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Ice Cream: Composition and Health Effects
Abstract
Ice cream is a frozen dairy dessert obtained by freezing the ice cream mix with continuous agitation. It contains milk products, sweetening materials, stabilizers, colors, flavors, and egg products. Ice cream had its origins in Europe and was introduced later in the United States where it developed into an industry. Ice cream is recommended as a good delivery medium for probiotic organisms. It is valuable for its high-quality protein and easily assimilated calcium. It provides many nutrients and can make a useful and enjoyable contribution to the daily intake of energy in a healthy and balanced diet.
... Different functional ingredients can be added to foods to improve their quality and rheological properties, deliver health benefits, or give preferred appearances of the product structure (Zuidam and Velikov 2018). Ice cream is generally composed of a different mixture of food ingredients like milk products, sweetening materials, stabilizers, colors, flavors, emulsifiers, and eggs prepared through the agitation process (Deosarkar et al. 2016). The quality of ice cream is essentially determined by the sort of emulsifier used. ...
... The main source of carbohydrates is sugars, which provide a useful source of energy for cells (Deosarkar et al. 2016). The carbohydrate contents of the ice cream samples are 27.417% ± 1.506%, 25.06% ± 0.65%, 23.26% ± 0.71%, and 21.55% ± 0.427% for T1, T2, T3, and T4, respectively. ...
... The result value was consistent with that of reported results of Umelo et al. (2014) (20, 29-24, 17) and Pankiewicz et al. (2020) and Silva and Lannes (2011) (25.43-27.21), and higher than that of Deosarkar et al.'s (2016) reported result. ...
Gelatin is one of the most widely used food ingredients, with wide applications in the food industry as stabilizing, gelling, and foaming agents. Fish skin is the basic source of gelatin, which contains a high amount of protein. The results show that the proximate compositions (protein, fat, ash, moisture, fiber, carbohydrate, and total energy) of the optimized ice cream product with ingredient compositions of (30% milk, 40% avocado pulp, 10% sugar, 15% gelatin, and 5% cream) show values of 3.26 ± 0.35, 9.32 ± 0.22, 2.79 ± 0.02, 57.83 ± 0.14, 3.46 ± 0.24, 23.26 ± 0.71, and 190.54 ± 0.02, respectively. Also, the microbe load in the optimized ice cream product was not detected up to 1 week, while total plate count and Staphylococcus aureus bacteria were starting to grow up after a week, and the results of panelists from sensory values indicate high acceptability of products with the aim of assessing the influence of fish skin gelatin on the nutritional values of avocado‐based low‐fat ice cream. Considering the results, gelatin has a significant effect on the nutritional and rheological properties of ice cream, specifically striking visibility on protein composition.
... This high fat comes from addition of oil (emulsifiers) and the fat already present in milk used for ice production. It was identified by some studies that the cholesterol contents of ice cream are about 45mg/100 [5] . It can be estimated that from one pieces of ice cream a high amount of cholesterol is consumed. ...
... Ice cream mix is the unfrozen mixture of the ingredients, consisting of all the ingredients of ice cream with the exception of air and flavoring materials. The composition of ice cream is usually expressed as a percentage of its constituents, for example, the percentage of milk fat, milk solids not fat, sugar, egg solids, stabilizers (which are the compounds added in very small quantities to strongly influence the formation and growth of ice crystal in the ice cream so as to render the product with desired body and texture), and the total solids [5] . Ice cream is made of different ingredients that are very important to keep its characteristics similar which are sensorial quality by consumers. ...
... Sugars and milk (milk) fats are the main ingredients of ice cream whereas others like emulsifiers, flavors, stabilizers, and colors are added depending on the type the ice cream intended to be produced. [5] . ...
Abstract: Ice cream is a sweetened frozen dairy product preferred as snacks or dessert made of milk and milk products that isoften added with fruits along with other essential ingredients like flavors colors. The objective of this review is to assessnutritional and health impacts of ice cream to identify the nutritional advantage and also its impacts on health. Ice creamis classified based on their ingredients and flavor used. Ice composes high sugars (20.7mg/100g) and fat (16mg/100gm)and other compositions like minerals, vitamins. Ice cream is a nutritious product which is very conducive for microbialgrowth specially, pathogenic organisms that cause a food borne out break. Some studies suggest that ice cream can beused as probiotic carrier but due to its high fat and sugar contents it may be unhealthy food for many individual. But,some studies have been conducted to find sugar substitute with little success because of organoleptic sensory impair-ment. By combining the two ideas (probiotics incorporation and reduction of fat and sugar) the ice cream consumptionand its marketing have a chance to be grown fast.Keywords: Ice cream; Probiotics; Emulsifier; Junk food; Flavor
(PDF) International Journal of Food and Nutritional Science Ice Cream Nutrition and Its Health Impacts. Available from: https://www.researchgate.net/publication/360997458_International_Journal_of_Food_and_Nutritional_Science_Ice_Cream_Nutrition_and_Its_Health_Impacts [accessed Jun 01 2022].
... Ice cream is the most known and consumed frozen dairy dessert worldwide, generally having good acceptability by children, adolescents, adults and the elderly (Pimentel and Garcia 2017). Ice cream's nutritional and energetic content is associated with the ingredients used in the formulation (Deosarkar et al. 2016;Lopes et al. 2017;Goff 2018). According to the American standard, traditional ice cream must contain higher than 20% of total milk solids and 10% of milkfat. ...
... Ice cream may be processed using many ingredients, such as milk, fat, sweeteners or sugar, milk powder, whey protein, water, stabilisers, flavouring agents, emulsifiers, dyes, among others ( € Ozt€ urk et al. 2018). The first step is to mix the ingredients in equipment containing a stirrer and at medium temperatures (50°C) to facilitate the solubilisation (Deosarkar et al. 2016). Further, the mixture is pasteurised in a heat exchanger and at 70-85°C for 30 s to 30 min. ...
... Freezing is then performed in equipment containing a rotational stirrer, which promotes the incorporation of air, and this step occurs at À5 to À6°C for 10-20 min. Finally, the mixture is subjected to hardening (À18 to À20°C) in the packaging (Deosarkar et al. 2016). Probiotic cultures can be added in different forms. ...
This review discusses the probiotic effect on the quality and health benefits of ice cream. Probiotic ice creams with adequate technological and sensory properties and probiotic survival (>6 log cfu/g during storage and simulated gastrointestinal conditions) may be obtained. The probiotic characteristics, milk type, process parameters and ingredients are important factors to be considered. Probiotic ice cream may maintain the gut and oral microbiota balance. Our review brings an updated discussion on ice cream’s importance as a probiotic carrier. Ice cream may keep suitable probiotic counts (>6 cfu/g) during frozen storage. The type of milk and the ingredients can impair the probiotic viability. Oxygen incorporation freezing and frozen storage can decrease probiotic survival. The technological impact is dependent on the probiotic strain and addition form. Probiotic ice cream may maintain the gut and oral microbiota balance.
... Recently, researchers have stated that ice cream, when consumed in moderation, brings several health benefits. In fact, it can be considered a complete food with high nutritional value, since it contains proteins, carbohydrates, calcium, phosphorus, lipids, vitamins A, B 1 , B 2 , B 6 , C, D, E, and K, as well as other minerals (Deosarkar, Kalyankar, Pawshe, & Khedkar, 2016;Soukoulis & Tzia, 2018). Fig. 8 shows the role of ice cream consumption on health. ...
... The consumption of ice cream is also indicated in the diet of some postoperative situations like withdrawal of tonsils and orthodontic surgeries (Millington, Gaunt, & Phillips, 2016). It also is recommended for people with gastroesophageal reflux and chemotherapy treatments (Bernish, 2019;Deosarkar et al., 2016). Willett, Stampfer, Colditz, Rosner, and Speizer (1990), in a prospective study among women, studied the relation of meat, fat, and fiber intake to the risk of colon cancer and reported that ice cream was not significantly related to the risk of colon cancer. ...
... These facts together could explain the good feeling that the consumers have when consuming ice cream. Additionally, ice cream also is a rich source of lactoferrin and cytokines, which improves the immunity against some diseases like influenza (Deosarkar et al., 2016). It has also been demonstrated in an in vivo study that the addition of lycopene to ice cream showed a significantly better effect on patients' acne (Chernyshova et al., 2019). ...
