Technological and sensorial properties of liquid nitrogen ice cream enriched with protein from brewing waste (trub)

Saraiva, Bianka Rocha; Silva, Lucas Henrique Maldonado da; Anjo, Fernando Antônio; Vital, Ana Carolina Pelaes; Silva, Jéssica Bassi da; Bruschi, Marcos Luciano; Matumoto‐Pintro, Paula Toshimi

doi:10.1111/ijfs.14484

Cited by 12 publications

(10 citation statements)

References 36 publications

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“…The amount of protein, which is important for both ice-cream structure and nutritional value, has been determined at different levels in many studies. For example, the protein amount of different fruit ice-cream was 0.62–2.67% in the ice-cream with lemon, 0.21–2.70% in the ice-cream with strawberry (Özcan and Kurdal, 1997), 3.38–3.81% in vanilla ice-cream with reduced fat content (Aime et al, 2001), 3.56–3.92% in ice-cream using different stabilizers (Keçeli and Konar, 2003), 3.25–7.59% in ice-cream enriched with whey protein and brewing waste (trub) (Saraiva et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

“…The ash content obtained in various studies was determined as 0.14–0.59% in strawberry (Özcan and Kurdal, 1997) and 1.13–1.26% in ice-cream with raspberry and blackberry fruit sauces (Açu et al, 2017). It was determined that the ash content of ice cream made by adding brewing waste (trub) and whey protein was found as 0.95% and 0.92%, respectively (Saraiva et al, 2020). The ash contents obtained in the study varied between 0.94–1.23% and were higher than other study data.…”

Section: Resultsmentioning

confidence: 99%

“…Generally, the freezing temperature of the ice cream is slightly higher (−5 °C), and the residence time in the cylinder block is quite long, according to another technique detailed below. As a result of this, a product with larger air cells, however, larger ice crystals is obtained (Saraiva et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Effect of classical and molecular production techniques on physical properties and volatile compounds of berry ice-creams

Aydın

Özdemir

Gün

2022

Food sci. technol. int.

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This study aims to investigate some chemical, physical, textural, and aroma compounds properties of the ice-cream with berry fruits produced using classical and molecular ice-cream production techniques. No significant difference was determined between the pH, dry solid, fat, protein, ash amounts, and overrun of the samples. However, molecular ice-creams, in particular, have a softer structure since they contain tiny ice crystals, and the first dripping and full melting time was realized in less time. The effect of added fruit variety on the viscosity value of the samples was found to be significant. It was observed that the volatile compound profiles of the ice-creams were affected differently by ice-cream production techniques. The octanoic, hexanoic, and dodecanoic acid were high-value prominent compounds in all the ice creams. Furthermore, the 14 volatile compounds that are effective in the difference between the ice-creams and their production techniques were determined, which is more important in the ice cream aroma. This is the first study on the change of the volatile compounds, hence the aroma compound profile, in molecular ice-cream production technique. And, it was presented as an innovative approach. Therefore, it is thought to be shed new light on future studies.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Effect of classical and molecular production techniques on physical properties and volatile compounds of berry ice-creams

Aydın

Özdemir

Gün

2022

Food sci. technol. int.

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“…The emulsifying properties of spent yeasts have already been investigated and are attributed to β- d -glucans and mannoproteins [ 10 ]. Authors have evaluated the potential use of isolated mannoproteins and glucans from spent yeast as a fat replacer in mayonnaise and salad dressings as well as a carrier for microencapsulation [ 11 , 12 , 13 , 14 ]. Saraiva et al [ 11 ] isolated protein from trub to produce high protein ice cream, Silva Araujo et al [ 12 ] extracted β-glucan and mannoproteins from brewer’s yeast to replace xanthan gum in mayonnaise, de-Melo et al [ 13 ] used mannoproteins from discarded brewer’s yeast in the formulation of a salad dressing to substitute syntethics agents, Paramera et al [ 14 ] summarized the possibilities of using yeast cells for microencapsulation and Worrasinchai et al [ 15 ] applied β-glucans from spent brewer’s yeast as a fat replacer in low calorie mayonnaises.…”

Section: Introductionmentioning

confidence: 99%

Providing Stability to High Internal Phase Emulsion Gels Using Brewery Industry By-Products as Stabilizers

López-García

Moraga

Hernando

et al. 2021

Gels

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The modern brewing industry generates high amounts of solid wastes containing biopolymers—proteins and polysaccharides—with interesting technological and functional properties. The novelty of this study was to use raw by-product from the brewing industry in the development of high internal phase emulsion (HIPE) gels. Thus, the influence of the emulsion’s aqueous phase pH and the by-product’s concentration on structural and physical stability of the emulsions was studied. The microstructure was analyzed using cryo-field emission scanning electron microscopy. To evaluate the rheological behavior, oscillatory tests (amplitude and frequency) and flow curves were conducted. Moreover, the physical stability of the emulsions and the color were also studied. The increase in by-product concentration and the pH of the aqueous phase allowed development of HIPE gels with homogeneously distributed oil droplets of regular size and polyhedral structure. The data from the rheology tests showed a more stable structure at higher pH and higher by-product concentration. This study widens the possibilities of valorizing the brewing industry’s by-products as stabilizers when designing emulsions.

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“…Although trub has a high nutritional value, its use for human consumption has been little explored due to the bitter flavor. However, processes that reduce its bitterness can extend its use in different products, such as demonstrated by Saraiva, Anjo, et al (2019) and then applied to the processed trub in ice cream, improving the product's technological properties (Saraiva et al, 2020). Trub after extraction of bitter compounds presented high protein content (70.34%), but low water solubility, thus more research is needed to obtain a protein ingredient with better technological properties to improve the trub use in human food (Saraiva et al, 2020).…”

mentioning

confidence: 99%

Soluble protein isolate from brewing by‐product (trub) using the Box‐Behnken design

Saraiva

Anjo

Vital

et al. 2021

J. Food Process. Preserv.

Self Cite

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Novel sources of vegetable proteins are under study in the quest for global food and nutritional security (El Bilali et al., 2019), to address the fact that in 2050, world demand for food may increase by up to 50% due to population growth (Food and Agriculture Organization of the United Nations [FAO], 2017). Vegetable proteins are expected to show rapid market growth, as they can meet various consumer demands involving religious issues, dietary constraints, and restrictions related to products of animal origin (Hadnadev et al., 2018).Nonconventional legumes, such as alfalfa, have been studied as new protein sources due to greater resistance to adversities, such as pests and diseases (Bhat & Karim, 2009), besides their high protein content, these plants have bioactive constituents, such as polyphenols (Sahni et al., 2020). Besides that, food processing by-products have also been studied as new protein sources, its reuse adds value to something that would be discarded or only destined to animal feed. By-products from oil extraction (

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Technological and sensorial properties of liquid nitrogen ice cream enriched with protein from brewing waste (trub)

Cited by 12 publications

References 36 publications

Effect of classical and molecular production techniques on physical properties and volatile compounds of berry ice-creams

Effect of classical and molecular production techniques on physical properties and volatile compounds of berry ice-creams

Providing Stability to High Internal Phase Emulsion Gels Using Brewery Industry By-Products as Stabilizers

Soluble protein isolate from brewing by‐product (trub) using the Box‐Behnken design

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