yog-ice cream (frozen yogurt), is a kind of frozen dessert which has similar features to ice cream in physical and appearance characteristics. recently, there has been a growing interest in using frozen yogurt due to existence of lactic acid bacteria & fermentation processing. besides, yog-ice cream contains lower levels of sugar, fat & emulsifiers than ice cream. this research was conducted to...

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...

aflatoxin m1 (afm1) is the hydroxylated metabolite of aflatoxin b1 (afb1) that it can be found in milk and dairy products. in this study, elisa (enzyme linked immunosorbent assay) technique was used for detection of afm1 in ice-cream in guilan province (northern iran). a total of 90 ice-cream samples was randomly obtained from different supermarkets. in 62 of the 90 ice-cream samples examined (...

Background: Despite the popularity of ice cream, its high content of sugar and fat is worrisome. Substituting sugar with natural and useful resources is one possible solution. Dates (Phoenix dactylifera) are rich in carbohydrates and are a good source of energy; they also have a large amount of phenolic compounds and anthocyanin. Aims: The aim of this ...

Ice cream contains high sugar content and therefore it is in contradiction with the concept of healthy diet. The objective of this study is to determine the suitability of using stevia as an alternative natural sweetener in making ice cream. Inhouse ice cream formulation (as the control) and three different concentrations of stevia ice cream formulations of (A, B and C) were used. Physical prop...

nonpasturized cream is usually contaminated with different types of pathogens, and its use in foodstuffs such as creamy cake and ice-cream is the main cause of contamination of such foodstuffs. the purpose of the analysis was to show the contamination rate of nonpasturized cream and foodstuffs in which such creams are used. studies carried out on 70 samples from 231 distribution centers, from d...