Mixed water-soluble nut-based plant extracts to produce vegan ice creams
DOI:
https://doi.org/10.33448/rsd-v11i7.29892Keywords:
Plant milk; Gelato; Allergic; Baru nut; Cashew nut.Abstract
The demand for plant-based foods to meet the vegan public and/or individuals allergic to milk protein has increased, leading to the development of new products for this market. This work aimed to use mixed plant extracts to produce peanut-flavored and cocoa-flavored vegan ice creams. A mixed water-soluble plant extract (EHMBC) was prepared using water-soluble plant extracts of baru nuts (EHCB) and cashew nuts (EHCC) at a 60:40 v/v ratio. Then, the mixed extract was used to produce (i) cocoa-flavored and (ii) peanut-flavored vegan ice cream formulations. The peanut-flavored ice cream showed higher lipids (16.16%) and proteins (9.85%) levels, and lower moisture (54.24%) and carbohydrates (18.28%) levels when compared to the cocoa-flavored ice cream. No significant difference (p>0.05) was observed for the parameter ash between the ice creams. After 90 minutes of melting, the cocoa-flavored ice cream exhibited a higher melting rate and overrun when compared to the peanut-flavored ice cream, with values of 90.90 and 21.97 %, and 56.82 and 18.62%, respectively. The peanut-flavored ice cream was characterized for the fatty acid profile, and 9 different types were identified, with a greater proportion for the oleic acid. Therefore, the use of plant extracts in the manufacture of vegan products may be an effective approach, but further studies are required to evaluate the consumers’ acceptance of the product.
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Copyright (c) 2022 Luan Gabriel Techi Diniz; Eliane Pompeu de Jesus; Cátia Tavares dos Passos Francisco; Luciano Tormen; Larissa Canhadas Bertan
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