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Journal articles on the topic 'Ice cream'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

WILSON, I. G., J. C. N. HEANEY, and S. T. C. WEATHERUP. "The effect of ice-cream-scoop water on the hygiene of ice cream." Epidemiology and Infection 119, no. 1 (1997): 35–40. http://dx.doi.org/10.1017/s0950268897007668.

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A survey of unopened ice cream, ice cream in use, and ice-cream-scoop water (n=91) was conducted to determine the effect of scoop water hygiene on the microbiological quality of ice cream. An aerobic plate count around 106 c.f.u. ml−1 was the modal value for scoop waters. Unopened ice creams generally had counts around 103–104 c.f.u. ml−1 and this increased by one order of magnitude when in use. Many scoop waters had low coliform counts, but almost half contained >100 c.f.u. ml−1. E. coli was isolated in 18% of ice creams in use, and in 10% of unopened ice creams. S. aureus was not detected

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2

Szkolnicka, Katarzyna, Anna Mituniewicz-Małek, Izabela Dmytrów, and Elżbieta Bogusławska-Wąs. "The use of mare’s milk for yogurt ice cream and synbiotic ice cream production." PLOS ONE 19, no. 8 (2024): e0304692. http://dx.doi.org/10.1371/journal.pone.0304692.

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During the last years, growing interest in the use of mare’s milk in food production is observed. The subject of the study was to evaluate the feasibility of mare’s milk for the production of yogurt ice cream and synbiotic ice cream. Four variants of mare’s milk ice cream were developed: ice cream with yogurt bacteria without inulin (YO) and with 2% of inulin (YO+I), synbiotic ice cream with 2% inulin and Lacticaseibacillus rhamnosus (LCR+I) and with Lactiplantibacillus plantarum (LP+I). Ice creams were enriched with inulin in order to evaluate its influence on the viability of LAB and on the

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3

Muenprasitivej, Nannapas, Ran Tao, Sarah Jeanne Nardone, and Sungeun Cho. "The Effect of Steviol Glycosides on Sensory Properties and Acceptability of Ice Cream." Foods 11, no. 12 (2022): 1745. http://dx.doi.org/10.3390/foods11121745.

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There has been a challenge in overcoming the bitter aftertaste of stevia, a natural non-caloric sweetener. Recent research focuses on investigating various types of steviol glycosides, the sweet compounds in stevia leaves, as they exhibit different sensory characteristics. This study determined the sensory properties and acceptability of ice cream sweetened solely with three steviol glycosides, rebaudioside (Reb) A, D, and M (0.09% w/v), using sucrose-sweetened ice cream as a control (14% w/v). Ice cream consumers (n = 92) rated their overall liking, attribute liking, and sweetness and bittern

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Ismail, A. H., S. Wongsakul, Ismail-Fitry M.R., Rozzamri A., and M. Mat Yusoff. "Physical properties and sensory acceptance of red palm olein-based low-fat ice cream added with guar gum and xanthan gum as stabilizers." Food Research 4, no. 6 (2020): 2073–81. http://dx.doi.org/10.26656/fr.2017.4(6).229.

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Red palm olein (RPOL) is rich in nutritional and antioxidant compounds including carotenoids, tocopherols, and tocotrienols which makes it beneficial in food applications. However, to maintain the colloidal stability of RPOL in ice cream is challenging. Therefore, this study was carried out to formulate value-added ice creams supplemented with RPOL (0.1-5.0% w/w) in combination with guar gum (GG; 0.0-0.4% w/w) or xanthan gum (XG; 0.0-0.4% w/w) as stabilizers. Physical properties and sensory acceptance of these ice creams were determined in comparison with selected commercial ice cream samples

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Aboulfazli, Fatemeh, Ahmad Salihin Baba, and Misni Misran. "The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives." International Journal of Food Engineering 11, no. 4 (2015): 493–504. http://dx.doi.org/10.1515/ijfe-2014-0343.

