Abstract
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.
Highlights
The results obtained through Analysis of Variance (ANOVA) and Tukey's test are shown in Tables 2, 3, 4, and 5, and the TI curves are shown in Figure 1 for the attributes sweet taste, bitter taste, chocolate flavor, and melting behavior, respectively
For the maximum intensity (Imax) of this attribute, the sucralose-sweetened samples (RSUC and Soy protein with sucralose (SSUC)) showed the lowest values, and the soy protein-based sample (SSUC) differed from the soy protein-based sample sweetened with sucrose and stevia (SSAC and Soy protein with steviol glycoside (SSTE)), whereas the sample Rice protein with sucralose (RSUC) was different only from SSAC
Averages with the same letter on the same line do not present a significant difference at p ≤ 0.05
Summary
The interest in veganism has increased worldwide, ranging from 1 to 5% of the population that consume plant-based meals in several countries such as the United States of America (USA) (2%), Israel (5%), United Kingdom (UK) (2%), Australia (1%), and Germany (1%) (Radnitz et al, 2015). There are several reasons for the practice of veganism, including moral, ethical, spiritual, and religious aspects, animal welfare, sensory preferences, lifestyle, dietary restrictions, and the search for improvements in health, with emphasis on issues related to health and ethics (Fox & Ward, 2008; Ruby, 2012; Dyett et al, 2013) In this scenario, products made with plant-based proteins may be an alternative for the replacement of bovine milk in the treatment of allergies, lactose intolerance, and in the vegan diet. Products made with plant-based proteins may be an alternative for the replacement of bovine milk in the treatment of allergies, lactose intolerance, and in the vegan diet Despite their high nutritional and functional potential, foods containing soy and rice derivatives are not well accepted by consumers due to the unpleasant flavor from the compounds present in the grain or formed during processing (Assumpção, 2008; Casé et al, 2005; Miyamoto & Auler, 2008). The present study aimed to produce low-calorie chocolate-flavored frozen desserts with no addition of lactose and other animal-derived products and to evaluate the temporal profile and the consumers' preference of the samples
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