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Soy-based products have become gorgeous and Soy bean, due to its high quality protein could serve as
attractive source as a potential alternative of cows milk. a complete source of protein for vegetarians
Soybeans are an excellent source of high-quality (Romanchik-Cerpovicz, Abbott, & Dent, 2011). On the
proteins and carbohydrates but are devoid of lactose and basis of composition soybean has 40% protein, 20% oil
cholesterol. It is a plentiful and inexpensive source of contents, and 15% saccharides, 15% dietary fiber and
nutrition for milk allergy patients, lactose-intolerant 10% others (Kim et al., 2005).
individuals and also for the vegetarians (Liu & Lin, Soy based products are of worth importance because
2000). Soy bean protein, due to its undigested pepsin they reduce menopausal symptoms, as well as having
fraction may affect the fecal excretion of bile acids or potential role in the prevention, reduction and treatment
of diseases such as osteoporosis, cancer, kidney disease
*Correspondence Author: Samreen Ahsan and atherosclerosis (Garcia et al., 2009). Soy milk
e.mail: samreenahsan.ft@gmail.com contains a non-steroidal phytoestrogen that has verified
as a protective effect against age-related bone loss and
other chronic diseases. It act as a diet rich in iso- Soybeans (100 g) were washed in de-ionized water. The
flavonoids and associated with a lowered risk of many cleaned beans were soaked in 1L f water for 14 h at 4
0
diseases, such as prostate and breast cancers, C. The swollen soybeans were drained and blended
cardiovascular diseases and osteoporosis (Clarkson, with 1L of boiling water in a blender at low speed for 5
2002). Moreover, iso-flavonoids have also proven their min. The slurry was heated for 10 min at 80 0C. The hot
anti-cancer, hormone altering, estrogenic and anti- mixture was filtered through four layers of cheese cloth
estrogenic properties. Soybean is low in saturated fat so and the filtrate (850 g) was collected. The soy milk was
it could be helpful in reducing coronary heart diseases cooled at room temperature and then kept at 4 0C
(Romanchik-Cerpovicz, Abbott, & Dent, 2011). (Pathomrungsiyounggul, Lewis, & Grandison, 2010)
Guar Gum, commonly known as guar flour, a natural 2.2. Analysis of soy milk
water soluble nonionic polysaccharide isolated from the
seeds of Cyamopsis tetragonolobus. Guar gum lowers Soy milk was analyzed for its composition (fat, protein,
ash, SNF and total solids) as well as physico-chemically
the cholesterol and glucose level as well as helpful for
the prevention of obesity (Mudgil, Barak, & Khatkar, (pH and Acidity). The pH was determined by Electrical
2011). digital type pH meter (WTW series pH-720). pH,
acidity, fat, ash, protein and total solids were
The population is increasing regularly and insufficient determined as described in (AOAC, 2003). The milk
supply of protein has involuntarily increased the solid not fat content was determined as (Kirk & Sawyer,
manifestation of malnutrition in developing countries. 1991).
Animal protein is also wholly inadequate and relatively
expensive in developing countries so to meet the protein 2.3. Procedure of ice cream
demands in these countries, research effort is geared in Ingredients needed to concoct soy milk ice cream were
the direction of finding alternative sources of protein mixed prudently after weighing and then pasteurized.
from legume seeds (Romanchik-Cerpovicz, Abbott, & Aging was done for 24 hours, after that whipping and
Dent, 2011). freezing process was performed in the manufacturing
Topical industrial dessert products are chiefly cow
milk-based so these contains lactose as well as
cholesterol which could cause limitations in product
(Granato et al., 2010b). Soy-based foods provide health
benefits to consumers due to their anti-cholesterolemic,
hypolipidemic, anti-allergenic and anti-atherogenic
properties (Lopez-Lazaro, 2002).
2.1. Preparation of soy milk Figure 2. Flow diagram of the preparation of soymilk
based ice-cream
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July, 2015, Vol: 01, Issue: 01 Ahsan et. al, 2015
Table 2. Mean value of composition of commercial Ash contents of soy milk based ice cream ranged from
and local soy milk 0.94-1.77. Statistical analysis showed that it varied
Compositional Commercial Local significantly (P < 0.05) in all the treatments, while
Parameter soymilk soymilk storage and their interaction showed non-significant
Fat 3% 2.5%
effect (p>0.05) on ash content.
Protein 3.5% 3.3%
Ash 0.5% 0.7% A gradual increase in ash content of all the samples was
SNF 7.2% 10% observed as the gum concentration was increased.
Total Solids 10.5% 12.7%
(Hematyar et al., 2012) reported 0.72% ash in guar gum
Ph 6.74 6.72
Acidity 0.24% 0.28% so with the increase of gum level the ash may increase.