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Abstract In this study, cow (W)’s milk was replaced by soy (S), coconut (C) and various combinations of coconut or cow milks with soy milk in order to produce fermented probiotic ice cream. The changes in ice cream eating qualities and physical properties were evaluated. Fermented ice cream containing vegetable milks showed a slower melting rate and higher apparent viscosity and particle size and also lower total acceptability than fermented cow milk ice cream (control). Ice creams containing Lactobacillus acidophilus (La-05; L) showed a lower melting rate and higher apparent viscosity and par

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6

Dervisoglu, M., and F. Yazici. "Note. The Effect of Citrus Fibre on the Physical, Chemical and Sensory Properties of Ice Cream." Food Science and Technology International 12, no. 2 (2006): 159–64. http://dx.doi.org/10.1177/1082013206064005.

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The effects of citrus fibre on the physical, chemical and sensory properties of ice cream were evaluated. Three types of ice creams were compared; ice creams with stabiliser/emulsifier (0.4%, 0.8% and 1.2%), ice creams with citrus fibre (0.4%, 0.8% and 1.2%) and ice creams with 0.4% stabiliser/emulsifier and citrus fibre (0.4%, 0.8% and 1.2%). Citrus fibre as a single stabiliser could not improve the viscosity, overrun and sensory properties of ice cream samples, but had a positive effect on the melting resistance. A combination of citrus fibre and stabiliser/emulsifier produced desirable ice

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7

Kokkinakis E, N., A. Fragkiadakis G, H. Ioakeimidi S, B. Giankoulof I, and N. Kokkinaki A. "Microbiological quality of ice cream after HACCP implementation: a factory case study." Czech Journal of Food Sciences 26, No. 5 (2008): 383–91. http://dx.doi.org/10.17221/1126-cjfs.

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The microbiological quality of the final product and the safety of the production procedures were screened in an ice cream factory, after implementation of a Hazard Analysis Critical Control Points (HACCP) system. We analysed 30 vanilla (IC1), 30 strawberry (IC2), and 30 chocolate flavoured (IC3) samples of ice cream; 30 of water; 90 of personnel’s hands flora; 150 of plastic ice cream containers flora; 50 of sanitised equipment-surfaces flora. After HACCP introduction, Staphylococcus aureus was not further detectable in ice cream and Escherichia coli was mostly less than 10 CFU/g, while the s

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Singh, Gaganpreet, Rajesh Kumar, and Martin J. Talavera. "Consumer Acceptance of Novel Lucuma Fruit Ice Cream in the US Market." Foods 13, no. 19 (2024): 3055. http://dx.doi.org/10.3390/foods13193055.

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This study explored the use of lucuma fruit powder in an ice cream formulation for the US market. Six ice cream prototypes were developed using five different lucuma fruit powder variants. A central location test was conducted with frequent ice cream consumers (n = 106) to assess acceptance, attribute intensity rating, ideal intensity levels, and purchase intent against a control sample with caramel flavor. The mean overall liking score for all lucuma ice creams was moderate. The overall, aroma, and flavor liking scores were significantly higher (p < 0.05) for lucuma ice cream samples, wher

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Sikdar, Dolanchapa, Rosalin Nath, Kakali Bandyopadhyay, and Ishon Mollick. "Fortifications in Ice-cream with Enhanced Functional Properties: A Review." International Journal for Modern Trends in Science and Technology 6, no. 5 (2002): 131–38. http://dx.doi.org/10.46501/ijmtst060523.

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Enrichment of food by the addition of essential micro-nutrients like trace elements and vitamins to food is known as fortification. It can be carried out under initiatives such as Public Health Policy which aims in reducing the number of people with dietary deficiencies within a group of people or population. Ice-creams are well known dessert, and very much in demand among the children. So it is very important to keep its sensory factors in mind and make nutritive additions in it. To meet the demands of the consumers various natural ingredients are used to fortify ice-creams. Works have been d

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Finney, John. "Ice cream." Crystallography Reviews 21, no. 3 (2015): 221–23. http://dx.doi.org/10.1080/0889311x.2015.1016927.

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Flack, Eric. "Ice cream." International Journal of Dairy Technology 42, no. 1 (2007): 2–4. http://dx.doi.org/10.1111/j.1471-0307.1989.tb01697.x.

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Fox, P. F. "Ice cream." International Dairy Journal 7, no. 2-3 (1997): 199–200. http://dx.doi.org/10.1016/s0958-6946(97)83739-9.

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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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Ozra, Hosseini-Naveh, Kariminik Ashraf, Azizi Arezou, and Khodadadi Esmat. "Microbial contamination of traditional ice creams in Rafsanjan, Iran." MicroMedicine 7, no. 1 (2019): 13–18. https://doi.org/10.5281/zenodo.2574170.

