Academic Journal
Plant-based ice creams: importance and milk substitute ingredients - a brief review ; Sorvetes plant-based: importância e ingredientes substitutos do leite - uma breve revisão
| العنوان: | Plant-based ice creams: importance and milk substitute ingredients - a brief review ; Sorvetes plant-based: importância e ingredientes substitutos do leite - uma breve revisão |
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| المؤلفون: | Gottardi, Shirley Prestes de Macedo, Massarolo, Kelly Cristina, Scalcon, Araceli |
| المصدر: | JRG Journal of Academic Studies; Vol. 7 No. 14 (2024): JRG Journal of Academic Studies; e141226 ; JRG Journal of Academic Studies ; Vol. 7 Núm. 14 (2024): Revista JRG de Estudos Acadêmicos; e141226 ; JRG Journal of Academic Studies; V. 7 N. 14 (2024): Revista JRG de Estudos Acadêmicos; e141226 ; Revista JRG de Estudos Acadêmicos ; v. 7 n. 14 (2024): Revista JRG de Estudos Acadêmicos; e141226 ; 2595-1661 ; ark:/57118/jrg.v7i14 |
| بيانات النشر: | Editora JRG |
| سنة النشر: | 2024 |
| مصطلحات موضوعية: | Gelado comestível, Alimento funcional, Inhame, Veganos, Edible ice cream, Functional food, Yams, Vegan |
| الوصف: | The demand for healthy foods is on the rise, as is the interest in improving quality of life and including foods with higher nutritional value or that meet dietary restrictions in the diet. Among the restrictive groups, lactose-free, milk protein-free, gluten-free and low-calorie foods, among others, stand out. Milk protein allergy, an adverse reaction of the immune system, affects between 2% and 6% of the population. The difficulty in finding food alternatives for these groups represents an opportunity for innovation in formulations. Therefore, the objective of this study was to investigate the ingredients used in the production of vegan ice cream and highlight the effect of these ingredients on the physicochemical and sensory characteristics of the final products, through a bibliographic study. The methodology used was a qualitative research, based on a bibliographic review of scientific publications in journals, conference proceedings, among others, using keywords for search. Among the ingredients most used to replace milk are: yam, peas, baru nuts, cashew nuts, coconut extract, sweet potatoes, yams, papaya, chia, soy and rice proteins. The production of plant-based ice creams for people with dietary restrictions has high potential for the development of new products. The results found reveal a high market potential for these products, with vegan ice creams receiving good acceptance from consumers and meeting the physical-chemical and microbiological standards required by current legislation. ; A procura por alimentos saudáveis está em ascensão, assim como o interesse pela melhoria da qualidade de vida e pela inclusão na dieta de alimentos com maior valor nutricional ou que atendam às restrições alimentares. Entre os grupos restritivos, destacam-se os alimentos sem lactose, sem proteína do leite, sem glúten e com baixo teor calórico, entre outros. A alergia à proteína do leite, uma reação adversa do sistema imunológico, acomete entre 2% e 6% da população. A dificuldade em encontrar alternativas alimentares ... |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | Portuguese |
| Relation: | http://revistajrg.com/index.php/jrg/article/view/1226/1034; http://revistajrg.com/index.php/jrg/article/view/1226; ark:/57118/JRG.v7i14.1226 |
| DOI: | 10.55892/jrg.v7i14.1226 |
| الاتاحة: | http://revistajrg.com/index.php/jrg/article/view/1226 https://doi.org/10.55892/jrg.v7i14.1226 |
| Rights: | https://creativecommons.org/licenses/by/4.0 |
| رقم الانضمام: | edsbas.EC3BDAC2 |
| قاعدة البيانات: | BASE |
| DOI: | 10.55892/jrg.v7i14.1226 |
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