Table 3. Effect of guar gum on the different quality attributes of soy milk based non-dairy-ice cream
Treatments Fat pH Total Solids Ash Acidity Viscosit Over run Melt Protein Hardness
(%) y (%) down
(%) (%) (%) (%) (%) (N)
(cp)
To 2.52 7.28 32.170.11c 0.90.01d 0.290.0 1780.0 39.420.1 14.30.0 4.060. 19.00.09c
0.02b 0.03b 1d 0.11g 3g 9a 03d
T1 2.45 7.29 32.530.09a 0.90.03d 0.940.0 3273.3 46.890.1 14.170. 4.030. 19.60.03b
0.01a 0.01b 1a 0.17f 1f 03b 01c
T2 2.63 7.33 32.560.07ab 0.90.07d 0.840.0 3463. 49.490.1 13.480. 4.040. 19.80.11b
0.01c 0.01a 3b 0.19d 1e 11bc 05bc
T3 2.55 7.34 32.600.1b 1.00.01b 0.790.0 4400.0 57.270.1 11.640. 4.020. 20.50.1a
0.03b 0.05a 2b 0.13a 7a 07d 01b
T4 2.73 7.37 32.630.07b 1.190.0 0.750.0 4460.0 60.850.1 10.560. 4.000. 20.60.07a
0.01d 0.01bc 3c 7b 0.15a 3d 12e 09b
T5 2.53 7.31 32.520.11a 1.730.0 0.900.0 3283.3 46.720.1 15.540. 3.890. 20.50.03a
0.02b 0.02ab 1ab 1a 0.11f 1f 04a 03a
T6 2.63 7.34 32.670.09c 1.74a0. 0.860.0 3373.3 49.000.1 13.700. 3.990. 20.40.01a
0.04c 0.04a 07b 2b 0.19e 7e 11b 01b
T7 2.63 7.34 32.560.05ab 1.760.1 0.800.0 3643.3 52.000.1 12.640. 3.890. 20.70.09a
0.06c 0.01a 1a 1b 0.21c 3c 05c 02a
T8 2.77 7.36 32.590.12b 1.770.0 0.750.0 3840.0 55.530.1 10.410. 4.020. 20.50.11a
0.07e 0.03bc 9a 5b 0.16b 1b 09e 07c
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July, 2015, Vol: 01, Issue: 01 Ahsan et. al, 2015
Table 4. Effect of storage on the different quality attributes of soy milk based non-dairy-ice cream
Storage Fat pH Total Solids Ash Acidity Viscosity Over run Melt Protein Hardn
down ess
0 2.590.01a 7.370.03a 32.550.09b 1.06 0.750.01a 3528.90.17a 52.7430.17a 11.07 4.040.01a 20.17
0.01a 0.09a 0.07c
30 2.610.02b 7.330.01b 32.570.05b 1.04 0.770.02ab 3501.10.13ab 49.7330.19b 13.04 4.010.01ab 20.21
0.01a 0.11b 0.04b
60 2.620.01b 7.290.01c 32.490.07a 1.33 0.790.01b 3475.60.9b 46.5910.11c 15.33 3.930.02b 20.25
0.21b 0.1c 0.09a
compositional and biochemical changes during the ultimately melt down will be decreased. This is
storage period (Kanbakan, Kon, & Ayar, 2004). The measured as the time required liquefying a measured
normal pH of ice cream is around 7.0 or neutral. amount of the ice cream at room temperature.
Viscosity is the resistance to flow and is commonly Data revealed that treatments and storage period
measured in centipoise (cP). The factors which can showed highly significant (P<0.01) while their
affect the viscosity include temperature, type, interaction showed non-significant effect (p>0.05) on
concentration, state of Galacto-mannans (Guar Gum) melt down property of ice cream. In our study,
and fat globule size (Mudgil, Barak, & Khatkar, 2011). meltdown value of soy ice cream decreased with the
Moreover, protein hydration can also increase the increase in gum concentration. The highest melt down
viscosity. Viscosity is a factor used to determine the value was observed in T5 (15.54) as compared to the
Galacto-mannans (Guar Gum) aggregation, creaming, treatment T1 (11.870) while both samples contain equal
incorporation of air, freezing rate, flow condition. It can percentage of guar gum (0.3%). Control sample
also provide mouth feel and flavor to the ice cream (without gum) showed higher melt down value as
(Hematyar et al., 2012). Statistically, the treatments compared to other samples. These findings were
showed highly significant effect on viscosity of ice supported by (Goff 2002). In general, melting rate of ice
cream like in control it was 1780 cp and in creams increased with storage that may be due to
commercially available soy milks ice cream it was increase in ice crystal size as a result of ice
within the range of 3273.3 cp to 4460 cp and in local recrystallization (Muse and Hartel 2004).
prepared soy milks ice cream it was 3283.3cp to 3840.0
cp. Storage period showed significant while the Depending upon the protein content, ice cream is
interaction and storage showed non-significant effect on divided into two levels, low level with up to 2.4%
the viscosity of soy milk based ice-cream. The results protein and high level with up to 5.04% protein (Tong
2007). In our study, meltdown value of soy ice cream
are supported by the findings of (Kaya & Tekin 2001)
decreased with the increase in gum concentration. The
Treatments and storage showed highly significant effect highest melt down value was observed in T5 (15.54) as
on over run of ice cream. Data revealed an increase in compared to the treatment T1 (11.870) while both
over run value with the increase in gum concentration samples contain equal percentage of guar gum (0.3%).
like 60.85 in the samples of the treatment T4 and 55.53 Control sample (without gum) showed higher melt
in T8, while it was low in case of control sample. down value as compared to other samples.