The objective of the present chapter was to demonstrate the state of the art in the recent advances in nutritional and functional components of dairy products research. In this chapter, the main mechanisms responsible and essential for a better understanding of nutritional and functional values of the components of milk and dairy products are highlighted. It also includes a discussion about the positive impacts of fermented milk, cheese, butter, ice cream, and dairy desserts components on the consumer's health.
... Ice cream, composed of coalesced fat droplets, ice crystals, and air cells, is a frozen complex colloidal system (Deosarkar et al., 2016). ...
... The ice cream base was formulated using 6% milk fat, 16% sugar, 12% non-fat milk solids, and 0.6% stabilizer, based on the method described by Deosarkar et al. (2016). The process of producing ice cream was initiated with the dispersion of full cream milk (371 g), skim milk powder (50 g), and sugar (90 g) in a mixing bowl for 15 min with constant stirring. ...
Synbiotic ice cream offers sufficient viable probiotics and value‐added nutrients to satisfy health needs. This study aimed to formulate the optimum synbiotic ice cream incorporated with okara (1‐3%) and the probiotic, Lactobacillus plantarum (ATCC 8014). Results showed a viscous texture was produced when more than 2% okara was added to ice cream. This formulation also minimally caused ice cream to melt for around 90 minutes at a melting rate of 19‐76%. Furthermore, ice cream incorporated with okara had an increase in protein content (> 5%), and a decrease in fat content (>13%) compared to the control (no okara), indicating that it is a low‐fat item. The addition of more than 2% okara increased the viability of L. plantarum on day 60. Overall, 1% okara addition showed significant acceptability for potential symbiotic ice cream formulation.
... Ice cream had its origin in Europe and was introduced later in the United States where it developed into an industry. It is widely believed that ice cream (Kalyankar et al., 2016). Ice cream probably came to the United States with the early English colonists. ...
... In 1851, the first wholesale ice cream industry in the United States was established in New York, Saint Louis, Chicago, Washington, and Cincinnati. The ice cream soda was introduced in 1879, and ice cream cone and Eskimo pie were introduced in 1904 and 1921 respectively (Kalyankar et al., 2016). Microbiological quality of ice cream reflects the sanitary conditions during processing and packaging stages and is an indication of food safety. ...
Ice cream is a frozen dairy product. Ice cream has an outstanding nutritional quality, but is also an excellent medium for bacteria growth. The study was conducted to evaluate the bacteriological quality of ice creams sold in selected eateries within Kaduna Metropolis. Fifteen (15) samples of ice cream were examined for proximate and bacteriological quality. The proximate analysis were determined for vanilla, strawberry and banana ice cream. Total viable count and coliform count were carried out on the ice cream samples using the pour plate technique, the samples were analysed by culturing on Nutrient, MacConkey and Salmonella-Shigella Agar media. Gram staining and biochemical test were carried to identify the organisms. The antibiogram of the selected antibiotics were evaluated against the organisms isolated. The proximate composition of moisture content was high in sample Y with 51.02%; Z sample had the highest ash content with 1.77%; sample Y and Z were both high in protein content with 7.41%. Sample X had a high crude fat content with 10.22%, sample Y was high in crude fibre content with 0.26% and sample Z was high in carbohydrate content with 30.28%. The total viable count ranged from 2.2x10 5 to 24.7x10 5 CFU/mL. The selected eatery from M site had the highest total viable count of bacteria while D had the lowest total viable count. The ice cream samples were contaminated with E. coli, Salmonella, Staphylococcus aureus, Klebsiella and Shigella species. E. coli and Staphylococcus areus which were observed in all the samples obtained from the sampling sites. The S. aureus was resistant to Spectinomycin at 10µg concentration. E. Coli and Klebsiella were more susceptible to the antibiotics used at different concentration. Pefloxacin, Gentamicin and Ciprofloxacin were observed to be the more potent antibiotics at 10µg concentration. The presence of the bacteria isolate lack proper hygienic conditions during preparation, preservation or serving of ice cream. These results suggest that consumption of these ice creams might cause GI disturbances, stomach abscess, diarrhoea and other diseases. The presence of potential pathogens in the ice cream samples revealed the significance of implementation of quality control measures in productive, storage and marketing ice creams thus reducing the public health hazards.
... In addition to its popularity, ice cream contains a complete nutritional value. According to Deosarkar et al. [4], the composition of 100 grams of plain ice cream consists of 61.7 % water, 4.1 % protein, 12 % fat, 20.7 % carbohydrate, and 1.5 % additional ingredients. Almost all vitamins contained in ice cream include A, B (B 1 , B 2 , B 6 , B 12 ), C, D, E, K, the highest amount being registered for vitamins A, C, and B 2 [4]. ...
... According to Deosarkar et al. [4], the composition of 100 grams of plain ice cream consists of 61.7 % water, 4.1 % protein, 12 % fat, 20.7 % carbohydrate, and 1.5 % additional ingredients. Almost all vitamins contained in ice cream include A, B (B 1 , B 2 , B 6 , B 12 ), C, D, E, K, the highest amount being registered for vitamins A, C, and B 2 [4]. Besides vitamins, ice cream made from milk also contains natural antioxidants, including conjugated linoleic acid, α-tocopherol, β-carotene, coenzyme Q 10 , phospholipids, and peptides, where these antioxidants have a key role in maintaining pro-oxidants and antioxidant homeostasis and in the human body [5]. ...
The effect on the properties of ice cream from cow's milk from the addition of different concentrations of baking soda (0, 0.2, 0.4, 0.6, and 0.8 wt %) was investigated. The ice cream was consumed by 25 panelists to evaluate the sensory properties of the ice cream. The ice cream with the addition of 0.6 wt % baking soda showed an insignificant change of antioxidant activity during the pasteurization process (only a decrease of 10.01 %) and while having good physical properties such as viscosity (923 ± 28.45 cP), overrun (54.16 ± 0.40 %), and pH (7.23 ± 0.06). Furthermore, the addition of 0.6 wt % baking soda into the ice cream also had insignificant effect on the melting time and color. The presence of CO 2 bubbles due to NaHCO 3 led to the formation of small cavities that made the ice cream texture creamer and softer due to the weak bond between the ice cream crystals and other materials such as sugar, fat, and protein. In general, ice cream with the addition of 0.6 wt % baking soda received good acceptability or response from respondents, which means that baking soda can be used as an additive material of ice cream.
... Lactose constitutes over one-third of the solid matter in milk and _20% of the carbohydrates in ice cream. [9]Fat -This ingredient offers ice cream its structure, delivers flavor, stabilizes air bubbles, and boosts the thickness. In standard ice cream formula, farm or vegetable fat will take between zero and twelfth of its mass, and it will provide between zero and forty fifth of its total energy. ...
... In standard ice cream formula, farm or vegetable fat will take between zero and twelfth of its mass, and it will provide between zero and forty fifth of its total energy. [9] Stabilizers -Stabilizers and emulsifiers (additives) area unit a district of the much ice cream recipes, owing to their distinctive options. They'll 825 IJSTR©2019 www.ijstr.org ...
The topic about the paper is toxic ingredients in the ice creams and their effects. Basically the people from all ages love ice creams, but ice creams of now-a-days are not healthy and good as we think. Every ice cream is manufactured with lots of poisonous chemicals like Heliotropin, Diethyl Glycol, Sodium Benzoate, etc., which is to be banned in food products. A very few websites and journals mentioned these details and these are successfully founded by us. These details are to be explained to create awareness about what are the harmful components are present in their delicious ice creams.The food items prescribed by our ancestors should be given more importance than today's artificial food stuffs. Because, the artificial manufacture of vanilla ice creams includes an animal's anal juice (beaver) and coal tar. Actually these are not held for eating purposes, but they are using it, and without knowing this we are also consuming it and also suffer from many diseases like heart and lung diseases. So, let us raise our hands against artificial stuff and also prevent ice creams for our healthy life.
... Tg values ranged from − 31.73 • C to − 28.17 • C across samples, with the highest Tg observed in the S. clausii ice cream with wheat fiber at − 28.17 • C, suggesting a slightly more stable structure at storage conditions. Maintaining a consistent Tg is essential for preserving the structural integrity of the ice cream, as storing below this threshold minimizes textural degradation, thereby extending shelf stability and quality (Deosarkar et al., 2016;Goff & Hartel, 2013). These findings indicate that probiotic and fiber types may influence Tg, impacting ice cream's resilience during frozen storage. ...
