• Journal of Nutrition and Health
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• v.38 no.8
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• pp.663-671
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• 2005

The purpose of this study was to investigate not only quality characteristics such as overrun, meltdown and sensory evaluation of oligosaccharide-supplemented soy ice cream but also physiological effects of ice cream with soy and/or oligosaccharide on blood sugar and lipid profile in streptozotocin-induced diabetic rats. Powder of parched soybean was added at $7.6\%$ replacing skimmed milk and cream, soybean oil at $7.6\%$ replacing milk oil in cream, and fructooli-gosaccharide at $9.5\%$ replacing sucrose on weight basis. Five kinds of ice cream were prepared: MMS (skimmed milk, milk oil, sucrose), MMO (skimmed milk, milk oil, oligosaccharide), SSS (soybean, soybean oil, sucrose), SSO (soybean, soybean oil, oligosaccharide), and BSO (black soybean, soybean oil, oligosaccharide). Overrun and meltdown of soy ice cream were significantly lower than those of milk ice cream. Scores of sensory evaluation especially in mouth feel and melting feel in mouth were lower in soy ice cream. Freeze-dried ice cream was supplemented to AIN93-based diets at $30\%$(w/w). Sprague-Dawley male rats with diabetes induced by injecting streptozotocin were fed experimental diets for 4 weeks. Plasma glucose level was significantly lowered in SSO group compared with MMS group. Plasma insulin levels of MMO and SSO groups were not significantly different from that of normal group, while those of MMS and SSO group were significantly lower than normal group. Plasma cholesterol was decreased in groups fed ice cream supplemented either soybean or fructooligosaccharide compared to MMS group. HDL-cholesterol level was elevated and triglyceride was decreased significantly in MMO group compared to MMS group. LDL-cholesterol levels of SSS and BSO groups and liver triglyceride level of SSO group were significantly lower compared to MMS group. In conclusion, oligosaccharide-supplemented soy ice cream lowered blood sugar, and ice cream supplemented with soybean and/or oligosaccharide improved lipid profile in diabetic rats.

• Korean Journal of Agricultural Science
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• v.25 no.2
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• pp.176-180
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• 1998

Ice cream were made with chestnut meat and walnut meat which are special agricultural products in Chungnam area. The nut meat powders were added in the concentration of 1~5% in the ice cream mix. The over run characteristic, chemical composition and sensory test were examined. The results obtained were as follows. 1. The score of over run was lower for chestnut ice cream(35.75~38.81%) and walnut ice cream (36.31~40.38%) than for control ice cream (41.28%). 2. The concentration of solid-non-fat and crude protein were higher for chestnut ice cream 31.05~31.73% and 4.48~4.78% than for control ice cream. The walnut ice cream contained more fat and protein (12.21~16.29% and 4.63~5.27%) than for control ice cream did. 3. The scores of tastes and odor were higher for chestnut ice cream than for control ice cream, and the scores of odor were higher significantly (P<0.05%) for walnut ice cream.

• Food Science and Biotechnology
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• v.15 no.5
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• pp.721-727
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• 2006

This study was carried out to investigate the effect of hydrocolloids on the changes in physical properties of a model ice cream. The model ice cream contained water, sugar, skin milk powder, com oil, and 4 different hydrocolloid stabilizers (gelatin, pectin, hydroxyethylstarch, locust bean gum), was manufactured in a batch type freezer. The following physical characteristics of ice cream were examined: flow behavior, overrun, air cell size, ice crystal size, and melt resistance. With regard to flow behavior, all of aged mixes had a lower apparent viscosity relative to the mix before aging, and ice cream mix containing locust bean gum had the highest viscosity. Air cell size was observed to range from 20 to $38\;{\mu}m$, and ice cream with locust bean gum showed the largest size. There was an inverse correlation between overrun and air cell size. The ice crystal sizes of all samples ranged from 25 to $35\;{\mu}m$. Ice cream with added pectin contained the smallest ice crystal size, which was significantly difference from other stabilizers (p<0.05), and resulted in superior melt resistance with increased melting time compared to other samples.

• The Korean Journal of Food & Health Convergence
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• v.9 no.5
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• pp.7-11
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• 2023

Purpose: The purpose of this study is to analyze current trends in the Korean ice cream industry and determine how these trends affect the competitiveness of each ice cream company. Method: This study was conducted by reviewing existing related literature and collecting and analyzing data from news articles, corporate reports, and existing researchers' studies related to the ice cream industry. Results: The Korean ice cream industry is growing and developing through the collaboration of fun marketing with taste, quality, and fun elements, and the young MZ generation can be said to be the main customer base. In terms of quality, premium ice cream made with high-quality domestic ingredients has recently been gaining popularity, and ice cream with reduced fat and sugar, such as plant-based substitutes, is also gaining popularity among consumers. Conclusions and Implications: The results of this study highlight the need for continued innovation in the Korean ice cream industry. The industry must also capitalize on the growth of online sales and the global appeal of Korean pop culture. Sustainability efforts, technology adoption, and strategic collaboration are key drivers for future industry success, and social media engagement must be integrated into marketing strategies to increase brand awareness and consumer loyalty.

• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.236-244
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• 1988

The characteristics of ice cream, such as type-keeping viscosity, turbidity and stability of emulsion, were studied with the different composition of fatty acid of monoglyceride. The effect of saturated fatty acid of monoglycerides such as monolaurin, monomyristin, monopalmitin and monostearin on the characteristics of ice cream did not show any difference. The unsaturated fatty acid of monoglycerides, however, such as monocaprin and monoolein, was drastically enhanced the viscosity and easily happened the overrun of ice cream mixture which were resulted in the condensation of the fat droplet. Also the condensed fat droplet had the sterical network-structure. When the ratio of monostearin and monoolein becomed about 30:70, especially, it was confirmed the curdling of fat sphere increase to a maximun so that type-keeping and heat stability of ice cream were improved.