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Ice cream is a frozen dairy product that is made of suitable milk, sugar and flavoring agents. It easily contaminated and causes food poisoning. Since it harbors many bacterial pathogens, its microbial quality has always been crucially important to public health. The aim of this study, conducted to screen some selected national and international brands of ice cream include <em>Staphylococcus aureus</em> and <em>Escherichia coli</em> in Rafsanjan city, Iran. All producing and distributing of traditional ice creams were screened. The samples were collected in hygienic conditions. 40 samples of t

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15

Durge, Ajay. "Development of Frozen Desserts." INTERNATIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 09, no. 05 (2025): 1–9. https://doi.org/10.55041/ijsrem47117.

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ABSTRACT:- Bread ice cream is an experimental dessert that fuses the comforting, nostalgic flavors of bread with the Creamy consistency of ice cream. By adding bread-based elements such as toasted crumbs, brioche, or sourdough to the ice cream base, the resulting Hybrid product has an intriguing contrast of textures and depth of flavor. The sweet, doughy undertones of bread are paired with the cold, smooth ice cream, Creating an unlikely but pleasant combination. The dessert blurs the lines of what is traditional about Frozen desserts, Providing a nostalgic but new spin on both ice cream and b

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Yang, Jia Xin, Qingqing Xu, and Yih Phing Khor. "Application of camellia oil-based diacylglycerol and its solid fractions in soft ice cream." International Food Research Journal 29, no. 6 (2022): 1411–18. http://dx.doi.org/10.47836/ifrj.29.6.17.

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Ice cream products are sweet and rich in taste, which make them popular desserts among consumers. However, the high-fat and high-sugar contents in ice creams may result in multiple health conditions after prolonged consumption. Camellia oil-based diacylglycerol (CD) oil can reduce the body fat accumulation due to their different metabolic pathways from triacylglycerol (TAG) oil. It is believed that the long-term consumption of CD can improve human’s health by lowering the plasma TAG and blood sugar levels. Nevertheless, CD is unsuitable for direct application in ice cream products due to its l

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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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Beşir Özgeçen, Ayşegül. "Use of Hemp Seed Milk in Ice Cream and Its Effect on Physicochemical, Rheological, Bioactive and Sensorial Properties." Akademik Gıda 23, no. 1 (2025): 1–11. https://doi.org/10.24323/akademik-gida.1697132.

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The nutritional and positive effects of plant-based milks on human health are increasingly studied, and their integration into various food formulations has become essential in new product development. In this study, hemp seed milk was added to the ice cream mix as a functional ingredient and a replacement for cow’s milk (0-25-50-75-100%) to investigate its effect on the physicochemical, rheological, textural, functional, and sensory properties of ice cream. As the ratio of hemp seed milk with a high protein content increased in the mix, ice cream samples with higher protein content were obtai

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Nwaogazie, Faith O., Bolanle A. Akinwande, Oluwafemi A. Adebo, and Samson A. Oyeyinka. "Application of Annealed Bambara Starch as a Stabilizer in Ice Cream Production." Macromol 4, no. 3 (2024): 533–43. http://dx.doi.org/10.3390/macromol4030031.

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This study investigated the potential of annealed Bambara starch as a locally sourced stabilizer for ice cream, aimed at addressing the high cost of imported stabilizers. Annealed Bambara starch, modified at various temperatures (45, 50, 55, and 60 °C), was incorporated into ice cream formulations and compared with ice cream stabilized using xanthan gum and guar gum. The ice creams exhibited variations in percentage overrun (77.03–124.61%), foam stability (90.88–96.61%), viscosity (24.87–33.26%), and melting resistance. Conventionally stabilized ice cream outperformed in overrun, foam stabilit

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20

Diniz, Luan Gabriel Techi, Eliane Pompeu de Jesus, Cátia Tavares dos Passos Francisco, Luciano Tormen, and Larissa Canhadas Bertan. "Mixed water-soluble nut-based plant extracts to produce vegan ice creams." Research, Society and Development 11, no. 7 (2022): e39011729892. http://dx.doi.org/10.33448/rsd-v11i7.29892.

