Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties

Fernandes, Daiana de Souza; Leonel, Magali; Del, Marília Sbragia; Mischan, Martha Maria; Garcia, Edivaldo Antônio; Santos, Thaís Paes Rodrigues dos

doi:10.1007/s13197-017-2533-8

Cited by 17 publications

(10 citation statements)

References 26 publications

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“…Although the vegan formulations did not show a significant difference between them (P ࣘ 0.05), they differed from the traditional and lactose-free formulations, being below the required levels, with overrun values ranging from 41 and 42%. Lower overrun values were found by Fernandes et al (2017) in ice cream made with cassava derivatives as fat substitutes. The overrun value can be corrected by the injection of air during the manufacturing Vol.…”

Section: Resultsmentioning

confidence: 80%

“…A lower melting rate was observed in the vegan formulations, which did not differ from each other (P ࣘ 0.05) but were different from the milk-based samples. The use of cassava starch may have interfered with the melting rate, as described by Fernandes et al (2017), who reported that the use of cassava derivatives for fat substitution prolonged the melting time of frozen dessert formulations. Among the traditional and lactose-free samples, a higher melting rate was observed for the sucrose-sweetened samples (TSAC and LFSAC), differing from those sweetened with sweeteners.…”

Section: Texture Analysismentioning

confidence: 99%

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Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose‐Free, and Vegan Frozen Desserts of Chocolate Flavor

Medeiros

Filho

Bolini

2019

Journal of Food Science

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The study developed traditional and light chocolate‐flavor frozen dessert formulations, aimed at the general public, lactose intolerants, and vegans, and evaluated influences on quantitative sensory profiles and consumer acceptance with the replacement of sucrose by sweeteners in low‐calorie versions. Twelve samples with different matrices were studied, sweetened with sucrose, sucralose, and stevia. The ideal concentration of sucrose (9%: dairy samples and 15%: vegan samples) was determined by the JAR scale. The sweetness equivalence was determined by the magnitude estimation method. The physical–chemical parameters were evaluated: pH, overrun, melting, and texture. The sensory profile evaluated through Quantitative Descriptive Analysis (QDA). The QDA data were correlated with acceptance data by partial least squares regression (PLS). The results showed that the substitution of traditional milk by lactose‐free milk in the formulation did not change the characteristics of the chocolate ice cream. The use of sweeteners presented differences for milk flavor, bitter taste, bitter residual, and melting. The use of stevia extract was characterized by the presence of bitter taste, residual sweet and bitter that inhibited the perception of milk flavor, but not directly impacting the acceptance by consumers. The sucralose presented a profile closer to the sucrose, presenting lower intensity for the undesirable attributes such as bitter taste and residual bitter. There was no significant difference in the use of soy or rice protein in vegan versions, however, the use of sweeteners and body agents negatively impacted consumers' acceptance by attenuating the flavor of vegetable protein and raising gummy coating during the melting. Practical Application This study shows the development and sensory profile of frozen chocolate desserts. Traditional and modified samples have also been produced for consumers with dietary restrictions such as vegans, vegetarians, lactose intolerants, and diabetics. Throughout the sensory and statistical analysis, it was identified how to replace sucrose by the natural glycoside sweetener of steviol, as well as the impact on the sensory profile and the acceptance of the different formulations. The results found may provide important information for researchers in food industries who need to produce frozen chocolate desserts for vegans, vegetarians, lactose intolerant, and diabetic consumers. Stevia and sucralose were good substitutes for sucrose in the formulation of frozen desserts without lactose, but not in vegan versions (with rice and soy protein).

