Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance

Caldeira, Roberta Monteiro; Miyahira, Roberta Fontanive; Lima, Camila Faria; Rosado, Carolyne Pimentel; Campos, A. C. N.; Guimarães, Renata Rangel; Moura‐Nunes, Nathália; Difonzo, Graziana; Squeo, Giacomo; Pasqualone, Antonella; Caponio, Francesco; Cadena, Rafael da Silva; Zago, Lília

doi:10.1080/15428052.2021.2016532

Cited by 2 publications

(1 citation statement)

References 57 publications

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“…Consequently, they need to be blended with any of the other above-mentioned fats to create good-quality ice cream. Among these oils, sunflower oil, ,, olive oil, − flaxseed oil, , palm olein, rapeseed oil, rice bran oil, pomegranate seed oil, Moringa oleifera oil, chia ( Salvia hispanica L.) oil, and hazelnut oil are the most common. Research has shown that, when added in a certain proportion, these oils improved the physical and chemical properties of ice cream, such as the overrun, melting rate, and fat destabilization, and provided a good body and texture.…”

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.

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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.

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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.

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Proteolytic processes in cheese analogues ripening

Danylenko,

Bal-Prylypko,

Ryzhkova

et al. 2023

Animal Science and Food Technology

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The research relevance is predefined by the theoretic basics of their production processes not being sufficiently studied, including the proteolysis despite the wide production of cheese analogues incorporating vegetable substances. The research aims to determine the effect of the content of cheese analogues, namely milk fat substitutes, soy protein isolates, and lactobacilli species Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris, L. lactis ssp lactis bv. diacetilactis as well as Leuconostoc mesenteroides by the physical, chemical, and sensorial traits, and by amino acids content of cheese analogues. Determination of the physical and chemical parameters was fulfilled according to the standards: active acidity (рН) – DSTU 8550:2015; solids content (by weight) – DSTU 8552:2015 and ISO 5534:2004; non-casein nitrogen content (by weight) – ISO 17997-1:2004; total protein (by weight) – ISO 8968-1:2014 and ISO 8968-5:2001; casein content (by weight) – ISO 17997-1:2004. The fractional composition of proteins was determined using the Polyacrylamide Gel Electrophoresis. While in the cheese dough after analysing the differences in the spectrum of free amino acids between the variants were insignificant, in ripe cheese analogues the accumulation was significantly less than in the control cheeses, only one ripe cheese analogue showed the total amount of free amino acids and was almost equal to the control. During ripening, the content of these compounds increased in cheese analogues from 2.2 times to 3.3 times, in the control the content of free amino acids increased by 2.5 times, and individual free amino acids accumulated from 3-7 to 30-40 times. Active proteolytic processes led to the appearance of all ripe products of such essential amino acids as methionine and isoleucine, there was also an increase in the level of glycine. The practical significance of the study is determined by substantiating rationale proteolytic processes in the manufacture of cheese analogues to ensure consumer quality close to the quality of cheeses made of milk

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Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance

Cited by 2 publications

References 57 publications

Dairy-Free Alternatives for Frozen Dessert Application

Dairy-Free Alternatives for Frozen Dessert Application

Proteolytic processes in cheese analogues ripening

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