03579nam a2200217 a 450000100080000000500110000800800410001910000240006024500990008426001300018350000740031352028210038765300260320865300170323465300100325165300200326170000200328170000270330170000180332870000150334621538212023-12-11       2023    bl uuuu     u00u1 u    #d1 aCHAVES, A. C. S. D.  aVegan ice cream made with fava bean proteinbmelting rate and hardness.h[electronic resource]  aIn: CONFERÊNCIA INTERNACIONAL DE PROTEÍNAS E COLOIDES ALIMENTARES,9., 2023, Rio de Janeiro. Anais... Campinas, Galoác2023  aPoster 157594. Eixo temático: novos processos e ingredientes. CIPCA.  aThe demand for vegan foods is increasing in the last years all over the world, and simultaneously protein-enriched products have boosted in the food market. This trend stimulates the expansion of new plant-based protein products in various food categories such as ice cream. However, it is necessary to study the impact on physical characteristics taking in account the ingredient replacement in the new product. The aim of this study was to evaluate an ice cream with different concentrations of fava bean protein in order to optimize its physical characteristics, such as melting rate and hardness. The mixture design methodology was performed to define the formulation through the simultaneous optimization of three ingredients of the ice cream mix. Therefore, eight formulations were prepared using different fava bean protein concentration (8.5% - 20%), açaí preparation (25% - 40%) and coconut oil (5% - 10%). The formulation was integrated with emulsifier, stabilizer and water. The melting rate was analyzed for 120 minutes (it was measured the height of ice cream ball or block). The hardness (N) was measured using a texturometer. The developed ice cream presented higher melting resistance and, regardless of the formulation, the dripping starting only after 60 minutes of testing. Significant (p ? 0.05) variation in melting rate (relative height) of vegan ice cream with fava bean protein was recorded with vary in content of fava bean protein in the product. Maximum relative height of 81.4 ± 3.25% (p ? 0.05) was achieved with the addition of 20% protein to the ice cream (low melting rate) and least relative height of 38.1 ± 3.39% (p ? 0.05) was observed when 8.5% of fava bean protein added (high melting rate). However, all formulations showed similar melting pattern, with firm and stable structure of the ice cream ball. This could be explained by the formation of a protein network with the ability of absorbing water molecules leading to a more stable structure, which results in a higher resistance to melt. The instrumental hardness (N) varied between 1.9 and 20.9 N, (p ? 0.05) upon increasing the protein content from 8.5 to 20%. In general, the increasing of protein content in the ice cream led to low melting rates and high hardness (N), these results could possibly influence negatively ice cream sensory characteristics. Therefore, the formulation containing 8.5% protein concentrate, which showed a gradual decrease in height over time and a softer texture (hardness = 1.9 N), seemed to be more appropriate for the product development, but it will be confirmed by sensory studies. The study suggests that ice cream made with concentrated protein of fava bean may be a promising alternative to vegan formulation, with desirable physical characteristics and high nutritional value.  aFava bean concentrate  aMelting rate  aVEGAN  aVegan ice cream1 aTEIXEIRA, N. S.1 aHIDALGO CHÁVEZ, D. W.1 aROSENTHAL, A.1 aDELIZA, R.