Soy Protein Fortification of a Low-fat Dairy-based Ice Cream

single- and multi-objective optimization of low fat ice-cream formulation, based on genetic algorithms

application of either protein or carbohydrate-based products as fat replacers in low fat ice-creams can improve the properties of these products. however, the type and level of fat and fat replacer utilized are affected by such different parameters as functional ones, namely: viscosity and overrun, hardness and melting rate, nutritional properties (calories) as well as the price of the final pr...

Dairy Foods: Yogurt and Ice Cream

Pectin is commonly used as a gelling agent in the manufacture of yogurt. The objective of our study was to evaluate the impact of 4 different types of pectin that had different degrees of esterification (DE) and amidation (DA), on the physical properties of set type yogurt. The pectin samples included 2 types of low methoxyl (LM) pectin with 38% and 45% DE, one type of low methoxyl amidate (LMA...

evaluation of physicochemical, sensory properties and survival of lactobacillus casei in synbiotic soy-based ice-cream

nowadays, people tend to consume functional foods for the treatment and prevention of diseases. production growth of functional foods obliged scientists to research about production, distribution and preservation conditions of these products. use of probiotic microorganisms in soy-based products may have advantages of both probiotics and soy on the human health. the probiotic soy-based ice-crea...

optimizing yoghurt-ice cream mix blend in soy based frozen yoghurt

yoghurt ice cream (yic) or frozen yoghurt dessert can be regarded as a healthy alternative to plain ice cream. also use of soy derived products in food formulations can lead to the development of products of improved nutritional and health promoting values. yoghurt ice cream was prepared using full-fat soy flour to substitute 55% of non fat dry milk content. product formulation comprised of 12%...

Ice cream.