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Section: Resultsmentioning

confidence: 80%

Section: Texture Analysismentioning

confidence: 99%

Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose‐Free, and Vegan Frozen Desserts of Chocolate Flavor

Medeiros

Filho

Bolini

2019

Journal of Food Science

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“…The disadvantage in the production of sorbets is the use of artificial food additives (structure-forming agents, thickeners, coloring, flavor enhancers, etc.) [14][15][16]. Sorbets are frozen and stored at −18 ºC.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Development of the nanotechnology for wellness products “NatureSuperFood” fruit and vegetable icecream sorbets with a record content of biologically active substances

Pavlyuk

Pogarskaya

Pogarskiy

et al. 2018

EEJET

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Запропоновано та розроблено новий спосiб та нанотехнологiї оздоровчих продуктiв «NatureSuperFood»-плодоовочевого морозива-сорбетiв, що дозволяють отримати продукт з унiкальними характеристиками. Новi види сорбетiв знаходяться в нанорозмiрнiй формi та вiдрiзняються високим вмiстом натуральних бiологiчно активних речовин плодiв та овочiв (β-каротину, хлорофiлiв, фенольних сполук, антоцiанiв, аскорбiнової кислоти та iн.). Крiм того, вiдрiзняються високим вмiстом розчинних пектинових речовин, що виконують в сорбетах роль натуральних загущувачiв та структуроутворювачiв. Це дає можливiсть виключити необхiднiсть застосування синтетичних добавок. Нанотехнологiї оздоровчих продуктiв «NatureSuper-Food»-плодоовочевого морозива заснованi на виковристаннi крiогенного «шокового» заморожування та дрiбнодисперсного подрiбнення плодiв та овочiв як iнновацiйного методу структуроутворення та отримання сорбетiв з рекордним вмiстом БАР. Комплексна дiя зазначених факторiв призводить до активацiї та вилучення iз плодiв та овочiв прихованих БАР у вiльну форму, а також до трансформацiї пектину iз неактивної форми в активну. Особливiстю технологiй виготовлення сорбетiв є використання тiльки натуральних iнгредiєнтiв (фруктiв, ягiд, овочiв), а також вiдсутнiсть штучних харчових добавок (стабiлiзаторiв, загусникiв, емульгаторiв, синтетичних барвникiв та iн.). Технологiї дозволяють не тiльки повнiстю зберегти в сорбетах вiтамiни та iншi БАР вихiдної сировини, а також вилучити iз сировини прихованi неактивнi зв'язанi в нанокомплексах з бiополiмерами та мiнеральними речовинами форми БАР у вiльну, легкозасвоювану наноформу. Масова частка БАР в сорбетах в 2,5…3,5 рази бiльша нiж у свiжих плодах та овочах. Крiм того, технологiї дозволяють бiльш повно (в 3,0…5,0 раз бiльше нiж в свiжiй сировинi) екстрагувати та трансформувати у розчинну форму (на 70 %) пектиновi речовини, що знаходяться в плодах та овочах в неактивнiй прихованiй формi. Розроблено нанотехнологiї та рецептури оздоровчих продуктiв «NatureSuperFood»-3-х видiв сорбетiв iз хлорофiлвмiсних, каротинвмiсних та антоцiанвмiсних плодiв, ягiд, овочiв. Натуральна сировина при виготовленнi сорбетiв виступає як п'ять в одному: джерело БАР, загусник, структуроутворювач, барвник i ароматизатор. Новi види сорбетiв знаходяться в нанорозмiрнiй формi та за вмiстом БАР перевищують вiдомi аналоги. Вiдпрацьованi технологiчнi режими виробництва морозива-сорбетiв на стендовому напiвпромисловому устаткуваннi Ключовi слова: нанотехнологiї, оздоровчi продукти, сорбети, крiогенне «шокове» заморожування, дрiбнодисперсне подрiбнення, БАР

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“…Sorbets are traditionally produced of fresh fruit-vegetable raw materials and also puree, juices without using milk [1][2][3]. A shortcoming at producing sorbets is the use of artificial food supplements (stabilizers, stiffeners, emulsifiers, synthetic coloring agents and so on) [4][5][6]. Freezing and storage of sorbets take place at -18 °С.…”

