Whipped Chickpea Aquafaba as a Fat Replacer in Ice Cream
Author Information
Author(s): Balivo Andrea, d'Errico Giulia, Genovese Alessandro
Primary Institution: Department of Agricultural Sciences, University of Naples Federico II
Hypothesis
Can whipped chickpea aquafaba effectively replace cream in ice cream formulations while maintaining sensory quality?
Conclusion
Whipped aquafaba can be used to create low-fat ice cream that closely resembles full-fat versions in sensory properties.
Supporting Evidence
- 50% cream replacement with whipped aquafaba resulted in a 25% reduction in calorie content.
- 80% cream replacement led to significant differences in sensory attributes compared to full-fat ice cream.
- The combination of WAF and WPI provided sensory properties similar to full-fat ice cream.
- Whipped aquafaba increased the overrun, enhancing the volume of the ice cream.
- Panelists did not identify the 50% cream-replaced ice cream as different from the full-fat control in triangle tests.
Takeaway
This study shows that whipped chickpea water can replace cream in ice cream, making it healthier without losing taste.
Methodology
The study involved preparing various ice cream formulations with different ratios of whipped aquafaba and whey protein isolate, followed by sensory and physical analyses.
Potential Biases
Potential bias from the trained panel's subjective evaluations.
Limitations
The study primarily focused on sensory and physicochemical properties without exploring long-term storage effects.
Participant Demographics
12 trained assessors aged 25-50 from the University of Naples Federico II.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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