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Journal articles on the topic 'Cream-based'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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1

Hadiarti, Dini, and Hamdil Mukhlishin. "Serbato ice cream: Transforming serbat-based ice cream." Community Empowerment 9, no. 4 (2024): 720–26. http://dx.doi.org/10.31603/ce.11114.

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The 2022 Indonesian Ministry of Health's Nutrition Status Survey (SSGI) revealed four prevalent child malnutrition issues in Indonesia: stunting (27.7%), wasting (7.7%), underweight (17.1%), and overweight (3.5%). One source of nutritious food can be obtained from “air serbat,” presenting an entrepreneurial opportunity for students through the Chemistry Education Student Association (HIMDIKIM). This "air serbat" serves as the base ingredient for an ice cream innovation named “Serbato ice cream,” packaged in 50 mL cups. Following entrepreneur recruitment, the community service initiative procee

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Álvarez, Camila, Sebastian Camacho, Michelle Enríquez, Ariana Navarrete, and Michelle Nieto. "Chickpea-based cocoa cream." Medwave 23, S1 (2023): eUTA125. http://dx.doi.org/10.5867/medwave.2023.s1.uta125.

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Introducción La crema de cacao para untar es un alimento popular de fácil consumo entre la población, especialmente apetecida por niños y adolescentes. Debido al alto consumo de este alimento, se planteó innovar una crema para untar con sabor a chocolate con alto valor nutricional para lo cual se utilizó garbanzo para incrementar el valor proteico del producto, pues la proteína es un macronutriente fundamental en el crecimiento y desarrollo de niños y adolescentes. Mientras que para reducir el uso de azúcar refinada se emplearon dátiles. Mejorando así el contenido de vitaminas A, B, C y D por

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Kasapoglu, Muhammed Zahid, Osman Sagdic, Esra Avci, Zeynep Hazal Tekin-Cakmak, Salih Karasu, and Rabia Sena Turker. "The Potential Use of Cold-Pressed Coconut Oil By-Product as an Alternative Source in the Production of Plant-Based Drink and Plant-Based Low-Fat Ice Cream: The Rheological, Thermal, and Sensory Properties of Plant-Based Ice Cream." Foods 12, no. 3 (2023): 650. http://dx.doi.org/10.3390/foods12030650.

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This study aimed to investigate the potential use of cold-pressed coconut oil by-products (COB) as a low-cost alternative source for plant-based drink and ice cream production. Firstly, a plant-based drink was produced from cold-pressed coconut oil by-products (COB drink) and compared with a commercial coconut drink. The fat, protein, and zeta potential values of coconut drink obtained from COB were higher than those of the commercial samples. In addition, the particle size value of the drink obtained from COB was found to be lower than that of the commercial drink. In the second stage, full-f

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Kalisetskaya, E. I., O. P. Serova, A. A. Slozhenkina, and E. Yu Zlobina. "Low calorie cream milk-based." Agrarian-And-Food Innovations 6 (June 25, 2019): 88–93. http://dx.doi.org/10.31208/2618-7353-2019-6-88-93.

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Kim, Insun, and Kwang-Deog Moon. "Quality characteristics of plant-based whipped cream with ultrasonicated pea protein." Food Science and Preservation 31, no. 1 (2024): 64–79. http://dx.doi.org/10.11002/fsp.2024.31.1.64.

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The rise in popularity of vegetarian and plant-based diets has led to extensive research into plant-based whipped creams. Whipped cream is an oil-in-water emulsion that creates foam through whipping, stabilizing the foam with proteins and fats. Pea protein is an excellent emulsifier and foaming agent among plant-based proteins, but its application in whipped cream is currently limited. The objective of this study was to investigate the quality characteristics of plant-based whipped cream made with ultrasonicated pea protein. The whipped creams were evaluated based on their quality characterist

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Matabura, Victor Vicent. "Plant-Based Ice Cream: Processing, Composition and Meltdown Properties Analysis." Tanzania Journal of Science 49, no. 2 (2023): 446–55. http://dx.doi.org/10.4314/tjs.v49i2.15.

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Plant-based foods have become a popular option for consumers due to their positive impacts on health and resulting changes in lifestyle. To preserve the quality of non-dairy ice cream during distribution and consumption, it is essential to understand its proximate composition and meltdown properties. In this study, cashews, coconut, and bananas were used as raw materials. Cashew milk and coconut cream were prepared separately and mixed at different ratios to make non-dairy ice cream. The proximate composition of the formulated ice cream was measured using the official standard methods. The mel

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Obluchinskaya, Ekaterina D., Olga N. Pozharitskaya, Elena V. Flisyuk, and Alexander N. Shikov. "Formulation, Optimization and In Vivo Evaluation of Fucoidan-Based Cream with Anti-Inflammatory Properties." Marine Drugs 19, no. 11 (2021): 643. http://dx.doi.org/10.3390/md19110643.

