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15 articles for “ice cream”
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Evaluation of Physiochemical, Functional and Sensory Properties of Ice-Cream Incorporated with Tomato Juice
Abstract: AbstractRecently, consumers have tended to functional foods with more natural antioxidants, dietary fibers, minerals, vitamins, natural colorants and free of synthetic additives, etc. and tomato juice ice-cream will greatly contribute to this feature. This study determines the effect of tomato juice concentrations on the physico-chemical, functional and sensory properties of tomato juice ice cream. pH, texture, viscosity, melting rate and overrun were used to analyze the physico-chemical and functional properties …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 9, Issue 1, 2020 · pp. 1–9 Read article
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Detection of Listeria monocytogenes in Milk and Ice Cream by Polymerase Chain Reaction
Abstract: Abstract The present study was undertaken to standardize PCR assay for detection of L. monocytogenes and Listeriolysin O from livestock foods and compare its efficacy with conventional cultural methods. A set of primer derived from iap gene and other set derived from hlyA gene were used for detection of L. monocytogenes and Listeriolysin O in the PCR assay. The PCR assay was initially standardized by optimizing the concentration of the …
Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 5, Issue 1, 2015 · pp. 24–35 Read article
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Comparative Analysis of Vapour Compression Mini Ice Cream Plant by Using Different Size Capillary Tubes
Abstract: Abstract An experimental set up is made for comparative analysis of vapour compression mini ice cream plant by applying different size capillary tubes. The experiments were performed and results were recorded for comparing the best unit. The capillary tube was formed in coil shape having different inner diameters such as 0.79 and 1.12 mm. The pressure at suction and discharge of capillary were recorded to evaluate the cycle COP, power …
Published in Journal of Refrigeration, Air conditioning, Heating and ventilation · Vol. 3, Issue 3, 2016 · pp. 30–34 Read article
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Studying the Channel Relationship of Amul Ice Cream vis-à-vis its Competitors
Abstract: AbstractThe basic strength of the Indian economy is agriculture on which seventy percent of the population depends for their livelihood. And a part of it is the Indian diary industry. It is the company which has secured 21st position in the world in the dairy industry and is the only company who has gained 27% growth in this recession period. It is the company who believe in producing the quality …
Published in E-Commerce for Future & Trends · Vol. 4, Issue 1, 2017 · pp. 21–31 Read article
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Implementation of Maintenance Quality Function Deployment in Kulfi Ice Cream Making Industry
Abstract: Quality Function Deployment (QFD) is a technique in Total Quality Management (TQM) that is used to effectively convert vague customer voices into technical language. It is used to set effective targets for enhancing the products and services provided by an organization. Total Productive Maintenance (TPM) is a reliable method for achieving high quality in maintenance engineering. TPM does not include a technique to incorporate Voice of Customers (VOC) in its …
Published in Journal of Production Research & Management · Vol. 14, Issue 3, 2024 Read article
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Study of Retailer’s Perception Regarding Amul Ice Cream
Abstract: AbstractThe basic strength of the Indian economy is agriculture on which seventy percent of the population depends for their livelihood. And a part of it is the Indian diary industry. It is the company which has secured 21stposition in the world in the dairy industry and is the only company who has gained 27% growth in this recession period. It is the company who believe in producing the quality product …
Published in E-Commerce for Future & Trends · Vol. 4, Issue 1, 2017 · pp. 9–14 Read article
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Determination of Selected Essential (Copper, Zinc) and Non-essential (Lead, Chromium, Cadmium) Heavy Metals in Some Single-use Plastics from Sokoto Metropolis, Nigeria
Abstract: Background and objectives: The objective of this study is to conduct Atomic Absorption Spectroscopy Analysis of selected essential (Cu, and Zn) and non-essential heavy metals (Cr, Cd, and Pb) in selected different single-use plastics that are in contact with food from Sokoto, Nigeria. Methods: The levels/concentrations of heavy metals in plastics were determined using atomic absorption spectroscopy. Findings: Copper levels range of 0.05000.001 to 0.90100.001 (ppm), while zinc levels are …
Published in Journal of Materials & Metallurgical Engineering · Vol. 12, Issue 3, 2022 · pp. 29–37 Read article
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Herbs and Spices: Traditional Medicine to Deliver Therapeutic Benefits from Frozen Dairy Products
