Optimization of Vegetable Ice Cream Formulation Based on Almond Milk and Hazelnut Oil

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RAMEZANI M.; JAFARIAN S.; AHMADI M.; Roozbeh Nasiraei L.

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Journal Paper

Paper Information

Journal: Journal of Food Technology and Nutrition Year:2022 | Volume:19 | Issue:3 (75) Page(s): 93-107

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Information Journal Paper

Title

Optimization of Vegetable Ice Cream Formulation Based on Almond Milk and Hazelnut Oil

Author(s)

RAMEZANI M. | JAFARIAN S. | AHMADI M. | Roozbeh Nasiraei L. | Issue Writer Certificate

Keywords

Almond Milk

Hazelnut Oil

Melting Resistance

Viscosity

Volume Increase

Abstract

Introduction: Ice cream is one of the most popular dairy products that due to its high calorie, fat contents and lactose in milk, many people avoid it. The use of plant products as sources of vegetable protein and fat in ice cream, in addition to increasing the beneficial nutritional and health properties of plant compounds in ice cream, leads to the production of new highly beneficial products. The aim of this study was to optimize the formulation of beneficial ice cream based on Almond Milk, Hazelnut Oil and grape juice. Materials and Methods: In order to carry out this research work, treatment was performed based on the ice cream formulation and the highest response level. Independent variables included percentage of Hazelnut Oil (0-20), percentage of Almond Milk (30-100) and percentage of grape juice (0-50) and response variables included,melting point, increase of volume, Viscosity and overall acceptance. The functional relationship between the parameters affecting the ice cream formulation was determined using the Benken Box experimental design. Results: In this study, the aim of optimization is to achieve the highest percentage of volume and maximum resistance to melting, which is one of the important quality indicators of ice cream in consumer acceptance. Based on the selected models, the optimal formulation selected by the software included 10. 57% Hazelnut Oil, 63. 26% Almond Milk and 25. 81% grape juice. Conclusion: The presence of Almond Milk, grape juice and Hazelnut Oil in the ice cream formula improved the effective properties such as firmness, volume and Melting Resistance of ice cream in promoting marketability and product acceptance by consumers. Almond Milk increased the volume and decreased the melting point by increasing its Viscosity and high protein content. by the addition of grape juice and Hazelnut Oil, the overall acceptance rate was higher. These plant compounds with beneficial nutritional and health properties can be used in ice cream formulations and while maintaining the texture and melting properties of ice cream, lead to the production of useful products.

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APA: Copy

RAMEZANI, M., JAFARIAN, S., AHMADI, M., & Roozbeh Nasiraei, L.. (2022). Optimization of Vegetable Ice Cream Formulation Based on Almond Milk and Hazelnut Oil. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 19(3 (75) ), 93-107. SID. https://sid.ir/paper/1024410/en

Vancouver: Copy

RAMEZANI M., JAFARIAN S., AHMADI M., Roozbeh Nasiraei L.. Optimization of Vegetable Ice Cream Formulation Based on Almond Milk and Hazelnut Oil. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2022;19(3 (75) ):93-107. Available from: https://sid.ir/paper/1024410/en

IEEE: Copy

M. RAMEZANI, S. JAFARIAN, M. AHMADI, and L. Roozbeh Nasiraei, “Optimization of Vegetable Ice Cream Formulation Based on Almond Milk and Hazelnut Oil,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 19, no. 3 (75) , pp. 93–107, 2022, [Online]. Available: https://sid.ir/paper/1024410/en

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