Development of Nutritious Ice Creams from Soy Milk and Pumpkin Seeds Milk and Evaluation of their Acceptability and Nourishing Potential

Bisla, Gita; Archana, .; Singh, Rattan

doi:10.5958/j.2231-1750.3.1.001

Cited by 20 publications

(34 citation statements)

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“…Similar results were also recorded by Murtaza, Huma, Mueen‐Un‐Din, Shabbir, and Mahmood () in which addition had non‐significant effect on the fat content of ice cream. Similar results were also recorded by Bisla, Archana, and Sharma () who found that watermelon seed milk contained ice cream have high fat percent compared to the ice cream prepared with cow milk.…”

Section: Resultssupporting

confidence: 88%

Impact of watermelon seed flour on the physico-chemical and sensory characteristics of ice cream

Qayyum

Huma

Sameen

et al. 2017

J Food Process Preserv

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The present work was carried out to study the impact of watermelon seed flour on the physico‐chemical, and sensory properties of ice cream. Four formulations (T0, T1, T2, and T3) were developed by substituting milk fat and solid‐not‐fat with watermelon seed flour at level of 0, 5, 10, and 15%, respectively. Results indicated that with the increase in watermelon seed flour proportion fat, protein, total solids, solid‐not‐fat and ash contents increased significantly while moisture, viscosity, meltdown and over run decreased significantly. Acidity and pH values decreased from 0.149% to 0.141% and 7.05% ± 0.02% to 6.65% ± 0.03%, respectively. Only a non‐significant effect of watermelon seed addition was detected on the firmness of ice cream (3.54 ± 0.15 to 3.45 ± 0.01). During 60 days of storage, pH and melting resistance decreased while acidity increased. On the other hand, non‐significant effect was seen on overrun of ice cream. Ice cream with 10% watermelon seed (T2) gained more sensory score as compared to others. Practical applications Food processing produced a lot of waste (peels and seeds) which is mostly dumped and create environmental hazard. To manage food waste and to overcome the problems of protein malnutrition and for the survival of food business, there is a need to utilize these wastes in a friendly way in the development of products. Consumer demands an ice cream which has good nutritional profile, low calories and less amount of saturated fat. With this regard, milk fat and solid‐not fat were substituted in ice cream using watermelon seed. Other than as a substitute of fat and protein, watermelon seed also provide desirable functional properties to ice cream. The physico‐chemical analysis revealed that ice cream nutritional profile as well as its quality parameters improved with the addition of watermelon seed flour.

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Section: Resultssupporting

confidence: 88%

Impact of watermelon seed flour on the physico-chemical and sensory characteristics of ice cream

Qayyum

Huma

Sameen

et al. 2017

J Food Process Preserv

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“…Adding soy milk to soft ice milk mixes increased significantly (P<0.05) protein content compared to the SIM0 samples. This may be due to that protein content of soy milk (3.6%) is higher than protein content of skim milk (3.4%) as similarly reported by Bisla et al [4]. The highest ash content was recorded in SIM4 (1.34%) while the lowest of ash content was found in SIM0 (1.12%).…”

Section: Resultsmentioning

confidence: 52%

“…Interestingly, soymilk is derived from soybean with common processing procedure. It can be used as a suitable alternative for cow's milk in the production of dairy products such as ice cream, yoghurt and cheeses [4]. Protein content of soymilk and cow's milk is closely similar (3.5%-4.0%) and their amino acid pattern is fairly close to cow's milk except a deficient in sulphur containing amino acids.…”

Section: Introductionmentioning

confidence: 99%

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Preparation of Non-Dairy Soft Ice Milk with Soy Milk

Atallah¹,

Barakat²

2017

J Adv Dairy Res

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This study examined the influence of different ratios of soy milk replacement of skim milk (the levels of 0:100, 25:75, 50:50, 75:25 and 100:0 soy milk to skim milk) on the chemical, physical, microbiological and sensory properties of soft ice milk. The results revealed that by increasing the replacement of soy milk the total solids, fat, protein, pH, overrun and viscosity of mixture increased while acidity and melt down decreased significantly (P<0.05) in all treatments. Addition of soy milk in soft ice milk treatments has no significant effect on the counts of total viable bacterial and yeasts and molds. Adding cocoa (1%) in the treatment completely removes the beany flavour of sensory evaluation. Also, soy milk replacement up to 50% has no significant effect on sensory properties. It was found that soft ice milk of SIM4 sample contain greater amount of Na, Ca and Fe while the lowest value of Na, Ca and Fe was recorded in SIM0 sample. The content of isoflavones as daidzein can be varied from 230.40 to 105.13 μg, 100 ml -1 while isoflavones as genistein range from 20 to 4.98 μg, 100 ml -1 for soft ice milk samples. The total phenols and antioxidant contents increased of mixture by increasing of soy milk. Soft ice milk samples contained different concentrations of amino acids. Finally, the best ratio of soft ice milk samples is 50:50 ratio of soy milk to skim milk.

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“…Vegetable milks has also reported to improve nutritional content of ice cream. For example, Bisla et al (2011) showed increased in expressed protein, fat, iron, vitamin C values and overall acceptability of the ice creams in comparison to standard cow's milk ice cream by the using soy milk, watermelon seeds milk and guava pulp.…”

Section: Introductionmentioning

confidence: 99%

Effect of Vegetable Milks on the Physical and Rheological Properties of Ice Cream

Aboulfazli

Baba

Misran

2014

FSTR

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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.

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Development of Nutritious Ice Creams from Soy Milk and Pumpkin Seeds Milk and Evaluation of their Acceptability and Nourishing Potential

Cited by 20 publications

References 0 publications

Impact of watermelon seed flour on the physico-chemical and sensory characteristics of ice cream

Impact of watermelon seed flour on the physico-chemical and sensory characteristics of ice cream

Preparation of Non-Dairy Soft Ice Milk with Soy Milk

Effect of Vegetable Milks on the Physical and Rheological Properties of Ice Cream

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