COMPARATIVE ASSESSMENT OF LEGUME MILKS FOR PLANT-BASED ICE CREAM: NUTRITIONAL, FUNCTIONAL, AND TECHNOLOGICAL ASPECTS
GIDA, cilt.51, sa.1, ss.1-12, 2026 (TRDizin)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 51 Sayı: 1
- Basım Tarihi: 2026
- Doi Numarası: 10.15237//gida.gd25110
- Dergi Adı: GIDA
- Derginin Tarandığı İndeksler: EBSCO Legal Collection, CAB Abstracts, TR DİZİN (ULAKBİM)
- Sayfa Sayıları: ss.1-12
- Erciyes Üniversitesi Adresli: Evet
Özet
In this study, red lentils (RL), mung beans (MB), black-eyed peas (BP), peanuts (PN), and chickpeas (CP) were used as raw materials in plant-based milk production. Ice cream was produced from these milks and the melting characteristic and overrun of the ice creams were evaluated. BP milk had the highest protein level (39.07 mg BSA/L). The highest DPPH activity was found in BP milk (73.12%). For TPC, RL milk had the lowest result (373.04 mg GAE/L), while MB milk had the highest (693.62 mg GAE/L). According to physicochemical analyses, MB and BP milks stand out in terms of their FC. CP and RL milks have a more stable structure than other milks, exhibiting moderate foaming properties and balanced densities. As a result, BP milk can be said to be more attractive plant-based product for ice cream production due to its higher overrun and foaming power, high protein, and antioxidant capacity.