... Kandungan susu secara kimiawi adalah air sebanyak 87,20%, lemak sebanyak 3,70%, protein sebanyak 3,50%, laktosa sebanyak 4,90% dan mineral sebanyak 0,07% (Sanam, 2014). Susu mengandung banyak zat gizi yang diperlukan oleh tubuh baik dalam bentuk zat gizi makro maupun zat gizi mikro dimana zat-zat tersebut bermanfaat untuk meningkatkan kebugaran dan dibutuhkan oleh para atlet untuk meningkatkan peforma mereka (Deosarkar et al, 2016). Kandungan protein pada susu mempunya fungsi terhadap pengaturan berat badan. ...
Atlet remaja termasuk kelompok usia yang rentan mengalami permasalahan terkait dengan status gizi. Faktor yang mempengaruhi status gizi meliputi tingkat konsumsi makanan baik secara kualitas maupun kuantitas yang dikonsumsi seseorang. Asupan yang diperlukan untuk memberikan kondisi kesehatan gizi yang optimal salah satunya adalah dengan konsumsi susu. Tujuan penelitian ini untuk mengetahui hubungan kebiasaan konsumsi susu dan intensitas latihan terhadap status gizi pada atlet karate kelas pemula-junior. Desain yang dipakai dalam penelitian ini adalah observational dengan menggunakan pendekatan cross-sectional. Sampel pada penelitian ini yaitu sebanyak 30 orang yang diambil dengan menggunakan metode purposive total sampling. Variabel yang diteliti adalah karakteristik, kebiasaan konsumsi susu, intensitas latihan dan status gizi. Data kebiasaan konsumsi susu diambil dari formulir Food Frequency Questionaire (FFQ) berdasarkan wawancara dengan responden.Hasil dari penelitian ini menunjukan sebanyak 53,3% atlet karate kelas pemula – junior di BKC Kota Semarang memiliki kategori kebiasaan konsumsi susu baik, sedang 18,8%, kurang 13,3% dan sangat kurang 10%. Sebanyak 63,3% atlet memiliki kategori intensitas latihan rendah, sedang 33,3% dan submaksimal 3,3%. Sebanyak 80% atlet memiliki kategori status gizi baik, gizi lebih 13,3% dan obesitas 6,6%. Hasil uji bivariat menunjukan tidak ada hubungan yang signifikan antara intensitas latihan dengan status gizi (p-value = 0,874). Tidak terdapat hubungan yang signifikan antara kebiasaan konsumsi susu dengan status gizi (p-value =0,756). Terdapat banyak faktor yang mempengaruhi status gizi seperti konsumsi makanan dan aktivitas fisik dalam hal ini konsumsi susu dan intensitas latihan merupakan sebagian dari asupan makanan dan status gizi sehingga tidak dapat menjadi patokan terkait dengan status gizi. Kata kunci: status gizi, intensitas latihan, konsumsi susu
... An increase in S. cerevisiae ATCC 36858 used decreased the overrun of kefir ice cream. A higher overrun led to a slower melting because air cells acted as an isolator medium (Deosarkar et al., 2016). Melting rate feature affects the formation of hardness texture of the final product. ...
The purpose of this research was to determine the character of kefir ice cream enrichment with Saccharomyces cerevisiae ATCC 36858 in various concentrations. The study was conducted using a complete randomized design with 4 treatments (T0=0%; T1=0.33%; T2=0.66%; T3=1% S. cerevisiae ATCC 36858 (w/v)) and 4 repetitions. The results of the study were processed using ANOVA and DMRT. The treatment increases acidity, ethanol, viscosity and decreases the pH value, overrun, and melting rate of the product (p<0.05). The micronutrients (C, O, K, Ca, P, Cl, S, Na, Mg, Si) and macronutrients (protein and fat) have changed (p>0.05). The lactic acid bacteria and yeast content has decreased by 10 5 CFU/g during 28 days of storage. T2 has a good overall acceptance value with flavor and texture favored by panelists.
... Ice cream, which originated in Europe and was later imported to the United States, is generally produced from a mixture of eggs, milk products, sweeteners, stabilizers, colorants, and flavors (Deosarkar, Kalyankar, Pawshe, & Khedkar, 2016). Currently, it has become very popular across the globe, and it is eaten both after and in between meals. ...
Food waste and by-products have attracted attention in recent years due to the reduction of food resources and the negative impact on the environment of current production and consumption systems. However, food waste and by-products can be transformed into new products that can be useful for human consumption because they represent a source of nutritional and technological (e.g., preservative, colorant, fibres) added-value compounds. Those compounds of interest can be extracted using several advanced and/or emerging extraction techniques, which follow the green chemistry principles, and incorporated into food products. This is true for many types of foods; even dairy products of which cheese is one of the most appreciated and consumed worldwide. Therefore, cheese and dairy products can be effective vehicles for food waste and food by-products valorization.
This review focuses on the opportunities for valuing various food wastes in the dairy sector, especially in cheese. It also highlights the contributions of recovered bioactive added-value compounds in enhancing the nutritional, technological, and sensory properties of dairy products. It is expected that food wastes could be used to improve functionalities of dairy products in the future, leading to innovative functional dairy food products to decrease the environmental footprint and simultaneously contribute to improve sustainability in the food sector.
... Es krim merupakan makanan yang berasal dari susu atau lemak dengan berbagai jenis bahan pembentuk es krim seperti bahan pengemulsi, susu skim, bahan penstabil, dan flavor dalam proses pengolahannya sehingga menghasilkan produk es krim yang lembut dan memiliki cita rasa yang unik (Moulina, 2016). Pengertian lain menyebutkan bahwa Es krim adalah produk makanan beku yang pembuatannya terdiri dari campuran produk susu, gula, stabilizer, pengemulsi, dan bahan lainnya yang sudah di pasteurisasi dan homogenisasi dengan tujuan mendapatkan konsistensi yang seragam (Deosarkar, et al, 2016). ...
Processing of liquid waste needs to be done before the waste is suitable for disposal into the environment, so it does not pollute the environment. The purpose of wastewater treatment is to reduce BOD and COD levels, mixed particles, and kill pathogenic organisms. In addition, wastewater treatment also aims to remove nutrients, toxic components and materials that cannot be decomposed. In handling liquid waste, there are many ways and methods that can be used to treat the liquid waste properly. PT. XYZ uses a Wastewater Treatment Plant (WWTP), which is an installation specially designed to treat industrial waste water. Physical, chemical and biological processes are applied to the WWTP. This paper aims to review these processes in the WWTP used. PT. XYZ is a manufacturing company engaged in the food sector, which produces ice cream products with various variants and flavors. But besides producing products with good quality, PT. XYZ is also able to process its waste properly. PT. XYZ there are two kinds of solid waste and liquid waste
... Susu kambing direkomendasikan oleh ahli medis untuk dikonsumsi orang-orang yang alergi terhadap susu sapi. Susu kambing terlihat seperti susu sapi dan susu manusia yang juga mengandung laktosa, kebanyakan orang intoleransi laktosa dapat meminum susu kambing karena jumlah αs1-kaseinnya yang lebih rendah (Deosarkar et al., 2016). ...
CV Rokir Farm, Agam Regency, West Sumatra Province, produced a long-established business. It is engaged in dairy farming to produce goat's milk. The main problem is developing product quality that can upgrade the marketing product's performance. This community service activity aimed to increase business growth, develop product competitiveness to reach markets outside the Agam Regency and accelerate the diffusion of technology and management from universities to partners. The activity was carried out in 3 stages: preparation, implementation, monitoring and evaluation. The result of this activity was an increase in promotion through social media. This activity resulted in several suggestions, such as 1) Partners are invited to continue activities to control the production process from raw materials to finished products, 2) Partners continue to increase the use of social media for online marketing and increase traditional marketing to expand marketing, 3) Computer investment is needed for development products, 4) It is necessary to develop galleries and farmer's cooperatives to help business growth, and 5) There is a need for vigorous promotion to market products.
