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Journal articles on the topic 'Pudding'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Rochmah, Syifa, Ahmad Yani, and Aminarista Aminarista. "KADAR PROTEIN DAN DAYA TERIMA SILKY PUDDING YANG DISUBSTITUSI SUSU KAMBING DAN SUSU SKIM SEBAGAI ALTERNATIF MAKANAN TAMBAHAN BALITA STUNTING." Journal of Holistic and Health Sciences 2, no. 2 (2019): 72–77. http://dx.doi.org/10.51873/jhhs.v2i2.29.

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Latar Belakang: Asupan protein merupakan salah satu faktor risiko stunting pada balita. Diketahui bahwa susu mampu memberikan sumbangan protein pada anak stunting sebesar 7,67 g/hari. Maka dibuatlah Silky pudding substitusi susu kambing dan susu skim yang diharapkan dapat menjadi alternatif makanan tambahan tinggi protein. Tujuan Penelitian: Menganalisis kadar protein dan daya terima silky pudding yang disubstitusi susu kambing dan susu skim. Metode: Penelitian eksperimental menggunakan rancangan acak lengkap satu faktor yaitu substitusi susu kambing dan susu skim. Kadar protein da

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2

Khatun, MA, MN Islam, and MA Islam. "Effect of level of egg content on the quality of pudding using reconstituted milk." Bangladesh Journal of Animal Science 47, no. 2 (2018): 92–97. http://dx.doi.org/10.3329/bjas.v47i2.40252.

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The study was conducted to analyze the physical and chemical parameters of manufactured pudding and to recommend acceptable level of eggs for the manufacture of pudding. Reconstituted milk was prepared by using the instructions given on the packet of whole milk powder. The prepared reconstituted milk was divided into three parts and three different types of puddings were prepared by using 2 eggs, 3 eggs and 4 eggs with reconstituted milk. Amount of milk, sugar and corn flour level was same in all three types. The puddings were designated as A (2 eggs), B (3 eggs) and C (4 eggs) types. Prepared

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3

Bekiroglu, H., E. Komurlu, Nur Cebi, and O. Sagdic. "EFFECT OF USING RESISTANT STARCH ON GLYCEMIC INDEX AND RHEOLOGICAL PROPERTIES OF MILKY PUDDING." Latin American Applied Research - An international journal 52, no. 1 (2022): 1–6. http://dx.doi.org/10.52292/j.laar.2022.764.

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In this study, resistant starch (RS)-enriched pudding production was performed in order to develop puddings with reduced glycemic index which could be consumed as functional milky dessert to cope with obesity and high blood sugar. Control sample without the resistant starch (RS) and three pudding samples with RS (1%, 2% and 3%) were prepared. Physical analyzes of the samples were performed, their sensory and rheological properties were examined and glycemic index analyzes were implemented in vitro conditions. With the addition of RS, the moisture content of the puddings decreased and there was

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4

Shaikh, Elaf, Tahira Bano, Alayesha Farooq, et al. "SENSORY EVALUATION OF THE POTATO STARCH PUDDING: AS AN AFFORDABLE WAY OF ESSENTIAL NUTRIENTS FOR HUMAN CONSUMPTION." Pakistan Journal of Biotechnology 21, no. 1 (2024): 228–31. http://dx.doi.org/10.34016/pjbt.2024.21.01.878.

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The purpose of this study was to examine the nutritional value and energy content of potato pudding as an affordable way to get important nutrients such proteins, vitamins, and other energy components. Potatoes are a commonly available and reasonably priced staple item. Using them in pudding form presents an interesting way to feed people on a budget. This essay looks at the ingredients, health advantages, and possibilities as a high-energy food source of potato pudding. The objective of this work was to develop and characterize a new pudding recipe using potato flour as the main ingredient. T

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5

Okwunodulu, Innocent N., Uluocha, Daniel M., Okwunodulu, and Felicia U. "Chemical and Sensory Assessment of Cocoyam (Colocasia esculanta) Puddings Blended with Plantain (Musa paradisiaca) and Sprouted Soybean (Glycine max) Pastes for Complementary Feeding." Pharmaceutical and Chemical Journal 6, no. 3 (2019): 1–13. https://doi.org/10.5281/zenodo.13940367.

