Plant-based frozen desserts: temporal sensory profile and preference

Abstract

To respond to the growing demand for specific diets aimed at lactose intolerant and vegan consumers, chocolate-flavored frozen desserts with no addition of lactose and other animal-derived products were produced, and the temporal profile and the consumers' acceptance of the samples with sucrose substitution by sweeteners were also investigated. Six frozen dessert formulations were made, three made with soy protein and three with rice protein, sweetened with sucrose, sucralose, and stevia. Acceptance tests and Time-Intensity (TI) analysis were performed to assess the intensity and duration of the attributes sweet taste, bitter taste, chocolate flavor, and melting behavior. The results showed no effect of the different plant proteins on the temporal profile and the acceptance by consumers. The use of sweeteners altered the temporal sensory profile and negatively impacted the acceptance of the samples. The sucralose-sweetened formulations were characterized by a lower intensity of sweet taste, chocolate flavor, and bitterness, whereas the stevia-sweetened formulations showed greater intensity and duration of the bitter taste. Characteristics such as the low intensity of chocolate flavor and the increase in sweetness affected the final acceptance of the product. The melting time of frozen desserts has been extended with the use of body agents to replace sucrose.

Descriptive Sensory Profile and Consumer Study Impact of Different Nutritive and Non-Nutritive Sweeteners on the Descriptive, Temporal Profile, and Consumer Acceptance in a Peach Juice Matrix

“…Regarding bitterness time–intensity profile, the sample sweetened with Stevia Reb A 40% showed maximum intensity and area higher than sample sweetened with Stevia Reb A 95%, evidencing a likely attenuation of these parameters in the bitterness time–intensity profile with an increase in the percentage of rebaudioside A in this sweetener ( p ≤ 0.05), in concordance with scientific literature [ 36 ]. Stevia Reb A 40%, Stevia Reb A 97%, neotame, and blend used as sweeteners in peach juice presented total time and area ( p ≤ 0.05).…”

“…The comparison of these results with those published with juices from other fruits [ 34 , 35 , 37 , 38 , 39 ] or other food matrices [ 36 ] can help to evidence that the same sweetener can confer different sensory characteristics in different beverages. These issues may influence the fruit juice’s acceptance and should be considered when substituting sucrose with sweeteners.…”

A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture

“…Coconut-based ice cream was identified to have a finer texture than conventional ice cream [ 76 ]. Similar to the PBBs, the main ingredient directly impacts the textural properties of the ice cream, and some of the formulations include different body agents and thickeners to improve the texture [ 77 ].…”

Perception and acceptance of natural sweeteners in a plant‐based cocoa‐flavored ice cream: Difference between Danish and Brazilian consumers

“…Given the colloidal nature of bovine milk in which the fat globules and casein micelles contribute to its milky appearance and creamy texture, a substitute that can replace bovine milk is required (McClements, 2020). Sweeteners and fat replacers alter the texture and taste of complex food matrices and often impart off‐flavors, resulting in consumer rejection (Knoop, 2011), as shown in the examples cited by Lima and Bolini (2020) in their investigation on tamarind juice sweetened with stevia 97% rebaudioside A, Peres et al (2018) in their research in low‐calorie chocolate flavor ice cream sweetened with stevia 60%, 85%, 95%, and 97% rebaudioside A, Medeiros et al (2021) in their study on low‐calorie lactose‐free chocolate flavor ice cream sweetened with stevia 97% rebaudioside A, and Medeiros and Bolini (2021) in their investigation in PB frozen desserts sweetened with stevia 97% rebaudioside A. For that reason, more studies on the actual consumer acceptance of ice cream are necessary when using natural sweeteners, especially in a non‐dairy food matrix (Sipple et al, 2022).…”