Physicochemical and sensory properties of vegan ice cream using upcycled Aquasoya powder
Su‐Yeong Hwang,
Jing‐Chao Yu,
Weon‐Sun Shin
Abstract:SummaryAquasoya (AS) powder arouses great interest as a cost‐effective vegan ingredient. In our study, AS was used to develop vegan ice cream products. Different total solid content (TSC) (31%, 33%, 35%, 37%, and 39% w/w) of ice cream mix was changed by the addition of AS powder. pH, emulsion properties, brix, colour, viscosity, overrun, melting properties, texture profile analysis (TPA), and sensory evaluations were investigated. The pH of each AS (31%, 33%, 35%, 37%, 39%) ice cream mix sample was 5.70–5.81, … Show more
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