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Nondairy ice cream based on fermented yam (Dioscorea sp.)

BACKGROUND: The demand for industrialized foods that contribute to health and well‐being has characterized the new generation of consumers. Yam (Dioscorea sp.) is a nutritious food; however, it is not used very much in industrial food processes. The objective of this study was to develop and to char...

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Autores principales: Batista, Nádia N., Ramos, Cíntia L., Pires, Josiane F., Moreira, Silvino I., Alves, Eduardo, Dias, Disney R., Schwan, Rosane F.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6526662/
https://www.ncbi.nlm.nih.gov/pubmed/31139405
http://dx.doi.org/10.1002/fsn3.1051
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author Batista, Nádia N.
Ramos, Cíntia L.
Pires, Josiane F.
Moreira, Silvino I.
Alves, Eduardo
Dias, Disney R.
Schwan, Rosane F.
author_facet Batista, Nádia N.
Ramos, Cíntia L.
Pires, Josiane F.
Moreira, Silvino I.
Alves, Eduardo
Dias, Disney R.
Schwan, Rosane F.
author_sort Batista, Nádia N.
collection PubMed
description BACKGROUND: The demand for industrialized foods that contribute to health and well‐being has characterized the new generation of consumers. Yam (Dioscorea sp.) is a nutritious food; however, it is not used very much in industrial food processes. The objective of this study was to develop and to characterize a truly dairy‐free low‐fat ice cream prepared from unfermented and fermented with yam dough. RESULTS: The fermentation was conducted by Leuconostoc lactic CCMA 0415 remained viable (10(7) CFU/g) during 90 days of storage. The fermentation process reduced the starch concentration from 26.82% to 22.35% and the protein concentration from 4.68% to 3.99% and increased the concentration of some minerals (K, S, Cu, Mn, Zn, and Fe). The total phenolic contents for fermented and unfermented ice creams were 51 and 54 mg, respectively. The radical scavenging activity were 18% and 10% with the 1,1‐diphenyl‐2‐picrylhydrazyl method and 44% and 26% with the 2,2’‐azino‐bis (3 ethylbenzo‐thiazoline‐6‐sulfonic acid) method for the unfermented and fermented samples, respectively. The fermented and unfermented ice creams were both characterized as non‐Newtonian fluids exhibiting pseudoplastic behaviors. CONCLUSIONS: These results indicated that yam is a suitable substitute for milk, thus making it an option to produce edible lactose‐free ice cream with low fat.
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spelling pubmed-65266622019-05-28 Nondairy ice cream based on fermented yam (Dioscorea sp.) Batista, Nádia N. Ramos, Cíntia L. Pires, Josiane F. Moreira, Silvino I. Alves, Eduardo Dias, Disney R. Schwan, Rosane F. Food Sci Nutr Original Research BACKGROUND: The demand for industrialized foods that contribute to health and well‐being has characterized the new generation of consumers. Yam (Dioscorea sp.) is a nutritious food; however, it is not used very much in industrial food processes. The objective of this study was to develop and to characterize a truly dairy‐free low‐fat ice cream prepared from unfermented and fermented with yam dough. RESULTS: The fermentation was conducted by Leuconostoc lactic CCMA 0415 remained viable (10(7) CFU/g) during 90 days of storage. The fermentation process reduced the starch concentration from 26.82% to 22.35% and the protein concentration from 4.68% to 3.99% and increased the concentration of some minerals (K, S, Cu, Mn, Zn, and Fe). The total phenolic contents for fermented and unfermented ice creams were 51 and 54 mg, respectively. The radical scavenging activity were 18% and 10% with the 1,1‐diphenyl‐2‐picrylhydrazyl method and 44% and 26% with the 2,2’‐azino‐bis (3 ethylbenzo‐thiazoline‐6‐sulfonic acid) method for the unfermented and fermented samples, respectively. The fermented and unfermented ice creams were both characterized as non‐Newtonian fluids exhibiting pseudoplastic behaviors. CONCLUSIONS: These results indicated that yam is a suitable substitute for milk, thus making it an option to produce edible lactose‐free ice cream with low fat. John Wiley and Sons Inc. 2019-04-23 /pmc/articles/PMC6526662/ /pubmed/31139405 http://dx.doi.org/10.1002/fsn3.1051 Text en © 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Batista, Nádia N.
Ramos, Cíntia L.
Pires, Josiane F.
Moreira, Silvino I.
Alves, Eduardo
Dias, Disney R.
Schwan, Rosane F.
Nondairy ice cream based on fermented yam (Dioscorea sp.)
title Nondairy ice cream based on fermented yam (Dioscorea sp.)
title_full Nondairy ice cream based on fermented yam (Dioscorea sp.)
title_fullStr Nondairy ice cream based on fermented yam (Dioscorea sp.)
title_full_unstemmed Nondairy ice cream based on fermented yam (Dioscorea sp.)
title_short Nondairy ice cream based on fermented yam (Dioscorea sp.)
title_sort nondairy ice cream based on fermented yam (dioscorea sp.)
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6526662/
https://www.ncbi.nlm.nih.gov/pubmed/31139405
http://dx.doi.org/10.1002/fsn3.1051
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