DEVELOPMENT AND EVALUATION OF FORTIFIED SOY MILK FROZEN DESSERT

SATYANANDAM. IRUKU M.Tech. Food Processing Technology Department of Chemical Engineering Under the Guidence of Dr. K. MANIKANDAN

Assistant Professor in chemical engineering Annamalai University .

ABSTRACT
Fortified soy milk frozen dessert was contain skim milk, coconut milk and soy milk for the development of product. The variations were prepared for the development of frozen dessert different combinations were prepared control 100% skim milk powder, variation-1 50% soy milk and variation-11 50% coconut milk and dairy variation 100% dairy milk major components. The Physico-chemical, microbial and sensory as well as mineral detection of frozen dessert were performed. It was observed that soy milk with maximum quality of product improved Nutritional, mineral and Taste, flavor and month feel. The Nutritional composition of soy milk fortified frozen dessert showed protein 4.35%, Lactose 0.51%, Fat 5.82% variation-1 when compared to variation-2 and dairy milk variation. The minerals like Na, K, Ca, Li the variation-1 soy milk dessert was contain low Na 0.29 %content the dairy variations-1 1.23% and variation-2 0.71% respectively. The microbial count of pathogenic organisms like bacteria, fungi and yeast were during 0,10,20,30,40,50 days duration low count variation-1 yeast and mould 2.98X103, variation-2 2.97X103 and dairy 2.95X103, and bacteria count 2.85X103(V1), 2.89X103 and dairy 2.75X103 results were observed. The sensory characteristics of frozen dessert vanilla flavoured dessert was 6.71+1.35 high overall acceptability by trained judges. Quantity of skim milk and coconut milk improved quality of dessert and resulted in decline flavor of soy dessert. It was concluded that fortified soy milk frozen dessert the overall result to the study was soy milk fortified frozen dessert contain high protein so it was Useful to protein deficiency diseased persons and also it was contain low lactose content it was useful to lactose intolerance diseased persons. This dissert was contain high content 69.8+5.8 of antioxidants like isoflavones these were useful heart risk diseased and obesity persons and low content Fat also useful to heart risk and obesity persons. The soy milk fortified frozen dessert was very good source of high nutritional and healthful product.

OBJECTIVES
To increase the nutritional value of ice cream. To useful for who suffered protein deficiency. To improve the protein content in ice cream. To useful for obesity, heart risk, cancer people.

INTRODUCTION
Soy bean, the most important legume in the traditional Chinese diet, is rich in high quality protein. Despite its ubiquity in the Asian diet.

Soy beans together with corn belong to stable food of mankind since ancient ages. In human diets soy beans have been used as a protein source for over 5000 years.
A vast array of products can be derived from soy beans and are found nowadays in more than 20,000 items in the food shelves of supermarkets world wide.

METHODS AND MATERIALS

PREPARATION OF SOY MILK

Soy beans were cleaned manually to remove dust, damaged seeds, weeds and metals. Pre-cleaned soybeans were soaked in water at pH 7 for 24 hours 80100C. Crushed and blend the soybeans then extract milk through clean cheese cloth and pasteurize at 72C and obtain the soy milk.

Nutritional values of soymilk (per 100g)

Water Energy Protein Fat (Total Lipid) Fatty acids, Saturated Carbohydrates Fibre Ash Isoflavones Lactose Sodium Iron Riboflavin (B2) Calcium Phosphorus Vitamin A Vitamin E 93.3 g 33.0K cal 2.8 g 2.0 g 0.214 g 1.8 g 1.3 g 0.27 g 8.8 mg 0.0 mg 12.0 mg 0.58 mg 0.070 mg 4.0 mg 49.0 mg 0.03g 0.010g

(source : USDA Nutrition Database for standard reference )

Health Benefits of Soy Milk

Source of lecithin and vitamin E.
It is safe for people with lactose intolerance or milk allergy.

Contains fat less saturated than cows milk.

Contains isoflavones.

Soy protein reduces the cholesterol and help to reduce the risk of heart disease.

