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Journal articles on the topic 'Dairy desserts'

Author: Grafiati

Published: 4 June 2021

Last updated: 28 January 2023

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1

Rudakova, Tetyana, Antonina Minorova, Nataliia Krushelnytska, and Sergiy Narizhnyy. "Scientific approaches to classifying dairy dessert products." FOOD RESOURCES 9, no. 16 (2021): 164–79. http://dx.doi.org/10.31073/foodresources2021-16-16.

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Subject of study. At the present stage of technology development, dairy dessert products acquire special significance due to its high sensorial properties, a wide range of components, the possibility of varying the nutritional and energy value. However, the range of desserts made from milk using different types of fillers and structurants is very diverse. Therefore, there is a need for their systematization and classification. The aim of the research was to systematize up-dated information on the composition and technology of dairy desserts using non-traditional structurants from raw materials

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2

Silva, Jiuliane Martins da, Giovanna Caputo Almeida Ferreira, Catarina de Mesquita Oliveira, et al. "Non-dairy based desserts: a literature review." Research, Society and Development 9, no. 11 (2020): e77691110275. http://dx.doi.org/10.33448/rsd-v9i11.10275.

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The Brazilian market for food products with low lactose content and foods for the vegan population, lactose intolerant and even the public that seeks lactose-free food by preference needs diversification. This review sought to describe articles that addressed the development and characterization of non-dairy based desserts. A search was made for references in the CAPES, Lilacs, Scielo, and ScienceDirect databases in September 2019 covering the period 2010-2020 and using the descriptive terms "Frozen desserts " or "Dairy alternatives " or "N on dairy "Or" Ice cream ". As selection criteria, res

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3

Craig, Winston J., and Cecilia J. Brothers. "Nutritional Content of Non-Dairy Frozen Desserts." Nutrients 14, no. 19 (2022): 4150. http://dx.doi.org/10.3390/nu14194150.

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There is a growing interest in non-dairy alternatives fueled by concerns about personal health and the health of the planet. Sales of non-dairy frozen desserts have increased along with other non-dairy alternatives such as plant-based beverages, cheeses, yogurts and creamers. The aim of this study was to conduct a cross-sectional survey of plant-based frozen desserts to determine their nutritional content. A total of 358 plant-based frozen desserts were analyzed from the nutrition label listed on the commercial container. The various products were based upon coconut (n = 126), oat milk (n = 63

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4

Kuzmyk, Uliana, and Valeriia Bohdanova. "Using of whey in dairy desserts technology." Ukrainian Journal of Food Science 8, no. 1 (2020): 80–94. http://dx.doi.org/10.24263/2310-1008-2020-8-1-9.

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5

Sahin, Serpil, Haluk Hamamci, and Sultan Garayev. "Rheological properties of lactose-free dairy desserts." Food Science and Technology International 22, no. 7 (2016): 609–20. http://dx.doi.org/10.1177/1082013216636262.

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6

Marwa I Khalifa and Heba A Dowidar. "Load of coliforms and fecal coliforms in dairy desserts in Aswan City." International Journal of Life Science Research Archive 2, no. 2 (2022): 041–46. http://dx.doi.org/10.53771/ijlsra.2022.2.2.0037.

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The dairy desserts are of wide popularity and variety. Also microbiological safety and quality is lack. Seventy five samples of dairy dessert consumed in Aswan City were collected and analyzed for coliforms, fecal coliforms, and E.coli counts. The results revealed that 14 (56%), 9 (36%) and 5(20%) of examined dairy desserts Bellilah, Custard and Om-Ali samples, respectively were contaminated by coliforms in counts exceeding the Egyptian standards. While, 9(36%), 2(8%), 2(8%) of samples exposed fecal coliforms. On the other hand, E.coli was occurred in 7(28%), 2 (8%) and 2 (8%) of examined samp

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7

Telezhenko, L., I. Bilenka, O. Zolovska, and N. Lazarenko. "The development of technology of dairy-vegetative dessert with functional additives." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 20, no. 90 (2018): 46–52. http://dx.doi.org/10.32718/nvlvet9010.

