ArticleJournal of food science2025
Novel vegan ice cream made from red kidney bean milk with a probiotic: Technological and biofunctional characteristics.
Article in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Exploring the significance of resistant starch in ready-to-eat meals for enhanced functioning of gut microbiota: a comprehensive review.Food science and biotechnology · 2026Review
- Novel vegan ice cream made from red kidney bean milk with a probiotic: Technological and biofunctional characteristics.Journal of food science · 2025Article
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Authors and funding
5 authors.
Funding
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Abstract
This study aimed to develop functional vegan ice creams (ICs) using red kidney bean milk (RKBM), with (RP) and without (R) probiotics (Bacillus coagulans ATCC 7050), and to compare their physicochemical, functional, and sensory properties with dairy counterparts. The IC samples had a dry matter content of 33.80%-35.54% and a protein content of 2.05%-2.20%. Although the brightness of the vegan samples was lower compared to dairy samples, the vegan samples were characterized by more reddish and yellowish hues. The vegan samples provided higher overrun values (36.00%-37.50%) compared to the dairy ones. Besides, the vegan samples exhibited higher antioxidant activity (5224-6148 µM Trolox equivalent antioxidant capacity/g) and total phenolic content (TPC) (72.98-184.75 mg gallic acid equivalent/100 g). The processes of ripening, fermentation, and freezing led to an increase in TPC values of all samples. The highest probiotic viability (7.52 log
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Registered trials
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