Soy protein and its associated phytochemicals seem to reduce heart disease, osteoporosis and risk of cancer.
Soy milk contains no lactose. Soy milk is rich in isoflavones. Soy milk contains only vegetables proteins.

Preparation Of Coconut Milk

Fully dried or medium dried coconut was split manually and coconut flesh was cut pieces and mix with water at pH 7 and blend the mix and strain with cheese cloth after sieve to obtain the coconut milk and treat at 70-80C for 15 min to pasteurization of milk.

DIFFERENT INGREDIENTS FOR DEVELOPMENT OF FORTIFIED SOY MILK FROZEN DESSERT

Soy milk 750 ml

Coconut milk
Skim milk powder Cream Water Stabilizer Vanilla flavour Chocolate colour Sugar powder Salt

250 ml
125 g 125 g 20 ml 0.35 g 0.29 ml 0.24 g 250 g 0.26 g

Table-1.Compositional variations of Fortified Soy milk frozen Dessert (100 ml)

Composition Control Variation-1 Variation -2 Dairy of milks variation (milk &milk products ) Skim milk powder
Soy milk

100
0

15
50 35

35
15 50

100
0 0

Coconut milk 0

Fortified Soy Milk frozen dessert Development

The processing steps for fortified soy milk frozen dessert include weighing, mixing, pasteurization, homogenization, cooling, freezing, hardening, packaging and storage the product.

PROCESS FLOW CHART

Measure all ingredients Mix all ingredients Fat (Cream) Blending Pasteurization Homogenization Cooling Ageing Freezing Filling Hardening Storage

The following methods were analyzed to the experimental works of the fortified soy milk frozen dessert .
1. Microbial analysis

2. Chemical analysis
3. Mineral analysis 4. Sensory analysis

RESULTS AND DISCISSION

 The fortified soy milk frozen dessert study was the development of the fortified

soy dessert with the skim milk powder ,soy milk coconut milk these were main ingredients for the development of dessert. Other ingredients like sugar powder ,flavours , colours, carboxy methyl cellulose , salt butter , water etc. Control dessert was developed by 100% of skim milk powder . it was contain 100% of plain variation. Variation -50% of soy milk main portion and 15% of skim milk powder and 35% of coconut milk were used to development of this new variation-1 frozen dessert for main ingredients and small amount of of other ingredients were also used in development of variation-1 frozen dessert . variation-2 was 35% of skim milk powder , 15% of soy milk and 50% of coconut milk used to preparation .these were main ingredients and other small amounts of ingredients also were used to development of variation-2 frozen dessert . Dairy variation frozen dessert was fully milk and milk products like skim milk powder skim milk major ingredients for the this dairy milk variation and other ingredients were used in the small amounts of the development of dessert dairy variation .

Different ingredients for development of fortified soy milk frozen dessert

Soy milk Coconut milk Skim milk powder Cream Water Stabilizer Vanilla flavour Chocolate colour Sugar powder Salt

750 ml 250 ml 125 g 125 g 20 ml 0.35 g 0.29 ml 0.24 g 250 g 0.26 g

Table- 2.Compositional variations of fortified soy milk frozen dessert ( 100 ml)

Composition of milks

Control

Variation-1

Variation -2

Dairy variation (milk &milk products ) 100 0 0

Skim milk powder Soy milk Coconut milk

100 0 0

15 50 35

35 15 50

The bar chart was represented that the compositional variations of fortified frozen dessert with different milks and other ingredients given below.

The bar chart showed the compositional variations of fortified soy milk frozen dessert ( 100 ml)

Table-3. Commonly found some microorganisms in ice cream during long storage

Bacteria
Klebsiella sp Salmonella sp Bacillus sp Escherichiacoli Streptococcus sp Staphylococcus sp

Fungi
Aspergillus sp Neurospora sp Rhizopus sp

Yeast
Torulapsis Candida sp Sacharomyces sp

Table-4. was represented the yeast and mould count of soy milk fortified frozen dessert to variation at 0, 10 ,20, 70, 40, 50 storage days given below.
.