... Ice cream is a form of frozen cuisine created by freezing a mixture of pasteurized and homogenised milk products, sugar, stabilizers, emulsifiers, and other additives (Ntau et al., 2021). The production of ice cream requires a small quantity of gelatin stabilizer to preserve the emulsion and enhance its softness (Deosarkar et al., 2016;Istiqomah et al., 2017). Therefore, the addition of stabilizer to ice cream is necessary to produce ice cream with a soft texture, which can improve the aeration of the ice cream, reduce ice crystals growth during storage, controlling melting down, and provide uniformity of product (Bahramparvar & Tehrani, 2011;Syed & Shah, 2016 Stabilizers promote good melting of the ice cream, and provide a good texture when consumed. ...
Ice cream is a frozen dairy product that includes healthy and nutritious aspects. To improve the value of the health benefits, it is necessary to develop functional ice cream products. One such addition is horn plantain bananas, which have the benefit of having a high dietary fibre and pectin content. In order to make ice cream, gelatin must be used as a stabilizer. The increase of non-halal gelatin has led to improvements in the production of halal gelatin derived from fish. This study was performed to evaluate the effect of adding fish gelatin to the characteristics of plantain banana (Musa paradisiaca fa. Corniculata)-based ice cream. This study used a pre-experimental design with a fully randomized design and one component, the addition of varying quantities of fish gelatin (A1: 0 %, A2: 0.25 %, and A3: 0.5 %) with three replicates. The characteristics (taste, fragrance, texture, and colour), melting time, and overrun were evaluated. The Duncan Multiple Range Test as post-hoc test was used to continue ANOVA-based data analysis. The results demonstrated that the inclusion of fish gelatin at various levels did not significantly alter the degree of preference for colour, fragrance, flavour, or overrun. Texture and melting time were different (p <0.05). According to this study, the ice cream that the panellists preferred had an average overrun value of 52.67 ± 9.87, a melting time of 26.0 ± 0.1 minutes, and was made using the A3 formulation with 0.5 % fish gelatin.
... Ice cream is a popular dairy product with a frozen complex colloidal system of fat globules, ice crystals, and air cells. 1 Ice cream matrix can be a good carrier for probiotic cultures because of its composition, including milk proteins, fat, and lactose, as well as other compounds, and it supports the survival of probiotic strains in significantly higher numbers during production and storage compared to other milk products. 2 Viable probiotic counts obtained from in vitro gastrointestinal assays from the mouth to the large intestine also confirmed the conclusion that ice cream is a successful probiotic carrier. ...
BACKGROUND
In this study, pea (Pisum sativum L.) pod powder (PPP) was incorporated (1% and 3% w/w) into a probiotic ice cream formulation containing Enterococcus faecium M74 to investigate the potential effect of PPP on the probiotic survivability in the ice cream throughout 60 days of frozen storage. Moreover, the produced symbiotic ice creams were evaluated for their physiochemical properties, stability, and sensory acceptability.
RESULTS
Incorporation of PPP into ice cream caused significantly (P < 0.05) increased protein and ash content and lower pH values. Besides that, the addition of PPP resulted in ice creams with higher hardness and lower overrun. A significant diminishing was observed in the melting rates of the ice creams as the percentage of PPP increased and storage time progressed. Ice cream with PPP presented lower lightness and higher greenness and yellowness compared with control. All ice creams had viable counts of E. faecium M74 of ≥6 log cfu g⁻¹ during storage and provided the number of viable cells that the probiotic product should contain. On day 60, the viability of E. faecium M74 in ice cream containing 1% PPP (7.64 ± 0.02) was higher than the control (7.28 ± 0.00). Sensory analyses revealed that there was no statistical difference in ice cream with 1% PPP and the control without PPP in terms of general acceptability.
CONCLUSION
These results suggest that pea pods, which is a waste product of the pea industry and obtained at zero cost, could be used as a potential prebiotic and an agent to improve technological properties of dairy products. © 2022 Society of Chemical Industry.
... por la preferencia del consumidor, manufactura, ingredientes y el costo de los mismos. 1 La NOM-243-SSA1-2010 2 define como helado a aquel alimento producido mediante la congelación con o sin agitación de una mezcla pasteurizada compuesta por una combinación de ingredientes lácteos pudiendo contener grasas vegetales, frutas, huevo y derivados, saborizantes, edulcorantes y otros aditivos; cuando está empalillado se nombrará paleta. De acuerdo a esta norma, puede ser clasificado en base a su composición de grasa en helado de crema o leche, la utilización de crema o grasa vegetal, o sorbete. ...
Introducción: El helado es un alimento que resulta de la mezcla de ingredientes lácteos y puede contener grasas vegetales, huevo, frutas, saborizantes, edulcorantes y otros aditivos. La composición nutrimental del helado varía de acuerdo al tipo y los ingredientes con los que está elaborado. Metodología: Se realizó una comparación de la composición nutrimental presentada en el etiquetado de 49 helados comerciales (1L) de 5 marcas comerciales que se expenden en el estado de Hidalgo. Resultados y Discusión: Los resultados se presentaron por cada 100 mL de producto. Los helados evaluados presentaron un contenido energético medio bajo, de entre 68-138 kcal. Estas calorías fueron aportadas por los azúcares, los que de acuerdo a la recomendación de la Organización Mundial de la Salud (OMS) algunos de estos productos cubren alrededor del 50% de la recomendación de azúcar al día. Estos productos pueden contribuir con un aporte a las recomendaciones establecidas de proteína (1-4 %) y grasa (20 %), mientras que la fibra y el sodio fue bajo. Conclusión: Los helados de crema y a base de leche se caracterizan por una alta densidad calórica derivado de un alto contenido de azúcares y grasas por lo que es necesario incluir aquellos sellos de advertencia según su composición. El consumo de helado debe ser moderado; un consumo frecuente pudiera contribuir al desarrollo de enfermedades crónicas no transmisibles.
... Since the same quantity of coconut milk was used to make both ice creams and the same freezing conditions (continuous freezing) were used, moisture content of both ice creams was similar. The recommended moisture content for ice cream is 61.7% [17], and spicy coconut ice cream contained moisture around the recommended value of 61:86 ± 0:33%. ...
Spices have been a major influence on Sri Lankan cuisine since times immemorial. Spices are identified as one of the most distinctive ingredients for their indigenous flavor, aroma, and medicinal properties. In this study, coconut milk-based spicy ice cream was developed in compliance with the Sri Lankan standards to introduce a new perception of flavor using spices to the ice cream industry. Although coconut ice cream is commercially available in the local market, spicy flavored coconut ice cream is not yet available. Cinnamon (Cinnamomum verum), ginger (Zingiber officinale), and white pepper (Piper nigrum) are the spices used in the preparation of the ice cream as they are freely available and used as complementary spices in Sri Lanka. Physicochemical characteristics and sensory attributes of coconut milk-based spicy ice cream were compared with the existing normal coconut ice cream. In preparation of the ice cream, the same ice cream manufacturing process was followed with some modifications. Three different formulas (0.010%, 0.018%, and 0.025%) were developed by changing the percentage of spices added. The 0.018% spice-added sample was selected as the most acceptable ice cream with desired sensory attributes. pH (6:33 ± 0:01), titratable acidity (0:33 ± 0:05%), moisture (61:86 ± 0:33%), ash (0:41 ± 0:25%), total solids (38:02 ± 0:14%), overrun (66:76 ± 1:44%), protein (4:18 ± 0:16%), and fat content (11:66 ± 0:60%) were evaluated as physicochemical properties. Total phenolic content of the ice cream was expressed as 0:093 ± 0:002 mg gallic acid equivalents (GAE) per gram of sample in dry weight (mg/g). DPPH radical scavenging activity was 60:39 ± 0:02 mg ascorbic acid equivalents per gram of sample in dry weight (mg/g), and total antioxidant capacity was expressed as 0:36 ± 0:04 mmol ascorbic acid equivalent (AAE)/g of dry weight. Physicochemical properties of spicy coconut ice cream were more or less similar to that of normal coconut ice cream and in compliance with the Sri Lankan standards. Coconut milk-based spicy ice cream could be introduced to the market as a potential marketable nondairy product with spicy flavor, aroma, and smooth texture.
... Since the same quantity of coconut milk was used to make both ice creams and the same freezing conditions (continuous freezing) were used, moisture content of both ice creams was similar. The recommended moisture content for ice cream is 61.7% [17], and spicy coconut ice cream contained moisture around the recommended value of 61:86 ± 0:33%. ...
