ACCEPTABILITY AND NUTRIENT PROFILE OF ICE CREAM PARTIALLY SUBSTITUTED WITH SOYA FAT AND SOY PROTEIN ISOLATE (SPI)
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Date
2005
Authors
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Publisher
ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY, RAJENDRANAGAR, HYDERABAD
Abstract
Ice cream is a delicious, wholesome, nutritious fat rich, frozen dairy product,
which is widely consumed in different parts of the world. In recent years the
consumption of ice cream in India has increased considerably, particularly in big
cities and towns.
Diet is one of the important factors that affects the well being and health of an
individual. Health foods are those, which are nutritious, prevent diseases and maintain
health. Health foods are also known as designer foods, therapeutic foods, functional
foods etc. These foods contain ingredients that aid specific bodily functions in
addition to being nutritious. Soy proteins are potential functional ingredients, which
have food applications.
Frozen dairy desserts contain relatively high amount of SFA and cholesterol.
Partial substitution oils (high in unsaturated fatty acids) for milk fat would reduce the
incidence of coronary heart diseases. Soya oil has been tested and it would meet the
requirement.
Soyaprotein is a good source of essential amino acids, which will help in
preventing kidney diseases, cancer risk etc. and promote good health.
Keeping these health benefits in view, a study was carried to develop and
evaluate the acceptability and nutrient profile of frozen dessert by partial substitution
of milk fat and SMP with soy fat and SPI, both at 25, 50, 75 percent levels. The
developed ice cream frozen desserts were stored in HDPE cups at –8oC for a period of
one month. The products were analyzed for sensory characteristics, nutrient profile
and microbial load.
Substitution of SMP with SPI increased the protein content of frozen desserts
from 4.3 to 6.2 percent.
After storage for one month there was significant difference in the sensory
attributes. i.e. appearance, taste and flavor however there was no significant
difference observed texture and overall acceptability of the product at 5 per cent level
of significance.
After storing the products for one month the samples were tested for microbial
quality for SPC and PCT. SPC was under safe limit as per BIS standards i.e. below
200000/ml and PCT was negative for all the samples.
The product with 25 percent SMP substituted with SPI and 75 percent milk fat
substituted with soy fat was most acceptable.
This will encourage the production and utilization of soybean in India, which
in turn helps the farmer, promotes health of the consumer and reduces cost of the
product.
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Keywords
ACCEPTABILITY, NUTRIENT, PROFILE, ICE CREAM, PARTIALLY, SUBSTITUTED, SOYA, FAT, SOY, PROTEIN, ISOLATE