Development of vegan ice cream using Coven (Gypsophila Bicolor) root juice and different plant-based milks

Abstract

Introduction and Aim: Caryophyllaceae (Carnations) is one of the 5 families abundant in terms of species in the Turkish flora, and coven, one of 559 species, 230 of which are endemic, grows in the Central and Eastern Anatolia regions of Türkiye (1). Coven juice, traditionally extracted in boiling water, is used as an additive in the production of halva and Turkish delight, improving the color, volume and structure of the products (2). Coven plant contains saponin glycoside with surface active properties. Coven juice is obtained traditionally by extracting coven roots in boiling water by Turkish delight and halva producers. The plant-based milks used in the study are alternatives to animal milks because they do not contain whey and casein protein and do not cause allergies and intolerances. Foods such as coconut, almond, and hazelnut are preferred in obtaining plant-based milk due to the vitamins, essential fatty acids, proteins, polyphenols, and minerals they contain. Ice cream is a frequently consumed dairy product obtained by adding air bubbles to the mixture formed by adding milk, sugar, fat, stabilizer, emulsifier, and color and flavor substances and freezing it (3). For high quality ice cream, the mixture must be balanced and processed effectively in terms of physical openers and contain the appropriate amount of stabilizer and emulsifier. Gelatin, carob bean gum, guar gum, carrageenan, agar, gum arabic, sodium carboxymethyl cellulose, and methyl cellulose are the main stabilizers used in ice cream (4). The aim of this study is to compare the sensory properties of vegan ice creams obtained using traditionally boiled coven root juice and herbal milks, vegan ice cream obtained without coven, and vegan ice cream sold in the market. The average age of the fifteen panelists was 30.67±6.32 years. 93% of the panelists did not have chronic disease and 87% did not use any medication regularly. None of the ice creams prepared with plant milk were found to be very bad by the panelists in terms of color and odor. No one found hazelnut milk ice cream very bad in terms of color, appearance, texture, consistency, odor and melting in the mouth. In terms of icy texture and melting in the mouth, 33% of the panelists had no decision. Hazelnut milk ice cream was found to be better in appearance than almond milk ice cream, hazelnut milk ice cream without coven and oat milk ice cream. When the sensory properties of hazelnut milk ice cream without coven were evaluated, 67% of the panelists found it good in terms of color. 53% found it bad in terms of texture and melting in the mouth. In addition, it was found to be better than other ice creams except ready-made vegan ice cream in terms of color. When the sensory properties of oat milk ice cream were evaluated, 67% of the panelists evaluated it good in terms of color. 67% evaluated it bad in terms of icy structure. In addition, the ice cream evaluated as very good most frequently after ready-made vegan ice cream in terms of melting in the mouth, gumminess, smell, taste, structure, appearance and color, was coconut milk ice cream. This situation showed that only coconut milk ice cream, among the ice creams developed, was similar to other vegan ice creams purchased from the market in terms of taste and appearance. The superiority of coconut milk ice cream in terms of taste and appearance can be explained by the fact that the fat content, which is a determining factor in the formation of structure, consistency, flavor and color, is higher than ice creams obtained with other plant milks (5,7). When looking at oat milk ice cream and hazelnut milk ice cream without added coven, the frequency of very bad evaluation is higher than the others. It was thought that this situation could be explained by the fact that hazelnut milk ice cream without added coven does not contain coven foam and as a result, there is no increase in volume and its fat content is low (8). Conclusion: As a result, among the herbal milk ice creams made using coven root, the one that is most similar to the vegan ice cream sold in the market in 9 different sensory aspects is the ice cream made with coconut milk. Two types of ice cream samples were prepared, one by adding coven foam to hazelnut milk and other without coven foam. According to the results of this study, it can be recommended to use coven foam instead of non-fat dry matter as an additive for volume increase in ice creams. According to the results of the studies, more ice cream recipes obtained with herbal milks and coven foam should be developed. Newly developed recipes can be prepared by using a professional ice cream machine and adding different amounts of coven foam.

Keywords

• herbal milk
• vegan-vegetarian
• ice cream
• nutrition.
• Coven (Gypsophila Bicolor)

Çöven Otu (Gypsophila Bicolor) kökünün suyu ve farklı bitkisel sütler kullanılarak vegan dondurma geliştirilmesi

Abstract

Giriş ve Amaç: Çöven bitkisi yüzey aktif özelliğe sahip saponin glikoziti içermektedir. Çöven suyu, lokum ve helva üreticileri tarafından çöven köklerinin geleneksel olarak kaynayan suda ekstrakte edilmesiyle üretilmektedir. Çalışmada kullanılan bitkisel sütler, peynir altı suyu ve kazein proteini içermedikleri için alerjiye ve intoleransa yol açmadığından hayvansal sütlere alternatif oluşturmaktadır. Hindistan cevizi, badem, fındık gibi besinler yapısında bulundurdukları vitaminler, esansiyel yağ asitleri, proteinler, polifenoller ve mineraller nedeniyle bitkisel süt eldesinde tercih edilmektedir. Bu çalışmanın amacı, geleneksel yöntemlerle kaynatılan çöven otu kökünün suyu ve bitkisel sütler kullanılarak elde edilen vegan dondurmalar ile çöven kullanılmadan elde edilen vegan dondurma ve piyasada satılan vegan dondurmanın duyusal özelliklerinin karşılaştırılmasıdır. Yöntem: Çöven köpüğü, salep ve organik elma suyu konsantresi ile badem sütlü dondurma, soya sütlü dondurma, fındık sütlü dondurma, yulaf sütlü dondurma ve Hindistan cevizi sütlü dondurma hazırlanmıştır. Ayrıca çöven köpüğü eklenmeden salep ve organik elma suyu konsantresi ile fındık sütlü dondurma hazırlanmıştır. Piyasadan satın alınan vegan dondurma ile birlikte 7 farklı dondurmanın duyusal değerlendirilmesi yaptırılmıştır. Elde edilen veriler SPSS 22 paket programı ile değerlendirilmiştir. Bulgular: Panelistlerin %85’i hazır vegan dondurmayı renk açısından çok iyi olarak değerlendirirken diğer bitkisel sütlerden yapılan dondurmaları ise katılımcıların %52’si iyi olarak değerlendirmiştir. Ağızda erime, sakızımsılık, koku, tat, yapı, görünüş, renk açısından hazır vegan dondurmadan sonra en sık çok iyi olarak değerlendirilen dondurma Hindistan cevizi sütlü dondurma olmuştur. Sonuç: Dondurma yapımında hacim artışı için yağsız kuru madde yerine çöven köpüğünün kullanılabileceği, geliştirilen tarifelerde farklı miktarlarda çöven köpüğü kullanılabileceği düşünülmüştür.

Keywords

• Çöven Otu (Gypsophila Bicolor)
• bitkisel süt
• vegan-vejetaryen
• dondurma
• beslenme

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