Development and quality assessment of a novel plant-based ice cream from walnut milk using response surface methodology

Abstract

Plant-based frozen desserts are gaining popularity in recent years with consumers. Beyond health reasons, plant-based alternatives address consumers' concerns about animal mistreatment and have a lower carbon footprint [1]. In this study, the effects of walnut oil, fibers and walnuts/water ratio were selected to develop plant based ice cream and to investigate their effects on the physicochemical, sensorial properties and antioxidant potential of plant-based ice cream samples in comparison to dairy ice cream.In this research, fibers (1.32…4.68%), walnut oil (8.30…16.7%) and walnut/water ratio (1/2,5…1/13,5) were used in the formulation of plant-based ice cream and their effects on the physicochemical and sensory properties were investigated. The optimum levels of fibers, walnut oil and walnuts/water ratio were determined by response surface methodology. Incorporation of walnut oil and using high ratio of walnuts/water increased acidity, melting rate,

antioxidant potential, but decreased melting rate of ice cream. Results showed that the incorporation of fibers at 3%, resulted into ice cream with suitable texture parameters and pleasant sensory characteristics. This study provided a novel and efficient way to manufacture acceptable plant-

based ice cream from walnuts. The incorporation of fibers, walnut oil and using of different walnuts/water ratio in ice cream formulations had an impact on sensory properties, resulting in a variation on physicochemical properties and antioxidant potential.