Open Access Open Access  Restricted Access Subscription or Fee Access

Nondairy desserts: Potential ingredients for the development of innovative formulations

Tainá Pinheiro de Oliveira, Beatriz Santos de Almeida, Clícia Maria de Jesus Benevides, Laise Cedraz Pinto

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.


Keywords


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

Full Text:

PDF

References


Bayless, T. M., Brown, E. & Paige, D. M. Lactase Non-persistence and Lactose Intolerance. Current Gastroenterology Reports. 19 (2017): 23. doi:10.1007/s11894-017-0558-9

Brito-Oliveira, T. C., Bispo, M., Moraes I.C.F., Campanella O.H. & Pinho S.C. Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum. Food Research International. 102 (2017): 759–767. doi:10.1016/j.foodres.2017.09.071

López-Martínez, M. I., Moreno-Fernández, S. & Miguel, M. Development of functional ice cream with egg white hydrolysates. International Journal of Gastronomy and Food Science. 25 (2021). doi:10.1016/j.ijgfs.2021.100334

Chekdid, A. A., Kahn J. F. C, Prévot, E., Ferrières, M., Lemois, B, Choquet, C. &Linder, M. Mixture design applied for formulation and characterization of vegetal-based fermented products. Lwt. 146 (2021): 111336. doi:10.1016/j.lwt.2021.111336

Góral, M., Kozłowicz, K., Pankiewicz, U., Góral, D., Kluza, F. &Wójtowicz, A. Impact of stabilizers on the freezing process, and physicochemical and organoleptic properties of coconut milk-based ice cream. LWT. 92 (2018): 516–522. doi:10.1016/j.lwt.2018.03.010

García, V., Amanda, L., Martínez, L. A., Paredes, B., Rendueles, M. & Díaz, M. (Development and characterization of a new sweet egg-based dessert formulation. International Journal of Gastronomy and Food Science. 2 (2015): 72–82. doi:10.1016/j.ijgfs.2014.12.002

Rupini, R. V. & Nandagopal, R.A study on the influence of senses and the effectiveness of sensory branding. Journal of Psychiatry. 18 (2015): 236. doi:10.4172/1994-8220.1000236

Chen, J. & Rosentha, A. Food texture and structure. Technology and Nutrition. 2015 (2015): 3–24. doi:10.1016/B978-1-78242-333-1.00001-2

Page, M. J., Mckenzie, J. E., Bossuyt, P. M., Boutron, I., Hoffmann, T. C., Mulrow, C. D., Shamseer, L., Tetzlaff, J. M., Akl, A. E., Brennan, S. E. The PRISMA 2020 statement: an updated guideline for reporting systematic reviews. BMJ. 372, 71 (2021) doi:10.1136/bmj.n71

Vieira, E. D. A., Alcântara, M. A., Santos, N. A. D., Gondim, A. D., Iacomini, M., Mellinger, C.& Cordeiro, A. M. T. D. M.. Mucilages of cacti from Brazilian biodiversity: Extraction, physicochemical and technological properties. Food Chemistry. 346 (2020) :128892. doi:10.1016/j.foodchem.2020.128892.

Felisberto, M., Wahanik, A., Gomes-Ruffi, C., Clerici, M., Chang, Y. & Steel, C.. Use of chia (Salvia 22 hispanica L.) mucilage gel to reduce fat in pound cakes. L–T - Food Science and Technology. 63 (2015) :1049–1055. doi:10.1016/j.lwt.2015.03.114

Liu, Y. F., Oey, I., Bremer, P., Carne, A., Silcock, P. Bioactive peptides derived from egg proteins: a review. Critical Reviews In Food Science And Nutrition. 58 (2017): 2508–2530. doi:10.1080/10408398.2017.1329704

Abeyrathne, E. D. N. S., Lee HY & Ahn, D. U. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents —A review. Poultry Science. 92 (2013): 3292–3299. doi:10.3382/ps.2013-03391