Spices have been a major influence on Sri Lankan cuisine since times immemorial. Spices are identified as one of the most distinctive ingredients for their indigenous flavor, aroma, and medicinal properties. In this study, coconut milk-based spicy ice cream was developed in compliance with the Sri Lankan standards to introduce a new perception of flavor using spices to the ice cream industry. Although coconut ice cream is commercially available in the local market, spicy flavored coconut ice cream is not yet available. Cinnamon (Cinnamomum verum), ginger (Zingiber officinale), and white pepper (Piper nigrum) are the spices used in the preparation of the ice cream as they are freely available and used as complementary spices in Sri Lanka. Physicochemical characteristics and sensory attributes of coconut milk-based spicy ice cream were compared with the existing normal coconut ice cream. In preparation of the ice cream, the same ice cream manufacturing process was followed with some modifications. Three different formulas (0.010%, 0.018%, and 0.025%) were developed by changing the percentage of spices added. The 0.018% spice-added sample was selected as the most acceptable ice cream with desired sensory attributes. pH (), titratable acidity (), moisture (), ash (), total solids (), overrun (), protein (), and fat content () were evaluated as physicochemical properties. Total phenolic content of the ice cream was expressed as mg gallic acid equivalents (GAE) per gram of sample in dry weight (mg/g). DPPH radical scavenging activity was mg ascorbic acid equivalents per gram of sample in dry weight (mg/g), and total antioxidant capacity was expressed as mmol ascorbic acid equivalent (AAE)/g of dry weight. Physicochemical properties of spicy coconut ice cream were more or less similar to that of normal coconut ice cream and in compliance with the Sri Lankan standards. Coconut milk-based spicy ice cream could be introduced to the market as a potential marketable nondairy product with spicy flavor, aroma, and smooth texture.
1. Introduction
Ice cream is a delicious, wholesome, and nutritious frozen dairy dessert, which is widely consumed globally, and it is very popular among people of all ages because of its taste and cool sensation property [1]. The main ingredients of ice cream are milk, cream, sweeteners, natural flavorings, and other optional ingredients such as eggs, nuts, fruits, chocolate, and candy. There are various types of ice creams available in the market including a wide range of flavors, colors, textures, and ingredients. Both the flavorings and the sweeteners are imparting sweet sensation to the ice cream. Sri Lanka is an Asian country which uses different flavorings in preparing meals, specially spices. Thus, Sri Lankans are more familiar with the flavor profiles of various spices. Spices also can be used as a flavoring for sweet products like ice creams [2]. Therefore, the main objective of this study was to formulate an ice cream with a new sensation which imparts both sweet and spicy tastes. Spices are the aromatic parts of tropical plants, dried seed, fruit, root, or a bark, traditionally used for flavoring, coloring, or preserving meals. Spices are consequential not only as foods but also as medicines. Cinnamon, ginger, and white pepper are complementary spices very well known among people due to their pleasant flavor, aroma, and medicinal value. Therefore, these three spices were selected to make the spicy ice cream. Cinnamon (Cinnamomum verum) is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savory foods. Moreover, cinnamon is a powerful spice that has been used medicinally around the world for thousands of years [3]. Cinnamon bark contains several special compounds which are responsible for its many health-promoting properties, including cinnamaldehyde, cinnamic acid, and cinnamate. It has been revealed that special phenolic compounds, flavonoids, and antioxidants which are isolated from cinnamon are rich in antioxidant, antidiabetic, antimicrobial, immunity-boosting, and potential cancer and heart disease-protecting abilities [4]. Ginger (Zingiber officinale) is an underground stem or rhizome used as a flavoring and medicine in Asian and Arabic herbal traditions. Adding ginger as a flavoring makes dishes more delicious. Ginger is used as an ingredient for preparation of tea and production of some sweets and beverages [5]. It imparts many health benefits due to its antioxidants, antimicrobial activity, anti-inflammatory properties, and content of therapeutic compounds like gingerol, shogaol, paradol, and zingerone [6]. White pepper (Piper nigrum) is also one of the most popular culinary spices in the world. White pepper spice has had the black outer shell of the peppercorn removed, giving it a smooth mellow flavor. White pepper itself also contains immunity-boosting properties and anticancer, energy-boosting, anti-inflammatory, and antioxidant properties due to the compounds of capsaicin and piperine [7]. Though conventional ice cream is made by using dairy milk, over the years, nondairy milk has been more common, such as soy, almond, and coconut milk. Coconut milk ice cream may be an excellent alternative to those who suffer from lactose intolerance and benefit others as well. Coconut milk is a milky fluid obtained by manual or mechanical extraction of fresh coconut (Cocos nucifera L) kernel with or without addition of water. As a coconut-producing country, coconut milk plays a vital role in the Sri Lankan diet [8]. It is valued mainly for its characteristic nutty flavor and for its nutritional content. Coconut milk contains 56.3% moisture, 33.4% fat, 4.1% protein, 1.2% minerals, and 5.0% carbohydrates [9]. Development and quality evaluation of coconut milk-based soft ice cream has been reported [10]. Moreover, a study has been reported on physicochemical and sensory properties of ice cream formulated with virgin coconut oil [11]. However, the formulation of a spicy coconut ice cream and evaluation of its physicochemical and sensory attributes are yet to be investigated.
2. Materials and Methods
2.1. Preparation of Spices
2.1.1. Preparation of Cinnamon Powder
Cinnamon quills (7 g) were purchased from a supermarket and washed using hot water (45°C) and dried at room temperature. Then, dried cinnamon quills were finely ground to obtain a powder with the help of a grinder (Philips HL1606, 500 W).
2.1.2. Preparation of White Pepper Powder
Fresh white peppercorns (4 g) were purchased from a supermarket and cleaned using hot water (45°C) and dried at room temperature. Dried peppercorns were finely ground using a grinder (Philips HL1606, 500 W) to obtain the white pepper powder.
2.1.3. Preparation of Ginger Extract (Water Extraction)
Fresh ginger rhizomes (15 g) were purchased from a supermarket. A mixture of 200 g of fresh, peeled, and cleaned ginger roots and 100 mL of filtered hot water (45°C) was blended using a medium speed level for 2 minutes using a blender (Wipro ANGEL WAM-L-55). Then, the blended mixture was filtered using a muslin cloth.
2.2. Ice Cream Production
Mature fresh coconuts were split and scraped with the use of a stainless steel electric coconut scraper (Walvia, India). Milk was extracted by blending the scraped coconut with water (). 360 g sugar, 10 g ice cream stabilizer Cremodan (Cuisine tech), and 14 g gelatin (Motha Confectionery) as a thickening agent were mixed together and added to the coconut milk (1.4 mL) [9]. The mixture was heated to 40°C, and spices were added separately.
Heating was continued to 90°C, and salt (8 g) was added. The mixture was pasteurized at 90°C for 20 minutes and cooled to room temperature. The mixture was filtered and homogenized. Then, it was kept for around 4 hours for aging. The mixture was fed into the instant ice cream-making machine (Softy line; capacity: 20 L/h). Ice cream was filled into a clean container (3 L) and stored in a freezer at -18°C prior to analysis.
2.3. Physicochemical Analysis of Spicy Coconut Ice Cream
2.3.1. pH of Ice Cream
The pH of the melted ice cream sample was measured by using a pH meter (Starter 3000) [12].
2.3.2. Titratable Acidity of Ice Cream
Titratable acidity of the melted ice cream sample was calculated as the percentage of lauric acid was determined by titration with 0.1 N sodium hydroxide [13].
2.3.3. Moisture Content of Ice Cream
Moisture content of the spicy coconut ice cream and normal coconut ice cream (control) was measured according to the oven-dried method 925.10 as described in AOAC [14].
The empty moisture cans and lids were dried in the oven (Mammoth UF55, +20°C to +300°C) at 105°C for 3 hours and transferred to the desiccator to cool. The weight of cans with lids was taken. About 5 g each of spicy ice cream and control sample was weighed to the dishes, and samples were spread uniformly. The cans with samples were placed in the oven overnight.
After drying, the dishes with partially covered lids were transferred to the desiccator to cool.
Finally, the cans and samples were reweighed.
