The Effect of Cinnamon Extract (<i>Cinnamomum burmanii</i> L.) Addition Towards the Characteristics of Soy Milk Ice Cream

Cornelia, Melanie; Tunardy, Aurelia M.; Sinaga, Wenny Silvia Loren

doi:10.2991/absr.k.220101.006

Cited by 4 publications

(5 citation statements)

References 16 publications

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“…The total phenolic content increased gradually as the purslane extract concentration increased, with a significant difference (p<0.05).Moreover, the total phenolic content (mg GAE/g) in samples of purslane ice milk that were extracted with acetone had higher values than the samples that were extracted with ethanol. These outcomes are consistent with those found by Cornelia et al,(2022).…”

Section: Total Phenolic Contentsupporting

confidence: 92%

“…Table 5illustrates the total phenolic content(mg GAE/g) of purslane ice milk. Adding natural components, like soy (Cornelia et al, 2022), kiwifruit (Sun-Waterhouse et al, 2013), blackthorn (Kavaz Yuksel 2015), grape seeds (Maier et al, 2009) and grape juice residue (Vital et al, 2018), enhanced the capability of total phenolic content. The total phenolic content increased gradually as the purslane extract concentration increased, with a significant difference (p<0.05).Moreover, the total phenolic content (mg GAE/g) in samples of purslane ice milk that were extracted with acetone had higher values than the samples that were extracted with ethanol.…”

Section: Total Phenolic Contentmentioning

confidence: 99%

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Fortification of ice milk with purslane (Portulaca oleracea) bioactive compounds

Osman

Noureldin

El-Gazzar

et al. 2023

AJAS

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The purslane ice milk was made with the addition of purslane extract at levels of 0.0, 0.1, 0.2, 0.3, and 0.4% for control, T1, T2, T3 and T4, respectively. Integrating purslane extract led to a significant decrease in density (from 0.725 to 0.652 g/cm3) as well as weight per gallon (from 6.05 to 5.44 lb.) in the resultant ice milk. On the other hand, the overrun percentage was increased from 41.20 to 58.90%. T4, which contained the greatest purslane extract (0.4%), gained the highest values of milting resistant after 10 and 50 minutes. Addition of purslane extract increased total solids, acidity, total nitrogen, and ash significantly), while pH and total carbohydrate% decreased. The radical scavenging activity (DPPH %), total phenolic content and total flavonoid content in purslane ice milk were increased from 24.74, 0.183 and 0.007 to 84.72,0.398 and 0.146, respectively. Microbiologically, the incorporation of purslane extract in purslane ice milk leads to a significant increase in total bacterial counts with an increase in purslane extract concentrations from 3.58 to 3.68cfu/g. The values of flavour scores had no significant difference among all treatments; however, the flavour score of purslane ice milk in all treatments was higher than control. the overall score of the treatment of purslane ice milk containing 0.4 % purslane extract had higher scores. In conclusion, the use of bioactive components of purslane extracts enhances and improves nutritional value, biological properties, functional properties and antioxidant activity as well as sensory evaluation of the resulting ice milk.

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Section: Total Phenolic Contentsupporting

confidence: 92%

Section: Total Phenolic Contentmentioning

confidence: 99%

Fortification of ice milk with purslane (Portulaca oleracea) bioactive compounds

Osman

Noureldin

El-Gazzar

et al. 2023

AJAS

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“…Green coffee has health benefits because it contains more polyphenols 23 . Lastly, cinnamon is commonly used as an aromatic food, containing phenolic components such as cinnamaldehyde and eugenol 24 . Antioxidants and other bioactive compounds found in functional foods may have positive health effects 24 .…”

Section: Resultsmentioning

confidence: 99%

“…Lastly, cinnamon is commonly used as an aromatic food, containing phenolic components such as cinnamaldehyde and eugenol 24 . Antioxidants and other bioactive compounds found in functional foods may have positive health effects 24 . The consumption of functional foods as beverages from a variety of foods can be accomplished to improve health benefits and effectiveness.…”

Section: Resultsmentioning

confidence: 99%

Pengembangan Produk Minuman Fungsional Kombinasi Teh Hijau, Kopi Hijau dan Kayu Manis bagi Hiperkolesterolemia