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Chemical and sensory properties of complementary puddings formulated from blends of   cocoyam, firm ripe plantain and sprouted soybean pastes, seasoned, wrapped in plantain leaves and boiled for 30 min were evaluated. Results showed that 100% cocoyam pudding had the highest moisture content (52.55%), carbohydrate (39.28%) and least content of crude protein (3.22%), crude fat (1.21%), ash (2.14%), crude fiber (1.64%), and pro-vitamin A (13.55µg). The 90% cocoyam and 10% soybean pudding blend had the highest content of crude protein (4.29%), ash (2.45%), and least content of mois

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6

Okpoghono, J., U. J. Omoriare, U. B. Igue, and A. A. Seigha. "Evaluation of Liver and Kidney Function Markers of Mature Albino Male Rats Fed with Maize-Plantain Pudding Delicacy Cooked in Metallic Plates and Edible Plant Leaves." Journal of Applied Sciences and Environmental Management 27, no. 4 (2023): 759–66. http://dx.doi.org/10.4314/jasem.v27i4.17.

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Traditional maize-plantain puddings are usually cooked in diverse containers such as aluminium plates, cast iron plates and all types of edible plant leaves. This paper therefore, evaluates biochemical markers of liver and kidney function of mature albino male rats fed with maize-plantain pudding delicacy cooked in aluminium and cast iron plates and edible Zingiber officinale (ginger) and Musa paradisiaca (plantain) leaves using appropriate standard methods. Data obtained reveal that the activities of hepatic marker enzymes; alanine transaminase (ALT), aspartate aminotransferase (AST) and alka

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7

Lin, Hong-Ting Victor, Jenn-Shou Tsai, Hsiao-Hui Liao, and Wen-Chieh Sung. "Effect of Hydrocolloids on Penetration Tests, Sensory Evaluation, and Syneresis of Milk Pudding." Polymers 17, no. 3 (2025): 300. https://doi.org/10.3390/polym17030300.

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This study evaluated how added gums, starch amounts, and sucrose levels affect the texture, sensory acceptability, and syneresis of milk puddings. The puddings were prepared with four ingredients, namely 0.3% polysaccharide (κ,ι-carrageenan, gellan gum, gelatin, or agar), 2.5–7.5% sucrose, 1–5% modified waxy corn starch, and whole milk. The physical and sensory properties were assessed through measurements of gel strength, breaking point, breaking force, rigidity, and hedonic testing. Results show that syneresis increased in all milk puddings during two weeks of refrigerated storage. Among the

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8

Yanti, Ni Kadek Ari Novi, and Dika Pranadwipa Koeswiryono. "Kualitas Puding Berbahan Campuran Extrak Bunga Rosella dan Susu Almond." Jurnal Ilmiah Pariwisata dan Bisnis 3, no. 6 (2024): 1021–30. http://dx.doi.org/10.22334/paris.v3i6.816.

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Penelitian ini membahas tentang kualitas puding berbahan dasar bunga rosella dan susu almond untuk mengetahui kualitas pudding yang dari segi rasa, aroma, tekstur, dan warna, dan mengetahui ketahanan puding dalam suhu ruang dan suhu pendingin serta menganalisis seberapa besar pengeluaran yang dikeluarkan dalam pembuatan pudding bunga rosella. Manfaat dari penelitian ini untuk mengetahui pengembangan produk pudding sebagai inovasi baru sebagai cemilan sehat yang penuh serat dalam penelitian ini menggunakan metode kuantitatif dengan analisis uji organoleptik kepada responden sebanyak 15 panelis

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9

Ismawati, Nur Ayu, and Anna Anggraeni. "Analysis of Antioxidant and Fiber Content in Edamame Pudding (Glycine max) as a Snack to Prevent Hypercholesterolemia." International Journal on Health and Medical Sciences 3, no. 1 (2024): 1–9. https://doi.org/10.35335/healmed.v3i1.393.

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This research explores the antioxidant and fiber content of edamame pudding (Glycine max) and its potential health benefits, particularly in preventing hypercholesterolemia. Edamame, a rich source of antioxidants such as isoflavones and phenolic compounds, is known for its ability to combat oxidative stress and reduce cardiovascular risk. Additionally, its high fiber content, particularly soluble fiber, plays a significant role in lowering LDL cholesterol levels. This study analyzes the antioxidant levels and fiber content in edamame pudding and evaluates its potential to serve as a health-pro

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10

Lestari, Lara Ayu, Sessy Paramita Lirizka, Aftulesi Nurhayati, Putri Rahmah Alamsyah, and Matthew Nathaniel Handoko. "Development of Low- Fat Firin Sutlac Pudding with Yellow Pumpkin for The Elderly with Heart Disease." Jurnal Kebidanan 14, no. 1 (2025): 51. https://doi.org/10.26714/jk.14.1.2025.51-58.

