The effects of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice cream were investigated. The addition of pumpkin puree increased total phenolic content, dietary fibre, and antioxidant activity. Appropriate models described shear thinning and thixotropic behaviours of all mixes. By either adding pumpkin puree or by increasing guar gum concentration, all rheological properties increased except the flow behaviour index. Adding pumpkin puree reduced the freezing point temperature, ice content, frozen water and glass transition temperature but it increased unfreezable water. Increasing guar gum concentration did not alter colour and firmness, whereas the pumpkin puree increased colour, intensity of fruit flavours and firmness.
This paper deals with the effect of Balangu Shirazi seed gum (BSSG) and whey protein concentrate (WPC) as fat replacers at different concentration levels on the rheological, physical, and sensory properties of non‐fat ice creams (0.4% fat) in comparison with a full‐fat sample (10% fat). All samples exhibited typical shear thinning behavior. The removal of fat resulted in some defects which improved by using BSSG and WPC. Accordingly, the apparent viscosity (0.11–0.28 Pa.s), hardness (30.93–98.40 g), creaminess (2.6–4.6), and sensory acceptance (4.3–5.8) increased, and the melting rate (0.61–1.10 g/min) and coarseness (2.6–6.3) decreased by increasing the concentration of selected fat replacers.
Practical applications
There is a desire for consumers to reduce caloric intake while satisfying their demand for sweet and creamy desserts such as ice cream. In this regard, Balangu Shirazi seed gum (BSSG), as a new natural hydrocolloid, has excellent functional properties reducing the destructive effects of ice crystals growth on ice cream structure and quality. Also, whey protein concentrate (WPC), as a by‐product of cheese production, contains all amino acids that the human body needs. It has also proven to be a functional ingredient for improving ice cream texture. Therefore, the practical application of this study is the production of non‐fat ice cream with desired quality attributes and high nutritive value.
Background: Montelukast, as a non-steroidal anti-inflammatory drug, could reduce inflammation in nephrotic syndrome (NS). This study aimed to evaluate the therapeutic effect of montelukast as adjunctive therapy in pediatric NS. Methods: This clinical trial study was conducted on patients with NS. The patients were assigned into two equal groups (N = 25 in each) of intervention (steroid + montelukast) and control and treated for one month. One month later, in the follow-up stage, their proteinuria was measured. The results before and after treatment were statistically analyzed by SPSS software version 21, and the final report of the project was presented. Results: The age of participants in the intervention and control groups was 7.26 ± 4.23 and 6.79 ± 3.91 years, respectively (P = 0.68), and there were 10 female participants in both groups (P = 1.0). Albumin levels in 96% of the control group and 76% of the intervention group were 1.5 - 2.5 μg/dL (P = 0.037). Also, 48% of participants in the control group were corticosteroid dependent, and 60% of participants in the intervention group responded to corticosteroids (P = 0.194). The severity of nephrotic syndrome was moderate in 60% of participants in the control group and mild in 60% of participants in the intervention group (P = 0.138). Conclusions: The results of this study showed that recovery rate was higher in the intervention group, but the difference was not statistically significant.
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