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Ice Cream (ice + cream)
Terms modified by Ice Cream Selected AbstractsRELEASE OF ARTIFICIAL CHERRY FLAVOR FROM ICE CREAMS VARYING IN FAT AND FAT REPLACERSJOURNAL OF SENSORY STUDIES, Issue 3 2004SEO-JIN CHUNG ABSTRACT The effect of fat and fat replacers (FR) on the flavor release from cherry ice cream was investigated. Protein based FR, Simplesse ("S") and carbohydrate based FR, Litesse ("L") either partially or completely substituted milk fat in ice cream. Overall and temporal flavor profiles of ice cream during eating were obtained using chemical and sensory analyses. The performance of FR depended on the level of fat it was substituting and the amount of fat present in the ice cream. In the reduced fat ice cream group, both FRs failed to mimic the characteristics of 6% fat ice cream, mainly because of the low retention of cherry flavor. In the full fat ice cream group, the sensory properties of ice cream containing "L" were closer to the full-fat (12%) ice cream than those with "S". The critical flavor volatile compounds that strongly impact the sensory flavor attributes were identified. [source] La Chevrotière, Coopérative agro-alimentaire,ACCOUNTING PERSPECTIVES, Issue 2 2007Raymond Morissette ABSTRACT L'histoire de La Chevrotière est celle du développement d'une coopérative agricole en milieu rural québécois. Fondée en 1925, la coopérative La Chevrotière a connu une croissance contrôlée en étant à l'affût d'occasions d'affaires correspondant à son orientation de développement, pour et par le milieu agricole régional. Ses principaux secteurs d'activité étaient ceux de la machinerie agricole et de l'approvisionnement de la ferme. Par la suite, La Chevrotière a étendu ses activités aux secteurs de la production porcine, du fromage et de la transformation du lait (beurre et crème glacée). La coopérative emploie aujourd'hui 738 personnes. Le cas se déroule le 9 janvier 2006, lors d'une réunion du conseil d'administration ayant pour objet l'analyse des résultats financiers de l'exercice terminé le 31 décembre 2005, la révision du plan stratégique triennal et l'approbation du budget de fonctionnement pour le prochain exercice. C'est la première fois en dix ans que la coopérative n'a pas atteint ses objectifs financiers. De plus, les membres du conseil d'administration doivent choisir, parmi trois projets d'investissement majeurs, lequel s'arrime le mieux à leur plan stratégique triennal. Nota: Une version anglaise de ce cas ainsi que les notes d'enseignement en français et en anglais sont également disponibles. Les notes d'enseignement relatives aux cas didactiques ne sont pas publiées dans la revue mais sont mises à la disposition des abonnés qui sont membres à part entière de l'ACPC, dans une zone du site Web de l'ACPC protégée par un mot de passe. Rendez-vous à l'adresse http:www.caaa.caAccountingPerspectivesCAPCasesTeachingNotes pour pouvoir consulter ces notes. The "La Chevrotière" case tells the story of the development of a food co-operative ("Co-op") located in rural Quebec. Founded in 1925, the La Chevrotière Co-operative has enjoyed regular growth by pursuing business opportunities aligned with the Co-op's path of development - for and by means of regional agriculture. Initially, its two main sectors of activities were farm machinery and agricultural supplies. With time, La Chevrotière has extended its activities to include pork production, cheese making, and milk processing (butter and ice cream). Today, the Co-op has a staff of 738. The case unfolds on January 9, 2006, during a board of directors meeting whose purpose is to analyze the financial results of the period ended December 31, 2005; to review the three-year strategic plan; and to approve the operating budget for the next period. This is the first time in 10 years that the Co-op has not attained its financial objectives. Moreover, the members of the board of directors must take a hard look at three major investment projects and choose the one which fits in best with their three-year strategic plan. [source] Growth characteristics of Bacillus subtilis (natto) in milkINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 3 2010YUTAKA KITAMURA In this paper, Bacillus subtilis (natto) was incubated to develop a possible functional ingredient in ice cream. A lab-scale culture revealed that incubation in the sterilised milk without dilution and concentration at 37°C for 28 h could obtain ideal growth characteristics of Bacillus subtilis (natto), especially with continuous aeration. Following freezing operation of the cultured milk, survival content of Bacillus subtilis (natto) was at 49,92%, while nattokinase activity was conserved at 62,98% comparing with the initial contents, which indicating a potential for application of natto functional ingredient in frozen milk products. [source] Effects of Lactobacillus rhamnosus GG addition in ice creamINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 4 2005CRISTINA ALAMPRESE A 24 full factorial experimental design was applied to verify the effects of Lactobacillus rhamnosus GG (LGG) addition in retail-manufactured ice cream stored at two different freezing temperatures (,16°C and ,28°C) and containing two different levels of sugar (15,22%) and fat (5,10%). In addition to microbial counts, the pH, acidity, viscosity of the mixes and functional properties of the ice creams were evaluated. Both fresh