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Fucoidan is a polysaccharide found in brown alga with glorious potential for pharmacological activities, among which its anti-inflammatory properties have gained meaningful attention. Due to several advantages of formulations for topical application, this study aimed to develop and optimize a fucoidan-based cream formulation and to investigate its anti-inflammatory potential after topical application in vivo. Fucoidan from Fucus vesiculosus L. was used. The cream base consisting of olive oil and Kolliphor RH40 was optimized followed by in vitro agar diffusion and drug release studies. The fuco

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Perera, K. D. S. S., and O. D. A. N. Perera. "Development of Coconut Milk-Based Spicy Ice Cream as a Nondairy Alternative with Desired Physicochemical and Sensory Attributes." International Journal of Food Science 2021 (July 7, 2021): 1–7. http://dx.doi.org/10.1155/2021/6661193.

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Spices have been a major influence on Sri Lankan cuisine since times immemorial. Spices are identified as one of the most distinctive ingredients for their indigenous flavor, aroma, and medicinal properties. In this study, coconut milk-based spicy ice cream was developed in compliance with the Sri Lankan standards to introduce a new perception of flavor using spices to the ice cream industry. Although coconut ice cream is commercially available in the local market, spicy flavored coconut ice cream is not yet available. Cinnamon (Cinnamomum verum), ginger (Zingiber officinale), and white pepper

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Bhatia, Nitish, Gursharan Kaur, Varinder Soni, Juhi Kataria, and Ravi K. Dhawan. "Evaluation of the wound healing potential of isoquercetin-based cream on scald burn injury in rats." Burns & Trauma 4 (March 16, 2016): 1–8. http://dx.doi.org/10.1186/s41038-016-0032-1.

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Abstract Background The present study was designed to evaluate the potential of isoquercetin-based cream formulation on scald burn wound injury in rats. Methods Four isoquercetin-based cream formulations viz. 0.01, 0.02, 0.04, and 0.06 % w/w were prepared. Cream base and standard anti-burn cream containing silver sulfadiazine were also used for comparison. Scald burn was given to rats by pouring water at 90 °C on a shaved dorsal area of 20 mm2. Deep second-degree burn injury was produced which was evaluated for the next 21 days for the percentage of wound contraction and period of epithelializ

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Izsó, Tekla, Barbara Szabó-Bódi, László Somogyi, and Gyula Kasza. "Consumers’ willingness to buy dairy product imitations (analogues) based on structural equation modelling." British Food Journal 121, no. 3 (2019): 835–48. http://dx.doi.org/10.1108/bfj-09-2018-0576.

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Purpose Replacement of milk fat with vegetable fats (e.g. coconut oil or palm fat) in sour cream is a well-established practice among producers – these products are called sour cream imitations or sour cream analogues. Although sour cream imitations are legitimate products, consumers might be confused by them. The purpose of this paper is to assess the familiarity of sour cream imitations, the opinion of consumers, and to map the factors that may affect purchasing decision. Design/methodology/approach A quantitative consumer survey (n=1,000) has been conducted in 2017 based on personal intervi

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Arifin, Muhamad. "Physical, Chemical and Organoleptic Characteristics of Lactose-Free Milk-Based Ice Cream." Jurnal Teknologi Hasil Peternakan 6, no. 1 (2025): 105–15. https://doi.org/10.24198/jthp.v6i1.61822.

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Lactose-intolerant individuals avoid consuming milk and dairy products, which may lead to deficiencies in essential nutrients naturally present in milk. Lactose-free milk, characterized by its higher sweetness compared to full-cream milk, serves as an ideal base for ice cream—a widely consumed product valued for its sweetness and unique texture. This study aims to analyze the physical, chemical and organoleptic characteristics of lactose-free ice cream. Lactose-free milk was produced using 0.2% lactase enzyme. The evaluated parameters included viscosity, overrun, melting time, pH, sweetness le

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Siswara, Hamzah Nata, and Tomi Mahendra Veilani. "DESIGN OF SEMI AUTOMATIC ICE CREAM MAKER AS AN EDUCATIONAL LABORATORY TOOL." Jurnal Sains dan Teknologi Industri Peternakan 3, no. 2 (2023): 11–17. http://dx.doi.org/10.55678/jstip.v3i2.1099.

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Making ice cream on a laboratory scale generally still uses conventional methods. The process of making ice cream in the conventional way or by manual stirring by human hands is considered inefficient because it takes a long time to make. Thus, it is necessary to evaluate the manufacture of a semi-automatic ice cream maker with considerations of efficiency, effectiveness, and ergonomics. In making this semi-automatic ice cream maker, it has several components, namely making the main frame, making dough tubes and ice cube tubes as temperature controllers, and stirrers. Making ice cream using 4

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Gholibeikian, Mohammadreza, Zahra Nooriani, Amirhosein Firouzi, and Nastaran Samali. "The formulation of moisturizing and hydrating cream based on natural ingredients such as chitosan." International Journal of Cosmetics and Dermatology 2, no. 1 (2024): 1–8. http://dx.doi.org/10.55124/ijcd.v2i1.234.

