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100			_aErenay Erem
245			_aFruit-based vegan ice cream-type frozen dessert with aquafaba: effect of fruit types on quality parameters
300			_ap907–917
520			_a"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			_aAquafaba _aFruit puree _a Ice-cream _aNon-dairy _aVegan _aFrozen dessert
773	0		_080310 _9110103 _dGermany Springer _oJP339 _tJournal of Food Science and Technology _x0022-1155
942			_cJA
942			_2ddc
999			_c129962 _d129962