Inulin as a fat replacer in pea protein vegan ice cream and its influence on textural properties and sensory attributes
Vikram Reddy Narala | Ivars Orlovs | Madara Asnate Jugbarde | Markus Masin
The aim of the current study was to investigate the inulin feasibility as a fat replacer in developing the low-fat pea protein vegan ice cream with prebiotic properties. So, the inulin was added at 2, 4, 6, and 8% to pea protein ice cream to replace the rapeseed oil and the melting behavior, hardness, adhesiveness and sensory attributes were compared with inulin-free pea protein ice cream. The results revealed that increased inulin content in the formulations lengthened the first dripping time of the ice cream. Significant (p<0.05) variation in hardness and adhesiveness of pea protein ice cream was recorded with vary in content of inulin in the product formulation. Maximum overrun of 38.48±2.56% was achieved with the addition of 4% inulin to the ice cream. The fat content in the ice cream formulations replaced with 6 and 8% of inulin resulted in lowering flavor and overall acceptability score. Results demonstrating that textural properties and sensory attributes can be affected by the amount of inulin added to the vegan pea protein ice cream.
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