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The demand for plant-based foods to meet the vegan public and/or individuals allergic to milk protein has increased, leading to the development of new products for this market. This work aimed to use mixed plant extracts to produce peanut-flavored and cocoa-flavored vegan ice creams. A mixed water-soluble plant extract (EHMBC) was prepared using water-soluble plant extracts of baru nuts (EHCB) and cashew nuts (EHCC) at a 60:40 v/v ratio. Then, the mixed extract was used to produce (i) cocoa-flavored and (ii) peanut-flavored vegan ice cream formulations. The peanut-flavored ice cream showed hig

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Quinzio, Jeri. "Asparagus Ice Cream, Anyone?" Gastronomica 2, no. 2 (2002): 63–67. http://dx.doi.org/10.1525/gfc.2002.2.2.63.

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In the late 17th and early 18th century, long before refrigeration was available, Europeans were making ices and ice creams. Although they were often unsure about freezing techniques, they began experimenting with flavors immediately. Confectioners tried everything from breadcrumbs to grated cheese to candied orange flowers in these new frozen treats. They molded them into fanciful shapes and served them with style and flair. Once in a while, they stumbled -- putting foie gras or pured asparagus in ice cream, for example -- but most of their experiments were successful. They led the way to the

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22

Atallah, Atallah A., Osama M. Morsy, Wael Abbas, and El-Sayed G. Khater. "Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo Milk." Foods 11, no. 3 (2022): 490. http://dx.doi.org/10.3390/foods11030490.

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Ice cream is a popular dessert product across the world. Structure, body, taste, and odor properties are created by adding non-milk ingredients and milk ingredients. The main aim of the study is to decrease the caloric value of ice cream by using sugar and fat replacements. Ice cream treatments were investigated based on microstructural, chemical, physical, microbiological, sensory, and calorific values. Four different ice creams were used (control ice cream (SC1), ice cream with stevia (SC2), ice cream with sucralose (SC3), and ice cream with sorbitol (SC4)). The chemical properties in all tr

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Rodrigues, Ellen Francine, Luana Paula Vendruscolo, Kimberly Bonfante, Christian Oliveira Reinehr, Eliane Colla, and Luciane Maria Colla. "Phycocyanin as substitute for texture ingredients in ice creams." British Food Journal 122, no. 2 (2019): 693–707. http://dx.doi.org/10.1108/bfj-07-2019-0553.

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Purpose The phycocyanin is a pigment present in the microalga Spirulina that has been studied due to its applicability as food coloring; however, it can be used due to the ability to act as an emulsifier or stabilizer in function of its protein characteristic. The purpose of this paper is to use aqueous extracts of Spirulina containing phycocyanin (EP) as a substitute of additives in the production of ice creams. Design/methodology/approach The study was divided in two sections: first, the influence of addition of EP in ice cream bases (that represent the ice cream preparation before air incor

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Choo, S. Y., S. K. Leong, and F. S. Henna Lu. "Physicochemical and Sensory Properties of Ice-cream Formulated with Virgin Coconut Oil." Food Science and Technology International 16, no. 6 (2010): 531–41. http://dx.doi.org/10.1177/1082013210367546.

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The substitution of milk fat with virgin coconut oil (VCO) was used to produce nutritious ice cream with pleasant coconut flavor and aroma. Three formulations were developed whereby formulation VCO4, VCO8 and VCO12 was substituted with 4%, 8% and 12% of VCO, respectively. The physicochemical properties of ice creams analyzed include overrun, meltdown, pH, titratable acidity, total solid, protein and fat content. The fatty acids profile of VCO formulated ice creams and their stabilities over 3 and 6 weeks storage were studied respectively using gas chromatography (GC). Qualitative descriptive a

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Sezer, Elif, Ahmet Ayar, and Suzan Öztürk Yılmaz. "Fermentation of Dietary Fibre-Added Milk with Yoghurt Bacteria and L. rhamnosus and Use in Ice Cream Production." Fermentation 9, no. 1 (2022): 3. http://dx.doi.org/10.3390/fermentation9010003.

