Physicochemical and sensory properties of ice cream prepared using sweet lupin and soymilk as alternatives to cow milk

Woldemariam, Henock Woldemichael; Asres, Abebe Mengist; Gemechu, Feyera Gobena

doi:10.1080/10942912.2022.2032733

Cited by 17 publications

(12 citation statements)

References 25 publications

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“…From the same table and generally, it is noted that the chemical composition of both (EM) and (CM) is significant different compared to (RM) at (P≤0.05), where the proportion of all solid components were significant increased, the total solids were reached to 25.33 and 25.16%, protein 7.4 and 6.3%, fat 7.45 and 9.7%, lactose 9.6 and 8.2% and ash value were reached to 0.88 and 0.96% respectively, While the moisture content was significant decreased from 87.52% to 74.67 and 74.84% for (EM) and (CM) respectively. These results were consistent with the results obtained by [24,25], also [26], supported these results and attributed the increase in the percentage of solid components to the decrease in moisture during the concentration process. On the other hand and closely, the data show lower percentages of non-fat solids for (CM) compared to (EM) but non-significant difference at (P≤0.05) ,this is because it contains a higher percentage of moisture and therefore contains a lower percentage of total solids (total solids value for (CM) was 25.16% while was for (EM) 25.33%.…”

Section: Chemical Composition Of Raw Evaporated and Concentrated Milksupporting

confidence: 92%

Comparative Study of Nanofiltration and Evaporation Technologies on the Milk Concentration

Sayel

Khalid

Rashid

2023

IOP Conf. Ser.: Earth Environ. Sci.

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This study aimed to make a comparison between the effect of nano-filtration and evaporation techniques on one of the most important dairy products absolutely, concentrated milk, in order to see the strengths and weaknesses of both, and harnessing nano-filtration technology to produce condensed milk if it proves to be the most effective technology. Therefore, cow’s milk was obtained from a reliable source and three treatments were prepared from it: (RM) it is raw milk without concentration, (EM) was concentrated by evaporation technology while (CM) was concentrated by nano-filtration technology. The results showed that concerning the chemical composition, values of protein, fat, lactose and ash was (6.3, 9.7, 8.2 and 0.96%) for (CM), while were (7.4, 7.45, 9.6 and 0.88%) respectively for (EM), although it contained a lower percentage of protein and lactose, but the statistical analysis did not show a significant between these values. Also, the CN, NPN, TN and WP were (5.18, 0.05, 1.12 and 1.12%) for (CM) while were (6.64, 0.04, 1.05 and 0. 76%) respectively at (EM). Also, (CM) contained a greater amount of minerals, Mg, Na, K, P and Ca values of (CM) were (84.42, 787.6, 1125, 136.1 and 373.8 ppm) while were (72.93, 763.7, 988, 125.8 and 325.9 ppm) for (EM) respectively. Not only that, but also nano-filtration showed a higher efficiency in raising the microbial quality, total microbial count of (CM) was (0.18 × 102), while was (0.22 × 102) for (EM), molds and yeasts, spore-forming bacteria and Chloform bacteria was marked with (±), (±) and (-) respectively just like (EM) but avoiding the downsides of heat treatment. with regard to sensory properties, the colour, texture, flavor and taste scores of (CM) were (13.3, 32.2, 38 and 9.3) respectively, and finally crowned its superiority in the total scores which was (92.8/100), while values of (EM) were (12, 29.5, 33.6 and 8.4) respectively, and (83.5/100) at total scores.

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Section: Chemical Composition Of Raw Evaporated and Concentrated Milksupporting

confidence: 92%

Comparative Study of Nanofiltration and Evaporation Technologies on the Milk Concentration

Sayel

Khalid

Rashid

2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…The lupin milk had 7.10% protein, 1.25% fat, 0.98% fiber, 0.87% ash, 3.99% carbohydrates, and 86.80% moisture. These findings were in the range of previous reported results (Asres et al, 2022;Struti et al, 2020). The chemical composition of lupin-based chocolate dessert formulations depended on the substitution ratio, where the content of individual components in analyzed lupin-based chocolate dessert formulations showed large differences in the chemical composition; 5.11-6.82% protein, 2.26-4.90 % fat, 1.53-3.67% fiber, 1.41-4.75% ash, 5.25-12.52% carbohydrates, and 72.40-84.26% moisture.…”

