Development of vegan ice cream made from Brazilian regional fruits

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-05-11 DOI:10.1016/j.ijgfs.2025.101201

Athos Buregio Candido, Antonio Castro Neto

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引用次数: 0

Abstract

The consumption of vegan foods has been increasing in recent years, not only due to vegetarianism and veganism practices but also among individuals with dietary restrictions, such as lactose intolerance. Ice cream is a widely enjoyed and nutrient-rich food; however, there are few vegan ice cream options available. This study aims to develop a vegan ice cream recipe based on Brazilian regional fruits, specifically pitanga, umbu, and mangaba, providing a healthy dessert option for vegans and lactose-intolerant individuals while also valuing local flavors. A 2³ factorial design was conducted to determine the number of recipes based on substitutes for animal-derived raw materials, and the best base vegan ice cream recipe was evaluated through sensory analysis and proximate composition. The best base ice cream recipe included almond extract, coconut oil, and xylitol as key ingredients. Regarding proximate composition, the values obtained were consistent with the literature and Brazilian ice cream regulations, and the most preferred flavor was mangaba. Despite its acceptance, the texture and taste were noted to be different from traditional dairy-based ice cream. Nevertheless, the developed ice creams proved to be promising as an animal-free food option with market potential. Further research should be conducted to develop more vegan food alternatives for this growing dietary trend, which shows significant market potential.

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由巴西地区水果制成的素食冰淇淋的开发

近年来，纯素食品的消费量一直在增加，这不仅是由于素食主义和纯素主义的实践，而且也是由于有饮食限制的个人，如乳糖不耐症。冰淇淋是一种广受欢迎且营养丰富的食物；然而，很少有素食冰淇淋可供选择。本研究旨在开发一种基于巴西地区水果的素食冰淇淋配方，特别是pitanga， umu和mangaba，为素食主义者和乳糖不耐症患者提供健康的甜点选择，同时也重视当地风味。采用23因子设计来确定基于动物源性原料替代品的配方数量，并通过感官分析和近似成分来评估最佳基础素食冰淇淋配方。最好的基础冰淇淋配方包括杏仁提取物、椰子油和木糖醇作为关键成分。在近似成分方面，得到的数值与文献和巴西冰淇淋法规一致，最喜欢的口味是曼加巴。尽管它被接受了，但人们注意到它的质地和味道与传统的乳制品冰淇淋不同。尽管如此，开发的冰淇淋被证明是一种有市场潜力的无动物食品选择。应该进行进一步的研究，以开发更多的纯素食品替代品，以适应这种日益增长的饮食趋势，这显示出巨大的市场潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.