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This study investigated whether the use of fermented milk with added dietary fibre in ice cream production positively affected quality characteristics, especially viability, during a shelf life of 90 days at −25 °C. For this purpose, fermented milk was prepared with cultures (yoghurt and Lacticaseibacillus rhamnosus) and dietary fibre (wheat fibre and inulin). In addition to the viable cell count, some related quality characteristics, such as the sensory, physical, chemical, and thermal properties, and energy content were also examined. Streptococcus salivarius subsp. thermophilus in all yoghu

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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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Lučan Čolić, Mirela, Martina Antunović, Marko Jukić, Ivana Popović, and Jasmina Lukinac. "Sensory Acceptance and Characterisation of Turmeric- and Black-Pepper-Enriched Ice Cream." Applied Sciences 13, no. 21 (2023): 11802. http://dx.doi.org/10.3390/app132111802.

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This study investigated the sensory characteristics and overall acceptability of turmeric- and black-pepper-enriched ice creams. For this purpose, a control sample (C) and a series of flavoured ice creams were prepared as follows: samples with 0.5%, 1.0%, and 2.0% of turmeric powder (T0, T1, and T2), and samples with a mixture of turmeric (0.5%, 1.0%, and 2.0%), and 0.02% of black pepper (T0p, T1p, and T2p). Participants (n = 103) were asked to rate the acceptability of the ice creams using a nine-point hedonic scale, the liking of attributes by a five-point scale, the evaluation of attributes

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Millichap, J. Gordon. "Ice Cream Headache." Pediatric Neurology Briefs 6, no. 4 (1992): 29. http://dx.doi.org/10.15844/pedneurbriefs-6-4-6.

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Maguire, Denise. "Ice Cream, Anyone?" Neonatal Network 20, no. 5 (2001): 57–58. http://dx.doi.org/10.1891/0730-0832.20.5.57.

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THE REGARD AN ORGANIZATION holds toward its staff nurses is reflected in its organizational chart. In most hospitals, each service holds an equal position on the chart somewhere under the president. In turn, each of these services has its own chart, which, in part, illustrates the chain of command. The organizational chart often identifies lines of promotion and indicates how positions report directly and indirectly to others. A typical organizational chart in nursing has the chief of the department (vice president) at the top and directors underneath, followed by managers (Figure 1). The mana

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HAMILTON, MARION P. "Ice cream manufacture." International Journal of Dairy Technology 43, no. 1 (1990): 17–20. http://dx.doi.org/10.1111/j.1471-0307.1990.tb02758.x.

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Wilbey, R. Andrew. "Ice Cream II." International Journal of Dairy Technology 58, no. 4 (2005): 239. http://dx.doi.org/10.1111/j.1471-0307.2005.00185.x.

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Sleigh, J. W., and M. Harries. "Ice cream headache." BMJ 315, no. 7108 (1997): 609. http://dx.doi.org/10.1136/bmj.315.7108.609a.

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Hulihan, J. "Ice cream headache." BMJ 314, no. 7091 (1997): 1364. http://dx.doi.org/10.1136/bmj.314.7091.1364.

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Cohen, Seth, and Urmimala Sarkar. "Ice Cream Rounds." Academic Medicine 88, no. 1 (2013): 66. http://dx.doi.org/10.1097/acm.0b013e3182768a42.

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Vega, Cesar. "Healthier Ice Cream?" Scientific American 308, no. 1 (2012): 21. http://dx.doi.org/10.1038/scientificamerican0113-21b.

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Joseph, E., and E. Houghton. "Tofu Ice Cream." Journal of the Academy of Nutrition and Dietetics 114, no. 9 (2014): A49. http://dx.doi.org/10.1016/j.jand.2014.06.152.

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Wansink, Brian, Koert van Ittersum, and James E. Painter. "Ice Cream Illusions." American Journal of Preventive Medicine 31, no. 3 (2006): 240–43. http://dx.doi.org/10.1016/j.amepre.2006.04.003.

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Ota, Mitsuhito, Hiroyuki Kawasaki, and Masashi Horimoto. "Ice Cream Urticaria." American Journal of Medicine 123, no. 12 (2010): e1-e2. http://dx.doi.org/10.1016/j.amjmed.2010.04.034.

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Smith, Earl. "Understanding Ice Cream." After Dinner Conversation 4, no. 3 (2023): 28–43. http://dx.doi.org/10.5840/adc20234324.

