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Author : Kirk F. Otto
Publisher :
ISBN 13 :
Total Pages : 154 pages
Book Rating : 4.3/5 (129 download)
Download or read book Use of Soy Protein Isolate and Yeast Protein and Glycan in Synthetic Ice Cream and Ice Milk written by Kirk F. Otto and published by . This book was released on 1975 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : William Shurtleff
Publisher : Soyinfo Center
ISBN 13 : 9780933332195
Total Pages : 390 pages
Book Rating : 4.3/5 (321 download)
Download or read book Tofutti & Other Soy Ice Creams written by William Shurtleff and published by Soyinfo Center. This book was released on 1985 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Soy Protein Fortification of a Low Fat Dairy Based Ice Cream written by and published by . This book was released on 2003 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Since the inception of the 1998 FDA approved health claims linking soy and health, soy protein has been investigated as a potential ingredient in many foods. Products containing soy protein have been characterized as having beany or woody off-flavors, which are unacceptable to many American consumers. Frozen dairy dessert products, in comparison, are appealing to many consumers and may potentially serve as carriers for functional ingredients such as soy protein. Understanding the flavor and sensory impact of soy protein in a dairy-based frozen dessert is important in designing soy fortified dairy products with high market acceptability. The goals of this research are to identify and characterize aroma active compounds contributing to off flavors in soy protein fortified dairy-based frozen desserts, and assess associated sensory impacts. Descriptive sensory analysis was conducted on frozen dairy dessert mixes formulated with 0, 2, and 4% soy protein isolate (SPI). Duplicate samples (750g) containing an internal standard were distilled by high vacuum transfer followed by extraction of the distillate with diethyl ether. Extracts containing volatile compounds were separated into neutral-basic and acidic fractions and analyzed by gas chromatography-mass spectroscopy (GC-MS) and gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA). Comparison of retention indices, odor properties, and GC-MS data against reference standards was performed for identification of compounds. SPI fortified dessert mixes displayed different textural and color properties in comparison to the 0 % SPI control. Soy fortification increased mouth viscosity and mouthcoating. Green/grassy and doughy/fatty flavors increased in intensity with added SPI. GC-O analysis revealed higher concentrations of hexanal (green), (Z)-4-heptanal (fishy/oily), 2-acetyl-1-pyrroline (nutty/popcorn), and (E, E)-2,4-decadienal (fatty/frier oil) in the SPI fortified samples compared to controls. Co.
Author : William Shurtleff
Publisher : Soyinfo Center
ISBN 13 : 1928914594
Total Pages : 782 pages
Book Rating : 4.9/5 (289 download)
Download or read book History of Soy Ice Cream and Other Non-Dairy Frozen Desserts (1899-2013) written by William Shurtleff and published by Soyinfo Center. This book was released on 2013-10-18 with total page 782 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : William Shurtleff
Publisher : Soyinfo Center
ISBN 13 :
Total Pages : 76 pages
Book Rating : 4.:/5 (89 download)
Download or read book Tofutti & Other Soy Ice Creams written by William Shurtleff and published by Soyinfo Center. This book was released on 1989 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: This biliography contains references to published and unpublished documents concerning tofutti and other soy ice creams. The references cover the period 1985-January 1989 and are listed chronologically with a subject/country index and an author/company index to provide access. Types of documents referred to include: books, journal articles, patents, annual reports, theses, news releases, interviews, unpublished manuscripts, letters, etc.
Author : Chusak Khulphaisal
Publisher :
ISBN 13 :
Total Pages : 138 pages
Book Rating : 4.:/5 (63 download)
Download or read book Quality and Acceptability of Ice Cream Products Prepared with Soybean Protein Isolate, Sodium Alginate, and Carrageenan written by Chusak Khulphaisal and published by . This book was released on 1972 with total page 138 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Dattatraya Londhe
Publisher : LAP Lambert Academic Publishing
ISBN 13 : 9783659424199
Total Pages : 60 pages
Book Rating : 4.4/5 (241 download)
Download or read book Soymilk and Soy-Ice-cream written by Dattatraya Londhe and published by LAP Lambert Academic Publishing. This book was released on 2013 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt: Soya milk is high in protein, low in fat and carbohydrate and contains no cholesterol. Soymilk is best for people suffering from diabetes and lactose-intolerance. It can be said that Soybean is a valuable gift of mother nature to human beings.Soymilk is an aqueous extraction of the soybean resembling milk. The nutritional composition, appearance, and flavour of good quality soymilk is remarkably similar to that of cow's milk. All traditional soymilks were filtered, whereby the okara (insoluble soybean pulp) was removed. Soymilk is prepared by various processes such as soaking, blanching, grinding, sieving, squeezing etc.Ice-cream is a frozen dessert usually made from dairy products, such as milk and cream, combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavourings and colourings are used in addition to (or in replacement of) the natural ingredients. This mixture is stirred slowly while cooling to prevent large ice crystals from forming; the result is a smoothly textured ice cream
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
ISBN 13 : 1928914837
Total Pages : 1669 pages
Book Rating : 4.9/5 (289 download)
Download or read book History of Modern Soy Protein Ingredients - Isolates, Concentrates, and Textured Soy Protein Products (1911-2016) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2016-01-17 with total page 1669 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 405 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Author : Kristofer Gregg Friedeck
Publisher :
ISBN 13 :
Total Pages : 89 pages
Book Rating : 4.:/5 (525 download)
Download or read book Soy Protein Fortification of a Low Fat Dairy Based Ice Cream written by Kristofer Gregg Friedeck and published by . This book was released on 2003 with total page 89 pages. Available in PDF, EPUB and Kindle. Book excerpt: Keywords: ice cream, consumer acceptance, descriptive analysis, olfactometry, soy protein.
