The article “Nondairy ice cream based on fermented yam (Dioscorea sp.)” was recently published by Nádia Nara Batista a postdoctoral student in Agricultural Microbiology at the Federal University of Lavras in the journal Food Science & Nutrition. The objective of this study was to develop and to characterize a truly dairy‐free low‐fat ice cream prepared from unfermented and fermented with yam dough. The fermentation was conducted by Leuconostoc lactic CCMA 0415, and remained viable (107 CFU/g) during 90 days of storage. The fermentation process reduced the starch concentration from 26.82% to 22.35% and the protein concentration from 4.68% to 3.99% and increased the concentration of some minerals (K, S, Cu, Mn, Zn, and Fe). The total phenolic contents for fermented and unfermented ice creams were 51 and 54 mg, respectively. The radical scavenging activity were 18% and 10% with the 1,1‐diphenyl‐2‐picrylhydrazyl method and 44% and 26% with the 2,2’‐azino‐bis (3 ethylbenzo‐thiazoline‐6‐sulfonic acid) method for the unfermented and fermented samples, respectively. According to the author these results indicated that yam is a suitable substitute for milk, thus making it an option to produce edible lactose‐free ice cream with low fat.
Publications
8