Production of Vegan Ice Cream: Enrichment with Fermented Hazelnut Cake

Basit Öğe Kaydı
dc.authoridSalum, Pelin/0000-0002-8390-5483
dc.authoridErbay, Zafer/0000-0003-3125-6466
dc.authoridAydemir, Levent Yurdaer/0000-0003-0372-1172
dc.authoriddemir, hande/0000-0002-8578-809X
dc.contributor.authorAydemir, Levent Yurdaer
dc.contributor.authorDemir, Hande
dc.contributor.authorErbay, Zafer
dc.contributor.authorKilicarslan, Elif
dc.contributor.authorSalum, Pelin
dc.contributor.authorOzdemir, Melike Beyza
dc.date.accessioned2026-02-27T07:33:10Z
dc.date.available2026-02-27T07:33:10Z
dc.date.issued2025
dc.description.abstractThe growing demand for sustainable plant-based dairy alternatives has spurred interest in valorizing agro-industrial byproducts like hazelnut cake, a protein-rich byproduct of oil extraction. This study developed formulations for vegan ice cream using unfermented (HIC) and Aspergillus oryzae-fermented hazelnut cake (FHIC), comparing their physicochemical, functional, and sensory properties to conventional dairy ice cream (DIC). Solid-state fermentation (72 h, 30 degrees C) enhanced the cake's bioactive properties, and ice creams were characterized for composition, texture, rheology, melting behavior, antioxidant activity, and enzyme inhibition pre- and post-in vitro digestion. The results indicate that FHIC had higher protein content (64.64% vs. 58.02% in HIC) and unique volatiles (e.g., benzaldehyde and 3-methyl-1-butanol). While DIC exhibited superior overrun (15.39% vs. 4.01-7.00% in vegan samples) and slower melting, FHIC demonstrated significantly higher post-digestion antioxidant activity (4.73 mu mol TE/g DPPH vs. 1.44 in DIC) and angiotensin-converting enzyme (ACE) inhibition (4.85-7.42%). Sensory evaluation ranked DIC highest for overall acceptability, with FHIC perceived as polarizing due to pronounced flavors. Despite textural challenges, HIC and FHIC offered nutritional advantages, including 18-30% lower calories and enhanced bioactive compounds. This study highlights fermentation as a viable strategy to upcycle hazelnut byproducts into functional vegan ice creams, although the optimization of texture and flavor is needed for broader consumer acceptance.
dc.description.sponsorshipTUEBITAK (The Scientific and Technological Research Council of Turkiye) [122R008]
dc.description.sponsorshipThis research was funded by TUEBITAK (The Scientific and Technological Research Council of Turkiye) grant number 122R008, and the APC was funded by the authors.
dc.identifier.doi10.3390/fermentation11080454
dc.identifier.issn2311-5637
dc.identifier.issue8
dc.identifier.urihttp://dx.doi.org/10.3390/fermentation11080454
dc.identifier.urihttps://hdl.handle.net/20.500.14669/4450
dc.identifier.volume11
dc.identifier.wosWOS:001558206400001
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherMDPI
dc.relation.ispartofFermentation-Basel
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20260302
dc.subjecthazelnut cake
dc.subjectvegan ice cream
dc.subjectsolid state fermentation
dc.subjectAspergillus oryzae
dc.subjectbioactivity
dc.subjectenzyme inhibition
dc.subjectin vitro digestion
dc.subjectvolatile compounds
dc.titleProduction of Vegan Ice Cream: Enrichment with Fermented Hazelnut Cake
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu