Banana plant extract may help you relish melt-proof ice cream
New York: Love to savour your ice cream in its solid state for longer and hate to see it melt? Scientists have found a solution to this problem in a banana plant extract that they say could be key to a creamier and longer lasting ice cream.
The findings showed that adding tiny cellulose fibres extracted from banana plant waste to ice cream could slow melting, increase shelf life and potentially replace fats used to make the tasty treat.
"Our findings suggest that cellulose nanofibres extracted from banana waste could help improve ice cream in several ways," Robin Zuluaga Gallego, from the Universidad Pontificia Bolivariana, Colombia.
"In particular, the fibres could lead to the development of a thicker and more palatable dessert, which would take longer to melt. As a result, this would allow for a more relaxing and enjoyable experience with the food, especially in warm weather," Gallego added.
For the study, presented at the 255th National Meeting and Exposition of the American Chemical Society in New Orleans, the team extracted cellulose nanofibrils (CNFs), which are thousands of times smaller than the width of a human hair, from ground-up banana stems or rachis.
Then they mixed the CNFs into ice cream at varying concentrations, ranging from zero up to three-tenths of a gram per 100 grams of the dessert.
They found that ice creams mixed with CNFs tended to melt much more slowly than traditional ice creams.
They also determined that CNFs could increase shelf life of ice cream, or at least decrease its sensitivity to temperature changes that occur when moved to and from the freezer.
In addition, CNFs increased the viscosity of low-fat ice cream, which improved the creaminess and texture of the product.
This suggests that CNFs could help stabilise the fat structure in ice creams. As a result, CNFs could potentially replace some of the fats -- and perhaps reduce calories -- in these desserts, the researchers noted.
Moving forward, the researchers plan to explore how different types of fat, such as coconut oil and milk fat, affect the behaviour of CNFs in other frozen treats.
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SKSBV Dakshina Kannada's new district committee formed
Mangaluru: The leaders' camp and district committee formation of Samastha Kerala Sunni Balavedi (SKSBV), a student organization of the Dakshina Kannada District Jamiyathul Muallimeen, was held at the Budoli Samastha Muallim Center near Mani under the chairmanship of SKSBV District Chairman P.M. Yahya Madani Mardhala.
Dakshina Kannada District SKSBV Convener K.H. Ashraf Hanifi Karaya welcomed the gathering, and local Khatib Abubakkar Saadi inaugurated the meeting. SKJMCC Mudarrib Adnan Ansari and Hashim Rahmani conducted the classes. District Jamiyyathul Muallimeen Secretary Muhammad Navavi facilitated the formation of the Mundole Committee.
A new committee was formed for the year 2024–2025, with P.M. Yahya Madani as the chairman. The new team includes I.K. Ishaq Faizi from the Deralakatte Range as the vice chairman, Haris Faizi from the Bombila Range, and K.H. Ashraf Hanifi Karaya as the district convener. Altaf Maulavi from the Moodbidri Range was appointed as the vice convener, with Hafiz Ansari from the Surathkal Range representing the Media Wing. Sharif Faizi Maabari from the Udupi Range and Ansar Ansari from the Surathkal Range were also part of the Media Wing, while Mueenuddin Faizi from the Sulya Range joined as a member.
Hashim Nihal from the Mittabail Range was elected as the President. Vice Presidents include Shahid Yusuf from the Kadaba Range, Muhammad Hafeef from the Mangaluru West Range, and Muhammad Sawad from the Madannur Range.
The committee also appointed Muhammad Shahim from the Suralpady Range as the General Secretary, Muhammad Mufiz from the Gurupur Range as the Working Secretary, and Muhammad Aslam from the Athur Range as one of the Joint Secretaries. Additional Joint Secretaries include Muhammad Sahad from the Sulya Range, Muhammad Nihal from the Mani Range, and Muhammad Tamim from the Puttur Range, while Ziyad from the Bombila Range was named the Adab Chairman.
Ahmed Zain from the Deralakatte Range was selected as the Convener, Salman Faris from the Belthangady Range as the Kidma Chairman, and Ahmed Isham from the Uppinangady Range as another Convener.
Ismail Rashim from the Salettur Range was appointed as the Alif Chairman, with Muhammad Zaveer from the Bantwal Range as a Convener. Tech Admin Chairman duties were assigned to Muhammad Anas from the Udupi Range, while Muhammad Shan from the Farangipet Range, Muhammad Asadullah from the Adyar Kannur Range, Ismail Suhail from the Moodbidri Range, Zuhaib Hasan from the Surathkal Range, Muhammad Sihan from the Vitla Range, Imtiaz from the Kumbra Range, Saif from the Kurnadka Range, Muhammad Haneen from the Kalladka Range, and Sinan from the Mangaluru Range were elected as members of the District Executive Committee in the presence of Range Chairmen and Conveners.
District Jamiyyathul Muallimeen members, including Nizar Musliyar from the Bantwal Range, Qasim Arshadi from the Farangipete Range, Majeed Darimi from the Mani Range, P.J. Abdul Aziz Kalak, Abdul Rahman Darimi from the Sattikallu Range, K.P. Abdul Majeed Budoli, Ataullah Kalak, Hanif Kalak, Mustafa Kalak, and Jalil Musliyar, were present at the meeting. Parvez Akhtar Puttur, Vice President of Central SKSBV, delivered the vote of thanks.
