14F-12 |
Development and evaluation of wild blueberry soy frozen dessert |
Y. H. TEH and M. E. Camire. Dept. of Food Science & Human Nutrition, Univ. of Maine, 5735 Hitchner Hall, Orono, ME 04469-5735 Lowbush or wild blueberries (Vaccinium angustifolium Ait.) contain an unusual variety of flavonoid phytochemicals. High in antioxidant activity, these berries may offer protection against aging, inflammation and certain infections. Soy protein consumption also offers many health benefits, including reducing risk of coronary heart disease. Combinations of these two foods may appeal to health-conscious consumers. Our objective was to develop acceptable frozen desserts containing both wild blueberries and soy protein. Four frozen dessert formulations were prepared with soy protein isolate and different amounts of blueberry concentrate and puree. Fat content (3% or 10%) was adjusted with soybean oil and non-dairy creamer. Formulations were aged 24 hrs prior to freezing in the ice cream maker and were hardened at –15ºC for 48 hrs, then were stored at –8ºC. A central location test was held at the University of Maine Memorial Union with untrained consumers (n=40) from the campus community. A 9-point hedonic scale was used to assess acceptability of overall, color, flavor and creaminess. Physical and chemical analyses included % overrun, Hunter color, anthocyanin content by the pH differential method and DPPH antioxidant activity. The premium formulation with 10% fat content and 8.6% blueberry concentrate received the highest overall acceptability (6.63,p<0.05), compared to formulations with 10% fat and 17.2% blueberry concentrate and 3% fat and 12.9% blueberry concentrate. The four formulations had an overrun range of 68% to 82%; antioxidant activity ranged 6.34µm to19.13µm Trolox equivalent per gram of sample. Over a third of the consumers in our study are trying to increase blueberry consumption, 20% want to increase soy and 20% want to eat more of both foods. Since 88% of the consumers in this pilot test would like to see this product in the market, this study suggests that acceptable blueberry soy frozen desserts could be produced commercially.
Session 14F, Product Development: General
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