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The article component composition of creamy dessert with whipped consistence on the basis of cottage cheese using alternative plant raw materials – chufa and Jerusalem artichoke tubers or honey was established and proved. This allowed to obtain finished product with low glycemic index. The possibility of using the chufa is shown (earth almond), as a carrier of mono- and polyunsaturated fatty acids (which make up about 82% of the total content), allows to receive desserts with recommended composition of fatty acids. It is shown that preliminary processing of chufa to finely ground semi-product

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8

González-Tomás, L., S. Bayarri, and E. Costell. "Inulin-enriched dairy desserts: Physicochemical and sensory aspects." Journal of Dairy Science 92, no. 9 (2009): 4188–99. http://dx.doi.org/10.3168/jds.2009-2241.

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9

Bilbao‐Sainz, Cristina, Amanda J. G. Sinrod, Bor‐Sen Chiou, and Tara McHugh. "Functionality of strawberry powder on frozen dairy desserts." Journal of Texture Studies 50, no. 6 (2019): 556–63. http://dx.doi.org/10.1111/jtxs.12464.

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10

JANA, A. H., J. P. PRAJAPATI, and N. S. JOSHI. "Bulking agents in low calorie frozen dairy desserts." International Journal of Dairy Technology 47, no. 1 (1994): 32–38. http://dx.doi.org/10.1111/j.1471-0307.1994.tb01268.x.

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11

Imram, Nazlin. "Visual texture perception in formulated chilled dairy desserts." British Food Journal 101, no. 1 (1999): 22–31. http://dx.doi.org/10.1108/00070709910251441.

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12

Jelen, P. "Texture of fermented milk products and dairy desserts." Trends in Food Science & Technology 8, no. 10 (1997): 345–47. http://dx.doi.org/10.1016/s0924-2244(97)01069-8.

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13

Baysal, Müge, and Yeşim Elmacı. "Yağ İçeriği Azaltılmış Sütlü Tatlılarda Aroma Salınımı ve Reolojik Özelliklerin İncelenmesi." Turkish Journal of Agriculture - Food Science and Technology 8, no. 6 (2020): 1331–40. http://dx.doi.org/10.24925/turjaf.v8i6.1331-1340.3346.

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Dairy desserts, which have an important place in Turkish cuisine, are mild, more digestible and have high nutritional value than dough and syrup desserts. In recent years, studies for developing these products have increased due to the increase in consumer demand for low and zero fat products for many different reasons such as nutrition, health and weight control. However, the reduction of fat in food products often leads to undesirable changes in the structural properties of foods, which affects consumer preference. Fat in the formulation of such products, affects the appearance, texture, mou

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14

Sutherland, Alastair D. "Toxin production byBacillus cereusin dairy products." Journal of Dairy Research 60, no. 4 (1993): 569–74. http://dx.doi.org/10.1017/s0022029900027916.

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SummarySpores of a known toxigenic and psychrotrophic dairy isolate ofBacillus cereus(HRM 44) were unable to grow and produce diarrhoeagenic toxin at 6 °C in creams and dairy-based products. These findings suggest that the production ofB. cereusdiarrhoeagenic toxin is unlikely to occur in creams and dairy-based products maintained within the cold chain. Growth and toxin production were readily demonstrated in creams and some desserts stored at 21 °C. Growth in creams was associated with obvious spoilage. However, in the flavoured desserts, spoilage was not always obvious before significant gro

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15

Lethuaut, Laurent, Koen G. C. Weel, Alexandra E. M. Boelrijk, and Chantal D. Brossard. "Flavor Perception and Aroma Release from Model Dairy Desserts." Journal of Agricultural and Food Chemistry 52, no. 11 (2004): 3478–85. http://dx.doi.org/10.1021/jf035488c.

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16

Palczak, Julie, David Blumenthal, and Julien Delarue. "Influence of sensory complexity on preferences for novel gourmet dairy desserts. Does Berlyne’s theory apply to desserts?" Food Quality and Preference 84 (September 2020): 103957. http://dx.doi.org/10.1016/j.foodqual.2020.103957.

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17

Kleiss, T., J. Albrecht, T. Putallaz, and J. L. Cordier. "Impedance measurement of the microbial flora in dairy-based desserts." Journal of Microbiological Methods 22, no. 2 (1995): 131–37. http://dx.doi.org/10.1016/0167-7012(94)00069-j.

