fortified soft ice-cream was introduced onto our ward, and 30 patients were asked to fill out questionnaires based on their experience in addition to their oral-feeding regime. Results indicate that overall patient satisfaction and compliance with oral-feeding regimes increased: 77% felt that the taste was excellent and also felt that it was easy to eat; 60% felt that it eased the symptoms associated with their symptoms, in particular its cold temperature. We conclude from the results that the inability of patients undergoing multi-modal treatment for upper aerodigestive tract cancer to enjoy normal foods and its effects on their quality of life is underestimated. Providing a food to that is palatable, familiar and acceptable as it is safe and nutritionally sound can increase compliance with oral-feeding regimes. The ice-cream was safe to use in the early post-operative period, especially soothing in patients undergoing upper aerodigestive radiotherapy and high in protein and calorific content. Our practice may have wider benefits, including patients with oral and oropharyngeal infections, the elderly and patients with neurological dysphagia resulting from stroke.

Rheological Characterization and Sensory Evaluation of a Typical Soft Ice Cream Made with Selected Food Hydrocolloids

The effect of two novel hydrocolloids known as Balangu seed gum (BSG) and palmate-tuber salep (PTS) with carboxymethylcellulose (CMC) on the rheological characteristics of a typical soft ice cream was studied. The power law model well described the flow behavior of mixes with a high correlation coefficient (r). The flow behavior index was in the range of 0.450-1.154, while the consistency coefficient varied from 0.051 to 6.822 Pa s(n). All mixes showed a pseudoplastic behavior except the mix containing 0.3% PTS, which was found to have a slightly dilatant characteristic. An increase in the concentration was accompanied by an increase in the pseudoplasticity and consistency coefficient. The effect of selected gums on some sensory properties of a soft ice cream such as viscosity, coldness, firmness, degree of smoothness (coarseness), liquefying rate, body and texture and total acceptance has also been investigated in this work. The correlation between the apparent viscosity and sensory attributes has been determined because of the importance of viscosity in the quality evaluation of an ice cream. Taking into account the commercial ice cream properties, a 0.4% BSG gum concentration may be recommended.

The effect of Lallemantia royleana (Balangu) seed, palmate‐tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice cream

This study was aimed primarily at determining the suitability of two Iranian sources of hydrocolloid, Balangu seed and palmate‐tuber salep (PTS), for the production of ice cream mix. For this purpose, the effect of these gums and carboxymethylcellulose (CMC) on some physicochemical and sensory characteristics of a typical soft ice cream was investigated. In comparison with carboxymethylcellulose, Balangu seed did not make a significant difference (P > 0.05) to most characteristics and could be used as a suitable stabiliser. Although products prepared using only the palmate‐tuber salep showed more differences from the corresponding ones with carboxymethylcellulose, the variations were not significant.

Foreign-Body Osteoarticular Infection by Brucella melitensis: A Report of Three Cases

B rucellosis, a zoonosis, is an important cause of human disease in many parts of the world. Brucellae are small, gram-negative nonsporulating rods or coccobacilli that are transmitted from infected animals, mainly cattle and other domesticated ruminants (e.g., camels). Brucellae are shed in the feces, milk, and urine of infected animals and are transmitted to humans through the ingestion of contaminated dairy products or through the inhalation of aerosolized infected fecal particles. They can also be directly transmitted through wounds in exposed individuals such as farmers, veterinarians, and laboratory workers. Travelers usually acquire the infection after consuming contaminated foods. Dairy products, especially soft cheeses, unpasteurized milk, and ice cream, are the most frequently implicated sources. Various Brucella species can produce human disease, including Brucella melitensis, Brucella abortus, Brucella suis, and, rarely, Brucella canis. Brucella melitensis is, by far, the most common cause of human disease and is mainly acquired from sheep, goats, and camels. In Spain, where brucellosis is still present in some rural communities, 861 new cases were diagnosed in 20021. Brucella melitensis was the main causative agent; Brucella abortus and Brucella suis rarely cause disease in swine and cattle in our environment. The most common clinical features of human brucellosis are undulant fever, sweats, arthromyalgias, lymphadenopathy, and hepatosplenomegaly2. Focal infection can be life-threatening when the heart or the central nervous system is involved. However, bone and joint infections are the most common localized sites and account for up to 85% of these cases3,4. Brucella melitensis infection around medical implants has rarely been described in patients with mechanical heart valves5-13, pacemakers14, and breast implants15. We describe the cases of three patients with Brucella melitensis infection around an orthopaedic medical implant, and we also …

بررسی تأثیرجایگزینی شکر با شیره خرما بر ویژگی های فیزیکی و حسی بستنی نرم

Abstract In this study the possibility of utilizing date syrup as a sugar replacer in soft ice-cream was investigated. For this purpose control sample was formulated based on Iranian ice- cream standard. Data syrup which produced from third grade Kabkab dates, replaced sucrose in four levels (25, 50, 75 and 100%). Physical properties including overrun, viscosity and freezing point (drawing temperature) were measured for each treatment. Sensory properties including texture, flavor, odor and total acceptance were judged using 15 panelists. Data of physical properties were analyzed as a completely randomized design in triplicate and for analyzing sensory properties completely randomized block design was used to eliminate differences of panelists. Comparison between means was done with Duncan's test at level P=0.05. Results showed that replacement affected all above properties significantly (P 0.05). However some properties at 75% replacement also had no significant difference with comparison to control sample. Sample with 100% replacement was rejected by panelists. Key words: Ice Cream, Sugar Replacement, Date Syrup, Physical and Sensory Properties

