Effects of Different Ingredients and Stabilisers on Properties of Mixes Based on Almond Drink for Vegan Ice Cream Production

A plant-based diet is beneficial not only to human health but also for environmental sustainability. As consumers, we play a vital role in balancing hedonic consumption with long-term sustainable behaviours, such as reduced animal products consumption. As a result of the changeable trend in the food...

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Autores principales:	Anna Kot, Anna Kamińska-Dwórznicka, Sabina Galus, Ewa Jakubczyk
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	vegan ice cream almond drink iota carrageenan Environmental effects of industries and plants TD194-195 Renewable energy sources TJ807-830 Environmental sciences GE1-350
Acceso en línea:	https://doaj.org/article/cdf664e9322d4208a791efa81438e8cb
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spelling	oai:doaj.org-article:cdf664e9322d4208a791efa81438e8cb2021-11-11T19:44:35ZEffects of Different Ingredients and Stabilisers on Properties of Mixes Based on Almond Drink for Vegan Ice Cream Production10.3390/su1321121132071-1050https://doaj.org/article/cdf664e9322d4208a791efa81438e8cb2021-11-01T00:00:00Zhttps://www.mdpi.com/2071-1050/13/21/12113https://doaj.org/toc/2071-1050A plant-based diet is beneficial not only to human health but also for environmental sustainability. As consumers, we play a vital role in balancing hedonic consumption with long-term sustainable behaviours, such as reduced animal products consumption. As a result of the changeable trend in the food industry, there are considerably more requirements for food manufacturers. This study aimed to determine the influence of different ingredients and selected stabilisers (iota carrageenan and its acid and enzymatic hydrolysates) on the physicochemical properties of ice-cream mixes. The effect of maturation during 24 h on the selected properties was also observed. The particle size distribution, stability, density, viscosity and morphology after preparation and after 24 h of maturation at the temperature of 4 °C were tested. Finally, it was found that the addition of stabilisers and the homogenisation process caused a decrease in the particle size diameter and they contributed to the obtained higher value of viscosity in comparison to samples without stabilisers. Moreover, the use of stabilisers and the homogenisation process negatively affected the stability of the ice-cream mix due to the fact that the stability rate (TSI) was about 6.0. The data provided by this paper are valuable for intensifying the potential application of vegan ice cream. Additionally, this product may be useful to reduce agricultural waste and for fundamental product development as an alternative beneficial food product in the close future.Anna KotAnna Kamińska-DwórznickaSabina GalusEwa JakubczykMDPI AGarticlevegan ice creamalmond drinkiota carrageenanEnvironmental effects of industries and plantsTD194-195Renewable energy sourcesTJ807-830Environmental sciencesGE1-350ENSustainability, Vol 13, Iss 12113, p 12113 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	vegan ice cream almond drink iota carrageenan Environmental effects of industries and plants TD194-195 Renewable energy sources TJ807-830 Environmental sciences GE1-350
spellingShingle	vegan ice cream almond drink iota carrageenan Environmental effects of industries and plants TD194-195 Renewable energy sources TJ807-830 Environmental sciences GE1-350 Anna Kot Anna Kamińska-Dwórznicka Sabina Galus Ewa Jakubczyk Effects of Different Ingredients and Stabilisers on Properties of Mixes Based on Almond Drink for Vegan Ice Cream Production
description	A plant-based diet is beneficial not only to human health but also for environmental sustainability. As consumers, we play a vital role in balancing hedonic consumption with long-term sustainable behaviours, such as reduced animal products consumption. As a result of the changeable trend in the food industry, there are considerably more requirements for food manufacturers. This study aimed to determine the influence of different ingredients and selected stabilisers (iota carrageenan and its acid and enzymatic hydrolysates) on the physicochemical properties of ice-cream mixes. The effect of maturation during 24 h on the selected properties was also observed. The particle size distribution, stability, density, viscosity and morphology after preparation and after 24 h of maturation at the temperature of 4 °C were tested. Finally, it was found that the addition of stabilisers and the homogenisation process caused a decrease in the particle size diameter and they contributed to the obtained higher value of viscosity in comparison to samples without stabilisers. Moreover, the use of stabilisers and the homogenisation process negatively affected the stability of the ice-cream mix due to the fact that the stability rate (TSI) was about 6.0. The data provided by this paper are valuable for intensifying the potential application of vegan ice cream. Additionally, this product may be useful to reduce agricultural waste and for fundamental product development as an alternative beneficial food product in the close future.
format	article
author	Anna Kot Anna Kamińska-Dwórznicka Sabina Galus Ewa Jakubczyk
author_facet	Anna Kot Anna Kamińska-Dwórznicka Sabina Galus Ewa Jakubczyk
author_sort	Anna Kot
title	Effects of Different Ingredients and Stabilisers on Properties of Mixes Based on Almond Drink for Vegan Ice Cream Production
title_short	Effects of Different Ingredients and Stabilisers on Properties of Mixes Based on Almond Drink for Vegan Ice Cream Production
title_full	Effects of Different Ingredients and Stabilisers on Properties of Mixes Based on Almond Drink for Vegan Ice Cream Production
title_fullStr	Effects of Different Ingredients and Stabilisers on Properties of Mixes Based on Almond Drink for Vegan Ice Cream Production
title_full_unstemmed	Effects of Different Ingredients and Stabilisers on Properties of Mixes Based on Almond Drink for Vegan Ice Cream Production
title_sort	effects of different ingredients and stabilisers on properties of mixes based on almond drink for vegan ice cream production
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/cdf664e9322d4208a791efa81438e8cb
work_keys_str_mv	AT annakot effectsofdifferentingredientsandstabilisersonpropertiesofmixesbasedonalmonddrinkforveganicecreamproduction AT annakaminskadworznicka effectsofdifferentingredientsandstabilisersonpropertiesofmixesbasedonalmonddrinkforveganicecreamproduction AT sabinagalus effectsofdifferentingredientsandstabilisersonpropertiesofmixesbasedonalmonddrinkforveganicecreamproduction AT ewajakubczyk effectsofdifferentingredientsandstabilisersonpropertiesofmixesbasedonalmonddrinkforveganicecreamproduction
_version_	1718431438013988864

Effects of Different Ingredients and Stabilisers on Properties of Mixes Based on Almond Drink for Vegan Ice Cream Production

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