Nondairy desserts: Potential ingredients for the development of innovative formulations

Authors

  • Tainá Pinheiro de Oliveira Federal University of Bahia, School of Nutrition
  • Beatriz Santos de Almeida Federal University of Bahia, School of Nutrition
  • Clícia Maria de Jesus Benevides University of State of Bahia
  • Laise Cedraz Pinto Federal University of Bahia, School of Nutrition http://orcid.org/0000-0001-7470-7074

DOI:

https://doi.org/10.37591/rrjofst.v11i3.3472

Keywords:

lactose-free desserts, milk substitutes, stabilizers, egg hydrolysate, cactus mucilages

Abstract

With a growing demand for lactose-free foods, the food industry faces a challenge in identifying new food ingredients to replace equivalent chemical constituents of milk, achieve similar rheological properties, and preserve texture stability and sensory properties in milk-free food preparations. This study aimed to systematize data on potential innovative ingredients for the production of nondairy desserts, with a focus on different types of texturizing agents. Cactus mucilages, cereal and legume flour mixtures, egg hydrolysates, and quilaya saponin are texturizing ingredients that can be incorporated into various dessert preparations. Semi-solid desserts, such as creams and ice cream, have been reported to demonstrate characteristics similar to traditional dairy products, while having lower caloric and lipid values. Ingredients for new formulations and readymade desserts, which can be consumed directly or combined with other gastronomic preparations, have potential market viability.

Author Biographies

  • Clícia Maria de Jesus Benevides, University of State of Bahia
    Department of Life Sciences
  • Laise Cedraz Pinto, Federal University of Bahia, School of Nutrition
    Departament of Food Science

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Published

2023-01-25

Issue

Vol. 11 No. 3 (2022)

Section

Research Article

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