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The purpose of this work is to make moisturizing and hydrating cream for the skin. the ingredients of moisturizing and hydrating cream are based on natural polysaccharides, such as chitosan and extracted from aquatic organisms such as shrimp.Physical and chemical analysis, identification test of the oils in the cream based on gas chromatography instrument have been done in the reference laboratory of Food and Drug Organization of Iran country. Also, non-sensitizing test of the formulated cream have been done by the rabbit at department of pharmaceutics, school of pharmacy, Shahid Beheshti Univ

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Mykhalevych, A., N. Breus, G. Polishchuk, and О. Bass. "Study of the influence of demineralized whey concentrates on ice cream quality indicators." Scientific Works of National University of Food Technologies 29, no. 2 (2023): 113–23. http://dx.doi.org/10.24263/2225-2924-2023-29-2-11.

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The article scientifically substantiates the possibility of partially replacing sugar in whey ice cream with demineralized whey concentrates with a mass fraction of solids 40%. This will enrich the finished product with whey proteins, maintain a balance in terms of solids content, provide the degree of sweetness inherent in classic ice cream, and prevent consistency defects during storage. At the first stage, a sensory assessment of ice cream samples based on fermented and unfermented demineralized whey concentrates with a mass fraction of sugar from 9 to 17% was carried out according to 6 des

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Mykhalevych, Artur, Galyna Polishchuk, Uliana Bandura, Tetiana Osmak, and Oksana Bass. "Determining the influence of plant-based proteins on the characteristics of dairy ice cream." Eastern-European Journal of Enterprise Technologies 4, no. 11 (130) (2024): 6–15. http://dx.doi.org/10.15587/1729-4061.2024.308635.

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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 isol

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Bardaa, Sana, Khouloud Makni, Ons Boudaouara, et al. "Development and Evaluation of the Wound Healing Effect of a Novel Topical Cream Formula Based on Ginkgo biloba Extract on Wounds in Diabetic Rats." BioMed Research International 2021 (October 13, 2021): 1–12. http://dx.doi.org/10.1155/2021/6474706.

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Despite advances in diabetes care, impaired diabetic wound healing remains a significant clinical problem. The present study was aimed at developing a novel cream based on Ginkgo biloba extract and investigating its wound healing effect on full-thickness wounds in diabetic rats. The topical formulated oil-in-water emulsion-based cream contains Ginkgo biloba aqueous extract in an amount of about 1% to 5% as an active agent. The prepared formula was subjected to physicochemical assessment and pharmacotechnical characterization. Eighteen alloxan-induced diabetic rats completing full-thickness exc

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Varsha, Nagre* Pragati Shinde Dr. Swati Deshmukh. "Formulation And Evaluation of The Facial Scrub from Poppy Seed and Red Lentil." International Journal of Pharmaceutical Sciences 3, no. 5 (2025): 2677–86. https://doi.org/10.5281/zenodo.15437189.

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Facial scrub was very easy to use, choose a neutral or chemical scrub suited for skin, massaged on damp skin for one minute and then rinsed skin. Cosmetics are products used to enhance or change the appearance of the face, fragrance or the texture of the body. Facial scrubs are an essential part of a skin care routine. A facial scrub is usually a cream-based product that contains little exfoliation pieces that when massage across the skin help smooth the skin by physically lifting of dry, dead skin cells. Facial scrubs also work very well to keep the skin on the neck to smooth to make exfoliat

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Kiselyova, K. E., L. A. Bodnar, and S. V. Oliinyk. "The substantiation of the technology of the cream with lespedeza extracts." News of Pharmacy 109, no. 1 (2025): 47–54. https://doi.org/10.24959/nphj.25.174.

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Aim. To study the dependence of the properties of a cream with lespedeza extracts on the technological parametersof its manufacture and to develop the technology of the cream.Materials and methods. The study object was an emulsion-based cream with bicolor lespedeza extracts. The experimental samples of the cream were emulsified using an MI-2 mixer at the speed range from 1000 to 3000 rpm inincrements of 500 rpm for 5-20 min in increments of 5 min for each sample. The quality of the manufactured sampleswas assessed by appearance, thermal stability, colloidal stability, and the degree of dispers

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Wojciechowska, Katarzyna, Ewelina Rostkowska, Grażyna Ginalska, Łukasz Zimmer, and Ewa Poleszak. "New Insights into Common Bean (Phaseolus vulgaris L.) Sprouts: Pilot Studies on the Formulation of a Cosmeceutical Based on Micellar Extracts Bean Sprouts." Applied Sciences 15, no. 4 (2025): 1831. https://doi.org/10.3390/app15041831.

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The search for new active plant ingredients is crucial for the development of innovative cosmetic products. Micellar extracts from plant raw materials are not yet widely popular in cosmetics; however, scientific reports suggest that this form of extract is superior to standard extracts due to its enhanced ability to solubilize active compounds, improve their stability, and facilitate better penetration into the skin. For this reason, our research focuses on an innovative in its applicative form micellar extract from common bean sprouts (Phaseolus vulgaris L.) with a favorable composition and p

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Glonek, Thomas, Jack V. Greiner, Paula J. Oliver, and Terrance L. Baker. "Implications of a Diabetic Foot Xerosis Treatment With an Emulsion Containing the Plant-Based Anionic Phospholipids." Journal of Primary Care & Community Health 13 (January 2022): 215013192110686. http://dx.doi.org/10.1177/21501319211068653.

