Plant-Based Ice Cream: Processing, Composition and Meltdown Properties Analysis

Victor Vicent Matabura
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Abstract

Plant-based foods have become a popular option for consumers due to their positive impacts on health and resulting changes in lifestyle. To preserve the quality of non-dairy ice cream during distribution and consumption, it is essential to understand its proximate composition and meltdown properties. In this study, cashews, coconut, and bananas were used as raw materials. Cashew milk and coconut cream were prepared separately and mixed at different ratios to make non-dairy ice cream. The proximate composition of the formulated ice cream was measured using the official standard methods. The meltdown properties, including drip-through (%), height (mm), and temperature (°C) were also assessed. The results indicated significant differences (p < 0.05) in the proximate components of the produced ice creams. An increase (p < 0.05) in protein, fibre, fat, and ash content was observed, as the amount of coconut cream increased, while the moisture content decreased, and the carbohydrate content remained unchanged. Furthermore, the meltdown properties of the ice cream changed significantly (p < 0.05) as the amount of coconut cream increased. The quantitative data on proximate composition and meltdown properties presented in this paper are valuable for maintaining ice cream quality and consumer convenience in the frozen food business. They also provide deeper insight into non-dairy desserts. Keywords: Plant-Based Food; Ice Cream; Proximate Composition; Meltdown Properties
植物性冰淇淋:加工、成分和熔解特性分析
植物性食品已成为消费者的热门选择,因为它们对健康有积极影响,并由此改变了生活方式。为了在销售和消费过程中保持非乳制品冰淇淋的质量,了解其近似成分和熔解特性是必不可少的。本研究以腰果、椰子和香蕉为原料。分别配制腰果奶和椰子奶油,按不同比例混合制成无乳冰淇淋。采用官方标准方法测定了配方冰淇淋的近似成分。还评估了熔毁性能,包括漏穿率(%)、高度(mm)和温度(°C)。结果显示有显著差异(p <0.05)在生产的冰淇淋的近似成分中。增加(p <随着椰子奶油用量的增加,蛋白质、纤维、脂肪和灰分含量显著降低(0.05),水分含量降低,碳水化合物含量保持不变。此外,冰淇淋的熔解性能也发生了显著变化(p <0.05),随椰子奶油添加量的增加而增加。本文提供的近似成分和熔解特性的定量数据对于保持冰淇淋质量和消费者在冷冻食品行业的便利性有价值。它们还为非乳制品甜点提供了更深入的见解。 关键词:植物性食品;冰淇淋;近似构成;崩溃的属性
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