Henden Yasemin, Gümüş Tuncay, Kamer Deniz Damla Altan, Kaynarca Gülce Bedis, Yücel Emel
Department of Food Engineering, Faculty of Agriculture, Tekirdag Namik Kemal University, 59030 Tekirdag, Türkiye.
Department of Food Engineering, Faculty of Agriculture, Tekirdag Namik Kemal University, 59030 Tekirdag, Türkiye.
Food Chem. 2024 Dec 1;460(Pt 3):140787. doi: 10.1016/j.foodchem.2024.140787. Epub 2024 Aug 6.
This study aimed to optimize an alternative frozen dessert formulation using the response surface method (RSM). The formulation utilized oat-based milk substitute (OBMS) due to its desirable texture, sensory appeal, and nutritional benefits for vegans and lactose intolerant individuals. Xanthan gum (XG) was also incorporated to enhance the rheological properties of the dessert. With a coefficient of consistency of 192.58 Pa.s and a hysteresis field of 10,999 Pa/s, the ice cream formulation with the greatest rheological structure was discovered to be the combination of 20% oats, 0.5% xanthan gum (XG), and pasteurized at 65 °C. It also showed <10% melting in the first 10 min, confirming that it has a very stable structure. At the same pasteurization conditions and XG ratios, it was observed that rheological stability decreased with increasing oat milk addition. However, the shear thinning behavior of frozen dessert was improved by creating a more complex network structure with increasing XG concentration. The overrun values of the frozen desserts ranged from 21.55% to 34.63%, with the majority being statistically similar. The vegan frozen dessert formulation obtained with 40% oats, 0.37% XG and pasteurization at 60 °C showed a high level of sensory acceptance. This research contributes to the field of vegan food product development by providing innovative rheological and sensory alternatives to traditional frozen desserts using oats and XG.
本研究旨在使用响应面法（RSM）优化一种替代冷冻甜点配方。该配方使用燕麦基牛奶替代品（OBMS），因为它具有理想的质地、感官吸引力，并且对纯素食者和乳糖不耐受者有营养益处。还加入了黄原胶（XG）以增强甜点的流变学特性。发现流变学结构最佳的冰淇淋配方是20%燕麦、0.5%黄原胶（XG）并在65°C下巴氏杀菌的组合，其稠度系数为192.58Pa·s，滞后场为10999Pa/s。它在前10分钟内的融化率也<10%，证实其结构非常稳定。在相同的巴氏杀菌条件和XG比例下，观察到随着燕麦奶添加量的增加，流变学稳定性下降。然而，随着XG浓度的增加，通过形成更复杂的网络结构，冷冻甜点的剪切变稀行为得到改善。冷冻甜点的膨胀率在21.55%至34.63%之间，大多数在统计学上相似。用40%燕麦、0.37%XG并在60°C下巴氏杀菌得到的纯素食冷冻甜点配方具有较高的感官接受度。本研究通过提供使用燕麦和XG的创新流变学和感官替代品，为纯素食食品产品开发领域做出了贡献。
