冷榨椰子油副产品作为植物基饮料和植物基低脂冰淇淋生产替代原料的潜在用途：植物基冰淇淋的流变学、热学和感官特性

The Potential Use of Cold-Pressed Coconut Oil By-Product as an Alternative Source in the Production of Plant-Based Drink and Plant-Based Low-Fat Ice Cream: The Rheological, Thermal, and Sensory Properties of Plant-Based Ice Cream.

作者信息

Kasapoglu Muhammed Zahid, Sagdic Osman, Avci Esra, Tekin-Cakmak Zeynep Hazal, Karasu Salih, Turker Rabia Sena

机构信息

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34210, Turkey.

Bypro Functional Food and Biotechnology, Istanbul 34210, Turkey.

出版信息

Foods. 2023 Feb 2;12(3):650. doi: 10.3390/foods12030650.

DOI:10.3390/foods12030650

PMID:36766178

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9914183/

Abstract

This study aimed to investigate the potential use of cold-pressed coconut oil by-products (COB) as a low-cost alternative source for plant-based drink and ice cream production. Firstly, a plant-based drink was produced from cold-pressed coconut oil by-products (COB drink) and compared with a commercial coconut drink. The fat, protein, and zeta potential values of coconut drink obtained from COB were higher than those of the commercial samples. In addition, the particle size value of the drink obtained from COB was found to be lower than that of the commercial drink. In the second stage, full-fat and low-fat plant-based ice cream samples using COB drink were produced and compared to control ice cream samples (produced by the commercial coconut drink) in terms of rheological, sensorial, and thermal properties. Rheological analysis showed that all plant-based ice cream samples indicated pseudoplastic, solid-like, and recoverable characteristics. Low-fat commercial control ice cream samples (C1) indicated the lowest K value (9.05 Pas), whereas the low-fat plant-based ice cream sample produced by the COB drink (COB-3) exhibited the highest K value (17.69 Pas). ΔH values of the plant-based ice cream samples varied from 144.70 J/g to 172.70 J/g. The low-fat COB ice cream stabilized with 3% COB and full-fat COB ice cream samples showed lower ΔH values than control ice cream samples, indicating that the COB ice cream showed desired thermal properties. The COB drink may be utilized in plant-based ice cream without altering sensory qualities, and low-fat ice cream could be manufactured in the same manner to attain full-fat ice cream quality characteristics. The results of this study demonstrated that COB can be successfully used as an inexpensive raw material source in the production of full-fat and reduced-fat vegetable-based ice cream.

摘要

本研究旨在探讨冷榨椰子油副产品（COB）作为植物性饮料和冰淇淋生产的低成本替代原料的潜在用途。首先，用冷榨椰子油副产品生产了一种植物性饮料（COB饮料），并与市售椰子饮料进行了比较。从COB获得的椰子饮料的脂肪、蛋白质和zeta电位值高于市售样品。此外，发现从COB获得的饮料的粒径值低于市售饮料。在第二阶段，使用COB饮料生产了全脂和低脂植物性冰淇淋样品，并在流变学、感官和热性能方面与对照冰淇淋样品（由市售椰子饮料生产）进行了比较。流变学分析表明，所有植物性冰淇淋样品均表现出假塑性、类固体和可恢复的特性。低脂市售对照冰淇淋样品（C1）的K值最低（9.05 Pas），而由COB饮料生产的低脂植物性冰淇淋样品（COB-3）的K值最高（17.69 Pas）。植物性冰淇淋样品的ΔH值在144.70 J/g至172.70 J/g之间变化。用3%COB稳定的低脂COB冰淇淋和全脂COB冰淇淋样品的ΔH值低于对照冰淇淋样品，表明COB冰淇淋具有理想的热性能。COB饮料可用于植物性冰淇淋而不改变感官品质，并且可以以相同方式制造低脂冰淇淋以获得全脂冰淇淋的品质特征。本研究结果表明，COB可以成功地用作生产全脂和低脂植物性冰淇淋的廉价原料来源。