Thermally treated peanut oil bodies as a fat replacer for ice cream: Physicochemical and rheological properties

被引：8
作者：
Zaaboul, Farah [1 ,2 ]
Tian, Tian [1 ]
Borah, Pallab Kumar [2 ]
Di Bari, Vincenzo [2 ]
机构：
[1] Jiangnan Univ, Collaborat Innovat Ctr Food Safety & Qual Control, Natl Engn Lab Cereal Fermentat Technol, State Key Lab Food Sci & Technol,Sch Food Sci & Te, 1800 Lihu Rd, Wuxi 214122, Jiangsu, Peoples R China
[2] Univ Nottingham, Sch Biosci, Food & Biomat Grp, Nottingham LE12 5RD, England
来源：
FOOD CHEMISTRY | 2024年 / 436卷
基金：
中国国家自然科学基金;
关键词：
Ice cream; Peanut oil bodies; Proteins; Rheology; Overrun; Melting; FLAVOR; AROMA; TRIACYLGLYCEROLS; EXTRACTION; IMPACT;
D O I：
10.1016/j.foodchem.2023.137630
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This study investigates the potential use of peanut oil bodies as a fat replacer in ice cream. We explored the effects of different treatments, fresh (FOB), heated (HOB), and roasted (ROB) peanut oil bodies on ice cream preparation. Heat treatment altered the intrinsic protein profile on the oil bodies' surface, subsequently influencing the ice cream's properties. Notably, heat treatment increases the oil bodies' size and the absolute value of zeta-potential. The rheological analysis provided information about void volumes, indicating easier air incorporation during whipping for ROB (72 to 300 nm) than FOB (107 to 55 nm). ROB ice cream displays a high overrun and a lower melting rate compared to FOB ice cream. Moreover, thermal treatment reduces the beany flavors, nhexanal, and 2-pentenylfuran. Overall, this study reveals peanut oil bodies as a promising platform for rational design of fat-substituted plant-based ice creams.
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页数：8
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