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Journals / Tekirdağ Ziraat Fakültesi Dergisi / 2026 / Cilt: 23 Sayı: 5

Vegan Ice Cream Production from Roasted Almonds Using Hot Air and Microwave Roasting Techniques and Determination of Some of Its Properties

Sıcak Hava ve Mikrodalga Kavurma Teknikleri ile Kavrulmuş Bademlerden Vegan Dondurma Üretimi ve Bazı Özelliklerinin Belirlenmesi

Cansu Ağan Sarıçiçek(ISTINYE UNIVERSITY, VOCATIONAL SCHOOL)0000-0001-9043-8767
Sudenur Gunden(ISTINYE UNIVERSITY, VOCATIONAL SCHOOL)0009-0008-1069-8170
Nidanur Duman(ISTINYE UNIVERSITY, VOCATIONAL SCHOOL)0009-0009-6065-8262
Hamza Goktas(BOLU ABANT İZZET BAYSAL ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ)0000-0001-9802-9378
Hatice Bekiroğlu(ŞIRNAK ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ)0000-0003-3328-1550
Muhammed Zahid Kasapoğlu(ISTANBUL UNIVERSITY-CERRAHPASA)0000-0002-2397-6984
Osman Sağdıç(YILDIZ TEKNİK ÜNİVERSİTESİ, KİMYA-METALURJİ FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ)0000-0002-2063-1462
Pages
1598–1611
Publication Date
2026-10-01
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The evidence of this work highlights the significance of the roasting method employed in the development of vegan almond ice cream, particularly in relation to both instrumental and sensory analysis.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Advancements in technology and evolving living conditions have prompted individuals to pursue healthier dietary habits.
📊
Key Findings & Data:Furthermore, vegan diets have gained significant popularity for a variety of reasons.
💡
Conclusion & Impact:The evidence of this work highlights the significance of the roasting method employed in the development of vegan almond ice cream, particularly in relation to both instrumental and sensory analysis.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Vegan dondurma · Badem · Sıcak hava ve mikrodalga kavurma

Abstract

Advancements in technology and evolving living conditions have prompted individuals to pursue healthier dietary habits. Furthermore, vegan diets have gained significant popularity for a variety of reasons. For these reasons, the research into and the utilization of nutrient-dense nuts, such as almonds, within vegan products are becoming increasingly prevalent. Almond is widely consumed nuts globally, and contain various beneficial nutrients. This study examined the effects of traditional (hot air) and innovative (microwave) roasting methods on vegan ice cream production. In this study, almonds were roasted in a hot air oven (100°C for 60 min, 130°C for 15 min, 150°C for 5 min) and in a microwave oven (300W for 15 min, 600W for 7 min, 800W for 3 min). Milk derived from roasted almonds was used in making vegan ice cream, and the physicochemical, rheological, textural, and sensory properties of the final products were assessed. The total fat content of the ice creams increased with the roasting process (ranged from 3.22±0.18 to 27.20±1.19, g 100g), while the pH (ranged from 6.42±0.04 to 5.63±0.01) and L⃰ (ranged from 70.14±2.43 to 83.91±4.09) values decreased (P≤0.05). Nevertheless, the L⃰ value of the ice cream produced from almond milk roasted in a microwave at 800 W was found to be similar to the control ice cream. All samples displayed shear thinning flow behaviour, and the K values exhibited considerable variation, with a range of 9.13±0.19 to 28.01±2.98 (Pa.s) (P≤0.05). The utilisation of almond milk and roasting processes in the production of ice cream resulted in a notable reduction in hardness values (P≤0.05). The panelists indicated that the ice creams produced from hot air-roasted almonds exhibited a burnt taste, whereas the ice creams produced from microwave-roasted almonds were similar general acceptability score to the control. The evidence of this work highlights the significance of the roasting method employed in the development of vegan almond ice cream, particularly in relation to both instrumental and sensory analysis.

Özet

Teknolojideki ilerlemeler ve değişen yaşam koşulları, bireyleri daha sağlıklı beslenme alışkanlıkları edinmeye yöneltmiştir. Dahası, vegan diyetler çeşitli nedenlerle önemli bir popülerlik kazanmıştır. Bu nedenlerden dolayı, badem gibi besin değeri yoğun kuruyemişlerin vegan ürünlerde kullanımı ve araştırılması giderek yaygınlaşmaktadır. Badem, dünya çapında yaygın olarak tüketilen bir kuruyemiştir ve çeşitli faydalı besinler içerir. Bu çalışmada, vegan dondurma üretiminde geleneksel (sıcak hava) ve yeni (mikrodalga) kavurma tekniklerinin etkileri incelenmiştir. Bu kapsamda, bademler sıcak hava fırınında (100°C'de 60 dk, 130°C'de 15 dk, 150°C'de 5 dk) ve mikrodalga fırında (300W'da 15 dk, 600W'da 7 dk, 800W'da 3 dk) kavrulmuş ve bu bademlerden elde edilen sütlerle dondurma üretilmiştir. Dondurma örneklerinin fizikokimyasal, reolojik, tekstürel ve duyusal özellikleri değerlendirilmiştir. Dondurmaların toplam yağ içeriği kavurma işlemiyle artarken (3.22 ± 0.18 ilâ 27.20 ± 1.19 g/100g), pH (6.42 ± 0.04 ilâ 5.63 ± 0.01) ve L⃰ (70.14 ± 2.43 ilâ 83.91 ± 4.09) değerleri ise azalmıştır (P ≤ 0.05). Bununla birlikte, mikrodalgada 800 W'da kavrulmuş badem sütünden üretilen dondurmanın L⃰ değerinin kontrol dondurma örneğiyle istatistiksel olarak fark olmadığı bulunmuştur (P>0.05). Tüm örnekler kayma inceltme akış davranışı göstermiştir ve K değerleri 9.13±0.19 ila 28.01±2.98 (Pa.s) (P≤0.05) aralığında önemli bir değişiklik göstermiştir. Dondurma üretiminde badem sütü ve kavurma işlemlerinin kullanılması sertlik değerlerinde önemli bir azalmaya neden olmuştur (P≤0.05). Panelistler, sıcak havada kavrulmuş bademlerden üretilen dondurmaların yanık bir tada sahip olduğunu, mikrodalgada kavrulmuş bademlerden üretilen dondurmaların ise kontrol ile benzer genel kabul edilebilirlik puanına sahip olduğunu belirtmişlerdir. Bu çalışmanın bulguları, özellikle hem enstrümantal hem de duyusal analiz açısından vegan badem dondurmasının geliştirilmesinde kullanılan kavurma yönteminin önemini vurgulamaktadır.

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Cite This Article

Sarıçiçek, C. A., Gunden, S., Duman, N., Goktas, H., Bekiroğlu, H., Kasapoğlu, M. Z., Sağdıç, O. (2026). Vegan Ice Cream Production from Roasted Almonds Using Hot Air and Microwave Roasting Techniques and Determination of Some of Its Properties. Tekirdağ Ziraat Fakültesi Dergisi, Cilt: 23 Sayı: 5, 1598–1611. https://doi.org/10.33462/jotaf.1734204

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