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What is the root cause of political polarization? In this philosophical short story, Professor Gault is having a rough day. His graduate-level class on the growing polarization in politics is just as heated and polarized as the subject they're discussing. He thinks his students are the bugs trapped in the web of rhetoric, instead of being the spider. In a daze after class, a strange woman strikes up a conversation with him and presents an alternate theory. Perhaps, she argues, the underlying foundation of our time is narcissism. Maybe politics is just fertile ground for those who want to feel

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Dubey, U. K., and C. H. White. "Ice Cream Shrinkage: A Problem for the Ice Cream Industry." Journal of Dairy Science 80, no. 12 (1997): 3439–44. http://dx.doi.org/10.3168/jds.s0022-0302(97)76320-3.

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Творогова, А. А., И. А. Гурский, Н. В. Казакова, and И. А. Королев. "Study on technological functionality of citrus fibers in production of the Creamy and the High Fatty ice cream." Food processing industry, no. 8 (August 2, 2023): 6–9. http://dx.doi.org/10.52653/ppi.2023.8.8.001.

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Мороженое сливочное и пломбир является наиболее производимым. Традиционно для стабилизации структуры мороженого используют комплексы стабилизаторов-эмульгаторов, содержащие 4–6 пищевых добавок. Что ограничивает потребление этих разновидностей у определенной категории людей. Целью исследований являлось установление возможности применения цитрусовых волокон и их композиции с гуаровой камедью взамен эффективных стабилизаторов-эмульгаторов в производстве мороженого с ограниченным содержанием пищевых добавок. В качестве объектов исследования были использованы образцы мороженого сливочного и пломбир

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Sulejmani, Erhan, and Mersel Demiri. "The effect of stevia, emulsifier and milk powder on melting rate, hardness and overrun of ice cream formulations during storage." Mljekarstvo 70, no. 2 (2020): 120–30. http://dx.doi.org/10.15567/mljekarstvo.2020.0206.

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Four types of ice creams were manufactured using stevia (S), milk powder (PP), emulsifier (PS) and UHT whole milk (C), and were investigated for physical, chemical and sensory characteristics. The pH values of ice cream samples ranged from 5.82 to 6.62. The hardness values from textural analyses was around 3.40 and 598.61 N. The highest overrun ratio (29.27 %) was found in PP ice cream during the first week of storage. The substitution of sucrose by stevia powder led to a significant elevation of the hardness of ice cream.

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Bilyk, O. Ya, N. B. Slyvka, V. O. Nagovska, and O. R. Mykhaylytska. "Development of ice cream recipe with dates processing products." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 23, no. 95 (2021): 51–56. http://dx.doi.org/10.32718/nvlvet-f9509.

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The trend of healthy eating determines several areas of modern consumer trends: the Ukrainian buyer pays more attention to the naturalness of ice cream and more carefully analyzes the ingredient composition of the product. More popular is ice cream, which does not contain synthetic dyes and flavors and is lower in sucrose. The article substantiates the use of dates processing products in ice cream technology. The aim of the work was to develop ice cream technology with partial and complete replacement of sucrose with date paste and date syrup. The research was conducted at the Department of Mi

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Favaro-Trindade, C. S., J. C. de Carvalho Balieiro, P. Felix Dias, F. Amaral Sanino, and C. Boschini. "Effects of Culture, pH and Fat Concentration on Melting Rate and Sensory Characteristics of Probiotic Fermented Yellow Mombin (Spondias mombin L) Ice Creams." Food Science and Technology International 13, no. 4 (2007): 285–91. http://dx.doi.org/10.1177/1082013207082387.

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Twelve fermented yellow mombin ice creams were produced with different starter cultures (Lactobacillus acidophilus 74-2, L. acidophilus LAC 4 and yoghurt starter culture), final pH (4.5 and 5) and concentrations of added cream (5 and 10%). Probiotic culture stability, melting properties and sensory acceptance were evaluated in ice cream samples. The mixes were frozen and stored for 105 days at -18°C. The melting rates were lower for samples with a pH of 4.5. Both probiotic cultures resisted the freezing process and, although a tendency for the counts to decrease during storage was detected, th

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Bolliger, S., H. Wildmoser, H. D. Goff, and B. W. Tharp. "Relationships between ice cream mix viscoelasticity and ice crystal growth in ice cream." International Dairy Journal 10, no. 11 (2000): 791–97. http://dx.doi.org/10.1016/s0958-6946(00)00108-4.

