The lippia citriodora apart from being attributed for antioxidant and antibacterial it also can be used for creation of natural taste and color for food products. The objective of this research was to implement lippia citriodora extract for prolonging shelf life using herbal extract and better taste in ice-cream. Lippia citriodora extraction was performed with 80% ethanol using maceration method. The lippia citriodora extraction was added to ice-cream. The treatments were, ice-cream control samples and ice-creams containing 0. 02% and 0. 05% extracts of lippia citriodora. The treatments were experimented by testing the viscosity, pH, melting rate, hardness texture, specific gravity and sensory evaluation at days 0, 30 and 60 of storage. The addition of lippia citdriodora extract resulted in a increase in viscosity, specific gravity, hardness of its texture, pH reduction and melting rate. The ice-cream treatments containing lippia citriodora extract received a higher score in terms of taste and other general attributes in comparison to the control samples. 0. 05% extract of lippia citriodora exhibited a better impact on the quality properties while extending its shelf life.

Plant seed mucilage is one of the most important hydrocolloids used in food industry due to the ability to create structure and texture, properties of emulsifying, thickness and dietary aspects. The aim of this study was to investigate the effect of quince seed mucilagereplacement on physicochemical (pH, specific gravity, melting resistance and overrun), textural and sensoryproperties of vanilla ice cream. For this purpose, mucilage was used as a substitute for carboxymethylellulose in ice cream formulation at 5 levels (0, 25, 50, 75 and 100%). The results showed that with increasing replacement ratio, the amount of melting resistance, specific gravity and overrun significantly increased (p<0. 05). Addition of mucilage did not have a significant effect on the pH of the ice cream mixture (p>0. 05). Adding mucilage reduced hardness(p<0. 05). Based on sensory evaluation results, adding mucilage increased the total acceptance of ice cream. In general, and considering all the characteristics, it can be concluded that the sample with 100% mucilage substitution had a higher quality than other treatments.

In this study, for producing new formula ice cream the replacing of milk powder with white sesame flour at different levels (0, 25, 50, 75, and 100%), percentage of formula vegetable oil (4. 5, 5. 5, 6. 5, 7. 5, and 8. 5%) andPanisol gum (0. 25, 0. 35, 0. 45, 0. 55, and 0. 65%) in ice cream formulation using response surface methodology(RSM)with central composite design, α = 2 and five central points and two replicates in the other points was investigated. The optimization of the formulation was doneto maximizeoverrun (%) and adhesiveness (g. sec), optimum texture hardness (g) and lowest melting rate (g/min) and apparent modulus(g/sec) of ice cream. Two optimum formulas were including optimal formula1 (0% replacing white sesame flour, 6. 1% vegetable oil and 0. 49% Panisol gum) and optimal formula2 (64% replacing white sesame flour, 8. 4% vegetable oil and 0. 56% Panisol gum). Therefore, it recommended using white sesame flour in vanilla ice cream formula as a substitute for milk powder to improve textural properties.

Background and objectives: The correction of the sugar or no-fat solid material will cause changes in flavor and texture of ice cream, which is a basic concern of ice cream producers. The reduction of sugar levels in ice cream can be offset by other bulking agents like non-fat solid materials capable of modifying the flavor and texture of the final product. Considering the high nutritional value of dates and that, Iran is one of the world's main producers of dates; it is necessary to study the use of by-products from date processing industry. Whey are among the raw material of cheese factories that have high nutritional value and lower price than milk. In this regard, there is high possibility of using this valuable material. Material and methods: In this study, four replacing levels of date syrup (25, 50, 75 and 100%) instead of sugar in vanilla ice cream based on whey was used. The physicochemical factors including acidity, over-run, melting time of first drop, color features (brightness, redness, yellowness, TCD index, hue), rheological behavior and sensory properties (texture, flavor, color and total acceptance) were investigated. Results: The results of this study showed that with increased replacement of sugar with date syrup in the ice cream formulation due to decrease in the strength of ice cream texture, overrun decreased by 54% for control and 42% for sample containing 100 % date syrup. Similar trends were observed regarding melting index of resistance with 20. 54 and 14. 43 min for the control and 100% date syrup ice-cream, respectively. In addition to this, viscosity decreased significantly (P<0. 05) and by increasing the replacing levels noticeable color changes were observed in produced ice cream samples. The flow behavior index for all samples was lower than 1, which confirms the thinning behavior. Analyzing the sensory characteristics of the produced ice cream showed that ice-cream formulation with 50 date syrup: 50 sugar content brought high score from the panelist point of view. Conclusion: Due to the high nutritional value and the high level of date production in Iran, the use of dates-derived products in particular date syrup is suitable as sugar replacer in ice cream formulations. According to the results, date syrup at 25 and 50% replacing level is a good alternative candidate for sugar in ice cream formulation.

Aflatoxin M1 (AFM1) is the hydroxylated metabolite of aflatoxin B1 (AFB1) that it can be found in milk and dairy products. In this study, ELISA (Enzyme Linked Immunosorbent Assay) technique was used for detection of AFM1 in ice-cream in Guilan province (Northern Iran). A total of 90 ice-cream samples was randomly obtained from different supermarkets. In 62 of the 90 ice-cream samples examined (68.88%), the presence of AFM1 was detected in concentrations between 8.4-147.7 ng/l. The mean level of AFM1 in positive samples was 40.36 ng/l. AFM1 levels in 11 samples (12.22%) were higher than the maximum tolerance limit (50 ng/l) accepted by ISIRI, European Community and Codex Alimentarius.

Background and Objectives: The production of unpasteurized ice cream known as Traditional ice cream is common in Iran. Since pasteurization conditions and personal health normally don’t be fully applied in preparation and distribution of this product, probability of foodborne disease outbreaks due to these products are high. The aim of this study was to assess microbial pollution in traditional ice creams to Escherichia coli and Enterobacteriaceae as indicators of contamination in Gorgan city.Methods: In this cross-sectional study, 100 ice-cream samples were taken randomly from all related enterprises in Gorgan city in 2010. The samples were taken to food laboratory under sterile condition and examined for microbial contamination and the results were compared with national standards.Results: Research findings showed that the contamination rate of ice cream to Escherichia Coli and Enterobacteriaceae were 36 and 11 percent, respectively. About 40 percent of total samples were contaminated. E. coli contamination in ice-cream was appreciably higher than Enterobacteriaceae contamination. Statistically significant relationships were observed between level of contamination and employee literacy, personal hygiene, and sanitation of workplaces.Conclusion: Using unpasteurized milk in production of ice cream, non-compliance with health regulations, including insufficient personal hygiene, lack of properly washing and disinfection of glassware were identified as the main sources of microbial contamination of traditional ice cream. Milk pasteurization, personal hygiene, and environmental health inspections are required to prevent poisoning occurrence caused by the consumption of unhealthy ice cream. According to these results, it is necessary that health officials to consider production of ice cream to shift from traditional into industrialized one.