THE EFFECTS OF CITRUS FIBRE ON STRUCTURAL AND PHYSICAL PROPERTIES OF FREE-MILK ICE CREAM FROM LIMA BEAN (PHASEOLUS LUNATUS L.) AQUAFABA, COCONUT MILK AND PURPLE SWEET POTATO

Abstract

Aquafaba - the viscous liquid obtained from the cooking water of legumes - can replace eggs and milk in cold desserts due to their foaming and emulsifying ability. The objective of this study was to identify a recipe for a vegan ice cream using Lima bean (Phaseolus lunatus L.) aquafaba, coconut milk, purple sweet potato and citrus fibre to achieve the structural properties of free-milk ice cream from natural ingredients. Hydration methods were used to investigate the properties and stability of the cream mixture. The structural properties of the ice cream, such as: overrun, melting rate, texture analysis of the emulsion system in each ice cream sample were performed. The results showed that the addition of citrus fibre to the ice cream formulation increased the combinability and gas retention, reduced the firmness of the ice cream sample, and the ice cream melting rate increased with increasing citrus fibre concentration. The study contributes to the trend towards processing plant-based foods and developing a line of vegan ice cream products for vegans, people with lactose intolerance, and those who do not use eggs, milk to improve health.