Ice cream is a kind of semi-solid food made from mixture milk, animal or vegetable fat, sugar and without other ingredients. one the foods with high nutritional value. The value ice highly dependent on raw material. implementation program for making Healthy Cream based vegetables carrots to maintain eye health free radicals consists three stages, namely: Production, production, marketing. plan ...

We report the viability of hydrodynamic cavitation (HC, 2400–3600 RPM/100–200 L h−1) to manufacture ice-cream with reduced stabilizer. The study was carried out at a pilot-scale level and consisted determining impact on particle size rheological behavior mixes (ICM) evaluating resulting melting meltdown ice-cream. Ice-cream manufactured two-stage homogenization (2500/500 psi) used as control tr...

The objective o f this study was to investigate techniques suitable for viewing the microstructure of ice cream in the frozen and full y hydrated state using lowtemperature scanning electron microscopy (L T-SEM), and to examine the microstructure of the frozen product. lee cream bad four distinct structural phases: ice crystals, air bubbles, fa t globules and serum. Air bubbles, 10 to 60 ~-tm i...

Ice cream has been manufactured commercially in the United States since the middle of the 19th century. Ice cream and frozen dessert products comprise an important and relatively stable component of the United States dairy industry. As with many other dairy products, ice cream is differentiated in several dimensions. A censored translog demand system model was employed to analyze purchases of 3...

Adviser: Julie Albrecht Prebiotics are non-digestible food ingredients that beneficially affect the host by selectively stimulating growth and/or activity of beneficial bacteria in the colon. The project objective was to determine consumer acceptability of ice cream with prebiotic ingredients substituted for part of the sugar and to determine sensory attributes of sweetness, smoothness, and van...

stabilizers have been used to improve the texture of ice cream for several decades. they added it to ice cream to control ice and lactose crystal growth during hardening and storage, to give body and stiffness during freezing for air incorporation and to impart smoothness in body and texture. nowadays, most of the industrial stabilizers are provided from abroad, so, extraction, determination of...

carotenoids are the main pigments of tomato, of which 93% is lycopene. lycopene has desirable physiological effects in human sush as cancer prevention. recent years, because of harmful side effects of synthetic colouring agents used in food products, employing of natural food colouring agents has become very important. in this research firstly, solvent extraction method was used for tomato caro...

In the present study, possible effects of the addition of banana flour at different mass fractions (1 and 2%) are investigated on physical (overrun, viscosity), chemical (dry matter, fat and ash content, acidity, pH, water and oil holding capacity and colour), mineral content (Ca, K, Na, P, S, Mg, Fe, Mn, Zn and Ni) and sensory properties of ice cream. Fibre--rich banana pieces were found to co...

Obesity is one of the most neglected problems in today's society. The incidence obesity related to diet, energy intake, physical activity, and sleep duration. Energy intake that greater than calories expended can be triggers for obesity. Dried takokak contains high carbohydrates low fat. Based on data from Indonesian Central Statistics Agency 2017, level ice cream consumption Indonesia was 22.6...