title: Development of a High Protein Frozen Dessert

authors: Nixon, Sean Christopher

subjects: Dessert

abstract: It was identified that there is a potential market for a low fat, low carbohydrate, high protein frozen dessert that has similar sensory attributes to ice cream. Such a product could be utilized by athletes, obesity sufferers and anyone seeking a healthy alternative to ice cream. Ingredients were sourced that could replace and replicate those found in traditional ice cream products. 

A key challenge in producing the dessert was identifying suitable ingredients to control the freezing point depression (FPD). Fructose, erythritol, xylitol and polydextrose were identified as being suitable options and 18 prototype formulae were generated using Design-Expert® V8 software to try and find the best combination of these four ingredients. Ingredients used in fixed amounts were water, whey protein isolate, Simplesse® 100, vanilla flavour, Novagel GP 3282, carboxy methyl cellulose and mono/di-glycerides. The prototype desserts were prepared using a Breville Ice Cream Wizz. The hardness and viscosity of each prototype was measured, and the internal structures of selected prototypes were analysed using cryo-SEM. The results were compared to regular ice cream products, and then the formulation was optimized accordingly using the software. 

The optimum prototype contained 11.6% protein, 14.3% carbohydrate and only 1.6% fat. It was estimated that if taken to market, the finished product could have a recommended retail price of $10.18 for 1L, placing it in the lower end of the premium ice cream products range. Using a 9-point hedonic scale, this optimised prototype received an overall appeal score of 7.18 ± 1.08 from a consumer panel, with a score of 7 corresponding to ‘Like Moderately’ and a score of 8 corresponding to ‘Like Very Much’. However it received a lower score than the regular ice cream control (8.35 ± 0.77), and the difference was found to be statistically significantly (p<0.05). Despite this, due to its high protein and low fat contents, this unique product could fill a niche in the market, particularly if its consumer appeal could be further increased.

Future work should study the effect of increasing the air content in order to produce a softer product with a more favourable texture. Carbohydrate content should be lowered as product becomes softer and efforts should be made to correlate the relationship between FPD, hardness and overrun.

text: Development of a High Protein Frozen Dessert It was identified that there is a potential market for a low fat, low carbohydrate, high protein frozen dessert that has similar sensory attributes to ice cream. Such a product could be utilized by athletes, obesity sufferers and anyone seeking a healthy alternative to ice cream. Ingredients were sourced that could replace and replicate those found in traditional ice cream products. 

A key challenge in producing the dessert was identifying suitable ingredients to control the freezing point depression (FPD). Fructose, erythritol, xylitol and polydextrose were identified as being suitable options and 18 prototype formulae were generated using Design-Expert® V8 software to try and find the best combination of these four ingredients. Ingredients used in fixed amounts were water, whey protein isolate, Simplesse® 100, vanilla flavour, Novagel GP 3282, carboxy methyl cellulose and mono/di-glycerides. The prototype desserts were prepared using a Breville Ice Cream Wizz. The hardness and viscosity of each prototype was measured, and the internal structures of selected prototypes were analysed using cryo-SEM. The results were compared to regular ice cream products, and then the formulation was optimized accordingly using the software. 

The optimum prototype contained 11.6% protein, 14.3% carbohydrate and only 1.6% fat. It was estimated that if taken to market, the finished product could have a recommended retail price of $10.18 for 1L, placing it in the lower end of the premium ice cream products range. Using a 9-point hedonic scale, this optimised prototype received an overall appeal score of 7.18 ± 1.08 from a consumer panel, with a score of 7 corresponding to ‘Like Moderately’ and a score of 8 corresponding to ‘Like Very Much’. However it received a lower score than the regular ice cream control (8.35 ± 0.77), and the difference was found to be statistically significantly (p<0.05). Despite this, due to its high protein and low fat contents, this unique product could fill a niche in the market, particularly if its consumer appeal could be further increased.

