Dairy ingredients replaced with vegan alternatives: valorisation of ice cream

Abstract

With growing concerns of food fortification, dairy ingredient alternatives and waste management have risen the need for food manufacturers to review their recipes. Hence, this study was aimed to extract watermelon seed protein concentrates (WSPC) with ultrasonication and develop vegan ice cream with improved functional properties. Coconut fat and coconut milk were used as fat replacer and total solids source along with extract of WSPC substituting milk solids-not-fat (MSNF). Various functional properties of WSPC were assessed. Rheological, structural and sensory quality of vegan ice cream were comparable with standard dairy ice cream formulation. Melting resistance, viscosity and textural hardness were increased with increasing concentration of WSPC and found maximum in IC 4 except overrun which was highest (62.02 AE 0.16) in IC 0V . Whereas, protein, total solids and total soluble solids were highest in IC 4 in contrast to fat and pH which was maximum in IC 0D (9.96 AE 0.016) and IC 0V (6.82 AE 0.01), respectively. All treatments were found acceptable but highly satisfactory sample, concerning sensory acceptability, was IC 2 with 10% WSPC.

The impact of glycerol monostearate's similarity to fats and fatty acid composition of fats on fat crystallization, destabilization, and texture properties of ice cream

“…The probe utilized was the P5/Cylinder stainless model (Stable Micro Systems, Godalming, UK) with a trigger force of 5 g. The depth of the test was 20 mm, and the speed of the test was 3 mm s −1 9 . Ice cream hardness was recorded as the peak compression force the probe used to pierce through the sample (−18°C) 31 …”

“…9 Ice cream hardness was recorded as the peak compression force the probe used to pierce through the sample (−18°C). 31…”