Harfika,

Hardinsyah,

Rahman

2023

AMNT

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Latar Belakang: Teh hijau, kopi hijau dan kayu manis memiliki kandungan antioksidan yang tinggi dan berpengaruh terhadap efek perbaikan profil lipid darah. Tujuan: Penelitian dilakukan dengan tujuan untuk mengembangkan produk minuman fungsional terpilih dari kombinasi teh hijau, kopi hijau dan kayu manis terutama bagi penderita hiperkolesterolemia. Metode: Desain yang digunakan pada penelitian ini adalah eksperimental murni dengan Rancangan Acak Lengkap (RAL). Penelitian ini menggunakan tiga jenis formula dengan perbedaan rasio teh hijau, kopi hijau dan kayu manis: F1 (2,5:1:1), F2 (2:1,5:1) dan F3 (1,5:2:1). Penelitian ini menggunakan organoleptik tes dengan jumlah panelis semi terlatih sebanyak 30 orang. Data penelitian dianalisis menggunakan uji Kruskal-Wallis H test. Hasil: Hasil penelitian uji hedonik menunjukkan tidak terdapat perbedaan yang signifikan pada rata-rata karakteristik warna, rasa, aroma, kekentalan dan kesan rasa (p > 0,05). Formula yang paling disukai panelis adalah F2 dan memiliki tingkat penerimaan yang paling tinggi untuk semua karakteristik uji. Hasil uji menunjukkan satu takaran saji minuman (100 mL) F2 mengandung 1.1 g karbohidrat, 3,7 g protein, 0,7 g lemak dan 304 mg AEAC/100 g antioksidan. Kesimpulan: Pengembangan minuman fungsional berbasis teh hijau, kopi hijau dan kayu manis berpotensi sebagai sumber alternatif minuman tinggi antioksidan pada penderita hiperkelosterolemia.

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“…The relative viscosity values increased with an increase in EJ. This occurs because using EJ in ice cream increases the total solid content and viscosity [57]. In this way, enhancing mix viscosity, air incorporation, body and texture, and melting qualities delay ice crystal development and growth [58].…”

Section: Discussionmentioning

confidence: 99%

Egyptian Jallab as Sugar Substitute, Antioxidant, and Colorant Agent in the Manufacturing of Functional Ice Cream

Hassan,

Salman,

Zaki

et al. 2024

Dairy

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Egyptian Jallab (EJ) is a conical candy (light to dark brown), manufactured from a part of sugar cane juice, that is used in the black honey industry. EJ is considered an unrefined sugar or a non-centrifugal form of sugar. The traditional use of Jallab is as candy, but it can also be used for making ice cream, cupcakes, biscuits, and toffee, as well as being used in other food applications. In this study, EJ was used as a sugar substitute in ice cream at 0, 25, 50, 75, and 100%. Total solids, titratable acidity, pH, protein, ash, fat, specific gravity, weight per gallon, viscosity, color attributes, total antioxidant activity, total phenolic content, and total flavonoid contents, as well as microbiological analyses, were tested. The total solids, protein, and ash in the Egyptian Jallab ice cream (EJIC) increased from 39.30, 4.85, and 0.87 to 41.19, 6.36, and 1.42, respectively. The gradual sugar substitution led to a significant increase in specific gravity and weight per gallon in pounds. The lightness (L*) of the ice cream decreased significantly due to the substitution of EJ for sugar. Moreover, there was a significant increase in a* (from 0.147 in control samples to 5.52 in treatment 4, which had 100% EJ). The changes in the b* values of Jallab ice cream samples were significantly increased due to the substitution of EJ for sugar. The control samples had a low value of antioxidant activity (21.53%) when compared with the treatment, which has EJ (88.82, 89.96, 91.98, and 92.14%) for EJIC1, EJIC2, EJIC3, and EJIC4, respectively. The total phenolic contents are 2.07, 3.03, 4.14, and 4.68 fold higher in the treatments with EJ substituted for sugar than in the control samples. Total flavonoid contents increased from 5.73 mg QE g−1 in control samples (TC) to 14.68, 21.54, 30.48, and 34.15 mg QE g−1 in EJIC1, EJIC2, EJIC3, and EJIC4 mg QE g−1 in ice cream samples, respectively.

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The Effect of Cinnamon Extract (Cinnamomum burmanii L.) Addition Towards the Characteristics of Soy Milk Ice Cream

Cited by 4 publications

References 16 publications

Fortification of ice milk with purslane (Portulaca oleracea) bioactive compounds

Fortification of ice milk with purslane (Portulaca oleracea) bioactive compounds

Pengembangan Produk Minuman Fungsional Kombinasi Teh Hijau, Kopi Hijau dan Kayu Manis bagi Hiperkolesterolemia

Egyptian Jallab as Sugar Substitute, Antioxidant, and Colorant Agent in the Manufacturing of Functional Ice Cream

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