Ghaderi Sajad, Mazaheri Tehrani Mostafa, Hesarinejad Mohammad Ali
Department of Nutrition Faculty of Health and Nutrition Sciences Yasuj University of Medical Science (YUMS) Iran.
Department of Food Science and Technology College of Agriculture Ferdowsi University of Mashhad Iran.
Food Sci Nutr. 2021 Jan 9;9(3):1289-1298. doi: 10.1002/fsn3.2037. eCollection 2021 Mar.
The aim of this study was to investigate the structural, physicochemical, and rheological properties of soy and sesame milk-based ice cream in order to optimize its formula. The overrun percentage of the optimized ice cream was acceptable compared to the conventional ice cream (produced with cow milk). The hardness and consistency of the optimized ice cream were significantly ( < .05) higher than those of the conventional one, while its cohesiveness was lower. All the samples showed the pseudoplastic behavior and the power-law model had a high efficiency ( ≥ .99) in describing their rheological behavior. The lowest span value, the lowest mean particle diameter, and the highest mean particle surface area, and thus, the most stable and homogenous samples were associated with the conventional ice cream followed by the optimized plant one. The number of air bubbles in the structure of the conventional and optimized ice creams was significantly ( < .05) higher than in the other samples. The soy ice cream had the lowest T (-58.04°C), whereas the conventional one had the highest T (-55.05°C). Unlike the plant-based samples, especially the soy ice cream, the conventional ice cream had the lowest ice content (IC), the highest unfreezable water (UFW), and the lowest frozen water (FW). Overall, this ice cream was more acceptable in terms of sensory attributes in comparison with the control sample and could be supplied to consumers as a novel, high-quality, and marketable ice cream.
本研究旨在探究大豆奶和芝麻奶基冰淇淋的结构、物理化学及流变学特性，以优化其配方。与传统冰淇淋（用牛奶制作）相比，优化后冰淇淋的膨胀率是可接受的。优化后冰淇淋的硬度和稠度显著高于传统冰淇淋（<0.05），而其内聚性较低。所有样品均表现出假塑性行为，幂律模型在描述其流变行为方面具有较高效率（≥0.99）。最低的跨度值、最低的平均粒径和最高的平均颗粒表面积，因此，最稳定和均匀的样品与传统冰淇淋相关，其次是优化后的植物基冰淇淋。传统和优化后冰淇淋结构中的气泡数量显著高于其他样品（<0.05）。大豆冰淇淋的T值最低（-58.04°C），而传统冰淇淋的T值最高（-55.05°C）。与植物基样品，尤其是大豆冰淇淋不同，传统冰淇淋的冰含量（IC）最低，不可冻结水（UFW）最高，冻结水（FW）最低。总体而言，与对照样品相比，这种冰淇淋在感官属性方面更易被接受，并且可以作为一种新颖、高品质且适销的冰淇淋供应给消费者。
