Thermally treated peanut oil bodies as a fat replacer for ice cream: Physicochemical and rheological properties

Zaaboul, Farah; Tian, Tian; Borah, Pallab Kumar; Di Bari, Vincenzo

Abstract

This study investigates the potential use of peanut oil bodies as a fat replacer in ice cream. We explored the effects of different treatments, fresh (FOB), heated (HOB), and roasted (ROB) peanut oil bodies on ice cream preparation. Heat treatment altered the intrinsic protein profile on the oil bodies' surface, subsequently influencing the ice cream's properties. Notably, heat treatment increases the oil bodies' size and the absolute value of ζ-potential. The rheological analysis provided information about void volumes, indicating easier air incorporation during whipping for ROB (72 to 300 nm) than FOB (107 to 55 nm). ROB ice cream displays a high overrun and a lower melting rate compared to FOB ice cream. Moreover, thermal treatment reduces the beany flavors, n-hexanal, and 2-pentenylfuran. Overall, this study reveals peanut oil bodies as a promising platform for rational design of fat-substituted plant-based ice creams.

Citation

Zaaboul, F., Tian, T., Borah, P. K., & Di Bari, V. (2024). Thermally treated peanut oil bodies as a fat replacer for ice cream: Physicochemical and rheological properties. Food Chemistry, 436, Article 137630. https://doi.org/10.1016/j.foodchem.2023.137630

• Journal Article Type: Article
• Acceptance Date: Sep 27, 2023
• Online Publication Date: Oct 2, 2023
• Publication Date: Mar 15, 2024
• Deposit Date: Dec 21, 2023
• Publicly Available Date: Oct 3, 2024
• Journal: Food Chemistry
• Print ISSN: 0308-8146
• Electronic ISSN: 1873-7072
• Publisher: Elsevier
• Peer Reviewed: Peer Reviewed
• Volume: 436
• Article Number: 137630
• DOI: https://doi.org/10.1016/j.foodchem.2023.137630
• Keywords: Overrun, Melting, Ice cream, Rheology, Arachis, Peanut oil bodies, Fat Substitutes, Proteins, Ice Cream - analysis, Peanut Oil, Lipid Droplets
• Public URL: https://nottingham-repository.worktribe.com/output/27363548
• Publisher URL: https://www.sciencedirect.com/science/article/abs/pii/S0308814623022483?via%3Dihub