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The Potential Use of Cold-Pressed Coconut Oil By-Product as an Alternative Source in the Production of Plant-Based Drink and Plant-Based Low-Fat Ice Cream: The Rheological, Thermal, and Sensory Properties of Plant-Based Ice Cream

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dc.contributor.authorKasapoglu, Muhammed Zahid
dc.contributor.authorSagdic, Osman
dc.contributor.authorAvci, Esra
dc.contributor.authorTekin-Cakmak, Zeynep Hazal
dc.contributor.authorKarasu, Salih
dc.contributor.authorTurker, Rabia Sena
dc.date.accessioned2026-06-27T14:50:07Z
dc.date.issued2023
dc.description.abstractThis study aimed to investigate the potential use of cold-pressed coconut oil by-products (COB) as a low-cost alternative source for plant-based drink and ice cream production. Firstly, a plant-based drink was produced from cold-pressed coconut oil by-products (COB drink) and compared with a commercial coconut drink. The fat, protein, and zeta potential values of coconut drink obtained from COB were higher than those of the commercial samples. In addition, the particle size value of the drink obtained from COB was found to be lower than that of the commercial drink. In the second stage, full-fat and low-fat plant-based ice cream samples using COB drink were produced and compared to control ice cream samples (produced by the commercial coconut drink) in terms of rheological, sensorial, and thermal properties. Rheological analysis showed that all plant-based ice cream samples indicated pseudoplastic, solid-like, and recoverable characteristics. Low-fat commercial control ice cream samples (C1) indicated the lowest K value (9.05 Pas(n)), whereas the low-fat plant-based ice cream sample produced by the COB drink (COB-3) exhibited the highest K value (17.69 Pas(n)). Delta H-f values of the plant-based ice cream samples varied from 144.70 J/g to 172.70 J/g. The low-fat COB ice cream stabilized with 3% COB and full-fat COB ice cream samples showed lower Delta H-f values than control ice cream samples, indicating that the COB ice cream showed desired thermal properties. The COB drink may be utilized in plant-based ice cream without altering sensory qualities, and low-fat ice cream could be manufactured in the same manner to attain full-fat ice cream quality characteristics. The results of this study demonstrated that COB can be successfully used as an inexpensive raw material source in the production of full-fat and reduced-fat vegetable-based ice cream.en
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [2210128]
dc.description.urihttps://doi.org/10.3390/foods12030650
dc.identifier.doi10.3390/foods12030650
dc.identifier.eissn2304-8158
dc.identifier.issue3
dc.identifier.pubmed36766178
dc.identifier.urihttps://hdl.handle.net/20.500.14981/65364
dc.identifier.volume12
dc.identifier.wos000930382900001
dc.language.isoeng
dc.publisherMDPI
dc.relation.ispartofFOODS
dc.rightsopenAccess
dc.subjectplant-based ice cream
dc.subjectlow-fat ice cream
dc.subjectcoconut by-products
dc.subjectfat replacer
dc.subjectPHYSICAL-PROPERTIES
dc.subjectSEED GUM
dc.subjectREPLACERS
dc.subjectBEHAVIOR
dc.subjectMIX
dc.subjectFood Science & Technology
dc.titleThe Potential Use of Cold-Pressed Coconut Oil By-Product as an Alternative Source in the Production of Plant-Based Drink and Plant-Based Low-Fat Ice Cream: The Rheological, Thermal, and Sensory Properties of Plant-Based Ice Cream
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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