PREPARATION AND QUALITY EVALUATION OF SOY ICE

CREAM

Pramod Budhathoki
B. Tech (Food)
Nilgiri College
Tribhuvan University

Supervisor
Assistant professor Navin Gautam
 PREPARATION AND QUALITY EVALUATION OF SOY ICE CREAM

Table of content

•Introduction

•Statement of problem

•Objective of the work

•Significance of work

•Limitation of work

•Material and method

•Result and discussions

•Conclusions and recommendations

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 PREPARATION AND QUALITY EVALUATION OF SOY ICE CREAM

Introduction

• Ice cream is a frozen dairy product made by freezing a mix with agitation

to incorporate air and ensure uniformity of consistency.

•The composition of ice cream varies depending upon the ingredients used

in its preparation. The percentage composition of a good ice cream is milk

fat 12 %; milk solids-not-fat 15%; sugar 15%; stabilizer 0.2%; emulsifier

6.2%.

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 PREPARATION AND QUALITY EVALUATION OF SOY ICE CREAM

•Soybean is also called the king of the legumes.

•Soybean is an important source of high quality and inexpensive protein and oil

for both humans and animals.

•Soybean contains approximately 40% protein and 20% oil. Other valuable

components found in soybeans include water, phospholipids, vitamins, minerals

and minor substances, some of which, are known to be biologically active.

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 PREPARATION AND QUALITY EVALUATION OF SOY ICE CREAM

•Soybean can play a vital role in balancing the protein deficiency of our diet.

•Protein content of soybean is about 2 times of other pulses, 4 times of wheat,

6 times of rice grain, 4 times of egg; 12 times of milk.

• Soybean has 3% lecithin, which is helpful for brain development. It is also

rich in Ca, Protein and Vitamins A, B, C and D.

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 PREPARATION AND QUALITY EVALUATION OF SOY ICE CREAM

•Soymilk is a beverage made from soybeans.

•It is produced by soaking dry soybeans and grinding them with water.

• Soy milk contains about the same proportion of protein as cow's milk.

• Generally soya milk contains 7-8 % total solid, addition of 3 – 4 % sugar.

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 PREPARATION AND QUALITY EVALUATION OF SOY ICE CREAM

Statement of Problem
•Soy milk is nutritious and is considered not only is a good source of vitamin
and minerals but also as a cost effective source of energy and protein. It also
has a great potential to solve the problem of protein energy malnutrition.

•Today, consumption of ice cream is increasing rapidly but its high cost has
prohibited ice cream consumption by vulnerable section of the society.

•There is therefore need to reduce the cost of ice cream, which would be
possible only when milk is replaced by cheap and nutritious non-conventional
ingredients.
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 PREPARATION AND QUALITY EVALUATION OF SOY ICE CREAM

Objective of the work

General objective

The general objective of this research is to prepare soy ice cream and its

quality evaluation.
Specific objective

•The specific objective of this works were:

• To investigate the processing method for the inactivation of beany flavor

through sensory evaluation.

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 PREPARATION AND QUALITY EVALUATION OF SOY ICE CREAM

•To select the best quality of ice cream according to the preference through

sensory evaluation.

•To analyze the ice cream chemically.

• To analyze the nutritive value of ice cream.

•To evaluate cost of production of ice cream.

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 PREPARATION AND QUALITY EVALUATION OF SOY ICE CREAM

Significance of the work

•Soy-based products have become gorgeous and attractive source as a
potential alternative of cow’s milk.

•Soybeans are an excellent source of high-quality proteins and carbohydrates

but are devoid of lactose and cholesterol.

•It is an inexpensive source of nutrition for milk allergy patients, lactose-

intolerant individuals and also for the vegetarians.

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 PREPARATION AND QUALITY EVALUATION OF SOY ICE CREAM

•Soy based products are of worth importance because they reduce

menopausal symptoms, as well as having potential role in the prevention,
reduction and treatment of diseases such as osteoporosis, cancer, kidney
disease.

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 PREPARATION AND QUALITY EVALUATION OF SOY ICE CREAM

Limitation of work

•Shelf life of the product could not be studied due to lack of required storage
conditions.

