Non-dairy based desserts: a literature review
DOI:
https://doi.org/10.33448/rsd-v9i11.10275Keywords:
Milk alternatives; Herbal milk substitutes; Edible ices; Cold desserts.Abstract
The Brazilian market for food products with low lactose content and foods for the vegan population, lactose intolerant and even the public that seeks lactose-free food by preference needs diversification. This review sought to describe articles that addressed the development and characterization of non-dairy based desserts. A search was made for references in the CAPES, Lilacs, Scielo, and ScienceDirect databases in September 2019 covering the period 2010-2020 and using the descriptive terms "Frozen desserts " or "Dairy alternatives " or "N on dairy "Or" Ice cream ". As selection criteria, research articles in English and Portuguese involving non-dairy desserts were used. The search allowed the identification of 5 articles that met the established criteria. Although the use of cow's milk substitutes has been explored by the dessert industry, there is still much to explore about the alternatives available to innovate in the design of non-dairy based desserts, so a review on the subject is extremely interesting.
References
Aboulfazli, F., Baba, A. S., & Misran, M. (2015). The rheology and physical properties of fermented probiotic ice creams made with dairy alternatives. International Journal of Food Engineering, 11 (4), 493-504.
Astolfi, M. L., Marconi, E., Protano, C., & Canepari, S. (2020). Comparative elemental analysis of dairy milk and plant-based milk alternatives. Food Control, 107327.
Aydar, E. F., Tutuncu, S., & Ozcelik, B. (2020). Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects. Journal of Functional Foods, 70, 103975.
Balthazar, C. F., Silva, H. L. A., Celeguini, R. M. S., Santos, R., Pastore, G. M., Junior, C. A. C., Cruz, A. G. (2015). Effect of the addition of galactooligosaccharides on the physical, optical, and sensory acceptance of vanilla ice cream. Journal of Dairy Science, 98 (7), 4266-4272.
Batista, R. A. B., Asunción, D. C. B., Penaforte, F. R. de O., & Japur, C. C. (2018). Lactose in processed foods: evaluating the availability of information regarding its amount. Ciência & Saúde Coletiva, 23 (12), 4119–4128.
Bento, R. S., Scapim, M. R. S., Ambrosio-Ugri, M. C. B. Development and characterization of chocolate drink based on water-soluble quinoa and rice extract. See. Inst. Adolfo Lutz. São Paulo, 2012; 71 (2), 317-23.
Brazil. Ministry of Health. Health Surveillance Secretariat. SVS / MS Ordinance No. 379, of 04/26/1999. Technical Regulation regarding Edible Ice Cream, Prepared Products, Powders for Preparation, and Bases for Edible Ice Cream. Federal Official Gazette. Brasília, DF, April 29, 1999.
Chandrapala, J., & Zisu, B. (2016). Novel trends in engineered milk products. Journal of Dairy Research, 83 (3), 268-280.
da Silva, J. M., Klososki, S. J., Silva, R., Raices, R. S. L., Silva, M. C., Freitas, M. Q., & Pimentel, T. C. (2020). Passion fruit-flavored ice cream processed with water-soluble extract of rice by-product: What is the impact of the addition of different prebiotic components?. LWT, 109472.
Fuangpaiboon, N., & Kijroongrojana, K. (2017). Sensorial and physical properties of coconut-milk ice cream modified with fat replacers. Maejo International Journal of Science and Technology, 11 (2), 133.
Garrison, R. (2019). Processors Enhance Familiar Dairy Foods, Forms to Help Operators, Please Consumers. Retrieved from https://www.preparedfoods.com/articles/122742-processors-enhance-familiar-dairy-foods-forms-to-help-operators-please-consumers?
Goff, H. D., & Hartel, R. W. (2013). Ice cream. Springer Science & Business Media.
Góral, M., Kozłowicz, K., Pankiewicz, U., Góral, D., Kluza, F., & Wójtowicz, A. (2018). Impact of stabilizers on the freezing process, and physicochemical and organoleptic properties of coconut milk-based ice cream. LWT, 92, 516-522.
Jeske, S., Zannini, E., & Arendt, E. K. (2018). Past, present, and future: The strength of plant-based dairy substitutes based on gluten-free raw materials. Food Research International, 110, 42–51.
Luthy, K. E., Larimer, S. G., & Freeborn, D. S. (2017). Differentiating Between Lactose Intolerance, Celiac Disease, and Irritable Bowel Syndrome-Diarrhea. The Journal for Nurse Practitioners, 13 (5), 348–353.
Marciana, M. V., Marciano, M. V., Rauecker, U. N., & Coelho, K. O. (2019). Consumption And Access Of Milk Products Without Lactose. Revista Uningá, 56 (1), 58-65.
Nishinari, K., Fang, Y., Nagano, T., Guo, S., & Wang, R. (2018). Soy as a food ingredient. Proteins in Food Processing, 149–186.
Norouzi, S., Pourjafar, H., Ansari, F., & Homayouni, A. (2019). A Survey on the survival of Lactobacillus paracasei in fermented and non-fermented frozen soy dessert. Biocatalysis and Agricultural Biotechnology, 21, 101297.
Pereira, A. S., et al. (2018). Metodologia da pesquisa científica. [eBook]. Santa Maria. Ed. UAB / NTE / UFSM. Retrieved from https://repositorio.ufsm.br/bitstre am/handle/1/15824/Lic_Computacao_Metodologia-Pesquisa-Cientifica.pdf?sequence=1.
Shelke, K. (2017). New ingredients, strategies preserve cold food flavors, texture. Prepared Foods. Retrieved from https://www.preparedfoods.com/articles/119959-cold-food-flavors-textures.
Suri, S., Kumar, V., Prasad, R., Tanwar, B., Goyal, A., Kaur, S., Singh, D. (2018). Considerations for the development of lactose-free food. Journal of Nutrition & Intermediary Metabolism.
Walsh, M. C., & Gunn, C. (2020). Non-dairy milk substitutes: Are they of adequate nutritional composition? Milk and Dairy Foods, 347–369.
Zacarchenco, P. B., Dender, A. G. F. V., Rego, R. A. (2017). Brasil dairy trends 2020 - Dairy market trends. Campinas: ITAL, 2017.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 Jiuliane Martins da Silva; Giovanna Caputo Almeida Ferreira; Catarina de Mesquita Oliveira; Brenda de Oliveira Gomes; Clara Mariana Gonçalves Lima; Andreza Candido Mendes; Oscar Oliveira Santos; Tatiana Colombo Pimentel
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