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Malnutrition is an important prognostic factor in elderly patients with coronary heart disease (CHD). Puddings can support nutritional intake in elderly patients with CHD. This study aims to develop a special dietary food product Firin Sutlac Pumpkin, a low-fat pudding. This study uses a complete random design with three formulas that combine yellow pumpkin and rice with different ratios, namely S1 (60:40), S2 (50:50), and S3 (40:60). The samples obtained were analyzed by organoleptic tests (hedonic test and hedonic quality). This study showed that increasing yellow pumpkin puree affected pane

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11

VIEDMA, PILAR MARTINEZ, HIKMATE ABRIOUEL, NABIL BEN OMAR, ROSARIO LUCAS LÓPEZ, EVA VALDIVIA, and ANTONIO GÁLVEZ. "Assay of Enterocin AS-48 for Inhibition of Foodborne Pathogens in Desserts." Journal of Food Protection 72, no. 8 (2009): 1654–59. http://dx.doi.org/10.4315/0362-028x-72.8.1654.

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Enterocin AS-48 was tested against Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes in different kinds of desserts. The highest activity against S. aureus was detected in baker cream. However, in yogurt-type soy-based desserts and in gelatin pudding, AS-48 (175 arbitrary units [AU]/g) reduced viable cell counts of S. aureus by only 1.5 to 1.8 log units at most. The efficacy of AS-48 in puddings greatly depended on inoculum size, and viable S. aureus counts decreased below detection levels within 24 h for inocula lower than 4 to 5.5 log CFU/g. For L. monocytogenes, bacteriocin

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12

Oke, E. K., B. A. Hammod, A. A. Adeola, O. A. Ojo, and S. A. Omoniyi. "Proximate composition and sensory acceptability of cowpea-based pudding produced from cowpea cultivated using different weed control methods." Acta Universitatis Sapientiae, Alimentaria 16, no. 1 (2023): 49–62. http://dx.doi.org/10.2478/ausal-2023-0004.

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Abstract This study evaluates the effect of different weed control methods on the proximate composition and sensory properties of cowpea-based pudding produced from cowpea flour. Cowpea seeds of Ife Brown variety with three different treatments [(supplementary hoe weeding at 6 weeks after sowing, two hoe weeding at 3 and 6 weeks after sowing, and three hoe weeding at 3, 6, and 9 weeks after sowing (WAS)] were processed into flour samples and analysed for physicochemical properties using standard methods. The puddings were prepared from cowpea flour and were subjected to proximate composition,

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13

Keret, Etgar, and ALBERTO ARAGÓN. "Pudding." Jewish Quarterly 58, no. 4 (2011): 56–57. http://dx.doi.org/10.1080/0449010x.2011.10707174.

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14

Yesilyurt Sagdic, B., and A. Emirmustafaoglu. "The effect of using wheat species on the quality and sensory properties of rice pudding." Latin American Applied Research - An international journal 55, no. 1 (2025): 17–23. https://doi.org/10.52292/j.laar.2025.3455.

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It was aimed to determine some quality and sensory differences in the pudding by using wheat species instead of rice. For this, Einkorn wheat pudding, Iza wheat pudding, Emmer wheat pudding, Spelt wheat pudding and rice pudding (control) were prepared. It was determined that the dry matter, mineral matter and protein values of wheat pudding were higher than the control (P < 0.05). The use of different wheat varieties instead of rice in pudding production caused a decrease in the pH and L* values of the samples and an increase in the b* values. Iza wheat pudding was the highest dry matter, m

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15

Majzoobi, Mahsa, Fatemeh Ghiasi, Mohammad Hadi Eskandari, and Asgar Farahnaky. "Roasted Wheat Germ: A Natural Plant Product in Development of Nutritious Milk Pudding; Physicochemical and Nutritional Properties." Foods 11, no. 12 (2022): 1815. http://dx.doi.org/10.3390/foods11121815.