Section: Introductionmentioning

confidence: 99%

“…Freezing and storage of sorbets take place at -18 °С. This method allows to get high-quality sorbets, which storage term is 10 months [6,7]. But the essential amount of BAS (20-50 %) is lost at defrost and storage.…”

Section: Introductionmentioning

confidence: 99%

The Development of New Method of Production of Healthy Ice-Cream-Sorbet of Fruits and Vegetables With a Record Bas Content

Pavlyuk

Погарська

Pavlyuk

et al. 2018

EUREKA: Life Sciences

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The aim of the work is to develop a new type of producing healthy fruit-vegetable ice-cream-sorbet with the record BAS content using fresh vegetables and fruits as raw materials (especially, berries: blackberry, cherry, apricots, sea buckthorn, fruitsapples, lemons with zest, vegetables-spinach, olives, pumpkin) and innovative technological methods, such as cryogenic "shock freezing" and low temperature comminution. There was offered and developed a new way of preparing healthy fruit-vegetable ice-cream-sorbet, based on using cryogenic "shock" freezing and fine-dyspersated comminution of vegetables and fruits as an innovative method of structure creation and getting sorbets with the record BAS content. The complex effect of these methods results in activation and extraction of hidden BAS from fruits and vegetables in the free form, and also in pectin transformation from the inactive form into the active one. A peculiarity of producing sorbets is the use of only natural ingredients (fruits, berries, vegetables) and also the absence of artificial food supplements (stabilizers, stiffeners, emulsifiers, synthetic coloring agents and so on). The new method allows to preserve vitamins and other BAS of initial raw materials completely in sorbets. At the same time it gives a possibility to extract from raw materials hidden inactive BAS forms, bound in nanocomplexes with biopolymers and mineral substances, into the free, easily-assimilated nanoform. Reports on research projects (2018), «EUREKA: Life Sciences» Number 6 34 Food Science and Technology The mass share of BAS in sorbets is 2,5…3,5 times more that in fresh fruits and vegetables that is controlled by standard chemical methods. At the same time the new method allows to extract and transform into the soluble form pectin substances that are in fruits and vegetables in the inactive hidden form more completely (by 70 %). The mass share of soluble pectin in sorbets is 3,0…5,0 times more than in fresh raw materials. The following fruits and vegetables were chosen at preparing sorbets: apples, blackberry, cherry, apricots, sea buckthorn, pumpkin, spinach, olives, lemon with zest. They are known for their treating-prophylactic properties and first of all favor strengthening of the human organism's immunity. The recipes of healthy sorbets were developed-3 types of fruit-vegetable ice-cream with chlorophyll-containing, carotene-containing and anthocyan-containing fruits and vegetables. Natural fruit-vegetable raw materials at preparing ice-cream-sorbets act as five in one: a source of BAS, stiffeners, structure-creators, coloring agents and aromatizers. New types of sorbets are in the nanosize form and exceed analogues by BAS. Technological regimes of producing ice-cream-sorbets are developed at the stand semi-industrial equipment.

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Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties

Cited by 17 publications

References 26 publications

Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose‐Free, and Vegan Frozen Desserts of Chocolate Flavor

Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose‐Free, and Vegan Frozen Desserts of Chocolate Flavor

Development of the nanotechnology for wellness products “NatureSuperFood” fruit and vegetable icecream sorbets with a record content of biologically active substances

The Development of New Method of Production of Healthy Ice-Cream-Sorbet of Fruits and Vegetables With a Record Bas Content

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Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties

Cited by 17 publications

References 26 publications

Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose‐Free, and Vegan Frozen Desserts of Chocolate Flavor

Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose‐Free, and Vegan Frozen Desserts of Chocolate Flavor

Development of the nanotechnology for wellness products “NatureSuperFood” fruit and vegetable ice­cream sorbets with a record content of biologically active substances

The Development of New Method of Production of Healthy Ice-Cream-Sorbet of Fruits and Vegetables With a Record Bas Content

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Development of the nanotechnology for wellness products “NatureSuperFood” fruit and vegetable icecream sorbets with a record content of biologically active substances