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

Abstract

Summary This study aimed to investigate the effects of plant‐based proteins (i.e. chickpea protein concentrate [CP] and soymilk powder [SM]) and fats (i.e. sunflower oil [SO] and coconut oil [CO]) in substituting dairy ingredients to develop plant‐based frozen desserts. The physicochemical, nutritional and sensory properties of the frozen desserts were evaluated. As compared to the dairy‐based frozen dessert, the plant‐based ones had comparable nutritional profiles with higher dietary fibre contents, which increased viscosities in the mix, resulting in improved meltdown properties. The frozen desserts containing both CP and SM, regardless of the types of fat (3CP3SM‐SO and 3CP3SM‐CO), received higher sensory scores for texture, mouthfeel, taste and overall acceptance. These findings suggest that plant‐based ingredients have the potential to create functional frozen desserts that are high in protein and energy, making them an ideal food supplement for the elderly who are at risk of malnutrition. due to chewing challenges and declining appetites.

Recent processing of peanut protein in food industry: a molecular structure perspective

“…Adding glucose, sucrose, whey, trypsin, or yeast extract can produce more acid (Yadav et al, 2010). Moreover, peanut protein also has potential for making frozen desserts (Ng et al, 2023). Some representative studies on peanut protein milk production and improvement are summarised in Table 2.…”