The microbiological quality of soft ice-cream from fixed premises and mobile vendors

A microbiological study of soft ice-creams and the mixes used to prepare them examined the effect of the microbiological quality of the mixes on the final product. Among 1246 soft ice-creams from fixed premises and mobile vendors one (< 1%) was of unacceptable quality and a further 327 (26%) were of unsatisfactory quality. The unacceptable sample contained Staphylococcus aureus in excess of 104 cfu g-1. The samples with unsatisfactory results had high aerobic plate (APC) and Enterobacteriaceae counts. Of the 597 mix samples examined, liquid mixes were of poorer microbiological quality than powders due to the presence of high APC (> 105 cfu ml-1) and Enterobacteriaceae (> 104 cfu ml-1) counts. The microbiological quality of soft ice-cream was dependent on the type of mix and dispensing machine used and the frequency of cleaning. Samples from fixed premises were of higher quality than those from mobile vendors. Although most soft ice-creams (74%) were of an acceptable microbiological quality, evidence from this study indicates that the microbiological quality of soft ice-cream sold from certain outlets in the UK remains a cause of concern.

The Discourse of Self in Victorian Poetry (review)

178Philosophy and Literature pecially Fackenheim who, after Adorno, would radically challenge such a conservative manoeuvre. A third might concern his curious relation to mentors (both alive and deceased) whose projects he gets wrong in ways that ironically enact the very issues they describe. If this be the stuff of which Seeskin's dreams are made, it behooves him to say so more forthrightly. If not, then it behooves him to identify the batdes he is waging and discard the pretense. In any event, it would probably be advantageous for him in the future to read somewhat more carefully and "gratefully" the architects ofthe positions he borrows and worry less about interesting nonJews in "Jewish philosophy" (p. 7) or promoting Judaism the way one would a new flavor of soft ice cream. Cornell UniversitySandor Goodhart The Discourse of Self in Victorian Poetry, by E. Warwick Slinn; ix & 213 pp. Charlottesville: University Press of Virginia, 1991, $35.00. In this carefully written and tightly reasoned study Professor Slinn offers essentially deconstructive readings of three long Victorian poems, arguing that in these works the poets develop "the problematics of selfhood, pursuing a post-Romantic displacement of the self as an originary guarantor of meaning and truth" (p. 1). Slinn devotes his first two chapters to establishing a continuity between what he labels Hegelian "objective idealism" and Derridean textualism, his object being to show "how anti-dualist thinking and post-structuralist ideas are already present in the nineteenth century" (p. 38). Once he has established that Hegel undermines epistemological distinctions between subject and object and posits the concept of self as constituted by difference, Slinn turns to works of Tennyson, Clough, and Browning to demonstrate that similar problems of the relation between self and world play through Victorian poetry. In Maud, the speaker yearns for unmediated self-presence but finds himself defined by absence and lack (chap. 3); in Amours de voyage, Claude vacillates between solipsistic idealism and brute empiricism but finally emerges as a displaced self in a world of unstable oppositions (chap. 4); and in TL· Ring and tL· Book, textual sources of the narrative and its multiple perspectives reveal the irreducibly discursive nature of truth and the illusory nature of the self-present subject (chaps. 5 and 6). On the whole, Slinn's readings of individual texts are original and insightful. The troubling questions raised by Slinn's argument, however, are less issues of Reviews179 critical analysis per se than problems in literary and intellectual history. That one can fashion a Derridean Hegel or trace logocentrism's self-contradictions in Browning is not surprising. As Derrida has repeatedly demonstrated, no text is so righdy woven that it cannot be made to unravel itself. But whether Hegel and Browning are Derrideans avant la lettre is another matter. One of Slinn's key moves is to establish a Hegelian precedent for Victorian challenges to the Cartesian subject, but he does so by relying heavily on a revisionist reading of Hegel that poses considerable difficulties as a work of intellectual history. Slinn's principal guide to Hegel is Robert C. Solomon, whose In tL· Spirit of Hegel offers to "re-do Hegel ... to re-create, in our terms, the spirit of his philosophy" (p. 1) by separating the PL·nomenology from Hegel's later works and by differentiating between a totalizing Hegel of the Absolute and an antimetaphysical , anti-epistemological Hegel of non-teleological process. Solomon admits that fidelity to the letter of Hegel's text is not his primary aim, but one wonders at several points whether even the spirit of the text that Solomon uncovers is Hegelian or simply a modern appropriation of nineteenth-century thought. Similarly, when Slinn praises TL· Ring and the Book as "the triumph of dialectical thinking" (p. 1 19) in which "the self, like the world, is textualised, written into and through the structures of language" (p. 149), one must ask whether it is Browning or Slinn who has created this masterpiece oftextualism. Slinn's textual version of the relativist reading of the poem and his challenge of Pompilia as ethical center of the work, however capably these arguments may be mounted, finally are not persuasive enough to...

Analysis of Polyglycerols and other Polyols from Emulsifiers by HPLC

AbstractPolyglycerols and other polyols can be conveniently analyzed by partition HPLC on silica columns. Derivatization is not necessary. Compounds of this type are often found in the esterified form in food emulsifiers, and are set free upon saponification. They are also used as humectants and freezing point depressants, e. g. in soft ice cream. A chemical classification of food emulsifiers is given, and the separation and identification of their neutral polyols by HPLC is described. Lipid class HPLC of the intact esters is also briefly mentioned.