Mixed water-soluble nut-based plant extracts to produce vegan ice creams
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2022 |
| Outros Autores: | , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/29892 |
Resumo: | The demand for plant-based foods to meet the vegan public and/or individuals allergic to milk protein has increased, leading to the development of new products for this market. This work aimed to use mixed plant extracts to produce peanut-flavored and cocoa-flavored vegan ice creams. A mixed water-soluble plant extract (EHMBC) was prepared using water-soluble plant extracts of baru nuts (EHCB) and cashew nuts (EHCC) at a 60:40 v/v ratio. Then, the mixed extract was used to produce (i) cocoa-flavored and (ii) peanut-flavored vegan ice cream formulations. The peanut-flavored ice cream showed higher lipids (16.16%) and proteins (9.85%) levels, and lower moisture (54.24%) and carbohydrates (18.28%) levels when compared to the cocoa-flavored ice cream. No significant difference (p>0.05) was observed for the parameter ash between the ice creams. After 90 minutes of melting, the cocoa-flavored ice cream exhibited a higher melting rate and overrun when compared to the peanut-flavored ice cream, with values of 90.90 and 21.97 %, and 56.82 and 18.62%, respectively. The peanut-flavored ice cream was characterized for the fatty acid profile, and 9 different types were identified, with a greater proportion for the oleic acid. Therefore, the use of plant extracts in the manufacture of vegan products may be an effective approach, but further studies are required to evaluate the consumers’ acceptance of the product. |
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Mixed water-soluble nut-based plant extracts to produce vegan ice creams Uso de extracto vegetal hidrosoluble mixto a base de castañas para la elaboración de helados veganosUtilização de extrato vegetal hidrossolúvel misto a base de castanhas para elaboração de sorvetes veganosLeche vegetalHeladoAlérgicoCastaña barúCastaña de cajón.Leite vegetalGelatoAlérgicosCastanha de baruCastanha de caju.Plant milkGelatoAllergicBaru nutCashew nut.The demand for plant-based foods to meet the vegan public and/or individuals allergic to milk protein has increased, leading to the development of new products for this market. This work aimed to use mixed plant extracts to produce peanut-flavored and cocoa-flavored vegan ice creams. A mixed water-soluble plant extract (EHMBC) was prepared using water-soluble plant extracts of baru nuts (EHCB) and cashew nuts (EHCC) at a 60:40 v/v ratio. Then, the mixed extract was used to produce (i) cocoa-flavored and (ii) peanut-flavored vegan ice cream formulations. The peanut-flavored ice cream showed higher lipids (16.16%) and proteins (9.85%) levels, and lower moisture (54.24%) and carbohydrates (18.28%) levels when compared to the cocoa-flavored ice cream. No significant difference (p>0.05) was observed for the parameter ash between the ice creams. After 90 minutes of melting, the cocoa-flavored ice cream exhibited a higher melting rate and overrun when compared to the peanut-flavored ice cream, with values of 90.90 and 21.97 %, and 56.82 and 18.62%, respectively. The peanut-flavored ice cream was characterized for the fatty acid profile, and 9 different types were identified, with a greater proportion for the oleic acid. Therefore, the use of plant extracts in the manufacture of vegan products may be an effective approach, but further studies are required to evaluate the consumers’ acceptance of the product.La demanda de alimentos para el público vegano y/o alérgico a la proteína de la leche ha crecido y, por tanto, es necesario desarrollar nuevos productos para este mercado. Este trabajo se basó en el uso de extracto vegetal mixto para elaborar dos helados veganos, siendo uno de ellos sabor a cacahuete y el otro sabor a cacao. Inicialmente, se elaboró un extracto