Sweet success: UNICAMP researchers produce vegan ice cream with soy and rice protein

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Sweet success: UNICAMP researchers produce vegan ice cream with soy and rice protein
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Plant-based foods are gaining supporters worldwide due to growing levels of consumer awareness and demands regarding the origin of raw materials and the environmental sustainability of processes.

Apr 26 2024Brazilian Journal of Food Technology

To meet these demands, as well as restrictive lactose and fat diets, scientists from the State University of Campinas produced low-calorie ice cream, without the addition of ingredients of animal origin. The results were published in volume 24 of the Brazilian Journal of Food Science Technology under the title Plant-based frozen desserts: temporal sensory profile and preference.

Sensory acceptance analysis was carried out with the products and "time-intensity" analysis, a methodology applied in assessing the intensity and duration of sensory attributes such as sweet taste, bitter taste, chocolate taste, and melting.

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