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Development and characterization of a vegan, reduced-calorie chocolate ice cream based on cauliflower |
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| รหัสดีโอไอ | |
| Creator | Amit Cohen |
| Title | Development and characterization of a vegan, reduced-calorie chocolate ice cream based on cauliflower |
| Contributor | Levi Iliayev, Mario Alberto Burgos-Aceves, Yoav Smith |
| Publisher | Mahasarakham University |
| Publication Year | 2569 |
| Journal Title | Food Agricultural Sciences and Technology (FAST) |
| Journal Vol. | 12 |
| Journal No. | 2 |
| Page no. | 122-135 |
| Keyword | Cauliflower, vegan ice cream, functional foods, upcycling, saturated fat and sugar reduction |
| URL Website | https://ph02.tci-thaijo.org/index.php/stej/index |
| Website title | Food Agricultural Sciences and Technology (FAST) |
| ISSN | 2822-1001 (Print), 2822-101X (Online) |
| Abstract | The objective of this study was to develop and characterize ReCream, a novel vegan, reduced-calorie chocolate ice cream incorporating cauliflower as the primary ingredient (33% by weight). The aim was to design a nutritionally enhanced frozen dessert that complies with Israeli front-of-pack nutritional labeling regulations and avoids warning labels for high sugar or saturated fat. Physicochemical properties (?Brix, overrun, melting rate, and hardness) were evaluated and compared with a control formulation lacking cauliflower. ReCream exhibited higher soluble solids (p = 5.4 x 10-5), reduced overrun (p = 0.019), and a slower melting rate (p = 0.017), while maintaining comparable hardness (p = 0.3). Sensory evaluation (n = 16) showed an average overall acceptability score of 4.1 out of 5, with 81% of panelists reporting no detectable cauliflower flavor. These results demonstrate that cauliflower can serve as a functional and sustainable base ingredient in vegan ice cream formulations, improving nutritional quality while maintaining desirable sensory characteristics. |