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Wheat germ has been recognized as an economical source of high-quality plant proteins and bioactive compounds for food fortification. Thus, it can be used for valorization of food products as a feasible strategy to enhance the nutritional quality and reduce wheat milling waste. In this research roasted wheat germ (RG) was added in formulation of egg-free milk pudding to enhance its nutritional value and the effects of RG particle size (125, 210 and 354 μm) and quantity (0.0, 2.5, 5.0, 7.5 and 10%) on the quality, nutritional and sensory properties of the resulting pudding were investigated. Re

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16

Slobodianiuk, N. M., A. А. Menchynska, A. O. Ivaniuta, and O. М. Ochkolyas. "IMPROVEMENT OF THE TECHNOLOGY OF FISH PUDDING FOR INFANT NUTRITION." Animal Science and Food Technology 11, no. 3 (2020): 62–69. http://dx.doi.org/10.31548/animal2020.03.073.

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The article deals with the improvement of the technology of fish pudding for infant nutrition. The current state and innovative developments of domestic and foreign scientists have been analyzed, perspective directions of enrichment of the fish puddings range and development of the market of products for infant nutrition have been defined. It is established that the main leaders in the production of this type of product are: Italy, England, Germany, Norway, Bulgaria, which specialize in vegetable and fish products. The effectiveness of combining fish, vegetable and animal raw materials in orde

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17

Kiel, Edna Faye. "Cheese Pudding." Books Ireland, no. 198 (1996): 291. http://dx.doi.org/10.2307/20631635.

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18

Stanworth, Denis R. "Immunologic Pudding." Science News 139, no. 3 (1991): 35. http://dx.doi.org/10.2307/3975677.

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19

MOSS, STANLEY. "HASTY PUDDING." Yale Review 106, no. 4 (2018): 71–72. http://dx.doi.org/10.1353/tyr.2018.0005.

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20

Neal, Leslie J. "???Power Pudding???" Home Healthcare Nurse: The Journal for the Home Care and Hospice Professional 13, no. 3 (1995): 66–71. http://dx.doi.org/10.1097/00004045-199505000-00008.

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21

MOSS, STANLEY. "HASTY PUDDING." Yale Review 106, no. 4 (2018): 71–72. http://dx.doi.org/10.1111/yrev.13408.

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22

Tank, M., O. Patel, S. Boghani, and A. Al-Omar. "Proofless pudding." British Dental Journal 215, no. 3 (2013): 104–5. http://dx.doi.org/10.1038/sj.bdj.2013.749.

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23

Rosyda Dianah and Rayhan. "BREAD FRUITS PUDDING DENGAN PEMANIS ALAMI SEBAGAI ALTERNATIF DESSERT UNTUK PASIEN DIABETES MELLITUS." Jurnal Sains Terapan 11, no. 1 (2021): 33–48. http://dx.doi.org/10.29244/jstsv.11.1.33-48.

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ABSTRACTThe aim of this study is modify dessert for patients or people with diabetes mellitus in the form of Bread Fruit Pudding with natural sweeteners. Bread Fruit Pudding products use the main ingredients of jelly and low fat milk and fruit as a sweet taste. Pudding product development into bread fruit pudding is attempted to increase public insight regarding the importance of considering the use of sugar and changing the negative stigma of society regarding the consumption of fruit with a sweet taste. The production stage of Bread Fruits Pudding products consists of the preparation of mate

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24

Sa’ad, Lewaldi, Maulidil Fajri, Erni Manik, et al. "INOVASI PEMANFAATAN PUDDING KAPULAGA SEBAGAI POTENSI SUMBER DAYA LOKAL DALAM PENCEGAHAN STUNTING DI DESA PANTAN NANGKA, KECAMATAN LINGE." BESIRU : Jurnal Pengabdian Masyarakat 1, no. 1 (2024): 5–8. http://dx.doi.org/10.62335/cjf2ac15.

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ABSTRACK Central Aceh is one of the districts in Aceh province. The capital city of Central Aceh is Takengon, which is a small town with cold weather located on one of the ridges of the Bukit Barisan mountains which lie along the island of Sumatra, Central Aceh district is located in the Gayo highlands. Other districts in this area are Bener Meriah district and Gayo Lues district. The service activities carried out in Kampung Pantan Nangka Village, Linge District, Central Aceh Regency consisted of preparation, socialization and introduction of cardamom pudding products, and training in making

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Sa’ad, Lewaldi, Maulidil Fajri, Erni Manik, et al. "INOVASI PEMANFAATAN PUDDING KAPULAGA SEBAGAI POTENSI SUMBER DAYA LOKAL DALAM PENCEGAHAN STUNTING DI DESA PANTAN NANGKA, KECAMATAN LINGE." MAJU : Indonesian Journal of Community Empowerment 1, no. 1 (2024): 35–39. http://dx.doi.org/10.62335/934pny76.

