PREPARATION OF SOYBEAN BASED FROZEN DESSERT

 Project Name :

PREPARATION OF SOYBEAN BASED FROZEN DESSERT

As consumers have pursued healthier lifestyles in recent years, consumption of soy foods hasrisen steadily, encouraged by scientific studies showing health benefits from these products. However, since ice cream contains dairy ingredients, a number of people are not able to consume it because of dietary habits due to religious beliefs, lactose intolerance, vegetarianism or other related ideologies.

 For years, these groups of consumers are trying to substitute ice cream with frozen desserts containing soy protein as a substitute for milk protein. The research reported in this thesis strives to provide groundwork for future efforts to develop techniques for processing soymilk frozen dessert for the food industry.

 A non-dairy frozen dessert containing soymilk was developed, and two consumer studies were performed to determine sensory attributes critical to consumer acceptance and purchase intent. In the study, nine formulations were developed in varying concentrations of non-dairy milk (soymilk and coconut milk), fat source (soybean oil and margarine), stabilizer (CMC and xanthan gum) and emulsifier (lecithin and span-40 with tween-20). 

Finally, three samples- A, B and C were subjected for sensory analysis by 20 panelists. 

Drivers for acceptance are flavour and overall acceptability. Flavor choices affected overall acceptability; flavor was most critical to purchase intent for product C, not for A and B.