Future work should study the effect of increasing the air content in order to produce a softer product with a more favourable texture. Carbohydrate content should be lowered as product becomes softer and efforts should be made to correlate the relationship between FPD, hardness and overrun.

year: 2012

title: Rotational molding cycle time reduction using a combination of physical techniques

authors: Abdullah, M.Z.

subjects: rotational molding

abstract: Rotational molding is a process used to manufacture hollow plastic products, and has been heralded as a molding method with great potential. Reduction of cycle times is an important issue for the rotational molding industry, addressing a significant disadvantage of the process. Previous attempts to reduce cycle times have addressed surface enhanced molds, internal pressure, internal cooling, water spray cooling, and higher oven air flow rates within the existing process. This article explores the potential benefits of these cycle time reduction techniques, and combinations of them. Recommendations on a best practice combination are made, based on experimental observations and resulting product quality. Applying the proposed molding conditions (i.e., a combination of surface-enhanced molds, higher oven flow rates, internal mold pressure, and water spray cooling), cycle time reductions of up to 70% were achieved. Such savings are very significant, inviting the rotomolding community to incorporate these techniques efficiently in an industrial setting.

text: Rotational molding cycle time reduction using a combination of physical techniques Rotational molding is a process used to manufacture hollow plastic products, and has been heralded as a molding method with great potential. Reduction of cycle times is an important issue for the rotational molding industry, addressing a significant disadvantage of the process. Previous attempts to reduce cycle times have addressed surface enhanced molds, internal pressure, internal cooling, water spray cooling, and higher oven air flow rates within the existing process. This article explores the potential benefits of these cycle time reduction techniques, and combinations of them. Recommendations on a best practice combination are made, based on experimental observations and resulting product quality. Applying the proposed molding conditions (i.e., a combination of surface-enhanced molds, higher oven flow rates, internal mold pressure, and water spray cooling), cycle time reductions of up to 70% were achieved. Such savings are very significant, inviting the rotomolding community to incorporate these techniques efficiently in an industrial setting.

year: 2009

title: Culture, Courage and Change: The experiences of a Te Kotahitanga facilitation team

authors: Lamont, Robyn Elizabeth

subjects: culturally responsive pedagogy of relations

abstract: This thesis explores the experiences of the Te Kotahitanga facilitation team in one of the 12 Phase 3 Te Kotahitanga schools between 2003 and 2006. The collaborative story through which those experiences are shared includes the voices of the Lead facilitator, the two co-principals, and an RTLB/facilitator. This thesis begins by seeking to understand the historical impact of culturally located discourses of colonisation on the lives of the indigenous Māori people in New Zealand. From within a platform of Māori theorising it also considers Kaupapa Māori research methodologies and explores Māori people’s aspirations for self determination (tino rangatiratanga). It then considers the principles and practices of engaging as a bicultural partnership to improve educational outcomes for Māori students. Through a discussion of the facilitation team's experiences of learning about a culturally responsive pedagogy of relations through the development and support of culturally responsive contexts for learning, three important themes emerge: culture, courage and change. The impact of deficit theorising and pathologising practices on the culture of Maori students and their teachers is examined. The courage required of the Te Kotahitanga principals and facilitators to challenge and disrupt the assumptions that underpinned the historical status quo in this school and the importance of remaining steadfast in response to the dissonance and resistance that these change processes created is then discussed. Finally, this thesis highlights both the interdependent nature of the change required and the power of the collective in creating change; change within ourselves, within our classrooms and within our schools and communities for the benefit of Māori students, and of all students.

text: Culture, Courage and Change: The experiences of a Te Kotahitanga facilitation team This thesis explores the experiences of the Te Kotahitanga facilitation team in one of the 12 Phase 3 Te Kotahitanga schools between 2003 and 2006. The collaborative story through which those experiences are shared includes the voices of the Lead facilitator, the two co-principals, and an RTLB/facilitator. This thesis begins by seeking to understand the historical impact of culturally located discourses of colonisation on the lives of the indigenous Māori people in New Zealand. From within a platform of Māori theorising it also considers Kaupapa Māori research methodologies and explores Māori people’s aspirations for self determination (tino rangatiratanga). It then considers the principles and practices of engaging as a bicultural partnership to improve educational outcomes for Māori students. Through a discussion of the facilitation team's experiences of learning about a culturally responsive pedagogy of relations through the development and support of culturally responsive contexts for learning, three important themes emerge: culture, courage and change. The impact of deficit theorising and pathologising practices on the culture of Maori students and their teachers is examined. The courage required of the Te Kotahitanga principals and facilitators to challenge and disrupt the assumptions that underpinned the historical status quo in this school and the importance of remaining steadfast in response to the dissonance and resistance that these change processes created is then discussed. Finally, this thesis highlights both the interdependent nature of the change required and the power of the collective in creating change; change within ourselves, within our classrooms and within our schools and communities for the benefit of Māori students, and of all students.

year: 2011