Effects of proteins and fats on the physicochemical, nutritional and sensory properties of plant‐based frozen desserts

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Effects of proteins and fats on the physicochemical, nutritional and sensory properties of plant‐based frozen desserts
Title:
Effects of proteins and fats on the physicochemical, nutritional and sensory properties of plant‐based frozen desserts
Journal Title:
International Journal of Food Science & Technology
Publication Date:
12 May 2023
Citation:
Ng, F. S. K., Chiang, J. H., Ng, G. C. F., Lee, C. S. H., & Henry, C. J. (2023). Effects of proteins and fats on the physicochemical, nutritional and sensory properties of plant‐based frozen desserts. International Journal of Food Science & Technology. Portico. https://doi.org/10.1111/ijfs.16493
Abstract:
This study aimed to investigate the effects of plant-based proteins (i.e. chickpea protein concentrate [CP] and soymilk powder [SM]) and fats (i.e. sunflower oil [SO] and coconut oil [CO]) in substituting dairy ingredients to develop plant-based frozen desserts. The physicochemical, nutritional and sensory properties of the frozen desserts were evaluated. As compared to the dairy-based frozen dessert, the plant-based ones had comparable nutritional profiles with higher dietary fibre contents, which increased viscosities in the mix, resulting in improved meltdown properties. The frozen desserts containing both CP and SM, regardless of the types of fat (3CP3SM-SO and 3CP3SM-CO), received higher sensory scores for texture, mouthfeel, taste and overall acceptance. These findings suggest that plant-based ingredients have the potential to create functional frozen desserts that are high in protein and energy, making them an ideal food supplement for the elderly who are at risk of malnutrition. due to chewing challenges and declining appetites.
License type:
Publisher Copyright
Funding Info:
This research / project is supported by the A*STAR, BMRC (Biomedical Research Council) - Industry Alignment Fund - Pre-Positioning Programme (IAF-PP)
Grant Reference no. : H20H8a002
Description:
This is the peer reviewed version of the following article: Ng, F. S. K., Chiang, J. H., Ng, G. C. F., Lee, C. S. H., & Henry, C. J. (2023). Effects of proteins and fats on the physicochemical, nutritional and sensory properties of plant‐based frozen desserts. International Journal of Food Science & Technology. Portico. https://doi.org/10.1111/ijfs.16493, which has been published in final form at doi.org/10.1111/ijfs.16493. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions. This article may not be enhanced, enriched or otherwise transformed into a derivative work, without express permission from Wiley or by statutory rights under applicable legislation. Copyright notices must not be removed, obscured or modified. The article must be linked to Wiley’s version of record on Wiley Online Library and any embedding, framing or otherwise making available the article or pages thereof by third parties from platforms, services and websites other than Wiley Online Library must be prohibited.
ISSN:
1365-2621
0950-5423
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