Foegeding, E. A. & Davis, J. P. Food protein functionality: a comprehensive approach. Food Hydrocolloids. 25 (2011):1853–1864. doi:10.1016/j.foodhyd.2011.05.008

Corso, M. P., Daneysa L. K. & De Toledo, B. "Consumer’s Attitude Regarding Soluble Coffee Enriched with Antioxidants". Beverages . 4 (2018): 72. doi: 10.3390/beverages404007

Chung, C., Sher, A., Rousset, P. & McClements, D. J. Influence of homogenization on physical properties of model coffee creamers stabilized by quillaja saponin. Food Research International. 99 (2017): 770–777 (a). doi:10.1016/j.foodres.2017.06.060.

Younes, M., Aquilina, G., Castle, L., Engel, K. H., Fowler, P., Fernandez, M. J. F., Fürst, P., Gürtler. R. & Gundert‐Remy, U. Re‐evaluation of quillaia extract (E 999) as a food additive and safety of the proposed extension of use. Panel on Food Additives and Flavourings. 7 (2019): 5622. doi:10.2903/j.efsa.2019.5622

Reichert, C. L., Salminen, H. & Weiss J. Quillaja saponin characteristics and functional properties. Annual Review of Food Science and Technology. 25 (2019):43–73. doi:10.1146/annurev-food-032818-122010

Salminen, H., Bischoff, S. & Weiss, J. Formation and stability of emulsions stabilized by Quillaja saponin-egg lecithin mixtures. J Food Sci. 85 (2020):1213–1222. doi:10.1111/1750-3841.15104.

Barboza, L. M. V., Freitas, R. J. S. & Waszczynskyj, N.. Desenvolvimento de produtos e análise sensorial. Revista Brasileira de Alimentos. 18 (2003):34–35.

Brasil (1997). Portaria nº 540, de 27 de outubro de 1997. Aprova o regulamento técnico: aditivos alimentares: definições, classificação e emprego. Diário Oficial [da] República Federativa do Brasil. Available from: https://bvsms.saude.gov.br/bvs/saudelegis/svs1/1997/prt0540_27_10_1997.html.

Demirci, Z. O., Yilmaz, I. & Demirci, A. S.. Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs. Journal of Food Science and Technology. 51 (2014): 936–942. doi:10.1007/s13197-011-0588-5.

Leahu, A., Ropciuc, S. & Ghinea, C.. Plant-based milks: alternatives to the manufacture and characterization of ice cream. Applied Sciences. 12 (2022):1754. doi:10.3390/app12031754

Prajapati, V. D., Maheriya P. M., Jani, G. K. & Solanki, H. K..Carrageenan: A natural seaweed polysaccharide and its applications. Carbohydrate polymers. 151 (2014): 97–112. doi:10.1016/j.carbpol.2014.01.067.

Tiller, C., Girouard, G., Barrow, C. J., Ewart, H. & Zhang, J.. Structural characterisation and bioactivities of hybrid carrageenan-like sulphated galactan from red alga Furcellaria lumbricalis. Food Chem. 124 (2011):50–57. doi: 10.1016/j.foodchem.2010.05.102

Hotchkiss, S., Brooks, M., Campbell, R., Philp, K., Trius, A. & August. Carrageenans: sources and extraction methods, molecular structure, bioactive properties and health effects. Chapter 10: The use of carrageenan in food. 1 ed. Nova Science Publishers, 2016

Chung, C., Sher, A., Rousset, P. & McClements, D. J. . Formulation of food emulsions using natural emulsifiers: utilization of quillaja saponin and soy lecithin to fabricate liquid coffee whiteners. Journal of Food Engineering. 209 (2017b):1–11. doi:10.1016/j.jfoodeng.2017.04.011

Garcés-Rimón, M., Sandoval, M., Molina, E., López-Fandiño, R. & Miguel M. Egg protein hydrolysates: new culinary textures. International Journal of Gastronomy and Food Science. 3 (2016): 17–22. doi:10.1016/j.ijgfs.2015.04.001




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

Refbacks

  • There are currently no refbacks.