Qualitative analysis of the structural, thermal and rheological properties of a plant ice cream based on soy and sesame milks

The aim of this study was to investigate the structural, physicochemical, and rheological properties of soy and sesame milk‐based ice cream in order to optimize its formula. The overrun percentage of the optimized ice cream was acceptable compared to the conventional ice cream (produced with cow mil...

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Bibliographic Details
Published in:Food science & nutrition 2021-03, Vol.9 (3), p.1289-1298
Main Authors: Ghaderi, Sajad, Mazaheri Tehrani, Mostafa, Hesarinejad, Mohammad Ali
Format: Article
Language:English
Subjects:
Air bubbles
Beverages
Cow's milk
Dairy products
Fatty acids
Ice cream
Lactose
Milk
optimization
Original Research
Particle size
Plant-based beverages
Proteins
Pseudoplasticity
Qualitative analysis
Qualitative research
Rheological properties
Rheology
Sensory properties
sesame
Sesamum
soy
Soy products
Viscosity
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Summary:The aim of this study was to investigate the structural, physicochemical, and rheological properties of soy and sesame milk‐based ice cream in order to optimize its formula. The overrun percentage of the optimized ice cream was acceptable compared to the conventional ice cream (produced with cow milk). The hardness and consistency of the optimized ice cream were significantly (p 
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.2037