Sensory perception of ice cream and plant-based alternatives evaluated blinded and with ingredient lists

Gorman, Mackenzie; Moss, Rachael; McSweeney, Matthew B.

doi:10.1016/j.foohum.2023.09.028

Cited by 4 publications

(6 citation statements)

References 55 publications

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“…Pea protein has been found to incorporate off-flavors, including bitterness into the food items (Tarrega et al, 2017), and the ability of the cashew or coconut frozen dessert to mask these flavors may have been the difference between the two samples. The attributes associated with cashew and coconut-based frozen desserts have been found in past studies investigating cashew and coconut-based PBAs (Emelike et al, 2019;Gorman et al, 2023;Grasso et al, 2020;Pachekrepapol et al, 2021;Short et al, 2021) and supports the results of this study.…”

Section: Cashew and Pea Proteinsupporting

confidence: 91%

“…Coconutbased beverages have been associated with off-flavors (Moss et al, 2022) and this may explain why the participants disliked the flavor of this formulation more than the cashew and pea protein (as both formulations contained pea protein). In a past study, evaluating vanilla flavor plant-based frozen desserts, consumers preferred the flavor of cashew-based frozen desserts when compared to coconut-based frozen desserts (Gorman et al, 2023) consistent with the trend found in this study. There were no differences in the liking of the textural properties of the samples; however, they were also scored quite low on the hedonic scale (all mean scores were disliked slightly on the 9-point hedonic scale), which may be due to the use of the surrogate population in this study, as healthy participants do not usually eat thickened food items.…”

Section: Cashew and Pea Proteinsupporting

confidence: 88%

“…The cashew and pea sample was associated with yellow, hard, nutty, vegetal, sandy, corn syrup, and artificial vanilla. Nutty and corn syrup were also associated with cashew frozen desserts in a past study (Gorman et al, 2023). The coconut and pea were associated with bitter, earthy, beany, off-flavor, off-white, gritty, mouthcoating, grassy, and gummy.…”

Section: Cashew and Pea Proteinmentioning

confidence: 79%

“…Studies must be completed to ensure the safety and acceptability of products in this population. Especially, as PBAs have been found to have different sensory properties than their conventional counterparts (Cardello, Llobell, Giacalone, Chheang, et al, 2022;Cardello, Llobell, Giacalone, Roigard, et al, 2022), including plant-based frozen desserts aiming to mimic conventional ice cream (Gorman et al, 2023).…”

mentioning

confidence: 99%

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Sensory properties of thickened and protein‐enriched plant‐based frozen desserts

Ettinger,

Stright,

Frampton

et al. 2024

Journal of Texture Studies

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The number of consumers following plant‐based diets has increased and in turn, the variety of plant‐based foods available on the market has also increased. Many plant‐based foods aim to mimic the functionality and sensory properties of conventional dairy products; however, they may not be suitable for specific populations. Dysphagia, for example, is a swallowing condition requiring texture‐modified foods that meet specific criteria. While many conventional thickened products exist that are safe for individuals with dysphagia, the growing interest in plant‐based eating alongside the increasing prevalence of dysphagia prompts a need for research on the use and safety of thickened plant‐based alternatives. This study investigated the sensory properties of a thickened protein‐enhanced ice cream (dairy and whey) compared to thickened protein‐enhanced plant‐based frozen desserts (cashew and pea, and coconut and pea). The formulations were evaluated using the International Dysphagia Diet Standardization (IDDSI) Spoon Tilt Test and a sensory trial (n = 104 participants, 47 flexitarians and 57 typical consumers) using static (hedonic scales and check‐all‐that‐apply [CATA]), and dynamic (temporal check‐all‐that‐apply (TCATA)) methods. The dairy and whey sample consistently passed the IDDSI test, while the plant‐based samples did not. TCATA identified that the plant‐based samples had an increased cohesiveness and adhesiveness, and decreased slipperiness when compared to the dairy and whey sample. The differences in textural properties may explain why the plant‐based samples did not pass the IDDSI test. The study identified that although plant‐based foods strive to mimic conventional dairy products, they have different textural and flavor properties.

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Section: Cashew and Pea Proteinsupporting

confidence: 91%

Section: Cashew and Pea Proteinsupporting

confidence: 88%

Section: Cashew and Pea Proteinmentioning

confidence: 79%

mentioning

confidence: 99%

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Sensory properties of thickened and protein‐enriched plant‐based frozen desserts

Ettinger,

Stright,

Frampton

et al. 2024

Journal of Texture Studies

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“…Consumers who are trying to follow a flexitarian, vegetarian, or vegan diet tend to have more positive attitudes towards PBAs than those who consume an omnivorous diet [21,22]. Many studies have investigated the sensory properties of plant-based beverages [23,24], cheese [3,12], yogurt [25,26], ice cream, or frozen desserts [27,28], and meat products [29,30]. However, although plant-based eggs (PBEs) have been increasing in popularity, there has been a lack of research investigating the sensory properties and consumer acceptability of PBEs.…”

