Effect of Skim Milk in Soymilk Blend on the Quality of Ice Cream

Abstract

Four types of soymilk blends were prepared for the preparation of a new variety of ice cream i.e. T₁, T₂, T₃ and T₄ in 1:9, 2:8, 3:7 and 4:6 ratios of soy flour: skim milk respectively while plain ice cream with vanilla flavour (T₀) was kept as control. The physico-chemical, sensory as well as micro elements detection of ice cream were performed. It was observed that soymilk with maximum quantity of skim milk improved taste, flavour and mouth feel product. Chemical composition of soymilk blend showed 81.80% moisture, 18.20% total solids, (14.35% milk solids-not-fat and 3.85% fat. Plain ice cream (T₀) contained 65.815% moisture, 34.176% total solids, 0.7423% ash, 9.850% fat, 3.345% protein, 14.880% sucrose and 5.521% lactose. Acidity determined was 0.190% and pH was 6.71. Statistically high changes were noted for overrun, acidity and lactose while significant change was noted for pH with the increase in storage period (from 0 to 30 days). It was found that ice cream from soymilk blend (T₄) contain greater amount of Ca (2.01 mg/100 ml) and Fe (0.44 mg/100 ml) as compared to skim milk (0.58 mg/100 ml Ca and 0.22 mg/100 mL Fe). Sensory tests showed that T₂ sample was superior to T₄, which obtained lowest score. Large quantity of skim milk in soymilk improved quality of ice cream, and resulted in decline beany flavour of soy beans. It was concluded that soymilk blend can be used for the preparation of frozen desserts especially ice cream. The ice cream prepared from soymilk blend having 20 g soy flour: 80 g skim milk (T₂) was of good quality in respect of sensory characteristics such as colour, taste, flavour and overall acceptability. Physico-chemical characteristics showed that T₂ sample contained 65.795% moisture, 34.182% total solids, 0.7512% ash, 9.856% fat, 3.430% protein, 14.885% sucrose and 5.462% lactose. Acidity value was 0.19% whereas pH was found to be 6.709.