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Central Aceh is one of the districts in Aceh province. The capital city of Central Aceh is Takengon, which is a small town with cold weather located on one of the ridges of the Bukit Barisan mountains which lie along the island of Sumatra, Central Aceh district is located in the Gayo highlands. Other districts in this area are Bener Meriah district and Gayo Lues district. The service activities carried out in Kampung Pantan Nangka Village, Linge District, Central Aceh Regency consisted of preparation, socialization and introduction of cardamom pudding products, and training in making cardamom

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26

Tuti, U. Yuyun Triastuti, Tri Rettagung Diana, and Julia Vebrianti. "MANAGEMENT ORGANIZATION DESSERT FROM GREEN BEAN MILK CARROT FLAVOR FOR THE ELDERLY." Jurnal Ipteks Terapan 16, no. 1 (2022): 41–50. http://dx.doi.org/10.22216/jit.v16i1.512.

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Physical and psychological changes in the elderly affect the management of food administration, especially for dessert. Dessert made from green bean milk with carrot flavor into hot pudding and cold pudding. The purpose of this study was to determine the physical characteristics and acceptance of the elderly, as well as the nutritional content of dessert. This research method uses are methods of observation, counseling, experimentation, description test, hedonic test, chemical test, and documentation. Experiment in making hot pudding using whole eggs and egg whites and cold pudding using gelat

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27

Kurnia, Kholista Samsara, I. Nengah Kencana Putra, and Anak Agung Istri Sri Wiadnyani. "Pengaruh Penambahan Ubi Jalar Cilembu (Ipomoea batatas (L) Lam Cv. Cilembu) Terhadap Nilai Gizi Dan Sifat Sensoris Puding." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 12, no. 2 (2023): 323. https://doi.org/10.24843/itepa.2023.v12.i02.p08.

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Pudding contains a fairly low nutritional value. Therefore, the addition of Cilembu sweet potatoes containing high nutritional values is needed to increase the nutritional value of pudding. This study aimed to find out the effect of the addition of Cilembu sweet potatoes on the nutritional value with sensory properties of pudding and determine the proper addition of Cilembu sweet potatoes in order to produce puddings with the best nutritional value with sensory properties. The experimental design used in this study is a Completely Randomized Design with the treatment of the addition of Cilembu

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28

Salampessy, Randi B. S., Tatty Yuniarti, Melur Gitawigati Handayani, and Siti Zachro Nurbani. "Protein enrichment in instant pudding with fish protein hydrolysate (FPH) from trash fish." BIO Web of Conferences 147 (2024): 01001. https://doi.org/10.1051/bioconf/202414701001.

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Fish Protein Hydrolysate (FPH) from trash fish is a product derived from fish through the process of protein hydrolysis, into smaller protein, including peptides and eventually amino acids. The FPH is used to enhance the characteristics of various food products, such as to amino acid profiles, and improve nutritional content. The purpose of this study was to increase protein levels and flavor intensity profiling instant pudding by adding FPH. The design experimental utilized the Complete Random Design (RAL) method. The study evaluated several parameters related to pudding quality: Hedonic Qual

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29

Yansah, Yansah, Iwan Setiawan, and Yudi Sapta Pranoto. "ANALYSIS OF FARM CASSAVA PARTNERSHIP IN THE VILLAGE OF GREAT PUDDING BESAR DISTRICT OF BANGKA." Journal of Integrated Agribusiness 2, no. 2 (2020): 91–104. http://dx.doi.org/10.33019/jia.v2i2.1516.

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This study aims to describe the implementation of the partnership farming Cassava Village Pudding Besar District of pudding Big Bangka, analyze the differences in average income that is obtained by farmers from various partnership schemes cassava in the village Pudding Besar District of pudding Big Bangka, analyzed the factors - factors that influence farmers' decision in choosing partners and not partner with partnership cassava farm in the village of Great pudding pudding Large District of Bangka. This study was conducted in January 2019 until January 2020 in the village of Great Pudding Pud

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Arista Gustiarani, Isna, and U. Yuyun Triastuti. "Pemanfaatan Bunga Rosella (Hibiscus Sabdariffa L) Pada Pembuatan Pudding Bavarois Sukedbula (Susu Kedelai Bunga Rosella)." Cerdika: Jurnal Ilmiah Indonesia 1, no. 3 (2021): 238–46. http://dx.doi.org/10.36418/cerdika.v1i3.49.

