Alternative Recipe Development in Gastronomy: Vegan, Vegetarian, and Lactose- Free Panna Cotta

Abstract

In the field of gastronomic studies, the development of alternative recipes facilitates the
exploration of creative and unique flavors, the reimagining of traditional recipes, and particularly
the creation of options that cater to specific dietary requirements. Material choice, individuals'
unique nutritional needs, diets, technological innovations, regional values, seasonality, and the
texture and presentation of dishes take center stage during the innovative recipe development
phase. In the realm of pastry, developing recipes and products that align with specific preferences
is crucial for appealing to a broad audience and addressing individuals' needs. In this context,
panna cotta is a traditional Italian dessert made with ingredients such as cream, milk, sugar, and
a gelling agent like gelatin. The study specifically considers individuals with lactose intolerance,
allergies, or those adhering to a vegan/vegetarian diet. The aim of the research is to develop an
alternative recipe for panna cotta traditionally made with cow's milk and cream. Sensory analysis
evaluations revealed that the recipe made with oat milk and agar agar was most preferred by the
panelists.