Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk

Bekiroğlu, Hatice; Göktaş, Hamza; Karaibrahim, Dila; Bozkurt, Fatih; Sağdıç, Osman

doi:10.1016/j.ijgfs.2022.100521

Cited by 21 publications

(11 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Temporal Dominance of Sensations (TDS) is one such methodology. This approach studies the dominant sensations of a food item perceived during a certain time period of mastication [ 131 ], and it has been successfully used to evaluate plant-based and dairy-based yogurts [ 75 ]. The PBYs were found to have more variation in the mouthfeel after the beginning of mastication than the dairy yogurts, and the researchers hypothesized that this could be the result of a mixture of saliva and enzymes during oral processing.…”

Section: Review Of Sensory Evaluation Methods Used and Future Conside...mentioning

confidence: 99%

“…The researchers concluded that hemp and pectin can create a product with an acceptable consistency [ 17 ]. Walnut milk has also been used to create ice cream that was comparable to dairy-based ice cream; however, the study only included eight panelists [ 75 ]. Coconut-based ice cream was identified to have a finer texture than conventional ice cream [ 76 ].…”

Section: Textural Properties Of Plant-based Alternativesmentioning

confidence: 99%

See 1 more Smart Citation

A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture

Moss

LeBlanc

Gorman

et al. 2023

Foods

View full text Add to dashboard Cite

Consumers are interested in plant-based alternatives (PBAs) to dairy and meat products, and as such, the food industry is responding by developing a variety of different plant-based food items. For these products to be successful, their textural properties must be acceptable to consumers. These textural properties need to be thoroughly investigated using different sensory methodologies to ensure consumer satisfaction. This review paper aims to summarize the various textural properties of PBAs, as well as to discuss the sensory methodologies that can be used in future studies of PBAs. PBAs to meat have been formulated using a variety of production technologies, but these products still have textural properties that differ from animal-based products. Most dairy and meat alternatives attempt to mimic their conventional counterparts, yet sensory trials rarely compare the PBAs to their meat or dairy counterparts. While most studies rely on consumers to investigate the acceptability of their products’ textural properties, future studies should include dynamic sensory methodologies, and attribute diagnostics questions to help product developers characterize the key sensory properties of their products. Studies should also indicate whether the product is meant to mimic a conventional product and should define the target consumer segment (ex. flexitarian, vegan) for the product. The importance of textural properties to PBAs is repeatedly mentioned in the literature and thus should be thoroughly investigated using robust sensory methodologies.

show abstract

Section: Review Of Sensory Evaluation Methods Used and Future Conside...mentioning

confidence: 99%

Section: Textural Properties Of Plant-based Alternativesmentioning

confidence: 99%

A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture

Moss

LeBlanc

Gorman

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…Individuals may exhibit hesitancy in adopting a vegan diet due to concerns regarding the taste of vegan food (Kerslake et al, 2022). In India, vegan being a niche food, is costly and difficult to find in specific geographies (Kotebagilu et al, 2023) which discourages individuals from adopting a vegan diet. The existence of perceived barriers poses a significant challenge to individuals' favorable health beliefs linked to the adoption of a vegan diet.…”

Section: Literature Reviewmentioning

confidence: 99%

Factors shaping the adoption of sustainable vegan diets

Shah,

Thanki Joshi

2024

Int J Consumer Studies

View full text Add to dashboard Cite

The quality and choices of food contribute significantly to human well‐being and support the development of healthy communities worldwide. Despite being the world's largest vegetarian nation, India predominantly follows lacto‐vegetarianism, allowing dairy consumption and creating a distinct dietary landscape shaped by influences from religious, social, and cultural beliefs. This complexity, where dairy and cultural‐religious factors play pivotal roles, makes India a compelling and unique case for understanding the intricacies of adopting vegan dietary preferences. In the present study, an integrated model derived from the health belief model (HBM), the value attitude behavior (VAB) model, and social stigma was adopted as the theoretical framework. The study analyses the interactive effect of perceived benefits, barriers, environmental beliefs, health beliefs, and anti‐speciesism values, with the novel inclusion of social stigma as an independent variable affecting attitudes and intentions toward adopting a vegan diet. To achieve its objective, the study employed a quantitative methodology, recording consumers' responses through a structured questionnaire. The analysis encompassed 504 valid responses from Indian consumers from diverse backgrounds and varied locations. The result unveiled several noteworthy and unique trends. It was found that perceived benefits had a positive impact, while perceived barriers had a negative impact on the health beliefs associated with a vegan diet. Environmental beliefs, health beliefs, and anti‐speciesism values exhibited a positive influence on individuals' attitudes toward adopting a vegan diet. Conversely, social stigma had a negative impact on attitudes toward a vegan diet. Attitude emerged as a pivotal mediator, connecting the social stigma to the vegan diet adoption behavior. The findings of the study offer valuable insights for policymakers, manufacturers, and marketers seeking to encourage the adoption of vegan diets in countries with predominantly vegetarian populations. Additionally, the study puts forth actionable strategies, outlined as implications to promote the widespread adoption of the vegan diet.

show abstract

“…Other Plant-Based Milk. In addition to the abovementioned PB milk types, a few other PB milk varieties have been used for ice cream preparation: hazelnut milk, 49 walnut milk, 50 lupin milk, 35 hemp milk, 45 tigernut milk, 51 and watermelon seed milk. 29 Although these kinds of PB milk are not commonly applied, the ice cream that contained these milk types was found to have good melting resistance, improved rheological characteristics, and desirable sensory properties.…”

Section: Plant-based Dairy Alternatives For Ice Cream Applicationmentioning

confidence: 99%

Dairy-Free Alternatives for Frozen Dessert Application

Hasan,

Thoo,

Siow

2023

ACS Food Sci. Technol.

View full text Add to dashboard Cite

Milk and dairy ingredients are prime sources for frozen dessert (e.g., ice cream) formulation. However, cow's milk allergy, lactose intolerance, and vegetarianism restrict people from consuming such foods. This review aims to provide an overview of the dairy-free alternatives used in ice cream preparation as well as issues concerning their use in such products with potential solutions. Plant-based ingredients such as plant-based milk, plant oils, and plant proteins are being extensively used in ice cream, and the literature has shown the improved physicochemical properties and additional health benefits of these dairy-free products compared to their dairy counterparts. However, certain issues, such as low nutritive quality, the presence of antinutritional factors, and a lower sensory perception, affect consumer acceptance of these foods. From a product manufacturing viewpoint, future efforts should be made to understand the sensory and nonsensory aspects of these dairy-free products to enable consumers to select products according to their needs.

show abstract

Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk

Cited by 21 publications

References 32 publications

A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture

A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture

Factors shaping the adoption of sustainable vegan diets

Dairy-Free Alternatives for Frozen Dessert Application

Contact Info

Product

Resources

About