The potential of avocado paste (Persea americana) as fat substitute in non-dairy ice cream

International Symposium on Food and Agro-biodiversity 2017

农业科学;生物科学

Ervina^1 ; Surjawan, I.^1 ; Abdillah, E.^1,2

Food Technology Department, Indonesia International Institute for Life Sciences, Jakarta

13210, Indonesia^1

Department of Food Technology, HAS University of Applied Sciences, DE-Hertogenbosch

5223, Netherlands^2

关键词: avocado;    Cardio-vascular disease;    Consumer preferences;    Ice creams;    MUFA;    Persea americana;    Sensorial properties;    Sensorial qualities;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/102/1/012006/pdf
DOI  :  10.1088/1755-1315/102/1/012006

来源: IOP

【 摘 要 】

Consumer preferences towards plant-based food have shifted significantly due to sustainable and healthy reasons. Dairy products consist of high Saturated Fatty Acid (SFA) and overconsumption of SFA could lead to cardiovascular diseases. Avocado contains high levels of fat dominated by Monounsaturated Fatty Acid (MUFA) and phytosterol that have the potential as a plant-based fat source to substitute dairy-fat in ice cream. The objective of this study was to analyze the physicochemical, rheological and sensorial properties of ice cream substituted with different concentrations of avocado paste ranging from 0%, 25%, 50%, 75% and 100% respectively against dairy fat to produce non-dairy fat ice cream. The psychochemical properties and total fat were determined. Sensorial quality and hedonic attributes of ice cream were investigated using 60 semi-trained panelists. There were significant differences (p0.05). The addition of 50% avocado paste was the most preferred among the panelists. Avocado could provide a potential substitution for dairy-fat in ice cream.