Non-dairy based desserts: a literature review

• Autor(a) principal: Silva, Jiuliane Martins da
• Data de Publicação: 2020
• Outros Autores: Ferreira, Giovanna Caputo Almeida, Oliveira, Catarina de Mesquita, Gomes, Brenda de Oliveira, Mendes, Andreza Candido, Santos, Oscar Oliveira, Pimentel, Tatiana Colombo
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/10275
• topic: Milk alternatives; Herbal milk substitutes; Edible ices; Cold desserts.; Alternativas ao leite; Substitutos do leite à base de plantas; Gelados comestíveis; Sobremesas geladas.; Alternativas a la leche; Sucedáneos de la leche a base de hierbas; Helados comestibles; Postres fríos.

The Brazilian market for food products with low lactose content and foods for the vegan population, lactose intolerant and even the public that seeks lactose-free food by preference needs diversification. This review sought to describe articles that addressed the development and characterization of non-dairy based desserts. A search was made for references in the CAPES, Lilacs, Scielo, and ScienceDirect databases in September 2019 covering the period 2010-2020 and using the descriptive terms "Frozen desserts " or "Dairy alternatives " or "N on dairy "Or" Ice cream ". As selection criteria, research articles in English and Portuguese involving non-dairy desserts were used. The search allowed the identification of 5 articles that met the established criteria. Although the use of cow's milk substitutes has been explored by the dessert industry, there is still much to explore about the alternatives available to innovate in the design of non-dairy based desserts, so a review on the subject is extremely interesting.