Location: Bio-oils ResearchTitle: Physical and sensory properties of soy-based ice cream formulated with cold-pressed high oleic low linolenic soybean oil
|WANG, YUN - University Of Missouri|
|SCABOO, ANDREW - University Of Missouri|
|GRUEN, INGOLF - University Of Missouri|
|BANCROFT, MEMPHIS - University Of Missouri|
|VARDHANABHUTI, BONGKOSH - University Of Missouri|
Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/3/2023
Publication Date: 5/11/2023
Citation: Wang, Y., Evangelista, R.L., Scaboo, A., Gruen, I., Bancroft, M., Vardhanabhuti, B. 2023. Physical and sensory properties of soy-based ice cream formulated with cold-pressed high oleic low linolenic soybean oil. Journal of Food Science. 88(6):2629-2641. https://doi.org/10.1111/1750-3841.16587.
Interpretive Summary: With increasing consumer demand for healthier oils, non-GMO soybeans may provide health benefit as well as suppress the negative perception of products containing ingredients derived from genetically engineered plants. Ice cream formulated with either genetically engineered soybean oils, non-GMO high oleic soybean oil, or heavy dairy cream were evaluated by a trained taste panel. This research discovered that ice cream formulated with oil from new variety of non-GMO soybean have better flavor and higher consumer acceptability than those made with oils from genetically engineered soybeans. The result showed no difference in flavor attributes between non-GMO soybean oil and cream. Overall acceptability scores were higher for non-GMO soybean oil compared with oils from genetically engineered soybeans. Developing new market for healthier oil in plant-based frozen dessert will increase the demand non-GMO soybeans and production of this new variety by soybean farmers.
Technical Abstract: The effect of cold-pressed SOYLEIC® soybean oil (SOYLEIC®) on the physical and sensory properties of soy-based ice cream was compared to commercial vegetable oil (COM-VO), commercial high oleic soybean oil (COM-HO), and heavy cream (CREAM). Fat sources had no significant effect on viscosity and fat globule size distribution of ice cream mixes. Ice cream made with COM-VO had the lowest overrun (P < 0.05) and higher degree of fat destabilization; however, no difference in hardness was found. Despite similar melting rate, the shape retention behavior during melting was different for SOYLEIC®, COM-VO, and COM-HO compared to CREAM. No significant differences were found in texture attributes except mouth coating, which was higher for CREAM than COM-HO and SOYLEIC® (P < 0.05). There was no significant difference in flavor attributes between SOYLEIC® and CREAM, while COM-VO and COM-HO had higher off-flavor intensities (P < 0.05). Consumer acceptability results revealed that SOYLEIC® and CREAM had significantly higher flavor liking and overall liking scores than COM-VO and COM-HO (P < 0.05). SOYLEIC® and CREAM also had higher texture liking than COM-VO (P < 0.05). Overall, liking had the highest positive significant correlation with flavor liking (r = 0.996).