Physical and sensory properties of soy‐based ice cream formulated with cold‐pressed high oleic low linolenic soybean oil

Abstract

AbstractThe 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).Practical ApplicationCold‐pressed HOLL soybean oil has the potential to be used in formulating plant‐based frozen desserts with equivalent texture but more acceptable flavor.