Fruit-based vegan ice cream-type frozen dessert with aquafaba: effect of fruit types on quality parameters.

ABSTRACT: "Aquafaba", defined as legume cooking water, has a feature that can be used in various formulations as an egg and milk alternative in vegan products and improves functional properties such as foaming, emulsifying and gelling. In this study, it was aimed to investigate the usability of aquafaba in ice cream type frozen desserts containing different fruit purees (strawberry, nectarine and banana) by using its foaming capacity. Rheological properties, microstructure, overrun, melting characteristics, color measurement, dry matter, and sensory properties were investigated in different fruit-based frozen dessert samples. The brix value, density, protein content, foaming capacity (FC) and foaming stability (FS), flow behavior index, consistency coefficient, and overrun of aquafaba were determine

SUBMITTER: Erem E 

PROVIDER: S-EPMC10933247 | biostudies-literature | 2024 May

REPOSITORIES: biostudies-literature