Dairy ingredients replaced with vegan alternatives: valorisation of ice cream
Saba Anwar, Mirza Aziz Baig, Qamar Abbas Syed, Rizwan Shukat, Mehwish Arshad, Mehwish Arshad, Hafiza Anam Asghar, Muhammad Kamran Arshad, Muhammad Kamran Arshad
Abstract
Summary With growing concerns of food fortification, dairy ingredient alternatives and waste management have risen the need for food manufacturers to review their recipes. Hence, this study was aimed to extract watermelon seed protein concentrates (WSPC) with ultrasonication and develop vegan ice cream with improved functional properties. Coconut fat and coconut milk were used as fat replacer and total solids source along with extract of WSPC substituting milk solids‐not‐fat (MSNF). Various functional properties of WSPC were assessed. Rheological, structural and sensory quality of vegan ice cream were comparable with standard dairy ice cream formulation. Melting resistance, viscosity and textural hardness were increased with increasing concentration of WSPC and found maximum in IC 4 except overrun which was highest (62.02 ± 0.16) in IC 0V . Whereas, protein, total solids and total soluble solids were highest in IC 4 in contrast to fat and pH which was maximum in IC 0D (9.96 ± 0.016) and IC 0V (6.82 ± 0.01), respectively. All treatments were found acceptable but highly satisfactory sample, concerning sensory acceptability, was IC 2 with 10% WSPC.