{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:22:01Z","timestamp":1790814121791,"version":"4.1.0"},"reference-count":61,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2024,10,9]],"date-time":"2024-10-09T00:00:00Z","timestamp":1728432000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2024,10,9]],"date-time":"2024-10-09T00:00:00Z","timestamp":1728432000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100001779","name":"Monash University","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001779","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2024,11]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>Fat and protein derived from milk are prime ingredients in a frozen dessert such as ice cream conferring multiple desirable functionalities. However, this frozen dairy dessert is not suitable for individuals having lactose intolerance, cow milk allergy, or vegans. Hence, the study aimed to formulate dairy\u2010free frozen desserts using plant oils and plant proteins and compare their physicochemical characteristics and sensory acceptance against an ice cream containing milk fat and milk protein. Results indicated that the types of protein significantly influenced the physicochemical properties and sensory acceptance of the frozen dessert samples. Frozen desserts containing brown rice, pea, and soy protein showed greater resistance to melting (0.29, 0.12, and 0.19%\/min vs. 1.95%\/min), but they scored lower in sensory quality than ice cream made with milk protein; although they remained at an acceptable level. When compared among the plant proteins, the physicochemical characteristics of frozen desserts containing brown rice, pea, and soy protein varied because of the differences in the respective protein composition. Frozen dessert with brown rice protein showed higher overrun (47.50% vs. 40.78% and 37.8%), lower hardness (20.02\u2009N vs. 22.24 and 26.37\u2009N), and higher melting rate (0.29%\/min vs. 0.19 and 0.12%\/min) than frozen desserts containing soy and pea protein. Additionally, the brown rice protein frozen dessert received lower sensory acceptance than soy and pea protein frozen desserts. In summary, brown rice, pea, and soy proteins showed potential to be used as viable alternatives to milk protein for dairy\u2010free frozen dessert applications.<\/jats:p>","DOI":"10.1002\/fsn3.4494","type":"journal-article","created":{"date-parts":[[2024,10,9]],"date-time":"2024-10-09T06:43:35Z","timestamp":1728456215000},"page":"9391-9402","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Influence of Brown Rice, Pea, and Soy Proteins on the Physicochemical Properties and Sensory Acceptance of Dairy\u2010Free Frozen Dessert"],"prefix":"10.1002","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3402-1913","authenticated-orcid":false,"given":"Towhid","family":"Hasan","sequence":"first","affiliation":[{"name":"School of Science Monash University Malaysia  Bandar Sunway Selangor Malaysia"},{"name":"Department of Food Technology and Nutrition Science Noakhali Science and Technology University  Noakhali Bangladesh"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2581-1112","authenticated-orcid":false,"given":"Yin\u00a0Yin","family":"Thoo","sequence":"additional","affiliation":[{"name":"School of Science Monash University Malaysia  Bandar Sunway Selangor Malaysia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1314-0171","authenticated-orcid":false,"given":"Lee\u00a0Fong","family":"Siow","sequence":"additional","affiliation":[{"name":"School of Science Monash University Malaysia  Bandar Sunway Selangor Malaysia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,10,9]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.3923\/pjn.2003.305.311"},{"key":"e_1_2_9_3_1","first-page":"1134","article-title":"Effect of Substituting Soy Milk Instead of Skim Milk on Physicochemical and Sensory Properties of Sesame Ice Cream","volume":"7","author":"Ahanian B.","year":"2014","journal-title":"Indian Journal of Science Research"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2017.10.016"},{"issue":"1","key":"e_1_2_9_5_1","first-page":"1","article-title":"Influence of Soy Protein Isolate on Physical and Sensory Properties of Ice Cream","volume":"42","author":"Akesowan A.","year":"2009","journal-title":"Thai Journal of Agricultural Science"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022\u20100302(05)72752\u20101"},{"key":"e_1_2_9_7_1","volume-title":"Official Methods of Analysis","author":"AOAC","year":"2012"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010021\u201005279\u2010y"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2013.03.007"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0958-6946(00)00044-3"},{"key":"e_1_2_9_11_1","volume-title":"Code of Federal Regulations, 21 CFR Chapter\u00a01, \u00a7 135.110","author":"CFR","year":"2019"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2019.02.045"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2016.04.002"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2019.125949"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2019.105491"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2020.106580"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2014.11.027"},{"key":"e_1_2_9_18_1","doi-asserted-by":"publisher","DOI":"10.1039\/9781839168512"},{"key":"e_1_2_9_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2014.12.001"},{"key":"e_1_2_9_20_1","first-page":"385","volume-title":"Encyclopedia of Food and Health","author":"Deosarkar S.","year":"2015"},{"key":"e_1_2_9_21_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217\u2010005\u20101207\u20103"},{"key":"e_1_2_9_22_1","doi-asserted-by":"publisher","DOI":"10.21323\/2618-9771-2023-6-3-403-408"},{"key":"e_1_2_9_23_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11694\u2010021\u201001119\u2010x"},{"key":"e_1_2_9_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cis.2009.10.003"},{"key":"e_1_2_9_25_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.2037"},{"key":"e_1_2_9_26_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(89)79120-7"},{"key":"e_1_2_9_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0958\u20106946(97)00040\u2010X"},{"key":"e_1_2_9_28_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022\u20100302(97)76219\u20102"},{"issue":"2","key":"e_1_2_9_29_1","first-page":"78","article-title":"Controlling Ice\u2010Cream Structure by Examining Fat: Protein Interactions","volume":"55","author":"Goff H. 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