Author : Bruce R. Harte
Publisher :
ISBN 13 :
Total Pages : 572 pages
Book Rating : 4.3/5 (129 download)
Download or read book Functional Characteristics and Heat Induced Interactions Between Milk Products and Soy Isolate written by Bruce R. Harte and published by . This book was released on 1978 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : M. Balesham
Publisher :
ISBN 13 :
Total Pages : 65 pages
Book Rating : 4.:/5 (73 download)
Download or read book Acceptability and Nutrient Profile of Ice Cream Partially Substituted with Soya FAT and SOY Protein Isolate(SPI). written by M. Balesham and published by . This book was released on 2005 with total page 65 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : THIRUMALESHA A
Publisher :
ISBN 13 :
Total Pages : 90 pages
Book Rating : 4.:/5 (797 download)
Download or read book Formulation of Ready to Use Dried Ice Cream Mix Using Butter Milk Solids and Whey Protein Concentrate written by THIRUMALESHA A and published by . This book was released on 1997 with total page 90 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Modification and Molecular Interactions of a Soy Protein Isolate written by and published by . This book was released on 2004 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Soy is a nutritional protein source with gelation and emulsification abilities that have expanded its use in the food industry. This research aimed to further the capabilities of soy protein by producing a readily reconstituted isolate capable of gelling at ambient temperatures. The modified soy protein isolate would have application in food systems requiring a high quality vegetarian protein and gelation ability without reaching required denaturation temperatures. Foods where the isolate may find use include a shelf stable soy protein based powder that may be used "on the go" to form a pudding type of dessert upon the addition of water. Soy protein was modified with a heat treatment that denatured the protein at a concentration required for gelation (8% wD). The resulting soy protein isolate demonstrated immediate dispersibility and gelation in water, as well as heat stability during subsequent rheological thermal scans. The heat modified soy protein also remained two orders of magnitude higher in viscosity than an isolate that was originally denatured below a concentration required for gelation, after both of the isolates received a second thermal treatment at 8% protein (wD). The viscosity difference between the two isolates demonstrates the importance of concentration at the point of denaturation, as irreversible denaturation may prevent interactions leading to preferable functionality at a later point. The molecular interactions governing the gelation of the heat modified soy protein isolate were also investigated, as it is important to understand the network providing functionality for potential improvement. It was determined that while hydrophobic interactions contribute to a majority of the network influencing final viscosity, intermolecular disulfide bonds must initiate network formation. The heat modified soy protein isolate demonstrated an ability to conjugate to dextran (100-200 kDa) via Maillard reaction during a dry heat procedure. Howeve.
Author :
Publisher : Victory Belt Publishing
ISBN 13 : 9781628600391
Total Pages : 0 pages
Book Rating : 4.6/5 (3 download)
Download or read book Dairy-Free Ice Cream written by and published by Victory Belt Publishing. This book was released on 2014-06-24 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Dairy-Free Ice Cream you will find all of your favorite ice cream flavors free of dairy, gluten, grains, soy, and refined sugar. Chapters include Cool Tips for Perfect Ice Cream, A History of Dairy-Free Ice Cream, The Classics, Coffee & Tea Ice Cream, Yogurt Pops & Sorbet, Ice Cream Cakes & Sandwiches, and Toppings. For both health and personal reasons, eliminating dairy has improved the lives of so many people. With Fabulous Dairy-Free Ice Cream you can not only enjoy every flavor of ice cream again, but avoid refined sugars, harmful oils, soy, preservatives, and other common ingredients found in store-bought dairy-free ice cream. Making your own dairy-free ice cream is affordable, healthy, and fun for the whole family. Delight guests at your next birthday party with ice cream sandwiches or build-your-own sundaes!