Section: Proximate Chemical Compositionsupporting

confidence: 91%

“…There are growing commercially available milk alternatives having significant physicochemical properties (Jeske et al, 2017). Similar to soy milk, lupine milk is among the alternative constituents of animal product source foods such as cheese (Al-Saedi et al, 2021), yogurt (Mohamed et al, 2019), tofu (Jayasena et al, 2010), and ice cream (Asres et al, 2022). The consumption of dark chocolate, which has a greater content of cocoa and lower content of sugar, is associated with a reduction in blood pressure, cardiovascular diseases, type 2 diabetes, fat deposition, and mortality rates (Allen et al, 2008;Almoosawi et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Sensory, Physico-Chemical, and Functional Properties of Lupin-Based Chocolate Dessert Formulations Prepared From Egyptian-Sweet White Lupin Seeds

Abdo

Mounir²,

El-Shewey³

et al. 2022

Zagazig Journal of Agricultural Research

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The aim of this study was to evaluate the sensory, physico-chemical, and functional properties of lupin-based chocolate dessert formulations. The lupin milk was prepared by grinding the peeled seeds after a debittering process which involved seed soaking for 6 hrs and the alkaline treatment with a hot solution of sodium bicarbonate (0.3%, 93°C) for 6 hrs. Five new formulations of lupin-based chocolate dessert were prepared by substituting the lupin milk with dark chocolate at different ratios ranging from 5 to 25% with an interval increase of 5 %. The obtained results showed the significant effect of the substitution ratio on the sensory, physicochemical and functional properties of lupin-based chocolate dessert. A significant gradual improvement in the sensory characteristics was observed with the increase in the substitution ratio. Similarly, a significant gradual increase in the proximate chemical composition, except the content of protein and Ca, was observed with the increase in the substitution ratio. Contrary, the water holding capacity showed also a decreasing tendency when the substitution ratio increased. Using lupin milk as alternative to cow milk and dark chocolate as a partial substitute to lupin milk in the preparation of chocolate dessert is a promising technique due to the increased level of protein, fat, fiber, ash and water holding capacity in lupin-based chocolate dessert compared to the commercial dessert (Danette).

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“…Other Plant-Based Milk. In addition to the abovementioned PB milk types, a few other PB milk varieties have been used for ice cream preparation: hazelnut milk, 49 walnut milk, 50 lupin milk, 35 hemp milk, 45 tigernut milk, 51 and watermelon seed milk. 29 Although these kinds of PB milk are not commonly applied, the ice cream that contained these milk types was found to have good melting resistance, improved rheological characteristics, and desirable sensory properties.…”

Section: Plant-based Dairy Alternatives For Ice Cream Applicationmentioning

confidence: 99%

“…In addition, polyphenols can inactivate thiamin, making it less functional . Several researchers have also reported textural defects and lower sensory acceptance of ice cream that was prepared using PB milk types. ,,− , Various approaches have been employed to enhance the physicochemical and sensory characteristics to support the development of PB milk and match those of their dairy counterparts. One approach involves modifying the processing for PB milk preparation to overcome off-flavors and enhance texture .…”

Section: Issues Concerning Plant-based Products For Use In Ice Cream ...mentioning

confidence: 99%

Dairy-Free Alternatives for Frozen Dessert Application

Hasan,

Thoo,

Siow

2023

ACS Food Sci. Technol.

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Milk and dairy ingredients are prime sources for frozen dessert (e.g., ice cream) formulation. However, cow's milk allergy, lactose intolerance, and vegetarianism restrict people from consuming such foods. This review aims to provide an overview of the dairy-free alternatives used in ice cream preparation as well as issues concerning their use in such products with potential solutions. Plant-based ingredients such as plant-based milk, plant oils, and plant proteins are being extensively used in ice cream, and the literature has shown the improved physicochemical properties and additional health benefits of these dairy-free products compared to their dairy counterparts. However, certain issues, such as low nutritive quality, the presence of antinutritional factors, and a lower sensory perception, affect consumer acceptance of these foods. From a product manufacturing viewpoint, future efforts should be made to understand the sensory and nonsensory aspects of these dairy-free products to enable consumers to select products according to their needs.

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Physicochemical and sensory properties of ice cream prepared using sweet lupin and soymilk as alternatives to cow milk

Cited by 17 publications

References 25 publications

Comparative Study of Nanofiltration and Evaporation Technologies on the Milk Concentration

Comparative Study of Nanofiltration and Evaporation Technologies on the Milk Concentration

Sensory, Physico-Chemical, and Functional Properties of Lupin-Based Chocolate Dessert Formulations Prepared From Egyptian-Sweet White Lupin Seeds

Dairy-Free Alternatives for Frozen Dessert Application

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