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18

Arcia, P. L., E. Costell, and A. Tárrega. "Thickness suitability of prebiotic dairy desserts: Relationship with rheological properties." Food Research International 43, no. 10 (2010): 2409–16. http://dx.doi.org/10.1016/j.foodres.2010.09.013.

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19

Tárrega, A., L. Durán, and E. Costell. "Flow behaviour of semi-solid dairy desserts. Effect of temperature." International Dairy Journal 14, no. 4 (2004): 345–53. http://dx.doi.org/10.1016/j.idairyj.2003.12.004.

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20

González-Tomás, L., S. Bayarri, A. J. Taylor, and E. Costell. "Rheology, flavour release and perception of low-fat dairy desserts." International Dairy Journal 18, no. 8 (2008): 858–66. http://dx.doi.org/10.1016/j.idairyj.2007.09.010.

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21

Brossard, Chantal D., Laurent Lethuaut, Alexandra E. M. Boelrijk, François Mariette, and Claude Genot. "Sweetness and aroma perceptions in model dairy desserts: an overview." Flavour and Fragrance Journal 21, no. 1 (2005): 48–52. http://dx.doi.org/10.1002/ffj.1701.

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22

Kim, Shinyoung, Stephen L. Meyers, Juan L. Silva, M. Wesley Schilling, and Lurdes Siberio Wood. "Sensory and Nutritional Characteristics of Concept Frozen Desserts Made from Underutilized Sweetpotato Roots." HortTechnology 31, no. 3 (2021): 259–65. http://dx.doi.org/10.21273/horttech04725-20.

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A traditional dairy-based frozen dessert (ice cream) was developed with three levels of sweetpotato (Ipomoea batatas) puree [20%, 30%, and 40% (by weight)] to determine the impact of sweetpotato content on product functionality, nutritional content, and sensory characteristics. Increased sweetpotato puree resulted in increased orange color, flavor intensity, and sweetpotato flavor, but 40% puree proved difficult to incorporate into the mixture. Additionally, nondairy frozen desserts containing 30% sweetpotato puree were compared with a milk-based control in which all ingredients were the same

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23

Rosa, Luciana Justo Beserra, Luciana Maria Ramires Esper, Julia do Prado Lima Guimarães Cabral, Robson Maia Franco, and Marco Antônio Sloboda Cortez. "Viability of probiotic micro-organism Lactobacillus acidophilus in dairy chocolate dessert and its action against foodborne pathogens." Ciência Rural 46, no. 2 (2015): 368–74. http://dx.doi.org/10.1590/0103-8478cr20141864.

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ABSTRACT: The ability to produce antimicrobial factors is considered an important feature of probiotic microorganisms. Bacteriocins, hydrogen peroxide, acetic acid and lactic acid are examples of these substances. The present research aimed to develop probiotic dairy desserts (DD) with Lactobacillus acidophilus and evaluate the viability of this strain, as well as its action on food pathogens. Treatments with and without interactions between L. acidophilus and pathogenic Gram-negative bacteria (Salmonella sp. and Escherichia coli O157:H7) and Gram positive (Bacillus cereus and Staphylococcus a

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24

Olson, D. W., C. H. White, and C. E. Watson. "Properties of Frozen Dairy Desserts Processed by Microfluidization of their Mixes." Journal of Dairy Science 86, no. 4 (2003): 1157–62. http://dx.doi.org/10.3168/jds.s0022-0302(03)73698-4.

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25

Sotohy, Sotohy, Samia Abdel Naby, Hanan Sayed, and Rania Ewida. "Microbiological Quality Assessment of Dairy Desserts Sold in New Valley Governorate." New Valley Veterinary Journal 2, no. 1 (2022): 28–35. http://dx.doi.org/10.21608/nvvj.2022.134120.1004.

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26

Verbeken, Dirk, Olivier Thas та Koen Dewettinck. "Textural properties of gelled dairy desserts containing κ-carrageenan and starch". Food Hydrocolloids 18, № 5 (2004): 817–23. http://dx.doi.org/10.1016/j.foodhyd.2003.12.007.