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Purpose: This study compares and contrasts a skin cream containing plant-based anionic polar phospholipid (APP) technology with a mineral oil hydrocarbon (petrolatum)-based (MHB) skin cream technology in the treatment of skin xerosis (dryness) in diabetic feet. Skin cream with APP technology promotes phospholipid absorption, reparation of intercellular lamellae, and organization of water promoting hydration; whereas skin cream with mineral hydrocarbon-based (MHB) technology principally covers skin, preventing dehydration. Methods: Subjects (n = 54) with diagnoses of diabetes mellitus and foot

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Skokowa, O., J. Chekanowa, and А. Demyanets. "THE USE OF BUTTERMILK IN THE COMPOSITION OF NORMALIZED CREAM MIXTURES IN THE PRODUCTION OF SOUR CREAM WITH A LOW FAT CONTENT." Topical issues of processing of meat and milk raw materials, no. 14 (December 14, 2020): 152–58. http://dx.doi.org/10.47612/2220-8755-2019-14-152-158.

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The dynamics of changes in organoleptic parameters titrated acidity and moistureretaining capacity of sour cream with a mass fraction of fat of 10% based on normalized cream mixtures of different component composition during storage at a standard temperature (4±2)oC for 40 days was studied. The influence of buttermilk obtained by a continuous method of churning cream in the composition of normalized cream mixtures on the quality indicators and consumer properties of sour cream with a low fat content is determined.

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Belova, Alla. "Ice Cream In Sensory Experiences (Based On English)." Journal of V.N. Karazin Kharkiv National University. Series: Foreign Philology. Methods of Foreign Language Teaching, no. 99 (June 30, 2024): 7–15. http://dx.doi.org/10.26565/2786-5312-2024-99-01.

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Olfactory, gustatory and tactile modalities are turning into a steady trend of multidisciplinary research. The investigation of these modalities in world languages might reveal language universals and lacunas, contribute to studies of synesthesia in cognition and communication, entail compiling sensorial glossaries. Packaging of gustatory modality differs a lot in world languages depending on foodstuff, ingredients source, diet, food culture. Sensorial perception of ice cream, a globally popular treat, might be a promising object for comparative, typological and cognitive studies in Linguistic

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Achor, Mohammed, and Buhari Muntaqa Abdullahi. "Formulation and Evaluation of Starch Phosphate-Based Cream Derived from Manihot esculentus." Pharmaceutical Fronts 05, no. 02 (2023): e109-e116. http://dx.doi.org/10.1055/s-0043-1768614.

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AbstractStarch is an important excipient employed in the pharmaceutical industry but irrespective of its source, the native starch is undesirable for many applications because of its inability to withstand processing conditions and hence needs its modification to achieve the desired properties. This study aimed to synthesize starch phosphate through the modification of starch obtained from Manihot esculentus, and then explore its potential in the preparation of cream formulations. In the present study, the starch was extracted from M. esculentus (cassava), then phosphorylated by reacting with

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Iwank Afifa, Salsa, and Pramudya Kurnia. "Test of Total Solids and Melting Rate of Coconut Milk-Based Ice Cream Combined with Cashew Milk." Journal La Lifesci 5, no. 3 (2024): 259–69. http://dx.doi.org/10.37899/journallalifesci.v5i3.1457.

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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

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Polak, Pavel, and Robert L. Bradley. "Quantitative Detection of Whey Cream in Sweet Cream and Butter." Journal of AOAC INTERNATIONAL 77, no. 2 (1994): 488–90. http://dx.doi.org/10.1093/jaoac/77.2.488.

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Abstract A simple and sensitive assay is described that can detect trace amounts of whey cream in sweet cream and in butter made from that cream. The method is based on the detection of sialic acid and involves a color reaction between Ehrlich’s reagent and sialic acid. The procedure is faster than other methods for detection of whey. The method could be termed semiquantitative because of the seasonal variability of sialic acid in cow’s milk. However, with a calibration curve, the method is quantitative and can easily detect as little as 1% whey cream in sweet cream and in the resulting butter

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Kurniaty, Rina. "PEMBUATAN LULUR KRIM DARI LIMBAH KULIT BAWANG MERAH (Allium cepa L) DAN CANGKANG TELUR AYAM DENGAN EMULGATOR SPAN-TWEEN 80." Jurnal Insan Farmasi Indonesia 3, no. 2 (2020): 343–53. http://dx.doi.org/10.36387/jifi.v3i2.579.