Author : fraudoktorkocht
Publisher :
ISBN 13 : 9781717764713
Total Pages : 50 pages
Book Rating : 4.7/5 (647 download)
Download or read book Protein Ice Cream written by fraudoktorkocht and published by . This book was released on 2018-07-14 with total page 50 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ingenious new FOODTREND: Protein ice cream as a fitness dessert! In this book you will find delicious recipes and the best thing is, this creamy ice cream can be easily produced without ice cream maker. Compared to conventional ice cream has about 50% less CALORIES, only 1/3 of the FAT CONTENT and an average of 4 g SUGAR on 100g protein ice cream! In addition, of course, an average of 13 g of protein / 100 g of protein ice cream! WHAT ARE THE BENEFITS OF PROTEIN ICE with Whey Protein? - HIGH PROTEIN-LOW FAT: Promotes weight loss and muscle growth! On average, 100 g protein ice cream contains 12-15 g protein with a maximum of 6 g fat! - AMINO ACID COMPLEX: The protein ice cream gives your body an extra dose of protein with an aminic acid complex, which is very important for the performance and the muscle regeneration after training! - SUITABLE FOR SPORTSMAN WITH STRICT NUTRITION PLAN, as it is low in fat, high in protein and low in sugar (only approx. 4-6 g sugar per 100 g protein ice cream) - SUITABLE FOR A FAT REDUCED NUTRITION! Normal ice cream contains about 16 grams of fat per 100 grams of ice cream. These protein ice cream recipes have only a fat content of about 1/3 of the normal ice! - SUITABLE FOR A LOW CARB DIET! The protein ice cream contains on average only about 4-6 g of sugar per 100 g due to sugar contained in foods. The ice cream recipes are without added sugar. - SUITABLE FOR A CALORIE-REDUCED NUTRITION! Normal ice cream contains about 270 kcal per 100 g ice cream. Some of these protein ice cream recipes have 50% less calories !! Read this eBook with the help of the free Kindle app on your mobile phone, PC, tablet or MAC and you have all the recipes at hand when shopping or on vacation! Paperback version with color photos!
Author : Dariann Gallegos
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (125 download)
Download or read book Effects of Milk Protein Concentrate and Stabilizer Type on Shrinkage in Low Fat Ice Creams written by Dariann Gallegos and published by . This book was released on 2021 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The MPC samples were assessed for differences in composition and functionality. The rmMPC was significantly lower in calcium and phosphorous content when compared to the MPC sample. The rmMPC was more readily soluble than the MPC; the MPC needed 30 minutes of heating (42°C) to reach the same level of solubility. After production, the ice cream mix and frozen ice cream was assessed. The dynamic viscosity and kinematic viscosity were significantly lower in the samples prepared with no stabilizers compared to the samples prepared with TSG and the blend of TSG-LBG. The low-fat ice creams met the target parameters for composition and overrun. The samples prepared with no stabilizers had significantly lower draw temperatures than the stabilized treatments. Samples prepared with the stabilizer blend of TSG-LBG had significantly lower meltdown rates than the non-stabilized and TSG stabilized treatments. Initial sensory analysis revealed no significant differences. Month 3, 6, and 9 analysis could not be completed due the Covid-19 pandemic. The density of the product held at -30°C did not vary over time. Storage conditions were an important variable in reducing shrinkage in ice cream. Ice cream stored in -30°C temperatures did not shrink over the 9-month testing period, while ice cream stored in -17°C temperatures showed shrinkage in all treatments.
Author : Robert S. Igoe
Publisher : Springer Science & Business Media
ISBN 13 : 1461568382
Total Pages : 203 pages
Book Rating : 4.4/5 (615 download)
Download or read book Dictionary of Food Ingredients written by Robert S. Igoe and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 203 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Dictionary of Food Ingredients is a unique, easy-to-use source of infor mation on over 1,000 food ingredients. Like the previous editions, the new and updated Third Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. The updated and revised Third Edition contains approximately 1 SO new entries, and includes an updated and expanded bibliography. It also lists food ingredients ac cording to U. S. federal regulatory status. Users of the two previous editions have commented favorably on the dictionary's straightforward and clearly-written definitions, and we have endeavored to maintain that standard in this new edition. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student. R S. Igoe Y. H. Hui vii Ingredients A Acacia See Arabic. Acesulfame-K A non-nutritive sweetener, also termed acesulfame potas sium. It is a white, crystalline product that is 200 times sweeter than sucrose. It is not metabolized in the body. It is relatively stable as a powder and in liquids and solids which may be heated. Acesulfame-K is approved for use in dry food products. Acesulfame Potassium See Acesulfame-K.
