SNDT WOMEN'S UNIVERSITY
BMK Knowledge Resource Centre
Vithaldas Vidyavihar, Juhu Tara Road,
Santacruz (West) Mumbai - 400049
Fruit-based vegan ice cream-type frozen dessert with aquafaba: effect of fruit types on quality parameters (Record no. 129962)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 02070nam a2200169 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 241028b |||||||| |||| 00| 0 eng d |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Erenay Erem |
| 245 ## - TITLE STATEMENT | |
| Title | Fruit-based vegan ice cream-type frozen dessert with aquafaba: effect of fruit types on quality parameters |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p907–917 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. biblio.abstract | "Aquafaba", defined as legume cooking water, has a feature that can be used in various formulations as an egg and milk alternative in vegan products and improves functional properties such as foaming, emulsifying and gelling. In this study, it was aimed to investigate the usability of aquafaba in ice cream type frozen desserts containing different fruit purees (strawberry, nectarine and banana) by using its foaming capacity. Rheological properties, microstructure, overrun, melting characteristics, color measurement, dry matter, and sensory properties were investigated in different fruit-based frozen dessert samples. The brix value, density, protein content, foaming capacity (FC) and foaming stability (FS), flow behavior index, consistency coefficient, and overrun of aquafaba were determined as 7.1 ± 0°Bx, 1.022 ± 0.011 g/ml, 1.51 ± 0.41%, 85 ± 0% FC and 81 ± 0.23% FS, between 0.28 and 0.64, between 8.68 and 41.30 Pa·sn, between 116.75 and 395.93%, respectively. The dry matter content of the strawberry, nectarine, and banana-based dessert samples ranged between 17 and 48%, 20–49%, 25–50%, and the first dropping times were determined between 348 and 1538 s, 369–1689 s and 435–1985 s, respectively. As a result, cooking liquid leftover aquafaba can be used as a suitable raw material in the production of an alternative ice cream type frozen dessert for individuals with milk allergy, lactose intolerance or who prefer a vegan diet. |
| 654 ## - SUBJECT ADDED ENTRY--FACETED TOPICAL TERMS | |
| Subject | <a href="Aquafaba ">Aquafaba </a> |
| -- | <a href="Fruit puree">Fruit puree</a> |
| -- | <a href=" Ice-cream "> Ice-cream </a> |
| -- | <a href="Non-dairy ">Non-dairy </a> |
| -- | <a href="Vegan ">Vegan </a> |
| -- | <a href="Frozen dessert">Frozen dessert</a> |
| 773 0# - HOST ITEM ENTRY | |
| Host Biblionumber | 80310 |
| Host Itemnumber | 110103 |
| Place, publisher, and date of publication | Germany Springer |
| Title | Journal of Food Science and Technology |
| International Standard Serial Number | 0022-1155 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Journal Article |
| 773 0# - HOST ITEM ENTRY | |
| -- | JP339 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| -- | ddc |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Location (home branch) | Sublocation or collection (holding branch) | Date acquired | Koha issues (times borrowed) | Piece designation (barcode) | Koha date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | SNDT Juhu | SNDT Juhu | 28/10/2024 | JP339.9 | 28/10/2024 | 28/10/2024 | Journal Article |