Rheological, Physico-chemical and Sensorial Properties of Ice Cream Made with Powdered Form with Low Energetic Value and High Content of Prebiotic Fibers

Campidelli, Marina Leopoldina Lamounier; Salgado, Jocelem Mastrodi; Carneiro, João de Deus Souza; Abreu, Luiz Ronaldo de; Giarola, Tales Márcio de Oliveira; Carvalho, Elisângela Elena Nunes; Boas, Eduardo Valério de Barros Vilas; Brito, Aila Riany de; Franco, Marcelo

doi:10.1080/15428052.2020.1768995

Cited by 10 publications

(9 citation statements)

References 40 publications

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“…Fat contents of ice cream were analysed by Gerber method (AOAC 952.06) and protein content (AOAC 930.33) through Kjeldahl method. The pH was calculated at 25°C with pH meter (WTW Series InoLab pH‐730) while total soluble solids and total solids were determined following methodology (Beegum et al ., 2021; Campidelli et al ., 2021; Ghaderi et al ., 2021).…”

Section: Methodsmentioning

confidence: 99%

“…Ice cream market value has now been steadily increasing day by day according reported ice cream market value from $54.80 Billion in 2016 to expected compound growth rate (CAGR) of 4.1% by 2025. According to ice cream industries and Brazilian association of industries, ice cream consumption level is majorly emerging in Brazil, India and China (Campidelli et al ., 2021). Around 6 billion people consume diet consisting on dairy and dairy derived products.…”

Section: Introductionmentioning

confidence: 99%

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Dairy ingredients replaced with vegan alternatives: valorisation of ice cream

Anwar

Baig

Syed

et al. 2022

Int J of Food Sci Tech

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With growing concerns of food fortification, dairy ingredient alternatives and waste management have risen the need for food manufacturers to review their recipes. Hence, this study was aimed to extract watermelon seed protein concentrates (WSPC) with ultrasonication and develop vegan ice cream with improved functional properties. Coconut fat and coconut milk were used as fat replacer and total solids source along with extract of WSPC substituting milk solids-not-fat (MSNF). Various functional properties of WSPC were assessed. Rheological, structural and sensory quality of vegan ice cream were comparable with standard dairy ice cream formulation. Melting resistance, viscosity and textural hardness were increased with increasing concentration of WSPC and found maximum in IC 4 except overrun which was highest (62.02 AE 0.16) in IC 0V . Whereas, protein, total solids and total soluble solids were highest in IC 4 in contrast to fat and pH which was maximum in IC 0D (9.96 AE 0.016) and IC 0V (6.82 AE 0.01), respectively. All treatments were found acceptable but highly satisfactory sample, concerning sensory acceptability, was IC 2 with 10% WSPC.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Dairy ingredients replaced with vegan alternatives: valorisation of ice cream

Anwar

Baig

Syed

et al. 2022

Int J of Food Sci Tech

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“…Inulin and FOS, on the other hand, were likely accountable for the increase in solubility (64.22 percent, 71.67 percent, and 79.73 percent) and reduction in hygroscopicity (6.06, 4.23, and 3.14 g/100 g) of powdered ice cream preparations. It was concluded based on findings that incorporating ingredients such as mangaba pulp, flaxseed, prebiotic fibers (inulin and FOS), and lowering sugar and fat levels can strengthen the technological and nutritional characteristics of ice cream [33].…”

Section: Paper-based Informationmentioning

confidence: 99%

How Can Flaxseed be Utilized as Functional Food

Kakkar¹,

Tandon²,

Tandon³

2022

Vegetable Crops - Health Benefits and Cultivation

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Although vegetables and fruits are unquestionably important components of food, incorporating herbs and spices into one’s diet has become a must to improve one’s health in today’s world. Due to rising popularity among health-conscious consumers, studies on functional foods such as herbs are a growing field in food science. Flaxseed (Linum Usitatissimum L.), which comes from the flax plant, an annual herb, is gaining interest as a functional food ingredient due to its high levels of alpha-linolenic acid (ALA), lignans, and fiber. Flaxseed consumption in the diet helps to prevent serious illnesses such as heart disease, cancer, diabetes, obesity, gastrointestinal, renal, and bone problems. Type II diabetes, in particular, is one of the great healthcare challenges of the twenty-first century, as it has engulfed children, adolescents, and young adults alike. While standard risk factors for type II diabetes are genetics, living style, and behavioral aspects, this article focuses on preventing or controlling the disease through dietary changes. To the best of our knowledge, review articles on the commercial use of flaxseed in the formulation of numerous food products with low glycemic index and their impact on diabetes are hardly available. The data from the previous 5 years is used to compile this report.

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“…Procura essa diretamente relacionada à modificação dos consumidores que buscam alimentos mais saudáveis. Com o aumento da procura por esses tipos de produtos, os fabricantes e os pesquisadores são instigados pela busca de ingredientes que atendam a esses benefícios nutricionais, além de novos sabores, variedades e melhores propriedades texturais (Akalın et al, 2018;Campidelli et al, 2020).…”

Section: Introductionunclassified

“…O movimento do mercado internacional de reposicionamento do produto define o sorvete como um alimento capaz de veicular nutrientes e outros compostos que sejam de interesse para a saúde. Assim, se destaca a utilização de ingredientes como, antioxidantes naturais, minerais, vitaminas e corantes naturais (Campidelli et al, 2020). Essa nova geração de produtos é conhecida como "sorvetes funcionais", sendo que ainda podem ser adicionados de probióticos.…”

Section: Introductionunclassified

Adição de fibra de colágeno na elaboração de sorvete cremoso

Marins

Gomes

Campos

et al. 2021

RSD

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O mercado internacional classifica o sorvete como um alimento capaz de veicular nutrientes e outros compostos de interesse para a saúde, e a essa nova geração de produtos é dado o nome de “sorvetes funcionais”. Um novo ingrediente, que está sendo estudado é a fibra de colágeno que é obtida das camadas internas do couro bovino através de um processo menos drástico devido à utilização temperaturas mais baixas. O objetivo desse trabalho foi estudar a adição de fibra de colágeno em sorvete cremoso e avaliar as características físico-químicas e sensoriais. Foram avaliados os parâmetros de resistência ao derretimento, acidez titulável, proteína bruta, cinzas, extrato seco total, fibra alimentar solúvel, perfil da textura, cor instrumental e análise sensorial. O tratamento com a maior porcentagem de fibra de colágeno apresentou maior teor de proteínas, sólidos totais, resistência ao derretimento, e firmeza na textura. Nos parâmetros de cor todas as formulações foram significativamente diferentes e a luminosidade foi menor para os sorvetes com fibra de colágeno. A formulação com 1,5% de fibra de colágeno foi a teve maior aceitação avaliando cor, aroma, sabor e aparência global. Sugere-se que o sorvete cremoso é um veículo para adição de fibra de colágeno.

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Rheological, Physico-chemical and Sensorial Properties of Ice Cream Made with Powdered Form with Low Energetic Value and High Content of Prebiotic Fibers

Cited by 10 publications

References 40 publications

Dairy ingredients replaced with vegan alternatives: valorisation of ice cream

Dairy ingredients replaced with vegan alternatives: valorisation of ice cream

How Can Flaxseed be Utilized as Functional Food

Adição de fibra de colágeno na elaboração de sorvete cremoso

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