Calculation [14]: where is the weight (g) of the sample before drying and is the weight (g) of the sample after drying.
2.3.4. Ash Content of Ice Cream
Ash content of spicy coconut ice cream and control samples was determined using the dry ash method 925.10 as described in AOAC [14].
The crucibles and lids were placed in the muffle furnace (Hobersal Rex C 700) at 550°C for 5 hours to ensure that impurities on the surface of the crucible were burned off. The crucibles were cooled in a desiccator. Then, the clean and dry crucibles and lids were weighed.
5 g each of dried spicy ice cream and control samples was weighed into crucibles and placed in the furnace without covering with the lids. The sample was incinerated at 550°C for 5 hours. The lids were placed after completed heating to prevent loss of fluffy ash. After cooling down in the desiccator, ash with crucibles and lids was weighed.
Calculation [14]: where is the weight (g) of ash and is the weight (g) of the dried sample.
2.3.5. Total Solids of Ice Cream (Gravimetric Method)
Both spicy ice cream and control samples were subjected to the following testing. Samples were transferred to a beaker and gradually warmed in a water bath (35-40°C). Then, samples were cooled to room temperature. Dishes and lids were heated in an oven at 102°C for 1 hour. The lids were placed on the dishes and immediately transferred to the desiccator to cool. Then, weights were taken. About 5 mL of spicy ice cream and control samples was poured into the dishes separately. Lids were placed, and weights were taken. The dish was placed in boiling water bath without a lid (bottom of the dish, directly heated by steam). Heating was continued till most of the water is removed. The dish was removed from the water bath and placed in the oven at 102°C for 2 hours alongside lids. Thereafter, lids were placed and kept in a desiccator to cool.
The weights were taken, and dishes were heated again with lids alongside in an oven for 1 hour. Then, lids were placed and transferred immediately to the desiccator, and weights were recorded [14].
Calculation [14]: where is the mass in g of the dish, is the mass in g of , and is the mass in g of .
2.3.6. Melt Down of Ice Cream
Melt down of spicy coconut ice cream and control samples was determined according to method 941.08 as described in AOAC [14].
Melt down of ice cream samples was evaluated using a 50 g ice cream block (height: 2 cm, diameter: 6 cm) which was placed on a metric test sieve that was supported by a previously weighed beaker. The mass of melted ice cream collected in the beaker was recorded at 5-minute time intervals for a 60-minute duration. The mass of melted ice cream (g) was plotted against the time (min) [14].
2.3.7. Overrun of Ice Cream
Overrun of the ice cream was determined by using about 20 mL of ice cream mix and frozen ice cream.
Calculation [14]:
2.3.8. Crude Protein Content of Ice Cream
Crude protein content of the spicy coconut ice cream and control was determined by the Kjeldahl method: 920.87 as described in AOAC [14].
Approximately 0.5-1.0 g of dried ice cream sample was placed in a dry and cleaned digestion flask. 25 mL of concentrated sulfuric acid and Kjeldahl tablet were added to the digestion flask. Digestion was run for 3 hours using a mini Kjeldahl unit (Block Digestion Unit Model: K-424). After, the digestion flask was allowed to cool and conducted distillation using an automated distillation unit (BUCHI, USA). Finally, the sample was titrated with 0.25 N HCl solution, and crude protein content was determined (). 0.25 N HCl was standardized by titrating 0.25 N sodium carbonate solution.
2.3.9. Crude Fat Content of Ice Cream
Fat content of the spicy coconut ice cream and control was determined by the Soxtherm method as described in AOAC [14].
Oven-dried samples were used to measure crude fat using a fat analyzer (Model: SER 148, Italy). 1 g of sample () was weighed accurately by using analytical laboratory balance in a weighed extraction thimble (). The rubber ring was selected, and thimbles were placed in a fat analyzer. 80 mL of petroleum ether was filled into each tube. Then, the fat analyzer was programmed for 5 minutes in immersion, 20 minutes in washing, and 30 minutes in recovery.
After completion of the process, the crucible was oven-dried at 105°C for 6 hours and reweighed [14]:
2.4. Antioxidant Activity of Ice Cream
Ice cream samples were dried by lyophilization (Martin Christ, Freeze Dryer, Alpha 1-2/LD Plus) for 24 h. An ice cream sample (13 g) was mixed with a mixture of 70 mL methanol/water (80/20, ) and vortexed at high speed for 30 minutes. Then, the mixture was centrifuged (Hettich, EBA 20) for 10 min at 792 rpm. After the centrifugation, the extracts were subsequently filtered through a filter paper (Whatman No. 42; Whatman Paper Ltd, Maidstone, UK). Finally, the prepared extracts were evaporated in a rotary evaporator (Hahnvapor, Model HS-2005 V, Hahnshin Scientific, Korea) at 40°C under vacuum and stored at -18°C until assayed within 1 week [15].
2.4.1. Total Phenolic Content
About 1 mL of the melted ice cream sample was added to a 1.5 mL diluted Folin-Ciocalteu reagent. Samples with the reagent were left for 5 minutes, and then, 1 mL 7.5% sodium carbonate () was added. The samples were vortexed and kept in the dark for 2 hours. The absorbance was measured at 760 nm using a spectrophotometer (Optima, SP-3000, Tokyo, Japan). The calibration curve of gallic acid was plotted to evaluate the activity capacity of the samples. The result was expressed as milligram of gallic acid equivalents (GAE) per gram of ice cream sample (mg GAE/100 g of dry weight) [16].
2.4.2. DPPH Radical Scavenging Activity
About 3 mL of prepared DPPH solution was added to 1 mL of melted ice cream sample. Then, solutions in the test tubes were shaken well. Samples were incubated in the dark for 15 minutes at room temperature. Finally, the absorbance was measured at 517 nm using a spectrophotometer (Optima, SP-3000, Tokyo, Japan) [16].
The DPPH radical scavenging activity (%) was calculated as where is the absorbance of the control and is the absorbance of the sample [16].
2.4.3. Total Antioxidant Capacity
About 0.1 mL of the ice cream sample was added into a test tube and mixed with 1 mL of reagent solution (0.6 M sulfuric acid, 28 mM sodium phosphate, and 4 mM ammonium molybdate).
The tube was capped with an aluminum foil and incubated at 95°C for 90 minutes. Then, the tube was cooled down to room temperature, and the absorbance was measured at 695 nm using a spectrophotometer (Optima, SP-3000, Tokyo, Japan) [16].
2.5. Sensory Evaluation
The acceptability of the coconut milk-based spicy ice cream was evaluated by conducting a sensory evaluation with 30 untrained, both male and female panelists, in the age between 22 and 30 years. The sensory attributes tested were color and appearance, body and texture, aroma and flavor, melting quality, and overall acceptability. A 9-point hedonic scale was used. The values were scored on least preference (1) to most preference (9).
2.6. Statistical Analysis
MINITAB version 14 was used to statistically analyze all the results obtained from physicochemical and sensory evaluation. A one-way analysis of variance (ANOVA) was performed, and the significant difference was defined at for the results of all analyses with both control and coconut spicy ice cream. The final results obtained were expressed as the mean of three replicates. Sensory evaluation data were analyzed using the Kruskal-Wallis test.
3. Results
3.1. Selection of the Most Acceptable Spicy Ice Cream Formula
Data obtained from sensory evaluation revealed that sample 02, containing 0.018% of spices, is the most acceptable formula. Color and appearance, body and texture, spicy flavor and aroma, and overall acceptability of sample 02 were higher than that of 0.025% spice-incorporated sample 01 and 0.010% spice-incorporated sample 03. Melting quality of sample 02 is lower than that of samples 01 and 03 (Figure 1).
... To satisfy these huge demands, more and more industries are being established, which are directly or indirectly responsible for toxic metal exposure to the human. During industrial production, ice cream can potentially be contaminated due to the use of impure water, milk, eggs, nuts, stabilizers, sweetening agents, colors, and flavors (Deosarkar et al., 2016). Furthermore, the operating conditions might have a significant influence on the concentrations of hazardous metals (Muhib et al., 2016). ...
