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.
The use of plant-based products as a substitute for cow's milk has increased in recent years, with emphasis on plant extracts. Cashew nuts and baru nuts have excellent nutritional characteristics for the production of water-soluble plant extracts. Thus, this study aimed to produce and characterize mixed water-soluble plant extracts based on cashew nuts and baru nuts. Preliminary tests were carried out to determine the best nut to water ratio, and the type and concentration of gum to be used in the formulation. Nut: water ratios of 1:6 and 1:8 (w/w) were selected for the production of water-soluble extracts of baru nuts (EBN) and cashew nuts (ECN), respectively. Subsequently, tests were performed with the gums, and xanthan gum at 0.25% was selected for both extracts. From the results of preliminary tests, three mixed extracts were prepared in the following proportions: 60% EBN + 40% ECN; 50% EBN + 50% ECN; and 40% EBN + 60% ECN. No significant difference was observed between the three mixed extracts for protein, lipid, and ash contents, with a significant difference for moisture and carbohydrates contents.
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