Nondairy ice cream based on fermented yam (Dioscoreasp.)

Abstract

Background The demand for industrialized foods that contribute to health and well‐being has characterized the new generation of consumers. Yam ( Dioscorea sp.) is a nutritious food; however, it is not used very much in industrial food processes. The objective of this study was to develop and to characterize a truly dairy‐free low‐fat ice cream prepared from unfermented and fermented with yam dough. Results The fermentation was conducted by Leuconostoc lactic CCMA 0415 remained viable (10 7 CFU/g) during 90 days of storage. The fermentation process reduced the starch concentration from 26.82% to 22.35% and the protein concentration from 4.68% to 3.99% and increased the concentration of some minerals (K, S, Cu, Mn, Zn, and Fe). The total phenolic contents for fermented and unfermented ice creams were 51 and 54 mg, respectively. The radical scavenging activity were 18% and 10% with the 1,1‐diphenyl‐2‐picrylhydrazyl method and 44% and 26% with the 2,2’‐azino‐bis (3 ethylbenzo‐thiazoline‐6‐sulfonic acid) method for the unfermented and fermented samples, respectively. The fermented and unfermented ice creams were both characterized as non‐Newtonian fluids exhibiting pseudoplastic behaviors. Conclusions These results indicated that yam is a suitable substitute for milk, thus making it an option to produce edible lactose‐free ice cream with low fat.

Evaluating the Potential of Using Plant-Based Milk Substitutes in Ice Cream Production

“…Ice cream has the consistency of partially frozen foam with ice crystals and air bubbles. In other words, fat globules, air, and ice crystals that are dispersed in a frozen solution and concentrated with proteins and polysaccharides are the main structural elements of ice cream [5]. The main challenge in producing plant-based ice cream is to obtain a stable colloidal system, because large dispersed particles found in plant-based milk substitutes, such as fat globules, solid raw material particles, proteins, and starch granules, make it challenging to produce a stable product that can be kept for a long time due to solid particle sedimentation or settling [2].…”

Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues

“…In addition to being rich in carbohydrates, yam contains many bioactive compounds and has been used in traditional remedies [ 16 , 59 , 60 ]. A noteworthy study by Batista et al explored the use of yam dough in ice cream making as a substitute for cow’s milk [ 61 ]. While yam is not known to be fermented for direct consumption, more studies have emerged, showing an improvement in the nutritional and sensorial aspects of this relatively underutilised crop via fermentation [ 16 ].…”

Quality specification of ice creams produced with different homofermentative lactic acid bacteria

“…In recent years, consumer perception of nutritious, functional, and natural foods has led ice cream manufacturers to develop newer and healthier products (Batista et al, 2019 ; Cruz et al, 2009 ).…”