The potential of avocado paste (Persea americana) as fat substitute in non-dairy ice cream

Abstract

Abstract. Consumer preferences towards plant-based food have shifted significantly due to sustainable and healthy reasons. Dairy products consist of high Saturated Fatty Acid (SFA) and overconsumption of SFA could lead to cardiovascular diseases. Avocado contains high levels of fat dominated by Monounsaturated Fatty Acid (MUFA) and phytosterol that have the potential as a plant-based fat source to substitute dairy-fat in ice cream. The objective of this study was to analyze the physicochemical, rheological and sensorial properties of ice cream substituted with different concentrations of avocado paste ranging from 0%, 25%, 50%, 75% and 100% respectively against dairy fat to produce non-dairy fat ice cream. The psychochemical properties and total fat were determined. Sensorial quality and hedonic attributes of ice cream were investigated using 60 semi-trained panelists. There were significant differences (p<0.05) for overrun, melting rate, and viscosity of the ice cream substituted with avocado paste. The addition of avocado paste lead to the increase in viscosity and hardness of the ice cream significantly (p<0.05) while the sensorial properties for airiness and creaminess were perceived the same (p>0.05). The addition of 50% avocado paste was the most preferred among the panelists. Avocado could provide a potential substitution for dairyfat in ice cream.

Effects of proteins and fats on the physicochemical, nutritional and sensory properties of plant‐based frozen desserts

“…Consuming dietary fibre provides many benefits, and frozen dessert with a higher fibre content can offer additional nutritional benefits and help to meet daily dietary fibre intake requirements. Total solids have an inverse relationship with moisture content, which is consistent with the findings of Ervina et al (2018). The higher solid content found in SMP control, 3CP3SM-SO and 3CP3SM-CO could be attributed to the fact that a lower amount of water was added to their formulations.…”

“…Total solids have an inverse relationship with moisture content, which is consistent with the findings of Ervina et al . (2018). The higher solid content found in SMP control, 3CP3SM‐SO and 3CP3SM‐CO could be attributed to the fact that a lower amount of water was added to their formulations.…”

Consumer preferences of artificial and natural flavours: a case in soft ice cream

“…The differences of texture may not be the results of the different flavours use. The texture differences can occur due to the variation of the ice cream machine during processing such as temperature and mixing control [16]. However, there were no significant differences observed for vanilla taste and vanilla aroma attributes as well as for aroma and taste of milk suggesting that these flavours can be used interchangeable since there were no significant differences for their aroma and taste attributes.…”

“…Two different formulations were used comparing the artificial and natural vanilla flavour. The main ingredients of the soft ice cream follow a study reported by Ervina [16] with some modifications. The main ingredients such as milk, skim-milk powder, glucose syrups, maltodextrin, stabilizer and emulsifier were mix together with other additional ingredients (flavour, salt).…”

“…Nine sensory attributes consisted of colour (whiteness), sweetness, vanilla taste, milky taste, vanilla aroma, milky aroma, melting texture, creaminess and icy texture were evaluated. These attributes were selected based on the previous study [16,21] that also report sensory characteristic of soft ice cream. The lexicon language used in this study has also followed a previous study reported by Cadena et al [21].…”