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Cream scrub is a body scrub that contains slightly harsh ingredients with cream-based ingredients. In this study, onion extract (Allium cepa L.) and chicken eggshell powder were used in order to determine which emulgator concentration (Span-Tween 80) could provide the best stability of cream scrub. Onion extract was made by maceration using methanol solvent to obtain liquid extract, afterward concentrated using vacuum rotary evaporator until a thick extract was obtained. There were 3 concentration variation of emulgator used for each 100 g of cream scrub formulation, namely 1% (F1), 2% (F2), a

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Sharmin, Tajnuba, Masud Khan, Jamal Uddin, et al. "DEVELOPMENT AND EVALUATION OF SHELF LIFE AND SENSORY ACCEPTABILITY OF LYCHEE LOLLY ICE CREAM." Bacterial Empire 5, no. 1 (2022): e344. http://dx.doi.org/10.36547/be.344.

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Background: Lolly ice cream is a frozen sweetened product made of heat treated mix, with or without other ingredients and permitted additives. The objectives of this study were to develop lychee flavored lolly ice cream, to determine the overall acceptance of lychee flavored ice cream (sensory evaluation) and to use accelerated shelf-life testing to study the changes in acidity, total soluble solid (TSS), total solid, microbiology, and sensory characteristics of lolly ice cream. Methods: The physical and chemical characteristics and the acceptance of lychee lolly ice cream flavored with lychee

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Sugihartini, Nining, Ratih Saridewi, Ulfa Ramdhani M, Fitri Rahmawanti, Sapto Yuliani, and Vivi Sophia. "Anti-inflammatory Activity of Camellia sinensis, l. Extract Cream Combined with Vitamin C as Antioxidant on Croton Oil-induced Inflamation in Male Mice Strain BALB/C." Majalah Obat Tradisional 22, no. 2 (2017): 73. http://dx.doi.org/10.22146/tradmedj.27915.

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Green tea extract cream contains epigallocatechin gallate (EGCG) as the active ingredient for anti-inflammatory. Epigallocatechin gallate is easyly oxidized and able to reduce its effectivity as an anti-inflammatory. Therefore, an addition of antioxidants in order to increase its stability is required. The purpose of this study was to determine the effect of adding the antioxidant Vitamin C on the effectivity of green tea extract as an anti-inflammatory. This study uses 6 groups of male mice strain BALB/C which were given treatment as follows: normal control, negative control, base cream, gree

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Tudor Kalit, Milna, Andrijana Glavaš, Barbara Horvatinović, and Marina Tomić Maksan. "Consumption of sheep and goat milk ice cream - a survey of young consumers." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 18, no. 1-2 (2023): 55–60. http://dx.doi.org/10.31895/hcptbn.18.1-2.7.

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The aim of this paper is to investigate consumer behaviour in relation to the consumption of ice cream, sheep and goat milk and finally ice cream made from sheep and goat milk, as well as consumer attitudes towards ice cream made from sheep and goat milk. The survey was conducted on a sample of 366 younger respondents. The questionnaire consisted of 22 questions. Only 19 respondents have tried ice cream made from sheep/goat milk. The respondents who did not like ice cream made from sheep/goat milk listed the inappropriate taste, smell and consistency as reasons. Those who had not yet tried she

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ZULKURNAIN, MUSFIRAH, MEI-HUANG GOH, ABDUL ALIAS KARIM, and MIN-TZE LIONG. "DEVELOPMENT OF A SOY-BASED CREAM CHEESE." Journal of Texture Studies 39, no. 6 (2008): 635–54. http://dx.doi.org/10.1111/j.1745-4603.2008.00163.x.

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Ukey, Asmita Dulichand, and Priyanka Siddharth Muneshwar. "Development of pomegranate based fortified ice cream." International Journal of Agriculture and Food Science 3, no. 1 (2021): 05–09. http://dx.doi.org/10.33545/2664844x.2021.v3.i1a.43.

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Geethanjali, Santhanam, and Ganeshwari. "Nutrient Composition of Guava Based Ice Cream." Shanlax International Journal of Arts, Science and Humanities 7, S4 (2020): 138–41. https://doi.org/10.5281/zenodo.6351284.

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Consumption of five fruit servings per day has been recommended for a healthy lifestyle and to reduce the risk of chronic diseases. Guava (Psidium guajavaLinn.) commonly known for its food and nutritional values throughout the world. The medicinal properties of guava fruit, leaf and other parts of the plant are also well known in the traditional system of medicine.  

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Ningrum, Tiara Kusuma, Umi Nafisah, and Ester Dwi Antari. "FORMULASI DAN EVALUASI FISIK KRIM EKSTRAK DAUN KERSEN (Muntingia calabura L.) DENGAN VARIASI KONSENTASI SODIUM LAURIL SULFAT SEBAGAI EMULGATOR." Jurnal Farmasindo: Jurnal Penelitian dan Pengabdian Masyarakat 5, no. 1 (2021): 18–25. http://dx.doi.org/10.46808/farmasindo.v5i1.51.