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27

Sheidaei, Zhaleh, Bahareh Sarmadi, Seyede M. Hosseini, Fardin Javanmardi, Kianoush Khosravi-Darani та Amir M. Mortazavian. "Influence of κ-Carrageenan, Modified Starch and Inulin Addition on Rheological and Sensory Properties of Non-fat and Non-added Sugar Dairy Dessert". Current Nutrition & Food Science 16, № 4 (2020): 462–69. http://dx.doi.org/10.2174/1573401315666190301152645.

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<P>Background: The high amounts of fat, sugar and calorie existing in dairy desserts can lead to increase the risk of health problems. Therefore, the development of functional and dietary forms of these products can help the consumer health. </P><P> Objective: This study aims to investigate the effects of &#954;-carrageenan, modified starch and inulin addition on rheological and sensory properties of non-fat and non-added sugar dairy dessert. </P><P> Methods: In order to determine the viscoelastic behavior of samples, oscillatory test was carried out and the v

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28

Drewnowski, Adam, Wesley Tang, and Rémi Brazeilles. "Calcium requirements from dairy foods in France can be met at low energy and monetary cost." British Journal of Nutrition 114, no. 11 (2015): 1920–28. http://dx.doi.org/10.1017/s0007114515003669.

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AbstractInadequate Ca intakes are a concern for global public health. In France, most dietary Ca is provided by dairy products: milks, fermented milks (mostly yogurts), dairy desserts and cheeses. The present dairy database (n 837) included milks (n 101), fermented milks, yogurts and other fresh dairy products (n 326), desserts (n 162) and a wide variety of cheeses (n 248). Energy and nutrient values were obtained from industry sources and the French national nutrient composition database. Retail prices were from Paris supermarkets. Products in each group were aggregated into twenty-one catego

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29

Bragion, Daniela Mariana de Lima, and Helena Maria André Bolini. "Is the edulcorate power of two intense sweeteners sucralose and stevia same in ice cream and frozen desserts?" British Food Journal 121, no. 12 (2019): 3321–37. http://dx.doi.org/10.1108/bfj-03-2019-0199.

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Purpose Carob has been proposed as a healthy, stimulant-free alternative to chocolate in frozen desserts. In order to make carob a viable and attractive alternative, food producers need to know how it interacts with sweeteners and frozen dessert dispersion matrices. The purpose of this paper is to find the optimal sweetener concentration in three plant-based frozen desserts and carob-flavoured milk dispersion matrix ice cream. Design/methodology/approach The ideal sucrose concentrations (per cent) were determined through an affective test using the “just-about-right” scale for carob-flavoured

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30

Artemova, E. N., I. V. Simakova, N. I. Tsareva, T. V. Zhubreva, N. S. Rodionova, and E. S. Popov. "Modeling of the technological process of dairy desserts with pectin-containing ingredients." IOP Conference Series: Earth and Environmental Science 640, no. 3 (2021): 032029. http://dx.doi.org/10.1088/1755-1315/640/3/032029.

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31

Ali, Fatma, Ahlam Eleboudy, and Maria ElAnsary. "Safety and Microbiological Quality of Frozen Dairy Desserts sold in Alexandria City." Alexandria Journal of Veterinary Sciences 59, no. 1 (2018): 149. http://dx.doi.org/10.5455/ajvs.294319.

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32

Hong, Sung H., and Robert T. Marshall. "Natural Exopolysaccharides Enhance Survival of Lactic Acid Bacteria in Frozen Dairy Desserts." Journal of Dairy Science 84, no. 6 (2001): 1367–74. http://dx.doi.org/10.3168/jds.s0022-0302(01)70167-1.

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33

Lobato, L. P., M. V. E. Grossmann, and M. T. Benassi. "Inulin Addition in Starch-based Dairy Desserts: Instrumental Texture and Sensory Aspects." Food Science and Technology International 15, no. 4 (2009): 317–23. http://dx.doi.org/10.1177/1082013209341331.

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Interactions between ingredients have a wide application in the food industry. The objective of this work was to investigate the combined effect of milk, starch, and inulin on textural properties (firmness, gumminess, cohesiveness, and adhesiveness), syneresis, and sensory characteristics of pudding (by free-choice profile (FCP) and acceptability test), applying the experimental design for mixtures. Milk and starch were significant for all the studied texture parameters. Milk, inulin, and the interaction of the inulin with starch were significant for syneresis. It was possible to formulate pud

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34

ENGELEN, L., R. A. DE WIJK, and J. F. PRINZ. "EFFECTS OF DELIVERY METHOD ON THE SENSORY PERCEPTION OF SEMISOLID DAIRY DESSERTS." Journal of Sensory Studies 19, no. 5 (2004): 364–72. http://dx.doi.org/10.1111/j.1745-459x.2004.011403.x.

