Low-fat, Plant-based Ice Creams Formulated with Rice Bran Oil and Rice Bran Oil Organogel
Issued Date
2022-01-01
Resource Type
eISSN
26300311
Scopus ID
2-s2.0-85207320235
Journal Title
Journal of Food Health and Bioenvironmental Science
Volume
15
Issue
1
Start Page
30
End Page
36
Rights Holder(s)
SCOPUS
Bibliographic Citation
Journal of Food Health and Bioenvironmental Science Vol.15 No.1 (2022) , 30-36
Suggested Citation
Jaroennon P., Nuanchankong J., Lilitchan S., Manakla S. Low-fat, Plant-based Ice Creams Formulated with Rice Bran Oil and Rice Bran Oil Organogel. Journal of Food Health and Bioenvironmental Science Vol.15 No.1 (2022) , 30-36. 36. Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/101825
Title
Low-fat, Plant-based Ice Creams Formulated with Rice Bran Oil and Rice Bran Oil Organogel
Author(s)
Author's Affiliation
Corresponding Author(s)
Other Contributor(s)
Abstract
Low-fat, plant-based ice creams were novelty formulated by replacing milk with rice bran oil and rice bran oil organogel emulsion. The protein in milk was substituted by soy protein. The viscosity and emulsion stability of the plant-based ice cream mixtures were measured and compared with conventional milk ice cream. Frozen ice cream properties, including overrun, firmness and melt down rate were investigated as well as nutritional and sensory properties. Result found that the viscosity of the plant-based ice cream mix including organogel (398 mPa·s) and rice bran oil (363 mPa·s) exhibited higher value than those of conventional ice cream mix (289 mPa·s). The emulsion stability of milk, organogel and rice bran oil ice cream mixtures were 88.72±0.80, 88.00±0.10 and 80.12±0.65, respectively. The overrun of organogel ice cream (38.31± 0.91) showed lower quality characteristics than the milk ice cream (39.40±1.03) while rice bran oil ice cream had the lowest overrun (37.02±0.01) (P<0.05). The reduction of overrun related with texture of ice cream. The firmness of rice bran oil ice cream (16.4±0.91) showed lower quality characteristics than organogel ice cream (15.3± 0.87) followed by the milk ice cream (14.4±0.91). The melt down rate of plant-based ice creams (organogel: 0.46±1.75, rice bran oil: 0.45±1.65) are improved when compared with the milk ice cream (0.67±1.65) may be because of high viscous of ice cream mix and the properties of soy protein. The nutritional properties were improved for plant-based ice cream formulations. Especially, total fat content of organogel was lower than rice bran oil because of the lower fat of organogel. Sensory testing scores of the taste and flavors was decreased as well as appearance and color characteristics. Texture and body of the organogel ice creams were not different when compared to the conventional milk ice cream. Although, firmness of organogel was higher than conventional ice cream but panelists cannot perceive the difference. Nevertheless, rice bran oil ice cream had the lowest score (P<0.05) in texture and body which may be due to the high firmness value. Therefore, low-fat, plant-based ice cream formulated with rice bran oil organogel is a successful approach in order to obtain lower fat without compromising their qualities except the taste and flavor because of soy protein flavor.