Impact of stabilizers on the freezing process, and physicochemical and organoleptic properties of coconut milk-based ice cream

Góral, Małgorzata; Kozłowicz, Katarzyna; Pankiewicz, Urszula; Góral, Dariusz; Kluza, F.; Wójtowicz, Agnieszka

doi:10.1016/j.lwt.2018.03.010

Cited by 86 publications

(58 citation statements)

References 24 publications

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“…In this case, the addition of maltodextrin and inulin as a bulking agent to the formulations with sucrose substitution may have been a determining factor in increasing melting time, interfering with the viscosity and melting rate of ice cream (Beneo, ), as also reported by Góral et al. () and Peres et al. () who found that the addition of inulin prolonged the melting time of ice cream formulations.…”

Section: Resultsmentioning

confidence: 72%

“…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. In this case, the addition of maltodextrin and inulin as a bulking agent to the formulations with sucrose substitution may have been a determining factor in increasing melting time, interfering with the viscosity and melting rate of ice cream (Beneo, 2009), as also reported by Góral et al (2018) and Peres et al (2018) who found that the addition of inulin prolonged the melting time of ice cream formulations. However, its use interfered with the melting rate, increasing the melting time, as well as providing a gummy coating in the mouth during melting.…”

Section: Texture Analysismentioning

confidence: 74%

“…Samples with more entrained air tend to have more dispersed solids on their surface, therefore, a smaller agglomeration of chromatic compounds. Góral et al (2018) also reported that overrun was related to the final color of the ice cream.…”

Section: Texture Analysismentioning

confidence: 96%

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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: 72%

Section: Texture Analysismentioning

confidence: 74%

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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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“…In the study of Kurt and Atalar (), sensory properties of ice creams were not affected by the addition of quince seed powder up to 0.75%, and in this case, the fat replacer increased the acceptability of the product. The use of inulin and locust bean flour also improved the taste and the creamy consistency in coconut ice creams (Góral et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Overruns were estimated according to the proportion of ice cream to the volume of the mix according to Equation (4) (Góral et al, ):

Overrun = \frac{W_{1} - W_{2}}{W_{2}} \times 100

…”

Section: Methodsmentioning

confidence: 99%

Characterization and application of red pitaya (Hylocereus polyrhizus)peel powder as a fat replacer in ice cream

Utpott

Araújo

Vargas

et al. 2020

J Food Process Preserv

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This research aimed to characterize and apply a fiber obtained from a fruit residue as a fat substitute in ice creams. The by‐product of the processing of red pitaya pulp dried at low temperature proved to be a source of dietary fiber, with high soluble fiber content, and to have suitable technological properties, which is indicative of its potential as a fat replacer in foods, besides containing antioxidant properties. The addition of the fiber into strawberry ice cream improved overrun and rheological behavior of the sample with 73.5% fat reduction and resulted in a product with high overall acceptability, demonstrating that it is an alternative for the food industry to reduce fat with an increase in the nutritional value of products. Practical applications This work aimed to highlight the potential application of the flour produced from the red pitaya processing residue as a fat substitute in strawberry ice cream. The peel powder presented appropriate technological characteristics, besides a high fiber content, indicative that it can be used in several products in order to improve its nutritional value and physical parameters. The ice creams developed had a proper sensory evaluation, suggesting that they could be produced by the food industry and placed on the market for sale to specific consumers worried about healthy and adapted at a calorie‐reduced diet.

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Coconut: Expanding avenues in processing and an exposition on non‐conventional value‐added products

Kumar,

Negi,

Santhoshkumar

et al. 2024

J Sci Food Agric

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Coconut palm (Cocos nucifera) is a treasured tree of the tropics, with every part put to use. The edible portions are loaded with diverse nutrients and nutraceutical ingredients. While the unique mineral profile of the liquid endosperm, the low‐glycemic inflorescence sap (neera) and the medium‐chain triglyceride fraction of coconut oil are better recognized, other fractions such as the haustorium remain underexplored. Overall, it is evident that, globally, the present status of coconut value addition is conventional, limited to a handful of products, and novel products hold a promising scope. A massive fraction of global coconut production goes for culinary and religious purposes. In the article, value‐added products from coconut are classified into conventional and non‐conventional products, with the latter in focus. Based on the part from which it is collected, all products have been categorized as haustorium‐based, inflorescence‐based, kernel‐based and water‐based products. For each non‐conventional product introduced, its production approach and unique application range are highlighted. Given its health‐promoting capabilities, characteristic sensorial attributes, wide application range and technological advancements, coconuts are increasingly being recognized around the world, even in regions that do not cultivate them; this applies to non‐food products as well. In the context of value‐added products from coconuts, this decade has witnessed a surge in research and commercial interest considering the inclusion of coconut as an ingredient in several food and nutraceutical products. The future will certainly consider regulatory protocols and standards, better documentation of the health impact of coconut‐based diets, and the sustainability of coconut production, processing and consumption. © 2024 Society of Chemical Industry.

show abstract

Impact of stabilizers on the freezing process, and physicochemical and organoleptic properties of coconut milk-based ice cream

Cited by 86 publications

References 24 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

Characterization and application of red pitaya (Hylocereus polyrhizus)peel powder as a fat replacer in ice cream

Coconut: Expanding avenues in processing and an exposition on non‐conventional value‐added products

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