•Only one variety of soybean was taken.

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 PREPARATION AND QUALITY EVALUATION OF SOY ICE CREAM

Material and method

Material
Raw Material Collection Source
Milk From local market of itahari
Butter From local market of itahari
Milk solid not fat From local market of itahari
Sweetener From local market of itahari
Stabilizer From college laboratory
Flavor From local market of itahari
Soy milk Made in college laboratory

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 PREPARATION AND QUALITY EVALUATION OF SOY ICE CREAM

Method
Method of soy milk preparation

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 PREPARATION AND QUALITY EVALUATION OF SOY ICE CREAM

Method of soy ice cream preparation

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 PREPARATION AND QUALITY EVALUATION OF SOY ICE CREAM

Experimental Formulations
Code Soy milk Cow milk
A 100 0
B 87.5 12.5
C 50 50
D 62.5 37.5
E 75 25

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 PREPARATION AND QUALITY EVALUATION OF SOY ICE CREAM

Analytical Methods
Parameter Method
Overrun National Dairy Development Board
Total solid National Dairy Development Board
Fat Ranganna
Lactose Ranganna
Protein Ranganna
Ash Ranganna
Acidity Ranganna
Sensory evaluation Ranganna

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 PREPARATION AND QUALITY EVALUATION OF SOY ICE CREAM

Proximate composition of raw material

Parameter Milk Soyabean Soy milk

Moisture (%) 87.05 10.68 89
Protein (%) 2.89 36.7 5.19
Fat (%) 2.49 19.2 1.59
Ash(%) 0.5 4.8 0.2
Carbohydrate (%) 4.3 29.56 3.74

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Result and discussions
9

8
c
bc bc 9
b
7 b
8 b b
6 a
7
a
5 6 a

mean
mean

4 5

4
3
3
2
2

1
1

0 0
A B C D E A B C D E

sample sample

Fig: Mean sensory score for body of soy ice Fig: Mean sensory score for color of soy ice cream
cream

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 PREPARATION AND QUALITY EVALUATION OF SOY ICE CREAM

9 9

c 8 c
8
bc bc bc
b b b
7 7

6 a 6 a

5 5
mean

mean
4 4

3 3

2 2

1 1

0 0
A B C D E A B C D E
sample sample

Fig: Mean sensory score for flavor of soy ice Fig: Mean sensory score for taste of soy ice cream
cream

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 PREPARATION AND QUALITY EVALUATION OF SOY ICE CREAM

9
d
8
bc c
7 b

6
a

mean
4

0
A B C D E

sample

Fig: Mean sensory score for overall acceptance of soy ice cream

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 PREPARATION AND QUALITY EVALUATION OF SOY ICE CREAM

Proximate analysis of best product

Parameter Result
Moisture content (%) 65
Total solid (%) 35
Protein(%) 5.4
Fat(%) 10
Acidity as lactic acid (%) 0.19
Lactose (%) 6.4
Ash(%) 0.34
Overrun(%) 21

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Conclusion
•From sensory analysis, soy ice cream with 50% milk, 50% soy milk was found best.

•soymilk had no effect on aroma but had significant effect on taste, color, body.

•Nutrient analysis of most acceptable ice creams indicated that protein and fat content
were found to be excellent.

•Production cost of the prepared soy ice cream was reasonable, within the reach of
general population and much lower than dairy ice cream so its commercialization
could be done.

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 PREPARATION AND QUALITY EVALUATION OF SOY ICE CREAM

Recommedations

•Soy ice cream with not more than 50% soymilk content can be prepared for
a variety of diet requirements, catering consumer tastes as well as for
improving the physicochemical properties of regular ice cream.

•Other vegetable milk (example; coconut milk) based ice cream could be
prepared and their quality studied.

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 PREPARATION AND QUALITY EVALUATION OF SOY ICE CREAM

Acknowledgements

Special thanks to

• Assistant professor Mr. Navin Gautam, Supervisor

• Mr. Rajesh Shah, Principal

• Mr. Sabin Khatri, Coordinator

• All Nilgiri family

• Seniors and juniors

• My family
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Thank You Everyone For Your Kind

Attention

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