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Rosella (Hibiscus sabdariffa L) merupakan tanaman yang memiliki bunga dengan ciri khas rasa asam, serta menghasilkan warna merah, sehingga dapat digunakan sebagai perasa dan pewarna pada pembuatan pudding bavarois. Bahan utama pada pembuatan pudding bavarois yaitu susu sapi, namun pemakaiannya dapat diganti menggunakan susu kedelai yang bebas lemak jenuh. Pemanfaatan bunga rosella sebagai pewarna merah muda dan perasa asam, serta susu kedelai, untuk menghasilkan pudding bavarois sukedbula (susu kedelai bunga rosella) yang sehat sehingga aman untuk konsumsi. Tujuan utama penelitian ini yaitu me

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Arista Gustiarani, Isna, and U. Yuyun Triastuti. "Pemanfaatan Bunga Rosella (Hibiscus Sabdariffa L) Pada Pembuatan Pudding Bavarois Sukedbula (Susu Kedelai Bunga Rosella)." Cerdika: Jurnal Ilmiah Indonesia 1, no. 3 (2021): 238–46. http://dx.doi.org/10.59141/cerdika.v1i3.49.

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Rosella (Hibiscus sabdariffa L) merupakan tanaman yang memiliki bunga dengan ciri khas rasa asam, serta menghasilkan warna merah, sehingga dapat digunakan sebagai perasa dan pewarna pada pembuatan pudding bavarois. Bahan utama pada pembuatan pudding bavarois yaitu susu sapi, namun pemakaiannya dapat diganti menggunakan susu kedelai yang bebas lemak jenuh. Pemanfaatan bunga rosella sebagai pewarna merah muda dan perasa asam, serta susu kedelai, untuk menghasilkan pudding bavarois sukedbula (susu kedelai bunga rosella) yang sehat sehingga aman untuk konsumsi. Tujuan utama penelitian ini yaitu me

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32

Faizqinthar Bima Nugraha, Adelia Putri Perwitasari, Mia Aulia Muhajir, et al. "PUDDING TEMULAWAK SEBAGAI MAKANAN PENCEGAH STUNTING DI DESA GONDANG KECAMATAN CEPIRING KABUPATEN KENDAL." SAFARI :Jurnal Pengabdian Masyarakat Indonesia 3, no. 2 (2023): 34–42. http://dx.doi.org/10.56910/safari.v3i2.466.

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Kuliah Kerja Nyata (KKN) adalah bentuk suatu pengabdian mahasiswa terhadap masyarakat dan merupakan salah satu bagian dari Tri Dharma Perguruan Tinggi. Kegiatan ini dilakukan di Desa Gondang yang terletak di Kecamatan Cepiring. Kabupaten Kendal adalah salah satu kecamatan di Kabupaten Kendal, Provinsi Jawa Tengah, Indonesia. Salah satu program kerja dari kegiatan ini yaitu sosialisasi pencegahan stunting. Kegiatan ini diisi dengan kegiatan sosialisasi mengenai cara pembuatan pudding Temulawak. Pudding merupakan hidangan penutup yang biasanya mempunyai rasa manis dan penampilan yang menarik. Pa

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Pläsken, Cornelia. "Die gruseligen Abenteuer eines kleinen grünen Wackelpuddings." merz | medien + erziehung 57, no. 1 (2013): 79–82. http://dx.doi.org/10.21240/merz/2013.1.19.

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The Great Jitters: Pudding Panic, Kunst-Stoff GmbH, PC-CD-ROM, 9,99 € Große Augen und ein leicht verängstigter Blick – schon beim ersten Hinsehen verliebt man sich in den kleinen grünen Wackelpudding, der das Cover des Spiels The Great Jitters: Pudding Panic ziert. 2011 erschien das Spiel zuerst als App für iPhone und iPad, doch schon nach kurzer Zeit war auch eine 3D-Version für den PC oder MAC erhältlich. Doch was verbirgt sich hinter dem Spiel, das unter anderem mit dem Deutschen Entwicklerpreis 2011 und dem Deutschen Computerspielpreis 2012 ausgezeichnet wurde? Um herauszufinden welchen Ab

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Eadmusik, Sunee, Daungporn Chaiya, and Supaporn Soichuen. "Utilization of Egg Albumen: Application and Optimization of Gelatin and Carrageenan for Pudding Production via Response Surface Methodology (RSM)." E3S Web of Conferences 141 (2020): 02005. http://dx.doi.org/10.1051/e3sconf/202014102005.