and frozen-thawed LGG cells underwent preliminary resistance tests to bile, antibiotics and acidity. The LGG strain proved to be highly resistant to most of the stress factors. When the micro-organism was added to ice cream mixes in a quantity of 108 cfu/g, it did not change the overrun, firmness or melting behaviour of the finished product. Regardless of formulation, no count decay of LGG cells was observed in ice cream stored for up to 1 year. [source] Addition of Soluble Soybean Polysaccharides to Dairy Products as a Source of Dietary FiberJOURNAL OF FOOD SCIENCE, Issue 6 2010Wenpu Chen Abstract:, Increasing consumption of dietary fiber in food leads to many important health benefits: for example, reduction in blood cholesterol, reduced risk of diabetes, and improved laxation. Water soluble soybean polysaccharide (SSPS) is a dietary fiber extracted and refined from okara, a byproduct of soy manufacturing. It was incorporated into 3 categories of dairy-based products, thickened milkshake-style beverages, puddings, and low-fat ice cream, to the maximum amount without over-texturing the food. Rheological measurements and sensory tests were used to develop desirable SSPS-fortified products. From the rheological data, 4% SSPS-fortified dairy beverages and 4% SSPS -fortified puddings were in the range of commercial products. From sensory analyses, 4% SSPS-fortified dairy beverage with 0.015%,,carrageenan, 4% SSPS-fortified pudding with 0.1%,,carrageenan, and 2% SSPS-fortified low-fat ice cream gained the highest scores in consumer hedonic rating. Panelists also indicated their willingness to consume those products if they were available commercially. Practical Application:, Since the dietary fiber intake of many people is below their suggested adequate intake values, strategies to successfully fortify foods with fiber may help alleviate this gap. We have developed 3 dairy products, a beverage, a pudding, and a low-fat ice cream, that have been fortified with soluble soybean polysaccharide at levels of 4%, 4%, and 2%, respectively. These products were within acceptable ranges of rheological parameters and other physical stability measurements and were judged to be acceptable by sensory analyses. [source] Consumer Acceptability of Low Fat Foods Containing Inulin and OligofructoseJOURNAL OF FOOD SCIENCE, Issue 5 2003H.M. Devereux ABSTRACT Inulin and oligofructose were used as fat replacers in Anzac cookies, blueberry muffins, carrot cake, chocolate cake, lemon cheesecake, ice cream, and beef sausages at levels ranging from 4 to 13g/100g, achieving a significant reduction in fat content (20% to 80% relative). These foods were rated as acceptable by an untrained taste panel, but scored consistently lower than their full-fat counterparts (controls). Regression analysis showed that, unlike the controls, texture was more important than flavor in determining overall acceptability of the low-fat foods. Inulin and oligofructose are readily incorporated into bakery and meat formulations, but their use might be limited by adverse physiological effects when consumed at high levels. [source] Snacking patterns influence energy and nutrient intakes but not body mass indexJOURNAL OF HUMAN NUTRITION & DIETETICS, Issue 1 2003J. S. Hampl Abstract Objective To study dietary intake and body mass index (BMI) patterns among US adults, stratified by snacking patterns. Design The 1994,1996 Continuing Survey of Food Intakes by Individuals (CSFII) provided the study sample. Snacking episodes were defined as a ,food and/or beverage break', and subjects were classified as morning, afternoon, evening, multiple or never snackers. Subjects/setting Our study included data from 1756 men and 1511 women who provided two nonconsecutive, multiple-pass 24-h dietary recalls. Statistical analyses Mean values of each subject's two 24-h recalls were used for analyses, and data were analysed using the Statistical Package for the Social Sciences (SPSS) for Windows and SUDAAN. Results Compared with women, men were more likely to be evening, multiple or never snackers. Male multiple snackers had significantly higher energy intakes than did afternoon and never snackers, whereas female multiple snackers had higher energy intakes than did morning, evening and never snackers. At the same time, male and female multiple snackers had more prudent energy-adjusted intakes of protein, cholesterol, calcium and sodium. Coffee, cola, milk, ice cream and fruits were among the most frequently consumed snacks by men and women. The BMI did not differ significantly across snacker categories. Conclusions These data indicate that snacking patterns have some effects on energy and nutrient intakes but not on BMI. Snack food choices remain a concern, especially beverages, including those that are sweetened. Vegetables and fruits as snacks should be encouraged. [source] RELEASE OF ARTIFICIAL CHERRY FLAVOR FROM ICE CREAMS VARYING IN FAT AND FAT REPLACERSJOURNAL OF SENSORY STUDIES, Issue 3 2004SEO-JIN CHUNG ABSTRACT The effect of fat and fat replacers (FR) on the flavor release from cherry ice cream was investigated. Protein based FR, Simplesse ("S") and carbohydrate based FR, Litesse ("L") either partially or completely substituted milk fat in ice cream. Overall and temporal flavor profiles of ice cream during eating were obtained using chemical and sensory analyses. The performance of FR depended on the level of fat it was substituting