Physical properties of hemp drink-based ice cream with different plant proteins guar gum and microbial transglutaminase

Abstract

Hemp drink-based vegan ice creams were manufactured with different plant proteins (hemp, rice, almond, walnut) and texture modifiers (guar gum, microbial transglutaminase). Ice creams were analysed for pH, dry matter content, colour, melting properties, rheological properties, penetration test, thermophysical properties with Differential Scanning Calorimetry (DSC) and sensory properties. Results of this study show that the applied vegan proteins are dominating the colour of the final ice creams independent of the other ingredients. Based on melting and thermophysical properties, prepared ice cream samples can be divided into 2 groups. The almond and hemp protein containing products had higher maximum melting rate and a higher unfreezable water content, than the samples containing rice and walnut protein. In the rheological analysis the addition of microbial transglutaminase (MTG) increased the shear stress, consistency coefficient and the samples took on a more pseudoplastic character. These changes are even more pronounced and larger when guar gum was added to the samples. Penetration test revealed that the untreated samples were the hardest in case of hemp-, almond and rice protein-based vegan ice creams. Sensory panelists scores made almond protein-based vegan ice creams the best.