International Journal of Food Properties (Dec 2022)
Physicochemical and sensory properties of ice cream prepared using sweet lupin and soymilk as alternatives to cow milk
Abstract
Sweet lupine and soybean are legumes of high prospects as functional foods due to their rich protein content and low levels of fat, which sparked increased interest in incorporating these ingredients in food product development. This study aimed to investigate the effect of different levels of sweet lupine and soymilk substitution on the physicochemical and sensory properties of vanilla-flavored ice cream. Characterization of raw materials revealed that higher protein content was obtained in sweet lupine (5.86%) than in soymilk (4.83%) and cow milk (3.40%). However, the crude fat content of sweet lupine was much lower than cow milk and soymilk with values of 1.21%, 4.40% and 5.70%, respectively. Ice cream formulated from sweet lupine exhibited protein content ranging from 4.27 to 4.79% while maximum protein content of 4.39% was obtained for soymilk ice cream. The crude fat content of soymilk ice cream was higher than the sweet lupine ice cream with values of 7.47% and 6.6%, respectively. Formulation of soymilk and sweet lupine ice cream was effective as improved overrun of 84.05% was obtained when compared to 83% of the ice cream made from cow milk. The melting resistance for soymilk:cow milk and for sweet lupine milk:cow milk ice creams at different blend ratios ranged from 83.01 to 84.50% and 83.23 to 84.40%, respectively. The melting resistance increased as the amount of soy and sweet lupine milk increased. Sensory attributes of the formulated ice cream samples were evaluated and the taste and texture were reported to be similar to the ice cream made from cow milk up to 25% replacement. However, the ice cream preference of the panelists decreased with increased addition of soy and sweet lupine. As a result, ice creams made from soymilk and sweet lupine could be utilized as a better alternative to cow milk ice creams.
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