Optimizing vegan frozen dessert: The impact of xanthan gum and oat-based milk substitute on rheological and sensory properties of frozen dessert

Basit Öğe Kaydı
dc.authoridALTAN KAMER, Deniz Damla/0000-0002-9119-5979
dc.authoridKAYNARCA, Gulce Bedis/0000-0001-7896-457X
dc.authoridHenden, Yasemin/0009-0009-9681-970X
dc.contributor.authorHenden, Yasemin
dc.contributor.authorGumus, Tuncay
dc.contributor.authorKamer, Deniz Damla Altan
dc.contributor.authorKaynarca, Guelce Bedis
dc.contributor.authorYucel, Emel
dc.date.accessioned2024-10-29T17:58:25Z
dc.date.available2024-10-29T17:58:25Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractThis study aimed to optimize an alternative frozen dessert formulation using the response surface method (RSM). The formulation utilized oat-based milk substitute (OBMS) due to its desirable texture, sensory appeal, and nutritional benefits for vegans and lactose intolerant individuals. Xanthan gum (XG) was also incorporated to enhance the rheological properties of the dessert. With a coefficient of consistency of 192.58 Pa.s and a hysteresis field of 10,999 Pa/s, the ice cream formulation with the greatest rheological structure was discovered to be the combination of 20% oats, 0.5% xanthan gum (XG), and pasteurized at 65 C-degrees. It also showed <10% melting in the first 10 min, confirming that it has a very stable structure. At the same pasteurization conditions and XG ratios, it was observed that rheological stability decreased with increasing oat milk addition. However, the shear thinning behavior of frozen dessert was improved by creating a more complex network structure with increasing XG concentration. The overrun values of the frozen desserts ranged from 21.55% to 34.63%, with the majority being statistically similar. The vegan frozen dessert formulation obtained with 40% oats, 0.37% XG and pasteurization at 60( degrees)C showed a high level of sensory acceptance. This research contributes to the field of vegan food product development by providing innovative rheological and sensory alternatives to traditional frozen desserts using oats and XG.
dc.description.sponsorshipThe authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
dc.identifier.doi10.1016/j.foodchem.2024.140787
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid39128371
dc.identifier.scopus2-s2.0-85200824851
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2024.140787
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14300
dc.identifier.volume460
dc.identifier.wosWOS:001294474400001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectVegan frozen dessert
dc.subjectOat-based milk substitute
dc.subjectXanthan gum
dc.subjectPlant-based alternatives
dc.titleOptimizing vegan frozen dessert: The impact of xanthan gum and oat-based milk substitute on rheological and sensory properties of frozen dessert
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayın Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu