Vegan Ice Cream Production from Roasted Almonds Using Hot Air and Microwave Roasting Techniques and Determination of Some of Its Properties Sıcak Hava ve Mikrodalga Kavurma Teknikleri ile Kavrulmuş Bademlerden Vegan Dondurma Üretimi ve Bazı Özelliklerinin Belirlenmesi
Journal of Tekirdag Agricultural Faculty, cilt.23, sa.5, ss.1598-1611, 2026 (ESCI, Scopus, TRDizin)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 23 Sayı: 5
- Basım Tarihi: 2026
- Doi Numarası: 10.33462/jotaf.1734204
- Dergi Adı: Journal of Tekirdag Agricultural Faculty
- Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, TR DİZİN (ULAKBİM)
- Sayfa Sayıları: ss.1598-1611
- Anahtar Kelimeler: Almond, Colour, Hot air and microwave roasting, Rheology, Sensory evaluation, Vegan ice cream
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Yıldız Teknik Üniversitesi Adresli: Evet
Özet
Advancements in technology and evolving living conditions have prompted individuals to pursue healthier dietary habits. Furthermore, vegan diets have gained significant popularity for a variety of reasons. For these reasons, the research into and the utilization of nutrient-dense nuts, such as almonds, within vegan products are becoming increasingly prevalent. Almond is widely consumed nuts globally, and contain various beneficial nutrients. This study examined the effects of traditional (hot air) and innovative (microwave) roasting methods on vegan ice cream production. In this study, almonds were roasted in a hot air oven (100°C for 60 min, 130°C for 15 min, 150°C for 5 min) and in a microwave oven (300W for 15 min, 600W for 7 min, 800W for 3 min). Milk derived from roasted almonds was used in making vegan ice cream, and the physicochemical, rheological, textural, and sensory properties of the final products were assessed. The total fat content of the ice creams increased with the roasting process (ranged from 3.22±0.18 to 27.20±1.19, g 100g), while the pH (ranged from 6.42±0.04 to 5.63±0.01) and L⃰ (ranged from 70.14±2.43 to 83.91±4.09) values decreased (P≤0.05). Nevertheless, the L⃰ value of the ice cream produced from almond milk roasted in a microwave at 800 W was found to be similar to the control ice cream. All samples displayed shear thinning flow behaviour, and the K values exhibited considerable variation, with a range of 9.13±0.19 to 28.01±2.98 (Pa.s) (P≤0.05). The utilisation of almond milk and roasting processes in the production of ice cream resulted in a notable reduction in hardness values (P≤0.05). The panelists indicated that the ice creams produced from hot air-roasted almonds exhibited a burnt taste, whereas the ice creams produced from microwave-roasted almonds were similar general acceptability score to the control. The evidence of this work highlights the significance of the roasting method employed in the development of vegan almond ice cream, particularly in relation to both instrumental and sensory analysis.