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Cherry leaves (Muntingia calabura L.) are known to have antibacterial activity. Based on previous research shows that the extract concentration of 2.5% has a inhibitory power of 16.55 mm. To increase the effectiveness of the use of cherry leaves, formulations are made in the form of cream. This study aims to determine the effect of adding sodium lauryl sulfate to the physical properties of the cream. Cream made with 3 variations of sodium lauryl sulfate concentration that is 0.5%; 1%; 2%. The three formulations were tested for different physical properties by organoleptic, homogeneity, dispers

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Bhavana, Daund* Swati Desale Yogesh Sonawane Vinod Bairagi. "Formulation And Evaluation of a Charcoal-Based Cream for Psoriasis Management." International Journal of Pharmaceutical Sciences 3, no. 5 (2025): 871–82. https://doi.org/10.5281/zenodo.15349215.

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To investigate the efficacy of a charcoal-based cream in managing psoriasis symptoms and improving skin health through topical application. Activated charcoal and other excipients were used to prepare various cream formulations, which were evaluated for pH, spreadability, viscosity, washability, and antimicrobial activity using standard pharmaceutical techniques. Five trial formulations were developed and evaluated, with formulation F5 demonstrating optimal physical, chemical, and antimicrobial properties. Antimicrobial testing showed significant inhibition against <em>Staphylococcus aureus</e

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Khalish, Layyinan Hafizha, Nuri Andarwulan, Sutrisno Koswara, and Zada Agna Talitha. "Formulasi dan Tingkat Kesukaan terhadap Es Krim Keju dengan Menggunakan Berbagai Keju Lunak (Cream Cheese, Ricotta dan Camembert)." Jurnal Mutu Pangan : Indonesian Journal of Food Quality 7, no. 2 (2020): 90–97. http://dx.doi.org/10.29244/jmpi.2020.7.2.90.

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Ice cream is a low temperature food product that rarely uses cheese as alternative flavor variant. This research is aimed to obtain ice cream formula with the addition of soft cheeses (cream cheese, ricotta and camembert). The basic formulation trial used the mixture of sugar (10%, 13%), skim powder (9%, 10%), milk fat (12%, 14%), and cream cheese (10, 12, 14%). The second formula trial After that, the formula trial used cream cheese, ricotta and camembert cheese as much as 7, 9 and 11% respectively into the ice cream mixture. The most acceptable formula was based on hedonic ranking and hedoni

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Ramdhan, Bahariyan, and Anna L. Yusuf. "Formulation and Evaluation of Avocado Leaf Extract (Persea americana Mill.) Cream Based on Variations Stearic Acid Concentration." Ad-Dawaa : Journal of Pharmacy 1, no. 2 (2023): 78–86. http://dx.doi.org/10.52221/dwj.v1i2.412.

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Avocado leaves (Persea americana Mill.) contain flavonoid compounds as high as 8.11 mg, so they have potential in the acne healing process. The aim of this research is to create a formulation and evaluate an avocado leaf extract cream preparation. The method used is experimental. Avocado leaf extract cream preparations are made based on varying stearic acid concentrations of 5%, 10% and 15%. Evaluation of the preparation includes organoleptic tests, homogeneity tests, pH tests, spreadability tests, adhesion tests, and viscosity tests. Based on the organoleptic evaluation, the results showed th

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Ekene, Uzochukwu Stephen, and Ogu Emmanuel Okey. "Studies on the Production of Cream Liqueur Using Whiskey and Milk Cream." SAR Journal of Pathology and Microbiology 3, no. 5 (2022): 73–80. http://dx.doi.org/10.36346/sarjpm.2022.v03i05.003.

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The quality of the liqueurs and their organoleptic properties depend on the characteristics of spirits or milk cream used as well as on the preparation procedures, including maceration and maturation processes. Hence the aim of this study is to produce a cream liqueur using whiskey as the spirit base and observe its shelf life stability. The specific objectives of this study were to produce cream liqueurs of different concentrations using whisky and milk cream, to evaluate the physicochemical properties of the cream liqueurs, to determine the shelf stability of the produced cream liqueur after

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Nwosu, Amarachi, and J. Eke-Ejiofor. "Quality Parameters of Salad Cream from Four Local Varieties of Millet Starches in Nigeria." American Journal of Food Sciences and Nutrition 3, no. 1 (2021): 10–20. http://dx.doi.org/10.47672/ajfsn.738.

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Purpose: The study was carried out to evaluate the proximate, rheological and sensory properties of Millet based salad cream in comparison with the conventional salad cream. Methodology: Starches were extracted from four different local varieties of millet, comprising two varieties of pearl millet, namely Gero and Maiwa (Pennisetum glaucum), Tamba-Finger millet (Eluesine coracona) and Acha-Fonio millet (Digitaria exillis) using dry and wet milling processes for the purpose of making salad cream. Standard analytical methods were used in measuring the pH values, proximate composition and viscosi

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Nugroho, Pulung, Laksmie Hartayanie, and Kartika Puspa Dwiana. "The Role of Mungbean (Phaseolus radiatus) as a Fat Replacer on the Physicochemical Properties of Ice Cream." Indonesian Journal of Agricultural Research 2, no. 3 (2020): 111–20. http://dx.doi.org/10.32734/injar.v2i3.2859.