• Food Science of Animal Resources
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• v.34 no.6
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• pp.757-762
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• 2014

The object of this study was to investigate the difference in physical and sensory properties of various premium ice creams. The physical properties of the various ice creams were compared by manufacturing brand. The water contents of the samples differed, with BR having the highest value at 60.5%, followed by NT and CS at 57.8% and 56.9%, respectively. The higher the water content, the lower Brix and milk fat contents in all samples. The density of the samples showed almost similar values in all samples (p>0.05). The viscosity of each ice cream had no effect on the water content in any of the brands. Before melting of the ice cream, the total color difference was dependent on the lightness, especially in the vanilla ice cream, owing to the reflection of light on the surface of the ice crystals. The CS product melted the fastest. In the sensory test, CS obtained a significantly higher sweetness intensity score but a lower score for color intensity, probably due to the smaller difference in total color, by which consumers might consider the color of CS as less intense. From this study, the cold chain system for ice cream distribution might be important to decide the physical properties although the concentration of milk fat is key factor in premium ice cream.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.451-458
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• 2009

This study surveyed university students in the Seoul and Kyonggi areas about their purchasing types and sale strategies for high quality ice cream products. The desire to buy new high quality ice cream was "moderate" (35.4%) followed by "quite a lot" (29.4%), showing that the students' interests and their desires for new high quality ice cream items were high. Among things to consider when buying ice cream, 39.2% answered that "taste" was most important, When the subjects were asked if they planned on revisiting an ice cream shop chain. 38.6% answered "quite a lot" or "very much" reflecting that their opinion on the image and service of the ice cream shop chain were very good. As for the influence of seasons on their purchasing of ice cream products, three times more students responded "quite a lot" or "very much" at 51.6% compared to "somewhat little" or "very much" (17.8%), showing that the subjects were responsive to seasonal influences, The subjects were also three times more likely (73.0%) to visit a cafe-type high quality ice cream store chain, Therefore such cafe-type chains are a way to increase sales and to overcome seasonal influences on purchasing. Finally the favorite food to eat with ice cream was cookies (51.3%).

• Journal of the East Asian Society of Dietary Life
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• v.17 no.3
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• pp.425-431
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• 2007

This study focused on the attribution factors affecting customers' satisfaction and revisit behaviors related to ice cream stores. For this study, 180 ice cream consumers who were patrons of ice cream franchise stores were randomly selected. Among them, 31 did not completed the survey. Therefore, a total of 149 survey questionnaires were analyzed for the results. All results were carried out using the frequency, factor analysis, cross tabs, and regression procedure of the SPSS 10.0 package. The results indicated that customers who visit ice cream stores $2{\sim}3$ times per month have a preference for a particular ice cream store. Determinant factors for ice cream specialty stores were summarized as the extensiveness of the menu, advertisements and familiarity, economical benefits, convenience inside the store, location and accessibility, and kindness. Among these, four factors (extensiveness of menu, advertisement and reputation, economical benefits, location and accessibility) significantly affected the level of customer satisfaction.

• Journal of Sericultural and Entomological Science
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• v.41 no.3
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• pp.129-134
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• 1999

The purpose of this study is to investigate the effects of the ice-cream containing mulberry leaves on glucose levels in blood and on sensory characteristics. Mulberry leaves were treated with sodium hydrogencarbonate (NaHCO3) to remove the fresh green note out of dried mulberry powder with ball mill. The recovery rate of dried mulberry leaf powder was 28.9% from fresh mulberry leaves. The points of ice-cream with (treatment 2 : milk-fatty 23%) and without (treatment 7 : coconut butter 9.5%) milk-fatty in the sensory characteristics were 8.31 and 8.47, respectively, of 9.00 as a full point. The range of age of volunteers taken part in the glucose level test were 21∼25 years old. The glucose levels in blood were measured before and after taking up ice-cream. In case of ice-cream with vanilla, the glucose levels increased 27.8%, while those in the up take of ice-cream with mulberry powder decreased 1.6%. In conclusion, the present study has demonstrated that ice-cream containing mulberry leaf powder has an effect to decrease blood glucose levels after the application.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.793-799
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• 2015

The market sales of premium ice cream have paralleled the growth in consumer desire for rich flavor and taste. Storage temperature is a major consideration in preserving the quality attributes of premium ice cream products for both the manufacturer and retailers during prolonged storage. We investigated the effect of storage temperature (−18℃, −30℃, −50℃, and −70℃) and storage times, up to 52 wk, on the quality attributes of premium ice cream. Quality attributes tested included ice crystal size, air cell size, melting resistance, and color. Ice crystal size increased from 40.3 µm to 100.1 µm after 52 wk of storage at −18℃. When ice cream samples were stored at −50℃ or −70℃, ice crystal size slightly increased from 40.3 µm to 57-58 µm. Initial air cell size increased from 37.1 µm to 87.7 µm after storage at −18℃ for 52 wk. However, for storage temperatures of −50℃ and −70℃, air cell size increased only slightly from 37.1 µm to 46-47 µm. Low storage temperature (−50℃ and −70℃) resulted in better melt resistance and minimized color changes in comparison to high temperature storage (−18℃ and −30℃). In our study, quality changes in premium ice cream were gradually minimized according to decrease in storage temperature up to−50℃. No significant beneficial effect of −70℃ storage was found in quality attributes. In the scope of our experiment, we recommend a storage temperature of −50℃ to preserve the quality attributes of premium ice cream.