Evaluation of different soybean varieties for manufacture of soy ice cream

Sutar, Namrata; Sutar, Parag Prakash; Singh, G.

doi:10.1111/j.1471-0307.2009.00557.x

Cited by 12 publications

(9 citation statements)

References 3 publications

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“…The obtained values of proximate components of milk were closer to the values given by Acharya (2006).The proximate values of soymilk were closer to values given by Boye et al (2011).…”

Section: Resultssupporting

confidence: 87%

Effects of Soymilk and Milk Solid not Fat on Soy Ice Cream Quality

Shrestha¹,

Maskey²

2018

Himalayan J. Sci. Technol.

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Soy ice cream is a vegan friendly frozen dessert prepared using soymilk as the major ingredient. Nine formulations of soy ice cream were prepared with varying levels of soymilk (0-100%) and milk solid not fat (MSNF) (10-12%). From sensory evaluation, 50% soymilk and 12% MSNF resulted the best ice cream of all the formulations. From response study, it was found that the overrun was positively affected but melting rate was negatively affected by soymilk whereas both the overrun and melting rate were negatively affected by MSNF and the formulation of 100% soymilk and 10% MSNF was found to be the best optimized. Chemical analysis of the best product (50% soymilk and 12% MSNF) showed 64% moisture, 10% fat, 5.6% protein, 18.9% total sugar and 0.4% ash. Hence, soy ice cream can be prepared by using milk (50%), soymilk (50%) and MSNF (12%) with physical, chemical and sensory qualities similar to that of plain ice cream.

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“…The obtained values of proximate components of milk were closer to the values given by Acharya (2006).The proximate values of soymilk were closer to values given by Boye et al (2011).…”

Section: Resultssupporting

confidence: 87%

Effects of Soymilk and Milk Solid not Fat on Soy Ice Cream Quality

Shrestha¹,

Maskey²

2018

Himalayan J. Sci. Technol.

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“…For this reason, pH of soy milk ice is higher than skim milk ice. This is in line with the results reported by Sutar et al [31] and Gracas Pereira et al [32] shown that with substituting skim milk with soy milk extract, pH of ice cream mixture increases. Table 7: Physical properties of different prepared soft ice milk with substitution of cow skimmed milk by soy milk.…”

Section: Physical Analysis Of Soft Ice Milksupporting

confidence: 83%

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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“…Also, the value increased significantly with the addition of isoflavone and encapsulated isoflavone extract. The values for viscosity of soymilk are slightly lower than the results obtained by Harjai and Singh (2007) and Khodke et al (2015) while for dairy milk, the findings are within the range given by Khalifa and Ghanimah (2013). The color property for L value ranged from 75.75 to 85.44 with the highest value in T 6 and lowest in T 2 .…”

Section: Quality Characteristics Of Isoflavone-enriched Milksupporting

confidence: 68%

Enrichment of isoflavone for development of functional soya and dairy products

Kathuria

Dhiman

Attri

2021

Food Processing Preservation

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The investigation deals with the development of soymilk and tofu and their enrichment at 50 mg of isoflavone/250 ml of milk or 100 g of paneer in the form of extract or encapsulated extract. The incorporation of isoflavone had significantly (p < .05) enhanced the value for all the functional characteristics in product. The particle size distribution of soya and dairy milk was quite similar ranging between 0.22 and 0.44 μm. In texture profile analysis, hardness of tofu (1235.06 g) was lower when compared with dairy paneer (5629.91 g). The total isoflavones of 19.90 mg/100 ml and 49.87 mg/100 g were found to be highest in soymilk and soya paneer with encapsulated isoflavone extract. Further, during storage of milk and tofu/paneer for 6 months and 10 days, respectively, the retention of total isoflavones was found to be higher in product enriched with encapsulated isoflavone extract as compared to isoflavone extract. Practical applicationsSoybean is a rich source of isoflavone that possess various health benefits. In soybean products, these components get degraded and lead to greater losses. Harit soya seeds, an evergreen variety of soybean, can be utilized for the development of milk and tofu enriched with extracted isoflavone at 50 mg. The extracted isoflavone can also be incorporated in associated dairy products that possess higher overall acceptability.

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Evaluation of different soybean varieties for manufacture of soy ice cream

Cited by 12 publications

References 3 publications

Effects of Soymilk and Milk Solid not Fat on Soy Ice Cream Quality

Effects of Soymilk and Milk Solid not Fat on Soy Ice Cream Quality

Preparation of Non-Dairy Soft Ice Milk with Soy Milk

Enrichment of isoflavone for development of functional soya and dairy products

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