Physical and sensory properties of soy-based ice cream formulated with cold-pressed high oleic low linolenic soybean oil.

Abstract

The effect of cold-pressed SOYLEIC™ soybean oil (SOYLEIC) on the physical and sensory properties of soy-based ice cream was compared to commercial vegetable oil (COM-VO), commercial high oleic soybean oil (COM-HO), and heavy cream (CREAM). Fat sources had no significant effect on viscosity and fat globule size distribution of ice cream mixes. Ice cream made with COM-VO had the lowest overrun (p <0.05) and higher degree of fat destabilization; however, no difference in hardness was found. Despite similar melting rate, the shape retention behavior during melting was different for SOYLEIC, COM-VO, and COM-HO compared to CREAM. No significant differences were found in texture attributes except mouth coating, which was higher for CREAM than COM-HO and SOYLEIC (p <0.05). There was no significant difference in flavor attributes between SOYLEIC and CREAM, while COM-VO and COM-HO had higher off-flavor intensities (p <0.05). Consumer acceptability results revealed that SOYLEIC and CREAM had significantly higher flavor liking and overall liking scores than COM-VO and COM-HO (p <0.05). SOYLEIC and CREAM also had higher texture liking than COM-VO (p <0.05). Overall, liking had the highest positive significant correlation with flavor liking (r=0.996). PRACTICAL APPLICATION: Cold-pressed HOLL soybean oil has the potential to be used in formulating plant-based frozen desserts with equivalent texture but more acceptable flavor.