vegetal hidrosoluble mixto (EHMBC) en la proporción de 60:40 v/v, a partir de la mezcla del extracto vegetal hidrosoluble simple de nuez de barú (EHCB) y de anacardo (EHCC). Posteriormente, el extracto mezclado se utilizó para preparar dos tipos de helado vegano, siendo uno (i) con sabor a cacao y el otro (ii) con sabor a cacahuete. El helado de cacahuete presentó valores más altos de lípidos (16,16%) y proteínas (9,85%), y más bajos de humedad (54,24%) y carbohidratos (18,28%) en relación con el helado de cacao. El único parámetro en el que no se observaron diferencias (p>0,05) entre los helados fue la ceniza. El grado de fusión del helado con sabor a cacao (90,90%) fue superior al del sabor a cacahuete (56,82%) después de 90 minutos. El rebasamiento del helado con sabor a cacao (21,97%) fue mayor que el del sabor a cacahuete (18,62%). El helado de cacahuete se caracterizó en cuanto al perfil de ácidos grasos, y se encontraron 9 tipos diferentes, con el ácido oleico en mayor proporción. En base a los resultados obtenidos se pudo concluir que el uso de extracto vegetal en la elaboración de productos veganos es posible e interesante, pero se deben realizar más estudios para evaluar la aceptación del producto desarrollado.A demanda por alimentos para o público vegano e/ou alérgicos a proteína do leite cresceu e, com isso, é necessário desenvolver novos produtos para este mercado. Este trabalho teve como objetivo a utilização de extrato vegetal misto para elaboração de dois sorvetes veganos, sendo um sabor amendoim e outro cacau. Inicialmente, foi elaborado um extrato vegetal hidrossolúvel misto (EHMBC) na proporção de 60:40 v/v, a partir da mistura do extrato vegetal hidrossolúvel simples de castanha de baru (EHCB) e de caju (EHCC). Posteriormente, o extrato misto foi utilizado para elaborar dois tipos de sorvete vegano, sendo um (i) sabor cacau e outro (ii) sabor amendoim. O sorvete de amendoim apresentou valores maiores de lipídeos (16,16%) e proteínas (9,85%), menores de umidade (54,24%) e carboidratos (18,28%) em relação ao sorvete de cacau. O único parâmetro que não foi observado diferenças (p>0,05) entre os sorvetes foi cinzas. O grau de derretimento do sorvete sabor cacau (90,90%) foi superior ao de sabor amendoim (56,82%) após 90 minutos. O overrun do sorvete sabor cacau (21,97%) foi maior que do sabor amendoim (18,62%). O sorvete de amendoim foi caracterizado quanto ao perfil de ácido graxos, sendo encontrados 9 diferentes tipos, com o ácido oleico em maior proporção. Com base nos resultados obtidos foi possível concluir que a utilização de extrato vegetal na elaboração de produtos veganos é possível e interessante, porém estudos complementares devem ser realizados para avaliar a aceitação do produto desenvolvido.Research, Society and Development2022-05-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2989210.33448/rsd-v11i7.29892Research, Society and Development; Vol. 11 No. 7; e39011729892Research, Society and Development; Vol. 11 Núm. 7; e39011729892Research, Society and Development; v. 11 n. 7; e390117298922525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/29892/25979Copyright (c) 2022 Luan Gabriel Techi Diniz; Eliane Pompeu de Jesus; Cátia Tavares dos Passos Francisco; Luciano Tormen; Larissa Canhadas Bertanhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessDiniz, Luan Gabriel Techi Jesus, Eliane Pompeu de Francisco, Cátia Tavares dos Passos Tormen, Luciano Bertan, Larissa Canhadas2022-06-06T15:12:05Zoai:ojs.pkp.sfu.ca:article/29892Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:46:50.513876Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Mixed water-soluble nut-based plant extracts to produce vegan ice creams Uso de extracto vegetal hidrosoluble mixto a base de castañas para la elaboración de helados veganos Utilização de extrato vegetal hidrossolúvel misto a base de castanhas para elaboração de sorvetes veganos |
