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. 2024 Oct;61(10):1874-1883.
doi: 10.1007/s13197-024-05964-8. Epub 2024 Mar 10.

Manufacturing plant-based non-dairy and probiotic frozen desserts and their impact on physicochemical, sensory and functional aspects

Hayriye Akalın  1 , Özer Kınık  1 , Gülçin Şatır  2
Affiliations

Manufacturing plant-based non-dairy and probiotic frozen desserts and their impact on physicochemical, sensory and functional aspects

Hayriye Akalın et al. J Food Sci Technol. 2024 Oct.

Abstract

The present study aimed to produce frozen dessert containing plant-based milk (almond, hazelnut, and lupine) and the probiotic Lb. acidophilus bacteria and to evaluate the chemical, microbiological and sensory properties during the 90 day-storage. Frozen dessert antioxidant capacity at day 0 and 90 of evaluation and changes in the phenolic compounds based on variations between different species were significant (p < 0.05). The differences in Lb. acidophilus counts between storage days were significant and values ranged from 4.15-8.99 log CFU/mL on the first day of storage to 3.61-7.06 at the end of the storage. Regarding the results of general acceptability in sensory evaluation, the highest color, taste and aroma scores was determined on day 0 in the hazelnut-lupine milk frozen dessert sample whereas the lowest was determined on day 30 in the almond-lupine milk frozen dessert sample. The samples with the highest antioxidant capacity were found on day 90 day in lupine frozen dessert (87.28 ± 0.007 mM) whereas the samples with the lowest antioxidant capacity were found on day 0 in the almond-hazelnut-lupine frozen dessert (18.83 ± 4.56 mM). Plant-based milk is considered suitable for the main ingredients in ice cream production, due to its health benefits its potential to be consumed as frozen dessert.

Supplementary information: The online version contains supplementary material available at 10.1007/s13197-024-05964-8.

Keywords: Almond; Frozen dessert; Hazelnut; Lb. acidophilus; Lupin; Plant-based milk.

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Conflict of interest statement

Conflict of interestWe hereby declare that the work described has not been published before in any form and it is not under consideration for publication elsewhere, its submission to JFST publication has been approved by all authors as well as the responsible authorities-tacitly or explicitly-at the institute where the work has been carried out. If accepted, it will not be published elsewhere in the same form, in English or in any other language, including electronically without the written consent of the copyright holder, and JFST will not be held legally responsible should there be any claims for compensation or dispute on authorship.

Figures

Fig. 1
Fig. 1
Sensory scores of frozen dessert samples
See this image and copyright information in PMC

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