Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2024, Vol. 5, Issue 1, Part C
Review on okara mucilege as a functional additive for vegan ice cream


Author(s): Ansari Mohd Shoeb AMS, Dr. DT Bornare and Dr. SG Jaiswal

Abstract: Ice cream is a beloved dessert known for its creamy texture and nutritional benefits, typically containing 14-18% sugar and 10-16% fat. However, high levels of sugar and fat pose health concerns. As a response, the food industry has developed vegan ice cream. Despite providing a plant-based alternative, vegan ice cream often struggles with achieving the same texture and mouthfeel as traditional ice cream, even though it contains similar fat (6-10%) and sugar (15-20%) levels.Natural stabilizers, like okra mucilage, offer a promising solution to these texture challenges. Okra mucilage, which is rich in polysaccharides (15-20%), aligns with the clean label movement by offering a natural thickening and stabilizing agent. Studies show that adding 0.5-1.0% okra mucilage to vegan ice cream significantly increases viscosity and decreases ice crystal formation, resulting in better texture and stability.

DOI: 10.22271/foodsci.2024.v5.i1c.138

Pages: 146-149 | Views: 528 | Downloads: 215

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Journal of Current Research in Food Science
How to cite this article:
Ansari Mohd Shoeb AMS, Dr. DT Bornare, Dr. SG Jaiswal. Review on okara mucilege as a functional additive for vegan ice cream. J Curr Res Food Sci 2024;5(1):146-149. DOI: 10.22271/foodsci.2024.v5.i1c.138

Journal of Current Research in Food Science

Journal of Current Research in Food Science

Journal of Current Research in Food Science
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