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Plant-Based Milks: Alternatives to the Manufacture and Characterization of Ice Cream. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031754] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
This study investigated the potential use of dietary fibers (psyllium and pectin fibers added in different proportions of 0–10%) to improve the rheological, textural, and sensory characteristics of vegetable ice cream using vegetable milk (almond and hemp milk). Hemp milk was obtained from the peeled seeds of the industrial hemp plant, which includes varieties of Cannabis sativa, which have a low content of the psychotropic substance tetrahydrocannabinol (THC) and are grown for food. The rheological characteristics of the mix and ice cream were determined by using the Haake Mars rheometer. Compared with the control sample, the viscosities of the mix in all samples analyzed were enhanced with the addition of dietary fibers, due to the occurrence of interactions and stabilizations. The viscoelastic modules G′ G″ were determined on ice cream samples at a temperature of −10 °C. The elastic and viscous modulus showed high values with the increase of the addition of 6% dietary fibers. The textural characteristics were assessed by the shear strength of a layer of ice cream at a temperature of −4 °C. Hardness, firmness, and adhesiveness were influenced by the size of their ice crystals, the fat content, and the percentage of dietary fibers added. The sensory analysis of the ice cream showed higher overall scores for the almond milk ice cream, because the sweet taste was appreciated with a maximum score, while the hemp milk ice cream was evaluated for flavor and taste.
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Caldeira RM, Miyahira RF, Lima CF, Rosado CP, Campos AC, Guimarães RR, Moura Nunes N, Difonzo G, Squeo G, Pasqualone A, Caponio F, Cadena RDS, Zago L. Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2021.2016532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Roberta Monteiro Caldeira
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Roberta Fontanive Miyahira
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Camila Faria Lima
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Carolyne Pimentel Rosado
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Ana Cláudia Campos
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Renata Rangel Guimarães
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Nathália Moura Nunes
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Graziana Difonzo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Italy
| | - Giacomo Squeo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Italy
| | - Rafael Da Silva Cadena
- Department of Fundamental Nutrition. School of Nutrition, Federal University of the State of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Lilia Zago
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro, Rio de Janeiro, Brazil
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