List of Articles Dairy dessert

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  1 - Effect of Zedo and Almond Gums as Fat Replacers on Flow Behavior and Organoleptic Characteristics of Vanilla Low-Fat Dairy Dessert
  H. Jooyandeh H. Rostamabadi M. Goudarzi
  Introduction: Employing fat-replacers for development of low-fat food formulations is of growing interest because of consumers’ desire for healthy eating. The present study was aimed to investigate the possibility of using Zedo and almond gums as fat replacers for More

  Introduction: Employing fat-replacers for development of low-fat food formulations is of growing interest because of consumers’ desire for healthy eating. The present study was aimed to investigate the possibility of using Zedo and almond gums as fat replacers for developing a vanilla low-fat dairy dessert. Materials and Methods: Effect of different levels of Zedo or almond gums (0.1, 0.2 & 0.3% w/w) on flow behavior and organoleptic characteristics of vanilla low-fat dairy dessert was studied in comparison to those of full-fat control sample. Results: The flow behavior of the dairy desserts fitted well to the Ostwald de Waele model (R2>0.99). All the samples exhibited shear-thinning flow behavior; however, fat reduction significantly resulted in decreased apparent viscosity and consistency index and increased flow index. Zedo and almond gums both caused an increase in the consistency index and favored the shear-thinning behavior of the low-fat dairy dessert as the flow index approached zero. The low-fat dairy desserts incorporated with 0.2% Zedo gum or 0.3% almond gum did not significantly differ from full-fat control in terms of flow behavior characteristics. The low-fat dairy dessert containing 0.3% Zedo gum, despite showing stronger shear-thinning behavior, was less appreciated than full-fat control. Conclusion: It was shown that by using 0.2% Zedo or 0.3% almond gum, it is possible to develop a low-fat dairy dessert with desired rheological and organoleptical properties. Manuscript profile
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  2 - The effects of Stevia (Rebaudioside) and Inulin on the Chemical and Microbial Properties of Low-Calorie Chocolate Dairy Dessert
  Amin Seyed Mahmoodzade Asiye Ahmadi Fatemeh Kiani Aliabadi
  10.30495/jfm.2022.1936696.1726
  Carbohydrates and lipids are known as the most important sources of calorie intake in food products, much attention has been paid to low-calorie and non-caloric alternatives. In this research, stevia and inulin was used as sugar and fat replacer in chocolate dairy desse More

  Carbohydrates and lipids are known as the most important sources of calorie intake in food products, much attention has been paid to low-calorie and non-caloric alternatives. In this research, stevia and inulin was used as sugar and fat replacer in chocolate dairy dessert formulation, respectively. Inorder to optimize the formula and low-calorie chocolate dairy dessert production, three factors of inulin concentration (0to 8 g/100 g), stevia concentration (0 to 0.06 g/100 g), and storage day (1 to 14 day) were evaluated using response surface methodology (RSM) with Face-Centered Central Composite. Then, the chemical characteristics including pH, acidity, fat and protein content, and microbial properties were analyzed in the chocolate dairy dessert after 1, 4, 7, 10 and 14 days’ storage. Folch method applied for fatty acids extraction and Gas Chromatography used for determination of fatty acids. The results showed that the pH value decreased with increase in inulin content. An increase in unsaturated fatty acids was observed in low calorie chocolate dairy dessert. The Highest percentage of fatty acids in chocolate dairy dessets were palmitic acid followed by oleic acid. The evaluation of Sucrose, Lactose and Glucose content with HPLC Technique showed that sucrose was the dominate sugar in the control sample but lactose had more content in low calorie desserts. Both total bacterial count and mold and yeast count, were lower than the standard range. According to the model obtained, the formulation with 5.628 g/100 g inulin, 0.032 g/100 g stevia and 5.83 g/100 g of sucrose was selected. Manuscript profile
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  3 - فرمولاسیون و خصوصیات یک دسر لبنی کاربردی حاوی عصاره Moringa oleifera و اینولین
  پویا حسن نژاد زهرا بیگ محمدی نفیسه جهانبخشیان
  10.30495/medherb.2023.708213
  Background & Aim: Today, due to the importance of nutrition and the role of food on human health, attention has been paid towards the production of foods rich in functional and beneficial compounds, as well as low calorie products to reduce various diseases such as More

  Background & Aim: Today, due to the importance of nutrition and the role of food on human health, attention has been paid towards the production of foods rich in functional and beneficial compounds, as well as low calorie products to reduce various diseases such as diabetes, obesity, cardiovascular diseases, etc. The aim of this research was to develop a functional and low-calorie dairy dessert using long-chain inulin and Moringa oleifera extract.Experimental: Moringa oleifera extract (ME) was prepared by the percolation method and used in combination with inulin in the formulation of low-calorie dairy dessert based on maltitol and sucralose as sweeteners. ME was used at 1%, 2% and 3% (w/w) levels and inulin at 5% and 7% levels. The moisture, ash, fat, protein and carbohydrate content, as well as calorie, pH, acidity, soluble solids (brix), syneresis, viscosity, color indices, antioxidant capacity and sensory characteristics (color, flavor, texture, mouth feel and overall acceptability) of the dairy dessert treatments were examined after production.Results: The addition of inulin and ME showed a significant effect on the chemical composition of the desserts and reduced the calories of the treatments compared to the control. Increasing the level of ME did not affect the syneresis and viscosity of the desserts, while by increasing the level of inulin from 5% to 7%, viscosity increased and syneresis decreased significantly (P<0.05). Incorporation of ME into the formulation of dairy dessert also reduced the L* and a* and increased the b* values of the samples (P<0.05). By adding ME and increasing its level from 1% to 3% in the formulation, significant improvement in the antioxidant capacity of the desserts was observed, so that the highest antioxidants capacity was evaluated in the samples containing 7% ME (37.53-37.82%). The results of sensory evaluation indicated that all treatments were acceptable, and the desserts containing lower levels of ME obtained higher flavor, color and overall acceptability scores.Recommended applications/industries: The results of this research demonstrated that inulin as a prebiotic and Moringa oleifera extract as a rich source of bioactive and antioxidant compounds can be used to develop a functional low-calorie dairy dessert. Manuscript profile