| title |
Mixed water-soluble nut-based plant extracts to produce vegan ice creams |
| spellingShingle |
Mixed water-soluble nut-based plant extracts to produce vegan ice creams Diniz, Luan Gabriel Techi Leche vegetal Helado Alérgico Castaña barú Castaña de cajón. Leite vegetal Gelato Alérgicos Castanha de baru Castanha de caju. Plant milk Gelato Allergic Baru nut Cashew nut. |
| title_short |
Mixed water-soluble nut-based plant extracts to produce vegan ice creams |
| title_full |
Mixed water-soluble nut-based plant extracts to produce vegan ice creams |
| title_fullStr |
Mixed water-soluble nut-based plant extracts to produce vegan ice creams |
| title_full_unstemmed |
Mixed water-soluble nut-based plant extracts to produce vegan ice creams |
| title_sort |
Mixed water-soluble nut-based plant extracts to produce vegan ice creams |
| author |
Diniz, Luan Gabriel Techi |
| author_facet |
Diniz, Luan Gabriel Techi Jesus, Eliane Pompeu de Francisco, Cátia Tavares dos Passos Tormen, Luciano Bertan, Larissa Canhadas |
| author_role |
author |
| author2 |
Jesus, Eliane Pompeu de Francisco, Cátia Tavares dos Passos Tormen, Luciano Bertan, Larissa Canhadas |
| author2_role |
author author author author |
| dc.contributor.author.fl_str_mv |
Diniz, Luan Gabriel Techi Jesus, Eliane Pompeu de Francisco, Cátia Tavares dos Passos Tormen, Luciano Bertan, Larissa Canhadas |
| dc.subject.por.fl_str_mv |
Leche vegetal Helado Alérgico Castaña barú Castaña de cajón. Leite vegetal Gelato Alérgicos Castanha de baru Castanha de caju. Plant milk Gelato Allergic Baru nut Cashew nut. |
| topic |
Leche vegetal Helado Alérgico Castaña barú Castaña de cajón. Leite vegetal Gelato Alérgicos Castanha de baru Castanha de caju. Plant milk Gelato Allergic Baru nut Cashew nut. |
| description |
The demand for plant-based foods to meet the vegan public and/or individuals allergic to milk protein has increased, leading to the development of new products for this market. This work aimed to use mixed plant extracts to produce peanut-flavored and cocoa-flavored vegan ice creams. A mixed water-soluble plant extract (EHMBC) was prepared using water-soluble plant extracts of baru nuts (EHCB) and cashew nuts (EHCC) at a 60:40 v/v ratio. Then, the mixed extract was used to produce (i) cocoa-flavored and (ii) peanut-flavored vegan ice cream formulations. The peanut-flavored ice cream showed higher lipids (16.16%) and proteins (9.85%) levels, and lower moisture (54.24%) and carbohydrates (18.28%) levels when compared to the cocoa-flavored ice cream. No significant difference (p>0.05) was observed for the parameter ash between the ice creams. After 90 minutes of melting, the cocoa-flavored ice cream exhibited a higher melting rate and overrun when compared to the peanut-flavored ice cream, with values of 90.90 and 21.97 %, and 56.82 and 18.62%, respectively. The peanut-flavored ice cream was characterized for the fatty acid profile, and 9 different types were identified, with a greater proportion for the oleic acid. Therefore, the use of plant extracts in the manufacture of vegan products may be an effective approach, but further studies are required to evaluate the consumers’ acceptance of the product. |
| publishDate |
2022 |
| dc.date.none.fl_str_mv |
2022-05-28 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
| status_str |
publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/29892 10.33448/rsd-v11i7.29892 |
| url |
https://rsdjournal.org/index.php/rsd/article/view/29892 |
| identifier_str_mv |
10.33448/rsd-v11i7.29892 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/29892/25979 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 11 No. 7; e39011729892 Research, Society and Development; Vol. 11 Núm. 7; e39011729892 Research, Society and Development; v. 11 n. 7; e39011729892 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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