Abstract: Herbs and spices possessing various bioactive phytochemicals such as flavonoids, lignans, sulfides, polyphenols, saponins, plants sterols, curcumins have been identified. These phytochemicals have been shown to exhibit several medicinal benefits such as antioxidative, antihypertensive, anti-inflammatory, antidiabetic, and antimicrobial properties. The present review briefly discussed about Shatavari, Aloe vera, Alma, Tulsi, Ginger, and Turmeric. The frozen dairy products are a good carrier for delivery of herb’s benefits to the consumer. Fortification …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 10, Issue 3, 2021 · pp. 27–34 Read article
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Microencapsulation Technology and It’s Application in Dairy Industry: A Review
Abstract: Microencapsulation of bioactive compound or nutrient is one of the important applications in dairy and food industry. Microencapsulation is an attractive technique to enhance the stability of bioactive compounds with controlled release. This article provides an overview of various encapsulation techniques such as spray drying, fluidized-bed drying, solvent evaporation, coacervation and extrusion method, and different encapsulated bioactive compounds or nutrient which have been used for the fortification of dairy products …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 10, Issue 3, 2021 · pp. 1–7 Read article
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Nondairy desserts: Potential ingredients for the development of innovative formulations
Abstract: With a growing demand for lactose-free foods, the food industry faces a challenge in identifying new food ingredients to replace equivalent chemical constituents of milk, achieve similar rheological properties, and preserve texture stability and sensory properties in milk-free food preparations. This study aimed to systematize data on potential innovative ingredients for the production of nondairy desserts, with a focus on different types of texturizing agents. Cactus mucilages, cereal and legume …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 3, 2022 · pp. 1–9 Read article
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Antibacterial Potentiality of SourSop Leaf and Fruit Extract: A Review
Abstract: SourSop is scientifically known as Annona muricata Linnaeus, which is a highly potent plant with a wide range of activities especially against cancer. The plant has many health benefits and all its parts have been utilized for treating various diseases. It is also used popularly to make various food items like ice creams and beverages. Lately, it has been explored for its antibacterial and anticancer properties by researchers worldwide. The …
Published in Research and Reviews : A Journal of Medical Science and Technology · Vol. 12, Issue 1, 2024 · pp. 59–64 Read article
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Composition, Functional Properties and Application of Bottle Gourd in Food Products
Abstract: Bottle gourd has widespread use as a vegetable in India. It is very valuable for vegetarians since it contains several important constituents which are required for good health and wellbeing. Recently in India, interest in bottle gourd has been growing amongst consumers because consumption of bottle gourd has been associated with a number of benefits and may be regarded as a natural guard against diseases. In Ayurveda, bottle gourd is …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 4, Issue 1, 2015 · pp. 15–27 Read article
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Frozen Yoghurt: A Review
Abstract: AbstractFrozen yogurt is a unique dairy product with physical properties related to ice cream, and nutritional and sensory characteristics related to fermented milk products. In the recent past, various research workers have investigated the feasibility of manufacture of various types of frozen yoghurt viz. probiotic frozen yoghurt, frozen bifidobacterium yoghurt, low fat and high protein frozen yoghurt, frozen yoghurt from camel milk, frozen yoghurt from condensed cottage cheese whey, frozen …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 3, 2019 · pp. 1–12 Read article
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Mirabilis Jalapa Flower Extract as Natural Food Dye and Green Cellular Delivery of Nanoparticles
Abstract: Use of artificial colouring agents in sweets and packed food has become a common scenario now a day, which pose serious consequences in consumers especially children. Various studies around the globe reported the serious health hazards of artificial food dyes which include organ damage of liver, kidney and lungs thereby affecting metabolic enzymes, serum creatine and urea levels and brain damage resulting in neurotoxicity and even behavioural deficits in children. …
Published in Research & Reviews: A Journal of Drug Design & Discovery · Vol. 8, Issue 2, 2023 · pp. 27–34 Read article
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Composition and Therapeutic Applications of Goat Milk and Colostrum
Abstract: Goats are categorized under the small ruminants which required less fodder and a small area for shelter. Both goat milk (GM) and colostrum (GC) are secreted from the mammary glands of goats. The level of nutritional and bioactive components found to be at an elevated level in colostrum within 72 hours, which reach a normal level as the time increases from parturition. Recently an increased interest in goat milk and …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 10, Issue 2, 2021 · pp. 1–7 Read article