Storage days

Control

Variation-1

Variation-2

Dairy variation

0
10 20 30 40 50

0.15103
1.20103 1.41103 2.51103 2.71103 2.90103

0.17103
1.25103 1.47103 2.53103 2.75103 2.98103

0.19103
1.23103 1.43103 2.55103 2.78103 2.97103

0.11103
1.2103 1.45103 2.50103 2.76103 2.95103

Yeast and mould count of fortified soy milk frozen dessert variations (cfu/g)

Table was represented the microbial Analysis results of the fortified soy milk frozen dessert variations. Storage days ware conducted to the control, variation-1, variation-2 and dairy variation with 0,10,20,30,40,50, days. Yeast and mould count were calculated the colony forming Units for grams (cfu/g).

The microbial count initially control dessert 0.15X103 and final day at (50) 2.90X103 was noted Variation-1 and Variation-2 were noted that soy and coconut milk variations contain high yeast and mould growth. Because high Nutrition with dairy dessert microbial yeast and mould growth was low showed.

Table -5.Bacterial count of soy milk fortified frozen dessert variations (cfu/g)
Storage days 0 Control 0.1103 Variation-1 0.15103 Variation-2 0.11103 Dairy variation 0.13103

10
20 30 40

0.90103
1.40103 1.50103 2.70103

0.91103
1.51103 1.63103 2.72103

0.90103
1.45103 1.67103 2.70103

0.92103
1.52103 1.69103 2.75103

50

2.71103

2.70103

2.71103

2.75103

Tables was showed the Bacteria count of the soy dessert

variations the storage days of 0,10,20,30,40,50 days the bacterial growth of colonies were formed high content in 2.85X103 2.89X103 variation-1 and variation-2. The dairy milk frozen dessert was formed 2.765X103 the low bacterial count.

Table -6. CHEMICAL COMPOSITION OF THE VARIOUS MILK SOURCES

Composition (%)

Tiger nut milk Soy milk

Coconut milk

Cow milk

Protein
Total solids Calcium pH

4.10
9.30 0.17 6.5

4.50
8.32 0.105 6.1

2.81
32.12 0.113 6.2

3.11
12.43 0.131 6.3

Titrable acidity

0.19

0.17

0.15

0.13

Source : Afr. j. food sci. technol. vol-1-I (1) PP.010-012, July 2010)

Table-7. Physico-chemical characteristics of fortified soy milk frozen dessert variations (100ml).
Nutrients
Moisture

Control
65.18

Variation-1
65.82

Variation-2
65.75

Dairy variation
64.57

Ash
pH Acidity Fat Protein Sucrose Lactose

0.74
6.72 0.18 7.84 2.01 11.85 3.42

0.72
6.75 0.19 5.82 4.35 14.87 0.51 15.84

0.77
6.73 0.17 9.84 3.4. 14.87 5.57 13.22

0.75
6.71 0.19 7.10 2.15 8.05 5.12 10.70

Carbohydrates 9.24

The bar chat showed Physico-chemical characteristics of fortified soy milk frozen dessert variations (100ml).

table and chart was contain physico-chemical characteristics of the soy milk fortified frozen dessert different variations (100ml). The nutritional components and physicochemical characteristics like moisture, Ash, PH, Acidity, Fat, Protein, Sucrose, Lactose and carbohydrates.

The control of frozen dessert Nutritional content was very low when compared with soy, coconut milk, and dairy milk frozen dessert variations. Variation-1 was high content soy milk frozen dessert variation. Soy milk variation was high protein 4.35%, low fat content 5.82% low lactose content 0.51% and high carbohydrates content were presented.
Variation-2 coconut milk high content frozen dessert. The high content of coconut milk the nutritional composition variation-2. The chemical composition Fat 9.84%, protein 34%, Lactose 5.57% when compared to variation-1 high fat content, low protein content and high lactose content were noted.

The dairy milk variation chemical composition protein, 2.15, Fat 7.10, Lactose, 5-12 and carbohydrates 10.70. when compared to the control high Fat and Lactose content.

Variation-1 chemical composition of soy milk frozen dessert variation contain useful Nutrients composition when compared to all other dessert variations. The low Lactose content 0.51 it was useful to who suffered Lactose intolerance disease. The high protein content 4.35 it was also useful to protein deficiency disease persons and low Fat contend 5.82 was very useful to heart risk persons. And high content of antioxidants it was removed the bad cholesterol elements.

