A Comparison of Physicochemical and Sensory Characteristics of Ice Cream made from Cow's Milk, Soy Milk, or their Mix Powder
نویسندگان
1 PhD. Student, Department of Food Science & Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
2 Professor, Department of Food Science and Technology, College of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
3 Professor, Department of Food Science and Technology, College of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
4 Professor, Department of Food Science and Technology, College of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
doi
10.22101/JRIFST.2020.184654.1091چکیده
In this research, in the preparation of ice cream, cow's milk and/or soy milk at a ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 were substituted. Then, characteristics such as pH, viscosity, overrun, melt resistance and sensory properties were tested. The results indicated that by increasing the cow's milk replacement with soy milk, pH, viscosity and melting resistance significantly increased; however, overrun decreased (p < /em><0.05). The taste and overall acceptability were reduced without the use of vanilla flavor, though no significant difference was observed after adding one percent of vanilla to 40% of the replacement level. The ice cream mixes were spray-dried in a pilot plant spray dryer. The powders were reconstituted and converted into ice cream and their physicochemical and sensory properties were measured and compared with primary mixes. The results showed that the pH, viscosity, overrun and melting resistance of the powder samples compared to the primary specimens significantly decreased, although significant changes in sensory features were not observed when using vanilla (p < /em><0.05).