So, it means gum provide strengthening power to ice Hardness is measured as the resistance of the ice cream
cream and resist melting. Meltdown values show the to deform when an external force is applied on it. Since
resistance of the ice cream to melt. This property of the both the ice crystal size and ice phase volume contribute
ice cream will also define the quality of the product as to the hardness of treatments. This factor may be used
air which is incorporated form the final volume of the as a measure of ice crystal growth (Muse and Hartel
product, which will raise the volume of ice cream and
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July, 2015, Vol: 01, Issue: 01 Ahsan et. al, 2015
2004). Statistically, treatments showed highly Goff, H.D. (2002). Formation and stabilisation of structure in
significant effect on the hardness of ice-cream. ice-cream and related products. Current Opinion in
Colloid & Interface Science, 7: 432-437.
Data showed that hardness of soy ice cream increased Granato, D., Branco, G.F., Cruz, A.G., Faria, J.d.A.F., &
Shah, N.P. (2010a). Probiotic dairy products as
with the increase in gum concentration in all the functional foods. Comprehensive Reviews in Food
treatments. According to table of mean comparison of Science and Food Safety, 9: 455-470.
all the treatments, highest mean of force was observed Granato, D., Ribeiro, J.C.B., Castro, I.A., & Masson, M.L.
(2010b). Sensory evaluation and physicochemical
for T7 (20.7) which contain 0.5% stabilizer and prepared
optimisation of soy-based desserts using response
from locally available soy milk while minimum surface methodology. Food Chemistry, 121: 899-
hardness was observed in case of T0. 906.
Hematyar, N., Samarin, A.M., Poorazarang, H., & Elhamirad,
3.1. Sensory evaluation A.H. ( 2012). Effect of Gums on Yogurt
Characteristics. World Applied Sciences Journal,
Ice cream sample made with soy milk of both types was 20: 661-665.
sensory evaluated for its flavor, mouth feel, ice crystals, Innocente, N., Comparin, D., & Corradini, C. (2002).
Proteose-peptone whey fraction as emulsifier in ice-
surface appearance, body/ texture and overall cream preparation. International Dairy Journal, 12:
acceptability. All the sensory parameters were affected 69-74.
significantly (P<0.05) by different treatments. The Kanbakan, U., Con, A., & Ayar, A. (2004). Determination of
highest scores were awarded to the ice cream sample microbiological contamination sources during ice
cream production in Denizli, Turkey. Food Control,
containing 0.5 % guar gum and in some cases to the 15: 463-470.
samples of the treatments that contain 0.4% guar gum. Kano, M., Ishikawa, F., Matsubara, S., Kikuchi-Hayakawa,
However, mean score for all the sensory parameters H., & Shimakawa, Y. (2002). Soymilk products
affect ethanol absorption and metabolism in rats
decreased with the passage of time.
during acute and chronic ethanol intake. The Journal
of Nutrition, 132: 238-244.
4. Conclusions and recommendations Kaya, S. & Tekin, A.R. (2001). The effect of salep content on
the rheological characteristics of a typical ice-cream
Soy milk both commercially available (silk) and locally mix. Journal of Food Engineering, 47: 59-62.
prepared was used successfully to prepare soy milk Kim, J.J., Kim, S.H., Hahn, S.J., & Chung, I.M. (2005).
based non-dairy ice cream. Soy milk was successfully Changing soybean isoflavone composition and
made using soy bean and it gave comparable results concentrations under two different storage
conditions over three years. Food Research
with commercially available soy milk. The treatment International, 38: 435-444.
that contains Guar gum (0.5%) received highest scores Kirk, S. & Sawyer, R. (1991). Pearson's Composition and
for viscosity, meltdown, over-run and sensory Analysis of Foods (9 ed). Longman Group Ltd.,
characteristics and was recommended for the Harlow, U.K.
Liu, J.R. & Lin, C.W. (2000). Production of kefir from
production of soy milk based high quality ice-cream. soymilk with or without added glucose, lactose, or
Moreover, this ice cream as a frozen dessert also has sucrose. Journal of Food Science, 65: 716-719.
potential for commercialization. Lopez-Lazaro, M. (2002). Flavonoids as anticancer agents:
structure-activity relationship study. Current
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