Ice cream is a popular frozen dairy product and a possible source of dietary minerals. However, ice cream may also contain toxic metals, which may cause several health implications. The current study aimed to determine the content of toxic elements in ice cream samples using inductively coupled plasma-optical emission spectrometry (ICP-OES) and to assess the health risks of consumers based on target cancer risk (TCR), target hazard quotient (THQ), and hazardous index (HI). The determined concentration (median, range) of all studied elements had shown a descending order of Al (9.36, 5.37–14.26) > Zn (5.94, 1.95–10.22) > Cu (1.73, 1.02–3.77) > Ni (0.95, 0.67–1.80) > Fe (0.79, 0.10–1.64) > Cr (0.43, 0.28–0.73) > Mn (0.42, 0.11–1.03) > Pb (0.34, 0.09–0.79) > Cd (0.08, 0.04–0.14) mg/kg (fresh weight). The values of THQ and HI (except 16% for children) were lower than the maximum threshold risk limit (TRL = 1.0), indicating no potential non-carcinogenic health effects might occur. Similarly, the TCR of Cr and Pb for both adults and children was within the permissible limit of 10−4–10−6, which suggested that the consumer would not experience potential lifetime carcinogenic health risks. However, the overall analyses revealed that the consumption of ice cream is almost safe for people, but the combined impact of all metals (HI) in some samples is a matter of health concern. Henceforth, regular monitoring of toxic metals in ice creams should be done to assure food safety and hygiene.
... As the consumption of high fat content increases, the risk of excess calorie consumption and weight gain also increases. [3] Microbial health factors of ice cream: Ice cream which is a milk-based product, can be considered a good medium for microbial growth due to its nutrient content, almost neutral pH (pH 6-7) and long storage duration. However, pasteurization, freezing and hardening steps can eliminate most of these hazards. ...
... The fat content in all the formulated ice cream samples, which varied from 0.6% to 0.9% are significantly lower than the control sample recording above 8%. This could be attributed to the low fat content of kunu-zaki and the fruits as noted by other researchers [23]. The fat contents are consistent with the recommendation of consumption of food items with low fat composition for healthier nutrition. ...
... As the consumers are preferring healthier options [2], the manufacturers are pushed towards healthier alternatives to satisfy the present consumers which not only adds value to the food but also adds value to the money spent by the consumers. So, we have many alternatives like low-calorie Ice creams and Ice creams for diabetic consumers being produced [3] The present work was carried out to develop a functional ice cream which a) improves the health of the consumer b) is suitable for diabetic consumers c) uses natural ingredients for the above-mentioned purposes a) and b) So that it satisfies all age groups. ...
Ice cream, being a favorite food product, due to its less nutritional value with high sugar and fat content, is not advisable for regular consumption for all age groups including children, young adults, and in particular diabetic people. So, to develop a healthy Ice cream that is also suitable for diabetic consumers, an attempt was made using around 24 natural ingredients which include millets, legumes, jaggery powder, cardamom, and other ingredients to make a healthy and nutritious Ice cream. In flavored versions, the taste of the health ingredients dominated the flavors of vanilla and chocolate. The ingredients of made ice cream in addition to rich nutritional value, have cytoprotective, antioxidant, and anti-diabetic activities thereby making the ice-cream healthier for all age groups.
... Ras cheese (Romy) is an Egyptian hard cheese it is made in great amounts under artisan conditions from cows and buffalos milk (Dabiza andEl-Deib, 2007 andHattem et al., 2012). Ice cream is a comparatively, easily digestible, well-balanced, healthy, delicious food and it has about four times as much carbohydrates such as in milk (Deosarkar et al., 2016). Yoghurt is an excellent basis of protein of high biological worth that contains all essential amino acids (Mckinley, 2005). ...
... It is one of the most commonly offered and enjoyed by youngsters and other age people around the world (Ayar, Siçramaz, Ozturk, & Ozturk, 2018;Azari, Khomeiri, Ghafouri, & Aghajani, 2017;Caniyilmaz, Uçarkuş, & Karaman, 2016). Ice cream is a delicious, healthy, and nutritious set of milky things which provides approximately 2.5% to 4.9% protein, 7% to 13% fats, 20.3% starches, 12% to 20% other sugars, 0.2 to 0.5% stabilizers, emulsifiers and aromas, 26% to 40% total solids, and 65%-72% water (Bajwa, Huma, Ehsan, Jabbar, & Khurram, 2003;Deosarkar, Kalyankar, Pawshe, & Khedkar, 2016;Fiol et al., 2017;Syed, Anwar, & Rizwan, 2018). A hundred grams of solidified ice cream give our body approximately 190-214 calories (Bajwa et al., 2003;Khan et al., 2018). ...
Utilization of jamun pomace to increase the nutritional value of ice cream was the key aspect of this research. In this study, the effects of 1, 2, 3, and 4% jamun pomace powder on the physicochemical properties of ice cream such as overrun, hardness, melting rate, total soluble solids (TSS), fat, fiber, ash, titratable acidity, pH, and sensory analysis were investigated. The findings indicated that the hardness, TSS, ash, fiber, and titratable acidity increased significantly, while the fat content, pH, melting rate, and overrun decreased significantly, with an increase in the level of jamun pomace powder. Based on the sensory analysis scores, 3% jamun pomace powder was found to be the best treatment. In the food processing industry, a huge amount of waste (pomace) is produced which affects the ecosystem. Pomace is an excellent additional source of nutrition, antioxidants, total phenols, and other nutrients that can minimize free radicals, provide numerous health benefits, and contribute to preventing various diseases. It is essential to use these wastes in the production of the different food products in order to minimize food waste and overcome serious health issues. Consumers demand healthy, nutritious, and minimal calories ice cream. For this, the jamun pomace powder was used to improve the ice cream quality.
... Segundo a Agência Nacional de Vigilância Sanitária (ANVISA) do Ministério da Saúde, sorvetes são os produtos elaborados basicamente com leite e ou derivados lácteos e ou outras matérias-primas alimentares, nos quais os teores de gordura e ou proteína são total ou parcialmente de origem não láctea, podendo ser adicionados de outros ingredientes alimentares (BRASIL, 2000). A mistura para a elaboração do sorvete deve ser homogênea e pasteurizada, e por meio da agitação contínua do leite e dos ingredientes adicionados, o ar é incorporado à mistura, dando textura suave e macia ao produto congelado (DEOSARKAR et al., 2016). Trata-se, portanto, de um produto gelado comestível. ...
Express ice cream (soft or Italian) is classified as a mass aerated ice cream or creamy, obtained from a homogeneous mixture, beaten, cold and frozen. Because it is a dairy product, which may also include various other ingredients, including milk, is a great substrate for bacterial multiplication, and many of these microorganisms survive the low temperatures employed in the freezing process. Allied to this fact may occur in temperature during the production process until you reach the end of the production chain, represented by the final consumer. Therefore, the high score or simply the presence of these microorganisms can cause foodborne diseases in consumers of greater or lesser severity. So, we need a hygienic-sanitary control at all stages of the preparation of these foods, through the application of good manufacturing practices and finds monitoring the entire production process. This work aimed to evaluate, from a microbiological point of view (mesophilic aerobic bacteria, total coliforms and thermotolerant coliforms) expressed ice cream sold in Uberlandia, Minas Gerais, Brazil, in order to verify its microbiological quality. With respect to mesophilic bacteria counts of 10 samples (52.6%) and 6 of them (31.58%) were non-compliant for total coliforms according to international microbiological standards, and sample 6 (57.9%) were considered unfit for consumption according to ANVISA. The microbiological quality of ice cream marketed expressed in Uberlandia, Minas Gerais, Brazil analyzed in this study showed unsatisfactory microbiological quality, which may cause imminent risk to the health of onsumers.
KEYWORDS: dairy products, edible ices, food microbiology.
... Ice cream and related products are classified as frozen desserts, which include ice cream, frozen custard, frozen confections, ice milk, sherbets, water ices, and mellowing products (Deosarkar et al. 2016). ...