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Fat replacer can be an alternative in the processing of making ice cream. The use of fat replacers can replace the role of fat as forming texture, flavor, and aroma without reducing the quality of the ice cream. In this research, green beans we used as a fat replacer as a substitution to whipped cream. Mung beans are a high source of protein and carbohydrates. The purpose of this study was to determine the physicochemical characteristics of ice cream with the addition of mung bean flour and determine the optimal ratio of whipped cream optimal and mung bean as a fat replacer. Based on the resul

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Ashwathi, V. V. Ismail M. Mariyambi K. V. Nafeesath K. P. Shahala Shamna K. "Formulation And Evaluation of Moisturising Cream Containing Coriander Leaves Extract." International Journal of Pharmaceutical Sciences 2, no. 10 (2024): 1586–92. https://doi.org/10.5281/zenodo.13998810.

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The herbal moisturising cream with natural ingredients is more acceptable in public opinion than other chemical based formulation due to their safety and efficacy in maintaining protecting moisturising and lubricating the skin and also helps to smooth the skin. Aim and Objective:The aim of this investigation is to formulate and evaluate the moisturising cream containing coriander leave extract.The objective of the present work is to formulate herbal moisturising cream containing natural ingredients like coriander leaves, aloe vera and cucumber. Methods:The drug is extracted by the process of m

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Bhatia, Nitish, Arunpreet Singh, Rohit Sharma, et al. "Evaluation of burn wound healing potential of aqueous extract of Morus alba based cream in rats." Journal of Phytopharmacology 3, no. 6 (2014): 378–83. http://dx.doi.org/10.31254/phyto.2014.3601.

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The present protocol was designed to compare the effects of Morus alba (MA) aqueous extract based cream on healing of burn wounds in rats. Fifty adult, male Wistar-albino rats were divided into five groups. The first group served as a sham control group. The animals in this group underwent shaving on the back without any burn injury. Burn was generated on the backs of all the rats in second, third, fourth and fifth group. The animals of second group served as burn injury control group and did not receive any treatment. The burned areas of the rats in the third, fourth and fifth groups were cov

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Muhammad, Rosmaliza, Norazmir MD Nor, Norhayati Mat Yusoff @ Mohd Yusof, and Al Mukhlas Fikri. "Assessing the Market Potential of Mamachef's Purply Ice Cream Made from Underutilized Local Crops in Malaysian Retail Markets." Environment-Behaviour Proceedings Journal 9, no. 28 (2024): 33–37. http://dx.doi.org/10.21834/e-bpj.v9i28.5905.

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The Mamachef Purply Ice Cream is developed from purple sweet potato. A sensory analysis and interview session was done with 11 trained panelists. The data has been analyzed using Atlas.ti based on thematic analyses. This unique ice cream is like other commercial ice cream, with natural purple color, and free from food additives. Its flesh also acts as a fat replacer in the Mamachef Purply Ice Cream. The processing of Mamachef Purply Ice Cream would increase the economic aspects among small and medium entrepreneurs (SMEs) and farmers and has an excellent potential to be marketed commercial food

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Bambang Admadi Harsojuwono, I Ketut Satriawan, and Sri Mulyani. "The antiaging cream characteristics from extract of turmeric (Curcuma domestica Val.) rhizome and tamarind (Tamarindus indica L.) leaves." International Journal of Scholarly Research in Engineering and Technology 2, no. 1 (2023): 020–30. http://dx.doi.org/10.56781/ijsret.2023.2.1.0031.

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Chemical-based cosmetics tend to have adverse side effects on human skin so that public awareness arises to use cosmetics made from natural ingredients that do not have side effects. Extract cream of turmeric and tamarind leaf is one of the cosmetics made from natural ingredients that has the potential to replace chemical-based cosmetics. This study aims to determine the hydrophilic lipophilic balance (HLB) value and perfume type to get the cream with the best characteristics, an extract mixture concentration of turmeric rhizome and tamarind leaves used in the manufacture of anti-aging cream,

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Rahman, Alief Putriana, Liana, Syaifiyatul H, and Ach Faruk Alrosyidi. "Antioxidant Face Cream Formulation of Ethanol Extract from Soursop leaves (Annona muricata L)." Berkala Ilmiah Kimia Farmasi 10, no. 2 (2023): 34–41. http://dx.doi.org/10.20473/bikfar.v10i2.38479.

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Face cream is a treatment cream used to treat facial skin. One of the natural plant ingredients that can be used as an active substance in cream preparations is soursop leaves (Annona muricata L.) which have antioxidant activity. The purpose of this study was to formulate cream preparations from soursop leaf ethanol extract as well as the antioxidant activity of face cream preparations. Soursop leaves were extracted by maceration using a 96% ethanol solvent. Cream preparations in physical quality evaluation include organoleptic, pH, homogeneity, viscosity, spread power, sticking power, centrif

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Conficoni, D., L. Alberghini, E. Bissacco, M. Ferioli, and V. Giaccone. "Heavy Metal Presence in Two Different Types of Ice Cream: Artisanal Ice Cream (Italian Gelato) and Industrial Ice Cream." Journal of Food Protection 80, no. 3 (2017): 443–46. http://dx.doi.org/10.4315/0362-028x.jfp-16-291.

