KANWALJIT KAURBALESHAM, M2016-08-222016-08-222005http://krishikosh.egranth.ac.in/handle/1/73283Ice 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.enACCEPTABILITY, NUTRIENT, PROFILE, ICE CREAM, PARTIALLY, SUBSTITUTED, SOYA, FAT, SOY, PROTEIN, ISOLATEThesis