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Subject: Dairy Technology × Author: NANDA KUMARI, K × End date: 2008 × Start date: 2008 ×
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    ThesisItemOpen Access
    PREPARATION OF SOY BASED DIABETIC FROZEN DESSERT
    (SRI VENKATESWARA VETERINARY UNIVERSITY , TIRUPATI – 517 502, 2008-02) NANDA KUMARI, K; KOTILINGA REDDY, Y(Major); SHANKAR REDDY, I; RAVI KUMAR, S
    ABSTRACT : Substantial proportion of world population is unable to consume ice cream even though they have desire to consume because of its sugar content, which may lead to health disorders in diabetic people and over weight individuals. As such an attempt has been made in the present study to develop a value added soy based diabetic frozen dessert, with a chocolate flavour. In order to prepare soy based frozen dessert defatted soy flour was used to partially replace the skim milk solids at different levels as 20, 30 and 40 per cent level. Cocoa powder at the rate of 1.5 per cent is used to mask the slight beany flavour of soy based frozen dessert. The influence of the different levels of DSF on the physico-chemical and sensory properties was studied. The frozen dessert with 30 per cent DSF to replace SMP was selected for further study. To produce diabetic frozen dessert sugar substitutes as aspartame, saccharin with sorbitol base were added separately to the soy frozen dessert mix. The effect of sugar replacers on physico-chemical and sensory quality of frozen dessert was studied. A significant reduction in total solids content and melting resistance were observed. However, the total solid content and melting resistance were sufficiently higher than the acceptable total solids content and melting resistance of normal frozen dessert. The frozen dessert prepared with saccharin, aspartame with sorbitol base had a minimum requirements as normal ice cream. In conclusion it could be said that it is possible to prepare a value added soy based frozen dessert with the incorporation of 30 per cent DSF for replacing SMP and it could improve melting resistance of the product considerably. The sensory evaluation of the soy based frozen dessert revealed that the product is comparable to the control frozen dessert. Coco powder had improved the sensory acceptability of the frozen dessert by enhancing the flavour of frozen dessert. It is also possible to prepare soy based diabetic frozen dessert with chocolate flavour replacing sugar with sugar substitutes. The product obtained had acceptable sensory attributes as well as it would helpful to the consumers who are diabetics obese and health conscious.