Physical and sensory analysis of soy-based ice cream formulated with high oleic low linolenic soybean oil
Abstract
Due to increased health awareness of dietary fats, consumers are demanding products with healthier oils. A diet high in oleic acid, a monounsaturated omega-9 fatty acid, has been linked to a reduced risk of coronary heart disease, obesity, and insulin resistance. Recently, there has been significant growth in the plant-based frozen dessert market. These products are typically made with palm or coconut oil. SOYLEICTM soybean oil is an emerging high oleic low linolenic (HOLL) soybean oil. In this study, the initial objective was to evaluate the performance of cold-pressed SOYLEICTM soybean oil as a healthy fat source in frozen dessert products. The effect of SOYLEICTM soybean oil on the physical and sensory properties and consumer acceptance of soy-based ice cream was compared to commercial vegetable oil, commercial high oleic (HO) soybean oil and heavy cream. SOYLEICTM soybean oil and commercial HO soybean oil resulted in an overrun of ice cream equivalent as cream, but higher than commercial vegetable oil. A descriptive sensory panel was carried out to determine the differences in sensory characteristics among the four soy-based ice creams. There was no significant difference in flavor attributes between ice creams prepared with SOYLEICTM soybean oil and cream, showing less painty odor as well as the aftertaste than commercial vegetable oil. However, ice cream formulated with SOYLEICTM soybean oil had lower mouth coating than heavy cream. The consumer acceptance study showed that ice cream containing SOYLEICTM soybean oil and cream received higher overall and flavor likings than those with commercial vegetable oil and commercial HO soybean oil. Proprietary SOYLEICTM soybean oil has potential to be used in formulating plant-based ice creams. In order to improve the texture properties of ice cream made from liquid oil, heat-set SPI gel particles were used to structure oil into a high internal phase emulsion (HIPE) gel and the HIPE containing high fraction of oil was used to formulate ice cream. The HIPE was successfully fabricated using SPI gel particles via a two-step method and exhibited a gellike texture. Stability test showed that the HIPE was stable against thermal treatment at 90 ºC for 30 min, but prone to freeze-thawing treatment. Ice cream formulated with the HIPE showed better meltdown resistance compared to the ice creams prepared using liquid oil. This study provided an insight into a novel utilization of HIPE as a solid fat substitute in ice cream.
Degree
Ph. D.