OPTIMIZATION AND QUALITY EVALUATION OF SOY MILK BASED NON- DAIRY ICE CREAM

Abstract

New plant-based alternatives (PBAs) to dairy are being created by the food industry and they are of interest to many consumers. However, some of these PBAs use ingredients that are unfamiliar to consumers. In this context the main aim of the study was to evaluate the sensory, physicochemical and nutritional properties of the gelato prepared with soy beans. Soy milk, made from soybeans, can serve as a healthy alternative to bovine milk, given its nutritional advantage. Results from the study indicated that Soy milk gelato made with a 1:3 (w/v) seed-to-water ratio got the highest score when compared to the other treatments. The soymilk-based gelato had 71.0 per cent moisture, 5.3 per cent protein, 7.6 per cent fat, 1.3 per cent ash, 1.5 per cent crude fiber,13.3 per cent carbohydrates and 142 kcal per 100g. Soy milk gelatos physicochemical analysis indicated an acidity of 0.18 per cent, pH of 6.5, overrun of 97.0per cent, total soluble solids of 17.9 brix and total solids of 28.0per cent. All physicochemical parameters such as overrun, melt quality, total solids, pH, total soluble solids and acidity were strongly influenced by gelato. A comparison between soy milk gelato with bovine milk gelato demonstrates that the former offers superior protein quality and less calories.