This study aimed to optimize an alternative frozen dessert formulation using the response surface method (RSM). The formulation utilized oat-based milk substitute (OBMS) due to its desirable texture, sensory appeal, and nutritional benefits for vegans and lactose intolerant individuals. Xanthan gum (XG) was also incorporated to enhance the rheological properties of the dessert. With a coefficient of consistency of 192.58 Pa.s and a hysteresis field of 10,999 Pa/s, the ice cream formulation with the greatest rheological structure was discovered to be the combination of 20% oats, 0.5% xanthan gum (XG), and pasteurized at 65 °C. It also showed <10% melting in the first 10 min, confirming that it has a very stable structure. At the same pasteurization conditions and XG ratios, it was observed that rheological stability decreased with increasing oat milk addition. However, the shear thinning behavior of frozen dessert was improved by creating a more complex network structure with increasing XG concentration. The overrun values of the frozen desserts ranged from 21.55% to 34.63%, with the majority being statistically similar. The vegan frozen dessert formulation obtained with 40% oats, 0.37% XG and pasteurization at 60 °C showed a high level of sensory acceptance. This research contributes to the field of vegan food product development by providing innovative rheological and sensory alternatives to traditional frozen desserts using oats and XG.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2024.140787 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Composition, microstructure, rheology, and meltdown behavior of commercial nondairy frozen desserts.
J Food Sci
December 2024
Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA.
The demand for nondairy and plant-based products has increased, but there is still a need for more information about and improvement in these products, especially when it comes to frozen desserts. Similar to ice cream, which simultaneously is an emulsion, dispersion, and foam, nondairy frozen desserts also have a complex structure. As a starting point, 15 commercial nondairy frozen desserts, marketed as offering an ice cream-like experience, were purchased and evaluated for compositional, physical, structural, rheological, and meltdown properties.
View Article and Find Full Text PDFFrom fat crystals to creamy texture: Unraveling the role of fatty acid composition in ice cream stability and quality.
Food Chem
December 2024
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Jiaxing Institute of Future Food, Jiaxing 314015, China; Key Laboratory of Food Sensory Science and Technology, China National Light Industry, Wuxi 214122, China. Electronic address:
To fundamentally elucidate the impact of fat composition on ice cream properties, this study employed controlled variable methods, utilizing anhydrous milk fat (AMF), palm oil (PO), and coconut oil (CO) as fat sources. Thermodynamic analysis showed that increasing saturated and long-chain fatty acids doubles the crystallization rate (Kz), significantly enhancing crystalline solid fat content (CSFC) at -5 °C. This improvement increases the ice cream's resistance to melting and structural collapse.
View Article and Find Full Text PDFFat and protein derived from milk are prime ingredients in a frozen dessert such as ice cream conferring multiple desirable functionalities. However, this frozen dairy dessert is not suitable for individuals having lactose intolerance, cow milk allergy, or vegans. Hence, the study aimed to formulate dairy-free frozen desserts using plant oils and plant proteins and compare their physicochemical characteristics and sensory acceptance against an ice cream containing milk fat and milk protein.
View Article and Find Full Text PDFManufacturing plant-based non-dairy and probiotic frozen desserts and their impact on physicochemical, sensory and functional aspects.
J Food Sci Technol
October 2024
Department of Nutrition and Dietetics, Faculty of Health Sciences, Suleyman Demirel University, Isparta, Turkey.
Unlabelled: The present study aimed to produce frozen dessert containing plant-based milk (almond, hazelnut, and lupine) and the probiotic bacteria and to evaluate the chemical, microbiological and sensory properties during the 90 day-storage. Frozen dessert antioxidant capacity at day 0 and 90 of evaluation and changes in the phenolic compounds based on variations between different species were significant ( < 0.05).
View Article and Find Full Text PDFPhysicochemical property characterization, amino acid profiling, and sensory evaluation of plant-based ice cream incorporated with soy, pea, and milk proteins.
J Dairy Sci
December 2024
Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, Singapore 138683, Singapore; Department of Food Science, Purdue University, West Lafayette, IN 47907; Sengkang General Hospital, Singapore Health Services, Singapore 544886, Singapore. Electronic address:
This study examined the effects of incorporating milk protein concentrate (MPC) or pea or soy proteins isolates (PPI and SPI) on the physicochemical, sensory properties, and AA composition of ice creams containing 7% protein, compared with dairy ice cream as a reference. As protein ingredients, PPI exhibited higher water- and oil-holding capacity but lower surface hydrophobicity than SPI and MPC. The viscosity of the mixes was proportional to the firmness of the ice cream, and both were highest with use of PPI.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!