Abstract Agricultural by-products are relevant sources of valuable bioactive compounds, such as fiber, which its regular ingestion is associated with health benefits. This study evaluated the chemical, microbiological, and sensory properties ice cream using sugarcane bagasse a partial fat replacer fiber-enrichment component. Three formulations containing 15% (T1); 20% (T2) 25% (T3) sieved dried...

introduction: inappropriate body composition represents impaired energy and nutrient intake and can be a risk factor for many diseases, especially for cardiovascular disease. different methods have been suggested for the estimation of body fat volume and its distribution. however, they may be either expensive or hazardous for some groups of patients. sonography is a very accessible technique, w...

the hypothesis of this experiment was that the various sources of dietary fat with different dietary ratios of polyunsaturated fatty acids (pufas) to saturated fatty acids (sfas) would alter the reproduction parameters of mature rams. twelve mature rams were randomly allotted to one of four dietary treatments in a completely randomized design. dietary treatments were: 1) ration with 4% soybean ...

Quinoa has high nutritional value and rich source of lipids, proteins, vitamins, fibre, minerals magnificent balance amino acids. The major objective this study was to develop protein sugar free ice cream incorporated with malted quinoa flour. standard method preparation followed incorporation 10, 15 20 per cent flour during homogenization. Addition more than in ice-cream imparts increased raw ...

in this study, symbiotic yog-ice (rozen yogurt) was produced that was inoculated with different levels of inulin(0,2.5 amd 5%)as prebiotic compound and lactobacillus casei as probiotic bacteria in two types; free and encapsulated with sodium algint-whey protein concentration for low fat yog-ice cream.the survivability of this probiotic bacteria was evaluated under simulated gastro-intestinal co...

BACKGROUND In the coming years, a nutraceutical food may provide both physical and mental benefits that are commonly attributed to the active components of the food. OBJECTIVE In this study, we determined the nutrient and mineral contents, sensory properties, and physical and chemical characteristics of ice creams manufactured using peach fibre at different concentrations (1 and 2%). METHOD...

Raised beach ridges on Livingston Island of the South Shetland Islands display variations in both quantity and source of ice rafted detritus (IRD) received over time. Whereas the modern beach exhibits little IRD, all of which is of local origin, the next highest beach (~250 14C yr BP) has large amounts, some of which comes from as far away as the Antarctic Peninsula. Significant quantities of I...

Heterogeneous ice nuclei are necessary, and the common epiphytic ice nucleation active (INA) bacteria Pseudomonas syringae van Hall and Erwinia herbicola (Löhnis) Dye are sufficient to incite frost injury to sensitive plants at -5 degrees C. The ice nucleation activity of the bacteria occurs at the same temperatures at which frost injury to sensitive plants occurs in nature. Bacterial ice nucle...