Production of soy/cow milk blends yoghurt ice cream

Abstract

At present, most of the consumers start paying more attention to their health and focusing on consumption of healthy and supplemented foods because they are convenient and time saving. Therefore, this research was aimed to produce healthy foods in the form of regular diet which was accepted by consumers and yogurt ice cream is a healthy product which is popular among children, teenagers, adults, and seniors. Firstly, yoghurt was made from soy/cow milk blends with varying amounts of yoghurt starter as 2, 3 and 4% and they were incubated at 45°C for 3 hrs. After that, they were determined for pH and titratable acidity (%TA). It was found that soy/cow milk blends yoghurt using 2% starter gave out the highest pH as 4.45 whereas the one made from 4% starter gave out the highest titratable acidity as 0.55 % (P≤0.05). Then, the suitable amount of soy/cow milk blends yoghurt used in ice cream production was investigated at varying levels of 10, 20 and 30%. After that, they were sensory evaluated for liking scores by panelists and it was found that they were not significantly different in average liking scores of appearance, color, odor, taste, texture and overall liking (P>0.05) with the average overall liking scores ranging from 7.5 to 7.7. Thus, 30% of soy/cow milk blends yoghurt was used in ice cream production. In addition, two types of stabilizer including xanthan gum and gelatin at three different levels of 0.1, 0.2 and 0.3% were used in producing soy/cow milk blends yoghurt ice cream and they were then subjected to sensory assessment for panelists liking scores. It was found that soy/cow milk blends yoghurt ice cream with 0.3% xanthan gum contributed the highest average overall liking score of 7.73 which was significantly higher than the ones with 0.2, 0.1 % xanthan gum, 0.1, 0.2 and 0.3% gelatin which had the scores of 6.86, 5.66, 5.86, 5.70 and 5.73 respectively (P≤0.05).