As a part of Leaf Protein Project, this work package focuses on developing high-protein plant-based ice cream from gently processed legume-grass protein.

Legume grass protein concentrates (LGCs) represent a novel source of plant protein with potential applications in high-protein foods, yet their functionality has largely been assessed in simplified aqueous systems rather than complex food matrices. This study evaluated the performance of LGCs in high-protein vegan ice cream as a model frozen dessert system and compared their functionality with faba bean protein isolate (FPI) and whey protein isolate (WPI). Instrumental analyses were combined with descriptive sensory evaluation to assess functionality from both technical and perceptual perspectives. 

Project Goals

The main objectives of this project are to:

• Investigate the functionality of LGCs in a high-protein vegan ice cream as a representative complex food system

• Generate mechanistic insight into structure-function relationships of high-protein vegan ice cream

Authors

• Esteban Echeverría Jaramillo

• Andika Wicaksono Putro

• Michael Bom Frøst

• Vibeke Orlien

Acknowledgements