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35

Tárrega, A., and E. Costell. "Colour and consistency of semi-solid dairy desserts: Instrumental and sensory measurements." Journal of Food Engineering 78, no. 2 (2007): 655–61. http://dx.doi.org/10.1016/j.jfoodeng.2005.11.003.

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36

Depypere, F., D. Verbeken, J. D. Torres, and K. Dewettinck. "Rheological properties of dairy desserts prepared in an indirect UHT pilot plant." Journal of Food Engineering 91, no. 1 (2009): 140–45. http://dx.doi.org/10.1016/j.jfoodeng.2008.08.017.

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37

Arcia, Patricia L., Sergio Navarro, Elvira Costell, and Amparo Tárrega. "Effect of Inulin Seeding on Rheology and Microstructure of Prebiotic Dairy Desserts." Food Biophysics 6, no. 4 (2011): 440–49. http://dx.doi.org/10.1007/s11483-011-9224-1.

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38

Vidigal, Márcia Cristina Teixeira Ribeiro, Valéria Paula Rodrigues Minim, Afonso Mota Ramos, et al. "Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements." Food Science and Technology 32, no. 2 (2012): 412–18. http://dx.doi.org/10.1590/s0101-20612012005000047.

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It is important to understand how changes in the product formulation can modify its characteristics. Thus, the objective of this study was to investigate the effect of whey protein concentrate (WPC) on the texture of fat-free dairy desserts. The correlation between instrumental and sensory measurements was also investigated. Four formulations were prepared with different WPC concentrations (0, 1.5, 3.0, and 4.5 wt. (%)) and were evaluated using the texture profile analysis (TPA) and rheology. Thickness was evaluated by nine trained panelists. Formulations containing WPC showed higher firmness,

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39

Filatov, A. S., A. I. Sivkov, K. V. Ezergayl', E. A. Petrukhina, and A. G. Mel'nikov. "Influence of use of feed additives on dairy raw material and dairy desserts based on its basis." Agrarian-And-Food Innovations 1, no. 1 (2018): 63–68. http://dx.doi.org/10.31208/2618-7353-2018-1-1-63-68.

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40

Kusio, Katarzyna, Jagoda O. Szafrańska, Wojciech Radzki, and Bartosz G. Sołowiej. "Effect of Whey Protein Concentrate on Physicochemical, Sensory and Antioxidative Properties of High-Protein Fat-Free Dairy Desserts." Applied Sciences 10, no. 20 (2020): 7064. http://dx.doi.org/10.3390/app10207064.

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This study evaluates a new formula for high-protein fat-free dairy desserts. The rheological, textural, organoleptic and antioxidative properties of this product have been examined. They were prepared in laboratory conditions using a magnetic stirrer and then mixed in a water bath at 80 °C for 10 min. The composition included skimmed-milk powder, different concentrations of whey proteins (WPC80) (5, 7, 9, 11 or 13%), sucrose and ĸ-carrageenan. Samples were stored at 4 °C. The use of different amounts of whey proteins significantly influenced the texture, rheological properties and appearance o

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41

Alkazemi, Dalal Usamah Zaid, and Asma Saleh. "Adequacy of dairy product intake among children in Kuwait using a short dietary assessment questionnaire." Nutrition & Food Science 49, no. 1 (2019): 112–28. http://dx.doi.org/10.1108/nfs-04-2018-0120.

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PurposeThis paper aims to assess the consumption of dairy products in Kuwaiti children, and develop and validate a semi-quantitative food frequency questionnaire to measure dairy product consumption.Design/methodology/approachThis cross-sectional study was based on a sample of child–parent dyads (n= 150). A dietary assessment questionnaire on local dairy products consumed by preschool and preadolescent children was developed. Serving and portion sizes were evaluated on the basis of the guidelines of the United States Department of Agriculture and the American Academy of Pediatrics to calculate

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42

Sysoeva, M. G., and I. N. Abramova. "THE USE OF SECONDARY DAIRY RAW MATERIALS IN THE PRODUCTION OF COMBINED DESSERTS." AGRO-INDUSTRIAL TECHNOLOGIES OF THE CENTRAL RUSSIA 13, no. 3 (2019): 27–31. http://dx.doi.org/10.24888/2541-7835-2019-13-27-31.

