Abstract:
This study was conducted to examine the capability of using soy milk to produce ice cream. Different ratios of soy milk and cow milk were used (25:75(A), 50:50(B), 75:25(C), 100:0(D) and E (100% cow milk) as control. The results for nutritional value of soy milk were 14.21, 3.92, 2.95 and 0.88% for total solid, protein, fat and ash, respectively. The pH was 6.71. While for soy milk ice cream (A, B, C, D and E) were total sold (45.28, 46.41, 46.47, 46.6 and 43.58%), protein (4.87, 5.03, 5.47, 6.46 and 3.90%), fat (3.75, 3.87, 3.94, 4.87 and 3.64%), Ash (1.17, 1.23, 1.28, 1.34 and 1.12%), pH (4.57, 4.47, 4.41, 4.38 and 4.87%), and lactose (4.18, 3.04, 2.18, 0 and 4.3%) respectively. The physical properties of soy milk ice cream (A, B, C, D and E) were for overrun (70.01, 70.13, 70.32, 70.45 and 69.73%), meltdown (14.93, 14.54, 14.07, 13.65 and 15.17%), and viscosity (4965.16, 5243.12, 5642.32, 5953.1 and 4257.13cp) respectively. The results revealed that by increasing the ratio of soy milk in ice cream samples the total solids, fat, protein, pH, overrun and viscosity of mixture increased while melt down decreased significantly (P<0.05) in all treatments. The results of sensory evaluation for the samples ( A, B, C, D, and E) respectively showed that for colour (4.29, 4.29, 3.22, 2.17 and 4.34), taste (4.49, 4.49, 3.20, 2.67 and 4.54), flavor (4.58, 4.51, 3.40, 2.10 and 4.61), texture (4.48, 4.47, 4.54, 2.31 and 3.23) and overall acceptability (4.46, 3.31, 2.26, 4.50 and 4.49) respectively. Finally, the best sample of ice cream was the ratio 25:75 of soy milk to cow milk. From these results it was concluded that, soymilk is suitable for ice cream production.