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ABSTRACT Ice cream, a popular product worldwide, is usually a milk-based product with other types of ingredients (fruit, eggs, cocoa, dried fruit, additives, and others). Different materials are used to obtain the desired taste, texture, consistency, and appearance of the final product. This study surveyed ice cream products available in Italy for heavy metals (lead, cadmium, chromium, tin, and arsenic). The differences between artisanal and industrial ice cream were also investigated because of the importance in the Italian diet and the diffusion of this ready-to-eat food. Ice cream sampling

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Yanuarti, R., Nurfitriyana, G. Pratama, and I. D. Kurniawan. "Evaluation of Body Scrub from Boergesenia forbesii and Kaempferia galanga." IOP Conference Series: Earth and Environmental Science 1118, no. 1 (2022): 012030. http://dx.doi.org/10.1088/1755-1315/1118/1/012030.

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Abstract The use of cosmetics at this time prioritizes natural ingredients over synthetic materials. The materials that are often used and become potential are green seaweed and rhizomes. Boergesenia forbesii and Kaempferia galanga are two natural ingredients with bioactive content that is good for human skin. The combination of these two natural materials has never been studied. This study aims to evaluate the best formulation of body scrub preparations from these two natural ingredients. In this study, the ratio of B. forbesii and K. galanga was 1:1 (cream R1), 1:2 (cream R2), 2:1 (cream R3)

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Mykhalevych, Artur, Magdalena Buniowska-Olejnik, Galyna Polishchuk, Czesław Puchalski, Anna Kamińska-Dwórznicka, and Anna Berthold-Pluta. "The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey." Foods 13, no. 1 (2024): 170. http://dx.doi.org/10.3390/foods13010170.

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The use of liquid whey concentrates in the composition of ice cream, especially in combination with other powdered whey proteins, is limited due to their understudied properties. This article shows the main rheological and thermophysical characteristics of ice cream mixes, as well as color parameters, microstructure, analysis of ice crystals and quality indicators of ice cream during storage. The most significant freezing of free water (p ≤ 0.05) was observed in the temperature range from the cryoscopic temperature to −10 °C. The microscopy of experimental ice cream samples based on hydrolyzed

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Nurfalah, Dita Auliya, Erin Ryantin Gunawan, Dedy Suhendra, and Wahidah Fajrin. "Application of Alkyletanolamide Surfactants Based on Nyamplung (Callophylum Inophylum L.) Seed Oil in Cream Base." FITOFARMAKA: JURNAL ILMIAH FARMASI 13, no. 1 (2023): 31–41. http://dx.doi.org/10.33751/jf.v13i1.6196.

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Cream preparation is cosmetic preparation consisting of aqueous and oil phases that immiscible. Thus, a surfactant with hydrophilic and lipophilic groups is needed to reduce the interfacial tension between the two phases. Petroleum-based surfactants such as Triethanolamine (TEA) are often used in the cosmetic industry. In this study, however, alkyletanolamide surfactant synthesized from vegetable oil was used. Nyamplung, Callophylum inophylum L. (C. inophylum) oil is one of non-commercial vegetable oil that can be used as a substitute to produce surfactants. The aims of this study was to apply

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Greiner, Jack V., Hridaya N. Bhargava, Thomas Glonek, Donald R. Korb, Michael E. Lindsay, and Paula J. Oliver. "Cutaneous Permeation of a Percutaneously Applied Glucocorticoid Using Plant-Based Anionic Phospholipids in Hydrogenated Vegetable Oil: A Preliminary Study." Medicina 58, no. 10 (2022): 1334. http://dx.doi.org/10.3390/medicina58101334.

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Purpose: It is important that, when corticosteroids are used therapeutically, concentrations be reduced as much as possible to mitigate potential adverse events and side effects. This preliminary study compares the permeation for the delivery of a corticosteroid in a 1% hydrocortisone-supplemented topical cream containing anionic polar phospholipids (APP) in hydrogenated vegetable oil (triglyceride) versus a market-leading 1% hydrocortisone in a mineral hydrocarbon-based skin cream. Methods: Using the Franz diffusion cell method with cadaveric skin, the permeation of a 1% hydrocortisone-supple

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Seong, Gi-Un, Ji-Yoon Kim, Jung-Soo Kim, et al. "Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents." Foods 12, no. 7 (2023): 1518. http://dx.doi.org/10.3390/foods12071518.

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Ice cream consumption has increased over the years. In this study, we investigated the potential of using rice varieties with varying amylose contents for ice cream production. We analyzed the physical and chemical properties and sensory quality characteristics (appearance, taste, texture, chewiness, aroma, and rice flavor) of rice-based ice cream made from five varieties with low and high amylose levels. To make the ice cream, we ground rice into a fine powder and combined it with skim milk powder, butter, sugar, glycerin esters of fatty acids, locust bean gum, and water to form a gelatinized

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