No abstract

The nutritional properties and health benefits of ice cream can be improved by substituting cow's milk with vegetable milks. In the present study cow's milk in ice cream was replaced by soy, coconut and composite milk (combinations of coconut or cow milks with soy milk). The changes in ice cream eating qualities and physical properties (melting rate, apparent viscosity, hysteresis, fat globule size and its zeta potential and freezing behavior) were evaluated. The use of vegetable milk to replace cow milk increased pH and decreased melting rate. Ice creams containing composite milk have reduced the melting rate, freezable water amount, particle size and total acceptability of ice creams whereas increased viscosity and hysteresis area with increasing soy milk content. The vegetable milks as composite milk can use to replace cow milk without markedly affecting the quality of ice cream.

Fermented and nonfermented probiotic ice creams were made by incubating Bifidobacterium bifidum (Bb-12) culture in ice cream mixes with cow, soya, coconut and composite milks (combinations of coconut or cow milks with soya milk). The changes in ice cream-eating qualities and physical properties (melting rate, apparent viscosity, hysteresis, fat globule size, zeta potential, microscopic structure and freezing behaviour) were evaluated. In general, fermentation decreased the melting rate and total acceptability of ice creams but increased the apparent viscosity, hysteresis, particle size and freezable water. For fermented ice creams containing composite milk, those containing cow milk showed a higher percentage change than those containing coconut milk in respect of hysteresis, particle size and freezable water; however, the apparent viscosity was not affected.

In this study, frozen fermented desserts containing Lactobacillus acidophilus (La-05; L) and Bifidobacterium bifidum (Bb-12; B), were made from bovine (W), soya (S), coconut (C) and composite (i.e. combinations of coconut or bovine milks with soya milk) milks. The changes in frozen dessert eating qualities and the survival of added microbes were evaluated. The highest viscosity and melting resistance, and the lowest total sensory scores, were found in the products made using soya milk. After 90-day storage at À20°C, the highest survival percentage of La-05 was found in the products made using coconut milk (CL); and for Bb-12, it was found in the products made using soya milk, coconut milk and a 25:75 blend of soya milk and coconut milk respectively ( samples SB, CB and SC3B) SB, SCB and CB samples.

In this study, cow (W)'s milk was replaced by soy (S), coconut (C) and various combinations of coconut or cow milks with soy milk in order to produce fermented probiotic ice cream. The changes in ice cream eating qualities and physical properties were evaluated. Fermented ice cream containing vegetable milks showed a slower melting rate and higher apparent viscosity and particle size and also lower total acceptability than fermented cow milk ice cream (control). Ice creams containing Lactobacillus acidophilus (La-05; L) showed a lower melting rate and higher apparent viscosity and particle size than ice creams containing Bifidobacterium bifidum (Bb-12; B). Regardless of the starter culture used, all of sensory analysis scores decreased in ice creams with higher soy milk amount. The vegetable milks may offer ice cream manufacturers an alternative source of cow milk as a functional ice cream.