Abstract
This study investigated the potential use of dietary fibers (psyllium and pectin fibers added in different proportions of 0–10%) to improve the rheological, textural, and sensory characteristics of vegetable ice cream using vegetable milk (almond and hemp milk). Hemp milk was obtained from the peeled seeds of the industrial hemp plant, which includes varieties of Cannabis sativa, which have a low content of the psychotropic substance tetrahydrocannabinol (THC) and are grown for food. The rheological characteristics of the mix and ice cream were determined by using the Haake Mars rheometer. Compared with the control sample, the viscosities of the mix in all samples analyzed were enhanced with the addition of dietary fibers, due to the occurrence of interactions and stabilizations. The viscoelastic modules G′ G″ were determined on ice cream samples at a temperature of −10 °C. The elastic and viscous modulus showed high values with the increase of the addition of 6% dietary fibers. The textural characteristics were assessed by the shear strength of a layer of ice cream at a temperature of −4 °C. Hardness, firmness, and adhesiveness were influenced by the size of their ice crystals, the fat content, and the percentage of dietary fibers added. The sensory analysis of the ice cream showed higher overall scores for the almond milk ice cream, because the sweet taste was appreciated with a maximum score, while the hemp milk ice cream was evaluated for flavor and taste.
Highlights
In recent times, there has been a trend towards the development of innovative, readily available, reasonably priced, yet safe foods that offer consumers benefits such as improved health or the prevention of health complications associated with diet beyond basic nutritional functions [1]
Descriptive evaluated almond and psyllium ice they gave higher for the almond icemilk cream the sweet taste cream samples andoverall thescores ice cream samples withmilk hemp andbecause pectin fiber
Given the results obtained from the chemical, rheological, textural, and sensory determinations, it can be concluded that a vegetable milk ice can be formulated by completely replacing the conventional stabilizer with psyllium or pectin fibers
Summary
There has been a trend towards the development of innovative, readily available, reasonably priced, yet safe foods that offer consumers benefits such as improved health or the prevention of health complications associated with diet beyond basic nutritional functions [1]. Ice cream is a very popular and delicious frozen dessert, made from dairy products such as milk, cream, and natural or artificial sweeteners, while in recent years, plant-based milk substitutes have begun to be used [3]. In this sense, dietary ice cream is a new product on the Romanian market and is increasingly preferred, due to a different taste, along with being enriched with various delicious flavors. Ice cream is a. physico-chemical complex characterized by hardness and melting properties, usually contains at least 10%
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