The study was aimed at investigating the microbial quality of ice cream and ice pop sold in Gaborone. From the study, a variety of microorganisms were isolated. The population of bacteria was found to increase from the open ice cream samples while the pre-packed ice cream had a lower population of bacteria. The types of microorganisms were both mesophilic and psychrotrophic. The population of m...

Fat and moisture analysis by microwave drying and nuclear magnetic resonance (NMR) is a direct method that yields accurate results in minutes without solvents or the frequent calibration required by indirect methods such as near infrared (NIR) or Fourier transform infrared (FTIR). In the past, NMR was unreliable for determining fat content in foods because the signal from moisture present in th...

A study was performed to apply a probiotic strain into fermented ice cream mix with suitable fruit bases to develop a value-added product with a substantial level of viable organisms for a sufficient shelf life. Pure direct vat strain culture of Lactobacillus acidophilus (LA 5) in freeze-dried form was inoculated into a mixture of ice cream, frozen, and the number of viable organisms during fro...

Fatty foods, such as cream cakes, butter cookies and fried potatoes, give us some sort of satisfaction. When we eat fatty foods, we perceive them to be tender and juicy because the melted fat spreads throughout the oral cavity. It is thought that the oral sensation constitutes the palatability of fat. Today, various kinds of fat substitutes that have a similar texture to real fat have been deve...

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...

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...

Mellorine is a type of dessert whose texture resembles ice cream by replacing some or all the milk fat using Onabati fat. Vegetable from soymilk commonly used in manufacture mellorine. The purpose this study was to analyze effect ratio and potato tubers on glucose, protein content physical tests (melting speed color) This research an experimental with two repetitions three treatments, namely 80...