and the amount of fat present in the ice cream. In the reduced fat ice cream group, both FRs failed to mimic the characteristics of 6% fat ice cream, mainly because of the low retention of cherry flavor. In the full fat ice cream group, the sensory properties of ice cream containing "L" were closer to the full-fat (12%) ice cream than those with "S". The critical flavor volatile compounds that strongly impact the sensory flavor attributes were identified. [source] RHEOLOGICAL CHARACTERIZATION OF WET FOOD FOAMSJOURNAL OF TEXTURE STUDIES, Issue 2 2007B. EDGAR CHÁVEZ-MONTES ABSTRACT Incorporating air bubbles into foods is a technical challenge, and in all cases, the fabrication of a foam goes through a "wet foam" stage, where bubbles are diluted in the food matrix and require stabilization. Sometimes, the end product is itself a wet foam, and a popular example is ice cream. This article describes a study of structural aspects of wet foams, where the continuous phase is a fluid, by means of dynamic rheological tests. The effects of formulation and processing conditions on aerated food foams are studied, and an example is presented for ice cream mix. The incorporation of gas bubbles at volume fractions of 50% or less modifies moderately the bulk rheological properties, and their effect can be predicted by the foam limit case. The continuous phase dominates to a great part the bulk's rheological behavior, and in the case of food systems, it stems from the presence of polysaccharide thickeners. PRACTICAL APPLICATIONS This work presents an alternative approach to study the rheological properties of short life and difficult-to-sample products, such as wet food foams, in a rheo-reactor. Through the analysis of mechanical properties in oscillatory regime, the structure and stability of wet food foams can be characterized immediately after being fabricated in situ. This work presents new insights on the foaming step of ice cream mix (decoupled from the freezing step), and shows how the mechanical properties are affected by the incorporation ofbubbles, by process conditions and by the presence of thickeners and emulsifiers. This work can be a valuable guide to decide on optimal process and formulation to fabricate wet food foams (e.g., ice cream, aerated desserts) with specific mechanical properties and stability. [source] Relationship between ice recrystallisation rates and the glass transition in frozen sugar solutionsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 15 2002Steve Ablett Abstract The increase in ice crystal size that occurs through recrystallisation when many frozen products such as ice cream and frozen desserts are stored is one of the major factors contributing to the perceived deterioration of the product by the consumer. In order to reduce the rate of deterioration, a detailed understanding of the fundamental mechanism is needed. This study demonstrates that ice recrystallisation rates in a series of frozen sugar solutions are strongly correlated with the molecular mobilities of the water and solute molecules as measured by time domain nuclear magnetic resonance. The study also demonstrates that the proximity to the glass transition temperature as described by state diagrams correlates well with the measured ice recrystallisation rates. The temperature dependence in these systems is described by Williams, Landel and Ferry theory. © 2002 Society of Chemical Industry [source] Effects of Lactobacillus rhamnosus GG addition in ice creamINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 4 2005CRISTINA ALAMPRESE A 24 full factorial experimental design was applied to verify the effects of Lactobacillus rhamnosus GG (LGG) addition in retail-manufactured ice cream stored at two different freezing temperatures (,16°C and ,28°C) and containing two different levels of sugar (15,22%) and fat (5,10%). In addition to microbial counts, the pH, acidity, viscosity of the mixes and functional properties of the ice creams were evaluated. Both fresh and frozen-thawed LGG cells underwent preliminary resistance tests to bile, antibiotics and acidity. The LGG strain proved to be highly resistant to most of the stress factors. When the micro-organism was added to ice cream mixes in a quantity of 108 cfu/g, it did not change the overrun, firmness or melting behaviour of the finished product. Regardless of formulation, no count decay of LGG cells was observed in ice cream stored for up to 1 year. [source] Probiotic Dairy Products as Functional FoodsCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 5 2010Daniel Granato This growth is fueled by technological innovations, development of new products, and the increasing number of health-conscious consumers interested in products that improve life quality. Since the global market of functional foods is increasing annually, food product development is a key research priority and a challenge for both the industry and science sectors. Probiotics show considerable promise for the expansion of the dairy industry, especially in such specific sectors as yogurts, cheeses, beverages, ice creams, and other desserts. This article presents an overview of functional foods and strategies for their development, with particular attention to probiotic dairy products. Moreover, special attention is paid to the sensory properties of such products to provide important information about their most desirable attributes. [source] | ||||||||||