THE EFFECTS OF PUMPKIN AND RED SWEET POTATO ON PHYSICO-CHEMICAL PROPERTIES AND SENSORY ACCEPTANCE OF THE FRESH PLANT-BASED ICE CREAM=THE EFFECTS OF PUMPKIN AND RED SWEET POTATO ON PHYSICO-CHEMICAL PROPERTIES AND SENSORY ACCEPTANCE OF THE FRESH PLANT-BASED ICE CREAM

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Tác giả: Cat Tuong Luu, Kim Toa Nguyen, Thi Minh Nguyet Nguyen, Thi Thuy Duong Trinh

Ngôn ngữ: eng

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học Đại học Công Thương (Tên cũ: Tạp chí Khoa học Công nghệ và Thực phẩm), 2024

Mô tả vật lý: tr.100

Bộ sưu tập: Metadata

ID: 479870

Thêm vào giỏ

Với sự gia tăng về chế độ ăn uống lành mạnh, mối quan tâm ngày càng cao về môi trường và sức khỏe, kem làm từ thực vật đã trở nên hấp dẫn đối với những người muốn tránh các sản phẩm động vật, chất bảo quản, phụ gia và chất màu tổng hợp. Gần đây, carbohydrate được chứng minh có thể sử dụng để thay thế chất ổn định do khả năng hình thành cấu trúc gel và giữ một lượng lớn nước tự do bên trong hệ thống thực phẩm. Nghiên cứu này nhằm mục đích khảo sát ảnh hưởng của bí đỏ (PP), khoai lang đỏ (SP) và hỗn hợp của chúng lên các đặc tính hóa lý và sự chấp nhận cảm quan của kem làm từ thực vật được chế biến bằng chất lỏng thu được trong quá trình nấu đậu ngự (gọi là aquafaba) và bột sữa dừa. Công thức làm hỗn hợp kem làm từ thực vật tươi (% khối lượng aquafaba) như sau: đường 20%
chất xơ CF 1%
bột sữa dừa 12%
dầu dừa 6%
vani 0,6%. Thành phần bí đỏ hoặc khoai lang đỏ và mẫu kem kết hợp cả hai (tỷ lệ 1:1) được cho vào mẫu kem theo tỉ lệ (35%), mẫu đối chứng (0%) và tiến hành khảo sát thời gian tan chảy của kem giữa các công thức trong cùng một điều kiện. Các thuộc tính cấu trúc khác của kem lạnh như độ nhớt của hỗn hợp dịch kem, khả năng kết hợp và giữ khí của kem, cấu trúc, và giá trị cảm quan của kem lạnh trong từng mẫu kem đã được khảo sát. Kết quả cho thấy kem được bổ sung bí đỏ có OR và độ cứng cao nhưng độ tan chảy của kem tương đối thấp. Do ưu điểm của cả bí đỏ và khoai lang đỏ nên mẫu kem M35 có tốc độ tan chảy thấp nhất, với độ thất thoát nhỏ giọt giảm đáng kể từ 43-45% khối lượng so với các mẫu kem chỉ sử dụng bí đỏ hay khoai lang đỏ. Bên cạnh đó, điểm đánh giá cảm quan của kem bổ sung M35 lại cao nhất nên M35 được xem là công thức bổ sung tối ưu. Nghiên cứu này góp phần vào xu hướng sử dụng các chất ổn định nhũ tương tự nhiên có nguồn gốc từ thực vật cho kem tươi từ thực vật.With the rise in healthy diets and growing concerns about the environment and health, plant-based ice cream has become attractive to those who want to avoid animal products, food synthetic preservatives and additives. Recently, carbohydrates have been used as stabilizers to create gel structures and retain large amounts of free water in the food system. This study aimed to investigate the impact of pumpkin (PP), red sweet potato (SP), and their mixture on the physicochemical properties and sensory acceptance of plant-based ice cream prepared with a base of liquid obtained during the cooking of Lima beans (called aquafaba) and coconut milk. The recipe for the fresh plant-based ice cream mixture (% wt. of aquafaba) was as follows: sugar 20%
citrus fiber 1%
coconut milk powder 12%
coconut oil 6%
vanilla 0.6%. Four different formulas, which included the addition of 35% of PP (PP35), 35% of SP (SP35) and 35% of a mixture (M35) of PP and SP in a 1:1 ratio (by wt.), and a control sample (CS) with no addition were examined for cream viscosity, overrun (OR), water holding capacity (WHC), texture properties, melting rate and sensory evaluation. The results showed that, due to the advantages of both PP and SP, the ice cream M35 had the lowest melting rate with the dripping loss significantly reduced by 43-45% (%wt.) compared to PP35 and SP35. Besides, the sensory evaluation score of M35 was the highest, so M35 was considered the optimal supplement formula. This study contributes to the use of natural emulsion stabilizers in plant-based ice cream.

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