Hasan Towhid, Thoo Yin Yin, Siow Lee Fong
School of Science Monash University Malaysia Bandar Sunway Selangor Malaysia.
Department of Food Technology and Nutrition Science Noakhali Science and Technology University Noakhali Bangladesh.
Food Sci Nutr. 2024 Oct 9;12(11):9391-9402. doi: 10.1002/fsn3.4494. eCollection 2024 Nov.
Fat and protein derived from milk are prime ingredients in a frozen dessert such as ice cream conferring multiple desirable functionalities. However, this frozen dairy dessert is not suitable for individuals having lactose intolerance, cow milk allergy, or vegans. Hence, the study aimed to formulate dairy-free frozen desserts using plant oils and plant proteins and compare their physicochemical characteristics and sensory acceptance against an ice cream containing milk fat and milk protein. Results indicated that the types of protein significantly influenced the physicochemical properties and sensory acceptance of the frozen dessert samples. Frozen desserts containing brown rice, pea, and soy protein showed greater resistance to melting (0.29, 0.12, and 0.19%/min vs. 1.95%/min), but they scored lower in sensory quality than ice cream made with milk protein; although they remained at an acceptable level. When compared among the plant proteins, the physicochemical characteristics of frozen desserts containing brown rice, pea, and soy protein varied because of the differences in the respective protein composition. Frozen dessert with brown rice protein showed higher overrun (47.50% vs. 40.78% and 37.8%), lower hardness (20.02 N vs. 22.24 and 26.37 N), and higher melting rate (0.29%/min vs. 0.19 and 0.12%/min) than frozen desserts containing soy and pea protein. Additionally, the brown rice protein frozen dessert received lower sensory acceptance than soy and pea protein frozen desserts. In summary, brown rice, pea, and soy proteins showed potential to be used as viable alternatives to milk protein for dairy-free frozen dessert applications.
源自牛奶的脂肪和蛋白质是冷冻甜品（如冰淇淋）中的主要成分，赋予了其多种理想的功能特性。然而，这种冷冻乳制品甜品并不适合乳糖不耐受、对牛奶过敏的人群或纯素食者。因此，该研究旨在使用植物油和植物蛋白来配制不含乳制品的冷冻甜品，并将其物理化学特性和感官接受度与含有乳脂肪和乳蛋白的冰淇淋进行比较。结果表明，蛋白质的类型对冷冻甜品样品的物理化学性质和感官接受度有显著影响。含有糙米、豌豆和大豆蛋白的冷冻甜品表现出更高的抗融化性（分别为0.29%/分钟、0.12%/分钟和0.19%/分钟，而含乳蛋白的冰淇淋为1.95%/分钟），但它们在感官质量上的得分低于用乳蛋白制作的冰淇淋；尽管仍处于可接受水平。在植物蛋白之间进行比较时，由于各自蛋白质组成的差异，含有糙米、豌豆和大豆蛋白的冷冻甜品的物理化学特性有所不同。与含有大豆和豌豆蛋白的冷冻甜品相比，含有糙米蛋白的冷冻甜品具有更高的膨胀率（47.50%，而大豆和豌豆蛋白的分别为40.78%和37.8%）、更低的硬度（20.02 N，而大豆和豌豆蛋白的分别为22.24 N和26.37 N）以及更高的融化速率（0.29%/分钟，而大豆和豌豆蛋白的分别为0.19%/分钟和0.12%/分钟）。此外，含有糙米蛋白的冷冻甜品在感官接受度上低于含有大豆和豌豆蛋白的冷冻甜品。总之，糙米、豌豆和大豆蛋白有潜力作为乳蛋白的可行替代品用于不含乳制品的冷冻甜品应用中。
