Akalın Hayriye, Kınık Özer, Şatır Gülçin
Department of Dairy Technology, Faculty of Agriculture, Ege University, İzmir, Turkey.
Department of Nutrition and Dietetics, Faculty of Health Sciences, Suleyman Demirel University, Isparta, Turkey.
J Food Sci Technol. 2024 Oct;61(10):1874-1883. doi: 10.1007/s13197-024-05964-8. Epub 2024 Mar 10.
The present study aimed to produce frozen dessert containing plant-based milk (almond, hazelnut, and lupine) and the probiotic 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 ( < 0.05). The differences in 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.
The online version contains supplementary material available at 10.1007/s13197-024-05964-8.
本研究旨在生产含有植物基奶（杏仁奶、榛子奶和羽扇豆奶）和益生菌的冷冻甜点，并评估其在90天储存期内的化学、微生物和感官特性。在评估的第0天和第90天，冷冻甜点的抗氧化能力以及基于不同种类差异的酚类化合物变化具有显著性（<0.05）。储存天数之间的菌落计数差异显著，储存第一天的值范围为4.15 - 8.99 log CFU/mL，储存结束时为3.61 - 7.06。关于感官评价中的总体可接受性结果，榛子 - 羽扇豆奶冷冻甜点样品在第0天的颜色、味道和香气得分最高，而杏仁 - 羽扇豆奶冷冻甜点样品在第30天得分最低。抗氧化能力最高的样品在羽扇豆冷冻甜点的第90天被发现（87.28±0.007 mM），而抗氧化能力最低的样品在杏仁 - 榛子 - 羽扇豆冷冻甜点的第0天被发现（18.83±4.56 mM）。由于植物基奶的健康益处及其作为冷冻甜点食用的潜力，它被认为适合作为冰淇淋生产的主要原料。
在线版本包含可在10.1007/s13197 - 024 - 05964 - 8获取的补充材料。