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DEAN, J. P., and E. A. ZOTTOLA. "Use of Nisin in Ice Cream and Effect on the Survival of Listeria monocytogenes†." Journal of Food Protection 59, no. 5 (1996): 476–80. http://dx.doi.org/10.4315/0362-028x-59.5.476.

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The survival characteristics of Listeria monocytogenes V7 were investigated in a full fat (10% fat) and reduced fat (3%) ice cream. The effect of nisin on the survival of Listeria monocytogenes in the ice creams was also evaluated. Ice cream mixes varying in composition were manufactured and inoculated with L. monocytogenes, passed through a “soft serve” freezer and then frozen at −18°C for up to 3 months. Samples were removed from storage throughout the three months, thawed, and then plated on Listeria-selective agar. In the samples that did not contain nisin, no reduction in the cell populat

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Paucar-Carrión, Cristina, Marcela Espinoza-Monje, Cristian Gutiérrez-Zamorano, et al. "Incorporation of Limosilactobacillus fermentum UCO-979C with Anti-Helicobacter pylori and Immunomodulatory Activities in Various Ice Cream Bases." Foods 11, no. 3 (2022): 333. http://dx.doi.org/10.3390/foods11030333.

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Limosilactobacillus fermentum UCO-979C is a probiotic strain possessing anti-Helicobacter pylori and immunomodulatory activity. The aim of this work was to examine if this strain maintains its probiotic properties and its viability when added to dairy-based ice creams (cookies and cream, Greek yogurt, and chocolate with brownie) or to fruit-based ice creams (pineapple and raspberry) stored at −18 °C for 90 days. The probiotic anti-H. pylori activity using the well diffusion test, its immunomodulatory activity was measured using transforming growth factor beta 1 (TGF-β1) cytokine production by

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Buniowska-Olejnik, Magdalena, Artur Mykhalevych, Galyna Polishchuk та ін. "Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators". Molecules 28, № 7 (2023): 2924. http://dx.doi.org/10.3390/molecules28072924.

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The work is devoted to the study of the functional and technological properties of oat β-glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system Cremodan® SI 320. β-glucan (0.5%) has a greater effect on the cryoscopic temperature of ice cream mixes than Cremodan® SI 320 in the same amount (decrease by 0.166 °C vs. 0.078 °C), which inhibits the freezing process of free water in ice cream during technological processing in the temperature range from −5 to −10 °C. Microscopy of ice cream samples after freezing and hardening shows the ability of β-glucan to form a gr

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Susilo, Donor Utomo Muhammad, Suharyani Amperawati, and Fenny Imelda. "Variasi Persentase Pati Resisten Jagung Tipe 3 pada Sifat Fisik dan Organoleptik Es Krim Kelapa." Jurnal Riset, Inovasi, Teknologi & Terapan 2, no. 2 (2024): 27. http://dx.doi.org/10.30811/ristera.v2i2.5462.

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The main ingredient of ice cream is cream. Regularly, ice cream is made from animal fat of milk, but can be made from vegetable fats as well. Coconut milk as a source of vegetable fat (cream) can be an alternative substance for making ice cream and is suitable for people with lactose intolerance. Making coconut ice cream requires a gelling agent dissolved in ice cream mixture (ICM). Corn starch that was modified physically (RS type 3) can be used in making of coconut ice cream which functions as a gelling agent. The research purpose was understanding of how to make coconut cream which can prod

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Chamchan, Rungrat, Pornrat Sinchaipanit, Sasapin Disnil, Sitima Jittinandana, Anadi Nitithamyong, and Nattira On-nom. "Formulation of reduced sugar herbal ice cream using lemongrass or ginger extract." British Food Journal 119, no. 10 (2017): 2172–82. http://dx.doi.org/10.1108/bfj-10-2016-0502.

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Purpose Ice cream is one of the popular sweet throughout the world. However, it contains high fat and sugar but lacks natural antioxidants. Several herbs in Thailand which are traditionally used as food ingredients show high antioxidant properties such as ginger and lemongrass. Therefore, the purpose of this paper is to develop reduced sugar herbal ice cream using lemongrass and ginger extract. Design/methodology/approach Two ice cream formulas were prepared by using the lemongrass or ginger extract at the levels of 10, 15 and 20 percent (w/w), respectively. Moreover, xylitol was added as a su

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