Vegan Ice Cream Made from Soy Extract, Soy Kefir and Jaboticaba Peel: Antioxidant Capacity and Sensory Profile
Considering the need for functional foods and the use of by-products of the food industry, a potentially functional ice cream was developed, using soy extract, soy kefir and dehydrated jaboticaba peel. Five ice creams were produced using soy kefir (K) and soy extract (S): (1) GS—100% S; (2) GK1-75%...
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| Format: | Article |
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MDPI AG
2022-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/19/3148 |
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| author | Giovana M. N. Mendonça Estela M. D. Oliveira Alessandro O. Rios Carlos H. Pagno Daniela C. U. Cavallini |
| author_facet | Giovana M. N. Mendonça Estela M. D. Oliveira Alessandro O. Rios Carlos H. Pagno Daniela C. U. Cavallini |
| author_sort | Giovana M. N. Mendonça |
| collection | DOAJ |
| description | Considering the need for functional foods and the use of by-products of the food industry, a potentially functional ice cream was developed, using soy extract, soy kefir and dehydrated jaboticaba peel. Five ice creams were produced using soy kefir (K) and soy extract (S): (1) GS—100% S; (2) GK1-75% S/25% K; (3) GK2-50% S/50% K; (4) GK3-25% S/75% K and (5) GK-100% K; The products were evaluated by physicochemical, microbiological and sensory (check all that apply) analyses. The addition of kefir was found to increase the acidity of the products. The concentrations of total phenolic compounds in the formulations with kefir were approximately ten times higher than the GS formulation. All products presented concentrations of thermotolerant coliforms <3 NMP/g and absence of <i>Salmonella</i> ssp. The viability of <i>Lactobacillus</i> ssp., <i>Streptococcus</i> spp. and <i>Bifidobacterium</i> ssp. was higher than 10 log CFU/g during the whole storage period. The GS and GK1 formulations had the lowest scores, while GK ice cream was preferred. The formulations showed distinct sensory profiles in the CATA, and the ice cream with 100% kefir was associated with desirable attributes. The ice creams exhibited microbiological and sensory characteristics that meet the expectations of the product’s target audience. |
| first_indexed | 2024-03-09T21:44:37Z |
| format | Article |
| id | doaj.art-f74ac78970e04fe3a07d96aa89c4ebe9 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:44:37Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-f74ac78970e04fe3a07d96aa89c4ebe92023-11-23T20:22:54ZengMDPI AGFoods2304-81582022-10-011119314810.3390/foods11193148Vegan Ice Cream Made from Soy Extract, Soy Kefir and Jaboticaba Peel: Antioxidant Capacity and Sensory ProfileGiovana M. N. Mendonça0Estela M. D. Oliveira1Alessandro O. Rios2Carlos H. Pagno3Daniela C. U. Cavallini4São Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, São Paulo 01049-010, BrazilSão Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, São Paulo 01049-010, BrazilInstitute of Science and Food Technology, Federal University of Rio Grande do Sul, UFRGS—Rio Grande do Sul, Porto Alegre 90010-150, BrazilInstitute of Science and Food Technology, Federal University of Rio Grande do Sul, UFRGS—Rio Grande do Sul, Porto Alegre 90010-150, BrazilSão Paulo State University (UNESP), School of Pharmaceutical Sciences, Araraquara, São Paulo 01049-010, BrazilConsidering the need for functional foods and the use of by-products of the food industry, a potentially functional ice cream was developed, using soy extract, soy kefir and dehydrated jaboticaba peel. Five ice creams were produced using soy kefir (K) and soy extract (S): (1) GS—100% S; (2) GK1-75% S/25% K; (3) GK2-50% S/50% K; (4) GK3-25% S/75% K and (5) GK-100% K; The products were evaluated by physicochemical, microbiological and sensory (check all that apply) analyses. The addition of kefir was found to increase the acidity of the products. The concentrations of total phenolic compounds in the formulations with kefir were approximately ten times higher than the GS formulation. All products presented concentrations of thermotolerant coliforms <3 NMP/g and absence of <i>Salmonella</i> ssp. The viability of <i>Lactobacillus</i> ssp., <i>Streptococcus</i> spp. and <i>Bifidobacterium</i> ssp. was higher than 10 log CFU/g during the whole storage period. The GS and GK1 formulations had the lowest scores, while GK ice cream was preferred. The formulations showed distinct sensory profiles in the CATA, and the ice cream with 100% kefir was associated with desirable attributes. The ice creams exhibited microbiological and sensory characteristics that meet the expectations of the product’s target audience.https://www.mdpi.com/2304-8158/11/19/3148probioticice creamsoy extract |
| spellingShingle | Giovana M. N. Mendonça Estela M. D. Oliveira Alessandro O. Rios Carlos H. Pagno Daniela C. U. Cavallini Vegan Ice Cream Made from Soy Extract, Soy Kefir and Jaboticaba Peel: Antioxidant Capacity and Sensory Profile Foods probiotic ice cream soy extract |
| title | Vegan Ice Cream Made from Soy Extract, Soy Kefir and Jaboticaba Peel: Antioxidant Capacity and Sensory Profile |
| title_full | Vegan Ice Cream Made from Soy Extract, Soy Kefir and Jaboticaba Peel: Antioxidant Capacity and Sensory Profile |
| title_fullStr | Vegan Ice Cream Made from Soy Extract, Soy Kefir and Jaboticaba Peel: Antioxidant Capacity and Sensory Profile |
| title_full_unstemmed | Vegan Ice Cream Made from Soy Extract, Soy Kefir and Jaboticaba Peel: Antioxidant Capacity and Sensory Profile |
| title_short | Vegan Ice Cream Made from Soy Extract, Soy Kefir and Jaboticaba Peel: Antioxidant Capacity and Sensory Profile |
| title_sort | vegan ice cream made from soy extract soy kefir and jaboticaba peel antioxidant capacity and sensory profile |
| topic | probiotic ice cream soy extract |
| url | https://www.mdpi.com/2304-8158/11/19/3148 |
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