A complete factorial design (2³) was used to determine the influence of chia mucilage concentration (CM), locust bean gum (LBG) and base maturation time (BMT) on 14 formulations of goat milk frozen dessert. Chia mucilage was obtained by chia grain hydration (1:40) under stirring for 2 h, at 80 °C and pH of 9.0. The samples were centrifuged, as well as lyophilised to compare yields. The extraction yield of lyophilised CM was lower than 10%. The addition of LBG and CM at higher levels, influenced by BMT, increased the moisture content and the apparent viscosity of the base mixture. These formulations presented higher values for texture and lower of overrun due to the difficulty of incorporating and stabilising bubbles during whipping and freezing processes. The melting rate was also dependent on the variables analysed, and a delay in melting was observed, even in the formulations with lower fat content. CM increased the luminosity parameter proportionally to its content and provided a significant reduction of fat (up to 3.10 g 100 g⁻¹) and energy value. The application of CM reduced the texture value, which was an interesting technological characteristic for frozen dessert.
Fat and protein derived from milk are prime ingredients in a frozen dessert such as ice cream conferring multiple desirable functionalities. However, this frozen dairy dessert is not suitable for individuals having lactose intolerance, cow milk allergy, or vegans. Hence, the study aimed to formulate dairy‐free frozen desserts using plant oils and plant proteins and compare their physicochemical characteristics and sensory acceptance against an ice cream containing milk fat and milk protein. Results indicated that the types of protein significantly influenced the physicochemical properties and sensory acceptance of the frozen dessert samples. Frozen desserts containing brown rice, pea, and soy protein showed greater resistance to melting (0.29, 0.12, and 0.19%/min vs. 1.95%/min), but they scored lower in sensory quality than ice cream made with milk protein; although they remained at an acceptable level. When compared among the plant proteins, the physicochemical characteristics of frozen desserts containing brown rice, pea, and soy protein varied because of the differences in the respective protein composition. Frozen dessert with brown rice protein showed higher overrun (47.50% vs. 40.78% and 37.8%), lower hardness (20.02 N vs. 22.24 and 26.37 N), and higher melting rate (0.29%/min vs. 0.19 and 0.12%/min) than frozen desserts containing soy and pea protein. Additionally, the brown rice protein frozen dessert received lower sensory acceptance than soy and pea protein frozen desserts. In summary, brown rice, pea, and soy proteins showed potential to be used as viable alternatives to milk protein for dairy‐free frozen dessert applications.
The current state and new research trends of creating functional ice cream and frozen desserts are considered in the article. Attention is paid to the difference between the characteristics of ice cream regulated by the term in the countries of European Union and Eurasian Union. Taking into account that ice cream and frozen desserts are multicomponent products, the correction of their composition may have different effect on their quality indices. In particular, replacing sucrose by substitutes can lead to a change of traditional taste, consistency and structure. In this connection, aspects of the usage of sucrose substitutes by sweetness (glucose-fructose syrup, processed fruit products, stevia, sucrolose) and by dry matter (food fibers and polyols) are considered. In particular, the authors of researches note that the application of polyols changes the ice cream consistency to be firmer. The researchers pay attention to the impact of some components, introduced into ice cream and frozen desserts, on the cryoscopic temperature of mixture. The enrichment of ice cream and frozen desserts with pro- and prebiotics and application of milk with the increased nutritional value (sheep and goat milk) has been noted to be a trend in research. The attention is drawn to the practical use of enzymes. For people with lactose intolerance, the reason of which in ice cream is Nonfat milk solids (MSNF) it is proposed to hydrolyze it by different methods. In this review the experience of some scientists on the use of transglutaminase enzyme for changing properties of milk proteins, in particular, increasing their water- holding capacity is reflected. Researchers pay great attention to the increasing of nutritional value of ice cream and desserts by growth of mass fraction of protein and introduction of easily digestible proteins (concentrates of whey proteins, including the hydrolyzed proteins). Taking into consideration the growth of people who do not consume products of animal origin, some researches on replacement of milk protein to vegetable one, in particular, soy are noted.
In the current study, the effect of fat content on the physicochemical and sensory properties of vanilla ice cream was investigated using principal component analysis (PCA) and quantitative descriptive analysis (QDA). For this purpose low fat, light, reduced fat and full fat ice creams were produced using 2, 5, 7.5 and 10% milk fat respectively. According to the results, reduction of fat in ice cream contributed to a significant decrease in total solid (TS) and caloric value of the samples and increased their protein content and pH value significantly (p < 0.05). The QDA of sensory properties demonstrated that the decreased fat samples had lower viscosity, mouth coating, smoothness and firmness and higher melting rate and coldness sensations in comparison with the full fat ice cream. PCA technique was used to simplify discussion of the obtained results. Two principal components (PC) named as PC1 and PC2 described a total of 96.12% of the variation of the initial variables. PC1 was primarily related to the values of coldness, viscosity, mouth coating, smoothness, firmness, melting rate, overall acceptance, pH, TS, protein and calorie; while PC2 was related to the acidity of the samples. Distribution pattern of the studied attributes showed that the melting rate and coldness sensation discovered in opposite quadrants of other sensory attributes; while, close relations were observed between the smoothness and TS, viscosity and mouth coating and also between the pH value, protein content and melting rate of the ice cream. A comparison between the correlation results of the fat content with the sensory attributes showed that the viscosity of the ice cream samples was more dramatically affected by the fat reduction. Therefore, it is suggested to use a type of fat replacer which can effectively improve the viscosity of low fat ice cream products.
The present study was performed to determine the prevalence of S. aureus and E. coli in milk and some dairy products sold in Mansoura city, Egypt. A total two hundred samples including kariesh cheese (50 samples), market raw milk, market sterile milk, small scale yoghurt, large scale yoghurt, small scale ice cream, and large scale ice cream samples (25 samples from each product) were collected for microbiological examination. Recovered isolates were identified using an array of biochemical and serological tests for E. coli. Polymerase chain reaction (PCR) was applied to detect the nuc gene as a species-specific marker gene for S.aureus. Our result revealed that E. coli was observed in 86%, 60%, 88%,80%, 92% and 28% of kariesh cheese, market raw milk, small scale yoghurt, large scale yoghurt, small scale ice cream and large scale ice cream samples, respectively.None of the sterile milk samples was recorded for E. coli contamination. The prevalence of S. aureus was 92%, 80%, 36%, 100% and 40%, respectively. Likewise, none of the yoghurt large scale & sterile milk samples was recorded for S. aureus contamination. These findings highlighted the importance of periodical application of strict hygienic measures in dairy plants and markets for monitoring the public health hazards.
The manufacturing design and probiotic strain that are used in ice cream production affect sensorial, nutritional, and physicochemical properties of ice cream. Therefore, it is possible to produce better quality products or to develop existing methods by considering the effects of probiotic cultures on these properties of ice cream. The International Dairy Federation has recommended that probiotic products contain at least 10^7 CFU/g of viable probiotic strain before consumption, so that the therapeutic value of a probiotic product can be associated with the viability of these bacteria. The nutritional value of probiotic ice cream is related not only to the dietary components it contains, but also to the maintaining of the viability and the activity of the probiotic bacteria. This chapter provides information on the viability of probiotic strains during ice cream processing and storage. Furthermore, the effects of probiotic cultures on sensory and physicochemical properties of ice cream are also discussed.
Among the probiotic dairy products with live probiotics, non-fermented probiotic ice cream is a good vehicle for delivery of live probiotic cells to human intestinal tract because of its neutral pH and high total solids level which provides protection for the probiotic bacteria. On the other hand, harsh conditions of ice cream formulation and manufacturing (high osmotic pressure, high oxygen content in varies overruns and packaging materials, freezing and storage temperatures), acidic and alkaline conditions of human intestinal tract may reversely alter the probiotic survival. This study reviews the factors affecting probiotic survival in ice cream.
Ice cream: Manufacture and technology
- V Bhandari
Bhandari V (2001) Ice cream: Manufacture and technology, pp. 6-18. New Delhi, India:
Tata McGraw-Hill Publishing Company.
Ice cream: Dietary importance. Encyclopaedia of food science, food technology, and nutrition
- M J Tait
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Tait MJ, Finney DJ, and Narhan SK (1993) Ice cream: Dietary importance.
Encyclopaedia of food science, food technology, and nutrition, vol. 4,
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Utilization of Vanaspati in the preparation of filled soft serve ice cream
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Umesh AR, Atmaram K, and Jayaprakasha HM (1989) Utilization of Vanaspati in the
preparation of filled soft serve ice cream. Cheiron 18(3): 118.
Relevant Websites
http://www.ajcn.nutrition.org/content/early/2012/02/14/ajcn.111.027003 -The
American Journal of Clinical Nutrition.