Location: Bio-oils ResearchTitle: Physical and sensory properties of frozen desserts formulated with cold-pressed HOLL soybean oil
|WANG, YUN - University Of Missouri|
|SCABOO, ANDREW - University Of Missouri|
|VARDHANABHUTI, BONGKOSH - University Of Missouri|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 4/4/2022
Publication Date: 7/10/2022
Citation: Wang, Y., Evangelista, R., Scaboo, A., Vardhanabhuti, B. 2022. Physical and sensory properties of frozen desserts formulated with cold-pressed HOLL soybean oil [abstract]. Institute of Food Technologists (IFT) FIRST (Food Improved by Research, Science and Technology) Annual Meeting and Expo, July 10-13, 2022, Chicago, IL. Product Development & Ingredient Innovation Track #248.
Technical Abstract: Recently, there has been significant growth in the plant-based frozen dessert market. These products are typically made with palm or coconut oil. Due to increased health awareness of dietary fats, consumers are demanding products with healthier oils. Cold-pressed high oleic low linolenic (HOLL) soybean oil may provide both health benefits and improved functionality to frozen desserts. HOLL soybean oil is eligible for an FDA qualified health claim while the cold pressing technique offers advantages such as preserving natural phospholipids. The objective of this study was to determine the effect of cold-pressed HOLL soybean oil on the physical and sensory properties of frozen desserts. Four frozen desserts were formulated with soy milk, sugar, and either commercial vegetable oil (COM-VO), commercial HOLL soybean oil (COM-HOLL), cold-pressed HOLL soybean oil (CP-HOLL), or heavy cream (CREAM). Physical characterizations included the measurements of the rheological properties and particle sizes of the mixes, as well as the overrun and meltdown rate of the frozen desserts. Trained panel sensory evaluation as well as consumer acceptability of the frozen desserts were also determined. There was no significant difference in mix viscosity or particle size (P > 0.05). COM-VO frozen dessert had the lowest overrun (P < 0.05) but slower meltdown rate compared to CREAM. No significant differences were found in texture attributes except mouth coating which was higher for CREAM than COM-HOLL and CP-HOLL (P < 0.05). CREAM frozen dessert had lower painty flavor, painty aftertaste, raw soy, raw soy aftertaste and malty flavor compared to COM-VO and COM-HOLL (P < 0.05). Interestingly, there was no significant difference in flavor attributes between CP-HOLL and CREAM (P > 0.05). Consumer acceptability results revealed that CP-HOLL and CREAM had significantly higher flavor liking and overall liking scores than COM-VO and COM-HOLL (P < 0.05). CP-HOLL and CREAM had higher texture liking than COM-VO (P < 0.05). Overall liking had the highest positive significant correlation with flavor liking (r = 0.996). With better flavor and overall consumer liking, cold-pressed HOLL soybean oil has potential to be used in formulating plant-based frozen desserts.