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43

Buchahyan, G. V., I. A. Evdokimov, I. A. Semenova, D. N. Pilipenko, and L. F. Obrushnikova. "Technology of desserts based on secondary dairy materials using polysaccharides of animal origin." Agrarian-And-Food Innovations 1, no. 3 (2018): 69–73. http://dx.doi.org/10.31208/2618-7353-2018-1-3-69-73.

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44

DONG, F. M., A. E. HASHISAKA, B. A. RASCO, M. A. EINSTEIN, D. R. MAR, and S. N. AKER. "Irradiated or aseptically prepared frozen dairy desserts: Acceptability to bone marrow transplant recipients." Journal of the American Dietetic Association 92, no. 6 (1992): 719–23. http://dx.doi.org/10.1016/s0002-8223(21)00713-6.

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45

Staffolo, M., M. Martino, and A. Bevilacqua. "Texture and sensory properties of dairy desserts with dietary fibres of different sources." Acta Alimentaria 36, no. 3 (2007): 343–54. http://dx.doi.org/10.1556/aalim.36.2007.3.6.

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46

Soliah, LuAnn, and Dovalee Dorsett. "Preliminary Study of Modified Fat Preference in Frozen Dairy Desserts Among College Students." Journal of Nutrition in Recipe & Menu Development 1, no. 3 (1995): 35–46. http://dx.doi.org/10.1300/j071v01n03_05.

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47

González-Tomás, Luis, Sara Bayarri, José Coll-Marqués, and Elvira Costell. "Flow behaviour of inulin-enriched dairy desserts: influence of inulin average chain length." International Journal of Food Science & Technology 44, no. 6 (2009): 1214–22. http://dx.doi.org/10.1111/j.1365-2621.2009.01949.x.

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48

Verbeken, Dirk, Kevin Bael, Olivier Thas та Koen Dewettinck. "Interactions between κ-carrageenan, milk proteins and modified starch in sterilized dairy desserts". International Dairy Journal 16, № 5 (2006): 482–88. http://dx.doi.org/10.1016/j.idairyj.2005.06.006.

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49

Demir Özer, Ezgi, Mustafa Kadir Esen, Melih İçigen, and Cem Okan Özer. "Kalaba Yoğurdu ile Üretilen Tiramisunun Bazı Özelliklerinin Belirlenmesi." Turkish Journal of Agriculture - Food Science and Technology 9, no. 3 (2021): 493–97. http://dx.doi.org/10.24925/turjaf.v9i3.493-497.3872.

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The interest in traditional foods, which have an important place in Turkey, is increasing day by day. Traditional products are also important gastronomy elements in the Cappadocia region, which is the center of attention by tourists. Production and promotion of local dairy products are also important in this regard. Among these dairy products, Kalaba yogurt which is known as different names according to the region is produced in Kalaba town, Avanos district of Nevşehir in the Cappadocia region. It is thought that the product will increase the value of the product in terms of gastronomy by rese

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50

Solomon, Alla, та Yurii Polyevoda. "ТНЕ FERMENTED SOUR-MILK DESSERTS WITH BIFIDOGENIC". ENGINEERING, ENERGY, TRANSPORT AIC, № 2(105) (31 травня 2019): 66–74. http://dx.doi.org/10.37128/2520-6168-2019-2-9.

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Probiotic cultures that provide a beneficial effect on the consumer's organism and normalize the composition and functions of the microflora of the gastrointestinal tract include such types of lacto-and bifidobacteria as Lactobacillusacidophilus, Lactobacilluscasei, Bifidobacteriumspp. (B. adolescentis, B. animalisssp. Lactis, B. bifidum, B. longum, B. breve). Bifidobacteria are one of the most important groups of intestinal microorganisms that dominate the anaerobic flora of the colon. The International Dairy Federation calls bioproducts such mixtures that contain at least 1 ∙ 106 bifidobacte

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