The Development of Plant-Based Ice Cream from Germinated Legume Milk

Abstract

Background and Objectives: The development of plant-based ice cream products made from germinated legume milk aims to achieve three objectives: (1) to investigate the production process of plant-based ice cream using germinated legume milk; (2) to evaluate the acceptance of plant-based ice cream made from germinated legume milk; and (3) to analyze the chemical, physical, and microbiological properties of plant-based ice cream made from germinated legume milk.

Methodology: Three types of legumes (black beans, soybeans, and white beans) germinated. in order to extract germinated legume milk as a substitute for dairy milk in ice cream formulations. A mixture design experimental approach was used, resulting in 6 different formulations. The ice cream produced from these formulations was then analyzed to select the three formulations with the highest GABA content. These three selected formulations were further evaluated for their acceptability as plant-based ice cream made from germinated legume milk. Sensory quality attributes such as color, aroma, taste, creaminess, mouthfeel, stability, and overall preference were assessed. Additionally, physical properties including pH, color values, hardness, viscosity, total soluble solids, and overrun were measured. Chemical properties were also studied, including GABA content, total phenolics, total flavonoids, antioxidant activity, and chemical composition.

Main Results: After 8 hours of soaking, the three legume types exhibited different water absorption rates, with soybeans absorbing the most water. After 24 hours of germinating, white beans showed the fastest growth. The geminated legumes were steamed and blended with water to produce germinated legume milk for the ice cream formulations. Among the six formulations, Formula 6 (55:35:10) demonstrated the highest GABA content (32.05 mg/100 g), followed by Formula 5 (29.04 mg/100 g) and Formula 4 (22.10 mg/100 g). Sensory evaluation revealed that Formula 6, with a ratio of black bean, soybean, and white bean milk at 55:35:10, was most widely accepted. This formulation exhibited a pH of 6.65, brightness (L*) of 73.52, redness (a*) of 1.97, yellowness (b*) of 10.86, hardness of 115.94 g-force, total soluble solids of 18.40 °Brix, viscosity of 4840.35 cP, and overrun of 59.48%. Chemical analyses revealed a GABA content of 33.05 mg/100 g, total phenolics of 25.99 mg GAE/100 mL, total flavonoids of 76.88 mg QE/100 mL, and antioxidant activities (FRAP, DPPH, ABTS, ORAC) of 14.38, 19.76, 22.93, and 160.96, respectively. The chemical composition of the ice cream per 100 grams consisted of 80.42 grams of moisture, 2.39 grams of protein, 2.96 grams of fat, 0.63 grams of ash, 13.60 grams of carbohydrates, and 90.6 kcal of energy.

Conclusions: The plant-based ice cream formulated with a ratio 55:35:10 of black beans, soybeans, and white beans showed the highest GABA content. This formulation exhibited a higher amount of black bean milk, contributing to elevated levels of total phenolics and flavonoids, which are known to enhance antioxidant capacity. The nutritional composition also showed an increase in moisture, protein, and ash content, while fat and carbohydrate levels decreased. Therefore, using germinated legumes in ice cream production contributes to          a higher protein content and lower fat and carbohydrate content, making it a nutritionally favorable alternative to traditional dairy ice cream.