A novel functional reduced fat ice cream produced with pea protein isolate instead of milk powder

Abstract

In this study, the possibilities of using pea protein isolate in the production of functional reduced fat ice cream, and vegetarian/vegan ice cream were investigated. For this purpose, six different ice creams were produced with different proportions of pea protein isolate (A: 0%, B: 6%, C: 12%, D: 25%, E: 100% pea protein isolate and milk fat (4%), F: 100% pea protein isolate and vegetable fat (4%)), and physical, chemical, textural, and sensory analysis of ice creams were carried out on the 1st, 30th, and 60th days of storage. Results showed that adding pea protein isolate as a substitute for milk powder improved the physical and textural properties of ice cream, but the addition of high amounts of pea protein isolates negatively affected the sensory properties, and was not suitable for vegan type ice cream production in terms of sensory properties. Practical applicationsCommonly consumed all over the world, ice cream provides important nutritional additions to our diet, including energy, calcium, protein, and other micronutrients.To increase the nutritional value of ice cream research has been conducted on the production of ice cream containing natural antioxidants, natural pigments, vitamins, low-fat and free from synthetic additives such as fruit and vegetables, probiotics, vegetable milk, and vegetable proteins. There is an increasing interest in vegetable proteins because of their health benefits. Less consumed by children, peas (Pisum sativum) have become a popular alternative protein source with their high protein content as well as their versatility as a sustainable, nutritious, and low-allergen food source. As far as is known, there is no study on ice cream production with pea protein isolate. In this study, new formulations were created to produce functional and vegetarian/vegan ice cream. By transferring these products to the industry, it will be possible to get a new product for the use of pea protein isolate and to increase the consumption of peas by children.

Effects of proteins and fats on the physicochemical, nutritional and sensory properties of plant‐based frozen desserts

“…Ash represents the inorganic residue of food, which mainly consist of minerals and trace elements, such as calcium and magnesium. The ash content of the SMP control was higher than that of the plant‐based frozen desserts, which may have been because dairy products are high in micronutrients and minerals like calcium and iodine (Guler‐Akin et al ., 2021). The pH values ranged from 6.44 ± 0.03 to 7.33 ± 0.10, with frozen desserts made with SM having the highest pH (7.28 ± 0.06–7.33 ± 0.10), regardless of oil content, which was consistent with the findings reported by Achouri et al .…”

“…The hardness of the plant‐based frozen desserts was higher than the SMP control (Table 3), which was consistent with the previous study on products made with plant‐based protein or milk (Guler‐Akin et al ., 2021). The hardness of the samples are as follows, with 6CP‐CO exhibiting highest hardness, followed by 6CP‐SO, 3CP3SM‐CO, 3CP3SM‐SO, then SMP control.…”

“…It has been observed that the water‐binding properties of the protein and dietary fibre found in CP and SM would form a gel network, which could potentially limit the mobility of the water molecules within the sample (Guler‐Akin et al ., 2021). As a result, samples with higher viscosity would drain through the lamellar gaps between air cells at a slower rate (Goff, 2013; Amador et al ., 2017; Guler‐Akin et al ., 2021). Similar findings were reported on investigating the usage of high‐fibre plant‐based ingredients in frozen desserts.…”

“…Ice cream, a widely‐consumed frozen dessert, is a complex system consisting of ice crystals, air cells and partially coalesced fat in a freeze‐concentrated unfrozen phase (Goff, 2013). Ice cream is traditionally produced from fat and non‐fat milk solids obtained from dairy sources such as bovine, which provide essential macro‐ and micronutrients to human health (Guler‐Akin et al ., 2021). Aside from its nutritional benefits, dairy protein has been widely researched for its functionality, and it contributes to optimal shape retention, fat destabilisation and melting characteristics of ice creams (Chen et al ., 2019).…”

Effects of Oat β-Glucan on the Textural and Sensory Properties of Low-Fat Set Type Pea Protein Yogurt

“…Pea ( Pisum sativum L.) is one of the most important cultivated legume crops in the world, and its protein is considered to be an emerging alternative protein resource because of its high nutritional value, low cost, low sensitization and non-transgenic status [ 15 ]. Pea protein has also demonstrated good functional traits, such as solubility, emulsification, and water-holding capacity [ 16 , 17 , 18 ]. The use of pea protein in plant yogurt has drawn much attention recently [ 19 , 20 , 21 , 22 ].…”