Table-8. Sensory characteristics of fortified soy milk frozen dessert variations

Sensory characteristi cs

Control (Plain flavour)

variation-1 (Vanilla )

variation-2 (Chocolate)

dairy milk variation (Strawberry)

Colour Texture Flavour

5.52 1.85 4.31 0.51 4.42 0.35

6.94 0.70 5.46 2.34 5.59 1.26

6.58 0.85 4.49 1.97 5.39 1.06

6.81 0.64 4.78 2.00 4.71 1.52

Taste
Overall acceptability

5.65 0.67
4.15 0.51

6.57 1.51
6.71 1.35

6.29 1.31
5.77 1.24

5.43 1.28
5.48 1.18

 Table was represented the sensory characteristics like Colour,

Texture, Flavour, Taste and overall acceptability of soy milk fortified frozen dessert variations. The sensory scores were conducted by 10 members of trained panel judges. The different falvours like plain, chocolate, vanilla, strawberry etc. The sensory results were given below. The sensory results were gained high by scores panel judges at 7point hedonic. The vanilla flavour scores 5.77 6,71+ 1.35 overall acceptability. The chocolates flavor scores second and strawberry flavor 5.48+ 1.18 was third one sensory scores by the trained panel judges. The sensory characteristics of colour, Texture, Falvours, Taste, Overall acceptability. The taste was vanilla flavoured soy milk frozen dessert gained high scores by the panel judges. The strawberry flavoured soy milk frozen dessert was scored 5.48+1.18.

Table-9. Micro-elements composition of fortified soy milk frozen dessert variations (mg/100ml). Micro-elements Control Variation-1 Variation-2 Dairy variation

Na K Ca Li

13.50 18.15 0.55 0.35

8.55 15.12 0.29 0.25

17.25 11.73 0.71 0.48

10.51 12.35 1.23 0.71

The bar chart showed the Micro-elements composition of fortified soy milk frozen dessert variations (mg/100ml).

 Table and chart was repented the mineral composition of

fortified soy milk frozen dessert variations. The minerals like Na, K, Ca, Li of control, variation-1, variation-2 and dairy variation results were given below. The mineral Analysis result were presented that different minerals Na, K, Ca, Li of control, variation-1, Variation-2 and dairy milk variation. The variation-1 was low Na content when compared to variction-2 and dairy milk variation soy milk fortified frozen dessert variations. The dairy milk was contain high calcium content and the Na content is high when compared with variation-2 and variation-1 frozen dessert variations.

Conclusion

 The conclusion of study was the to improve the Nutritional and mineral composition. The soy milk fortified frozen dessert fortified with skim milk powder, coconut milk and soy milk to improve the Nutritional value. The soy milk fortified frozen dessert was made different compositional Nutritious with different components. The dessert variations like control, variation-1, variation-2, and dairy milk variation. The soy milk fortified frozen dessert was undergone different Experimental analysis like mineral, chemical, sensory and Microbial. The microbial growth in the storage of frozen dessert Undergone 0,10,20,30,40,50 days. The very low microbial growth was formed in 50 days storage duration.

 The chemical composition and Nutritional value of soy milk fortified frozen dessert was contain high nutritional value and low lactose and low fat content. The high protein content was presented. When compared with coconut milk variation and dairy milk variation. The mineral composition of soy milk fortified frozen dessert was high soy milk fortified variation contain low sodium content.The sensory characteristics of the soy milk fortified frozen dessert the vanilla flavoured soy dessert scored high by the trained panel judges. The overall result to the study was soy milk fortified frozen dessert contain high protein so it was Useful to protein deficiency diseased persons and also it was contain low lactose content it was useful to lactose intolerance diseased persons. This dissert was contain high content 69.8+5.8 of antioxidants like isoflavones these were useful heart risk diseased and obesity persons and low content Fat also useful to heart risk and obesity persons. The soy milk fortified frozen dessert was very good source of high nutritional and healthful product.

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