Section: Introductionmentioning

confidence: 99%

Investigation into the Sensory Properties of Plant-Based Eggs, as Well as Acceptance, Emotional Response, and Use

Baxter,

Dolan,

Frampton

et al. 2024

Foods

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Consumers have become interested in plant-based alternatives to animal-based products. One of the under-studied alternatives is plant-based eggs (PBEs). This research investigated PBEs relative to conventional eggs and tofu scramble—another plant-based alternative. Firstly, participants (n = 93) completed a word association task asking them about PBEs. Participants then evaluated the different food samples using hedonic scales, check-all-that-apply (CATA), and temporal check-all-that-apply (TCATA), as well as identified their emotional response and proposed use for PBEs. Participants were interested in plant-based alternatives, including PBEs, but they were concerned about the sensory properties. When they evaluated the different samples, the flavour and texture of the PBEs were disliked in comparison to the eggs. This result may be due to the beany, bitterness, and off-flavour attributes associated with the PBEs. Participants also associated the PBEs with negative emotions. The liking of tofu scramble was not significantly different from the eggs, and the eggs and tofu scramble were mainly associated with positive emotions. During the TCATA evaluation, the participants focused on the flavour attributes of PBEs, while their evaluation of the eggs was dominated by the textural attributes. Whether following a plant-based diet or not, consumers are interested in PBEs, but the sensory properties of PBEs need to be improved before they are willing to adopt them into their diet. This study is one of the first to evaluate the sensory properties of PBEs, as well as consumers’ emotional response to them and their attitudes about PBEs.

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Development of a plant-based dessert using araticum pulp and chickpea extract: Physicochemical, microbiological, antioxidant, and sensory characterization

Mesquita,

Mendonça,

Botelho

et al. 2024

PLoS ONE

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The demand for plant-based products has increased in recent years, due to several aspects related to health and environmental consciousness. This study aimed to produce and characterize a plant-based dairy alternative dessert based on araticum pulp and chickpea extract without added sugar and fat. Three formulations were prepared: Formulation 1 (F1): 20% araticum pulp + 80% chickpea extract; Formulation 2 (F2): 30% araticum pulp + 70% chickpea extract; and Formulation 3 (F3): 40% araticum pulp + 60% chickpea extract. All formulations’ chemical composition, sensorial characteristics, viscosity, total phenolic content, antioxidant activity, and microbiological stability were analyzed during 28 days of storage at 4°C and a relative humidity of 23%. Energetic value ranged from 64 to 71 kcal/100g, and carbohydrate content from 9.68 to 11.06, protein from 3.38 to 3.04, lipids from 1.41 to 1.60, ashes from 0.53 to 0.59 and crude fiber from 0.86 to 1.34 g/100g among the formulations. The increase in the proportion of araticum pulp in the formulations reduced moisture content by 1.2 to 2.1% (F1: 84.2, F2: 83.2, and F3: 82.4), protein content by 3 to 9% (F1: 3.3, F2: 3.2, and F3: 3.0), and pH value by 5.8 to 10.7% (F1: 5.50, F2: 5.18, and F3: 4.91), and increased the TSS by 1.1 to 1.3-fold (F1: 8.36, F2: 8.98, and F3: 10.63 º Brix), total phenolics content by 1.5 to 2.0-fold (F1: 4,677, F2: 6,943, and F3: 10,112 gallic acid μmol/L) and antioxidant activity by 1.8 to 2.8-fold (F1: 1,974, F2: 3,664, and F3: 5.523). During the 28 days of storage at 4°C, the formulations F1 and F2 showed better stability of phenolic compounds and antioxidant activity; however, the formulation F3 showed acceptable microbiological quality up to 28 days of storage, higher viscosity, 8 to 16-fold higher than the formulations F1 and F2, respectively (F1: 238.90, F2: 474.30, and F3:3,959.77 mPa.s), antioxidant capacity and better scores in sensory analysis. The present study showed that the plant-based dessert elaborated with araticum pulp and chickpea extract might be considered a potential dairy alternative product with high antioxidant activity, protein content, and a viscosity similar to yogurt; however, its sensory aspects need improvement.

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Sensory perception of ice cream and plant-based alternatives evaluated blinded and with ingredient lists

Cited by 4 publications

References 55 publications

Sensory properties of thickened and protein‐enriched plant‐based frozen desserts

Sensory properties of thickened and protein‐enriched plant‐based frozen desserts

Investigation into the Sensory Properties of Plant-Based Eggs, as Well as Acceptance, Emotional Response, and Use

Development of a plant-based dessert using araticum pulp and chickpea extract: Physicochemical, microbiological, antioxidant, and sensory characterization

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