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This study was aimed to develop an albumen pudding by application and optimization of gelatin and carrageenan as food additives using response surface methodology (RSM). Albumen pudding was produced from 55% (v/v) albumen concentration. Effect of concentrations of gelatin (2, 4 and 6% (w/v)) and carrageenan (0.3, 0.5 and 0.7% (w/v)) on pudding’s physical and sensorial properties was investigated. Results revealed that a concentration of food additives correlated with syneresis, springiness, hardness, firmness and overall liking scores (R2= 0.932, 0.821, 0.956, 0.854 and 0.864, respectively). T

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Okwunodulu, Innocent N., Daniel M. Uluocha, and Felicia U. Okwunodulu. "Influence of Plantain and Sprouted Soybean Pastes on the Nutrient and Proximate Composition of Two Species of Cocoyam Puddings as a Complementary Food." Sustainable Food Production 5 (February 2019): 24–37. http://dx.doi.org/10.18052/www.scipress.com/sfp.5.24.

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The authors evaluated the nutrients and proximate composition of the puddings prepared from ede-ocha (Xanthosoma sagittifolium) and ede-cocoindia (Colocasia esculenta) pastes. Each paste was separately blended with firm ripe plantain, sprouted soybean pastes in the ratio of 100% cocoyam, 90% cocoyam:10% soybean, 25% cocoyam:65% plantain:10%soybean, and 45% cocoyam: 45% plantain 10% soybean and mixed with equal quantities of seasonings. The formulated blends were wrapped in plantain leaves and boiled for 30 minutes. Samples from ede-ocha were marked 101 to 104 and ede-cocoindia from 105 to 108.

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Prianata, I. Kadek Sugama, and Ni Putu Isha Aprinica. "Kualitas Puding dengan Campuran Daun Kelor." Jurnal Ilmiah Pariwisata dan Bisnis 2, no. 12 (2023): 2655–62. http://dx.doi.org/10.22334/paris.v2i12.661.

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Tujuan dari penelitian pembuatan puding dengan campuran daun kelor dalah untuk mengetahui kualitas rasa, aroma, tekstur, warna, dan minat konsumen puding dengan campuran daun kelor, kemudian untuk mengetahui biaya produksi pembuatan puding dengan campuran daun kelor serta untuk mengetahui minat konsumen terhadap puding dengan campuran daun kelor. Pendekatan penelitian yang digunakan adalah penelitian eksperimen, penelitian eksperimen ini dilakukan dengan membuat puding dengan campuran daun kelor, kemudian diuji oleh 35 panelis dengan tes organoleptik, observasi, analisis biaya serta mengetahui

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Rina Limidina, Burhanuddin Basri, and Eva Martini. "Efektifitas Pemberian Pudding Zhanthorhiza Terhadap Perubahan Berat Badan Pada Anak Stunting Di Wilayah Kerja Puskesmas Benteng." Jurnal Ilmu Kedokteran dan Kesehatan Indonesia 4, no. 1 (2024): 159–78. http://dx.doi.org/10.55606/jikki.v4i1.2965.

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Background: Stunting is a child under five years of age (toddlers) whose growth is disrupted due to chronic nutritional deficiencies, and results in the child having a short body. Stunting has a very broad impact, including on individuals, families, communities and countries. Stunting which has an individual impact will cause disruption of brain growth which can result in permanent impairment of brain function. Children with stunting will experience difficulties in learning because they have poor motor skills. The risk is higher for people with stunting, namely chronic diseases in adulthood. T

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Setiawan, Doni. "Uffect Of Adding Vaname Shrimp Powder (Litopenaeus Vannamei) on Organoleptic Test in Shrimp Pudding." Bantara Journal of Animal Science 6, no. 1 (2024): 42–48. http://dx.doi.org/10.32585/bjas.v6i1.5475.

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Indonesia is famous for its wide variety of processed foods and very abundant food resources. One of them is pudding. Pudding is a type of dessert that is popular with many people of various ages. Pudding is in great demand because of its sweet taste and soft texture, especially with the addition of fruit or vegetables to the pudding. Apart from that, it can also be applied with the addition of vaname, which can increase the nutritional value of the pudding. The aim of this research is to determine the level of people's liking for shrimp pudding. The main treatments in this study included five

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Elvinna and N. F. Sadek. "Utilization of banana peel as functional ingredient in pudding: physicochemical and sensory aspects." IOP Conference Series: Earth and Environmental Science 1324, no. 1 (2024): 012117. http://dx.doi.org/10.1088/1755-1315/1324/1/012117.

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Abstract This study aimed to investigate the physicochemical characteristics and sensory perception of pudding with banana peel addition. Banana peel from two varieties, Ambon and Kepok, was incorporated into pudding formulation with a concentration of 3% and 6%, respectively. All samples were analyzed for physicochemical properties (moisture content, dietary fiber content, texture, color, and syneresis) and sensory penalty analysis using the JAR (Just About Right) method. Pudding with Ambon peel addition was superior in dietary fiber content, hardness, and sensory acceptance. However, pudding

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Rudakova, T., A. Minorova, L. Moiseeva, N. Krushelnytska, S. Narizhnyy та L. Korol-Bezpala. "Research on the formation of the structure of dairy desserts with a combined composition of raw materials under the inﬂuence of technological factors". Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva, № 1 (186) (24 травня 2024): 136–44. http://dx.doi.org/10.33245/2310-9289-2024-186-1-136-144.

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Subject of study. Dairy products are complex in chemical composition and have a complex of various properties that affect the quality of the fnished product, in particular, its structure. Consumer demands for food quality are constantly growing, which leads to the improvement of technological processes. Therefore, the study of the inﬂuence of technological factors in the production of dairy products for dessert purposes on the formation of their structure is an urgent issue. The study aimed to investigate the inﬂuence of technological factors, in particular, different temperature regimes of pa

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Wijaya, Pande Made Krisna Angga, and Ni Wayan Rena Mariani. "Kualitas Sari Jahe Sebagai Bahan Pembuatan Puding." Jurnal Ilmiah Pariwisata dan Bisnis 2, no. 7 (2023): 1617–31. http://dx.doi.org/10.22334/paris.v2i7.484.

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Puding merupakan hidangan penutup yang banyak digemari orang dimana hidangan ini memiliki tekstur kenyal dan rasa yang manis. Puding pada umumnya terbuat dari susu dan bahan pengental seperti gelatin, bubuk agar- agar, kuning telur serta bahan lainnya. Tujuan dari penelitian ini adalah untuk mengetahui kualitas puding dengan penambahan sari jahe yang dinilai dari segi warna, aroma, rasa dan tekstur. Jahe merupakan salah satu tanaman rempah yang memiliki khasiat yang baik bagi kesehatan tubuh karena menjadi salah satu rempah yang memiliki kandungan antioksidan. Selain itu jahe juga memiliki min

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Price, Leah, and Patrick Brantlinger. "Pudding or Poison?" NOVEL: A Forum on Fiction 32, no. 3 (1999): 431. http://dx.doi.org/10.2307/1346156.

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Hammond, Paula. "Plum pudding Sunday." 5 to 7 Educator 2005, no. 12 (2005): 18. http://dx.doi.org/10.12968/ftse.2005.4.12.19818.

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Cruickshank, Sarah. "Christmas pudding race." Practical Pre-School 2014, Sup167 (2014): 5–6. http://dx.doi.org/10.12968/prps.2014.1.sup167.5.

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Rhoads, J. Marc. "Oral Rehydration Pudding?" Journal of Pediatric Gastroenterology & Nutrition 27, no. 1 (1998): 114–15. http://dx.doi.org/10.1097/00005176-199807000-00022.

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Young, Noel. "Pudding Bag Gallery." Castlemaine Naturalist 39, no. 427 (2014): 6–7. http://dx.doi.org/10.5962/p.401698.

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Merkx, Maarten. "Sharing the Pudding." ACS Sensors 9, no. 7 (2024): 3465. http://dx.doi.org/10.1021/acssensors.4c01655.

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Ashforth, Blake E. "Becoming Vanilla Pudding." Journal of Management Inquiry 14, no. 4 (2005): 400–403. http://dx.doi.org/10.1177/1056492605280783.

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Rhoads, J. Marc. "Oral Rehydration Pudding?" Journal of Pediatric Gastroenterology and Nutrition 27, no. 1 (1998): 114–15. http://dx.doi.org/10.1002/j.1536-4801.1998.tb01111.x.

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El-Kareh, Rudolf. "Rice Annapolis Pudding." Revue d'études palestiniennes N° 106, no. 1 (2008): 93–96. https://doi.org/10.3917/repa.106.0093.

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