Sensory evaluation of ice cream with hydrosoluble soy extract

Abstract

Ice cream is a nutritious food because it contains ingredients responsible for supplying energy to the body. Soy has a high nutritional value and functional properties which make it to be an alternative ingredient to replace cow's milk. The purpose of this paper was to formulate an ice cream with hydrosoluble soy extract and submitted to a sensory evaluation. Two formulations of ice cream were prepared: one soy-based and the other with cow's milk (control). Both ice creams were submitted to a sensory evaluation in order to evaluate the appearance, flavor and texture attributes, for this examination it was used the hedonic scale of nine points. For the appearance attribute, the soy-based ice cream had an average score of 7.6, which means between "liked moderately and liked very much", and cow's milk ice cream had an average score of 8.1, "liked very much". For the texture attribute, the soy-based ice cream reached an average of 7.4, meaning "like moderately" and "liked very much" and the cow´s milk ice cream obtained an average of 8.2, meaning "liked very much". The flavor attribute had an average score of 6.1, meaning "liked slightly" and 8.2 "liked very much" for the soy-based ice cream and the cow´s milk ice cream respectively. When the assessors were asked about their purchase intention, 68% said that certainly they would buy the control sample and 32% definitely or probably would buy the soy-based ice cream. The sensory parameters evaluated showed that the soy -based ice cream had a good acceptance.

Probiotic creamy soy sauce with Lactobacillus plantarum BG 112

“…Soy products commonly exhibit resistance among consumers because of their characteristic taste. Bueno et al (2018) developed ice cream based on soymilk, achieving on global acceptance in sensorial analysis the value 7.6 and 6.1 to flavor, similar values to the product based on soybean developed in this work. Valim et al (2003) in work on beverage formulated with orange juice and soymilk reported that among the formulations tested, the highest grade for acceptability was 7.2.…”

Precificação de sementários confeccionados com material reutilizado

“…Ressaltando que todos intolerantes à lactose e vegetarianos disseram que comprariam o produto. Bueno et al (2018), ao elaborar sorvetes à base de extrato de soja, verificaram que, a partir da análise sensorial e comparação com sorvete de mesmo sabor preparado com leite, 68% dos avaliadores preferiram sorvete à base de leite do que à base de soja (32%). Apesar do índice baixo de aceitação, os autores concluíram que pode ser um bom resultado, uma vez que relacionado a um produto fabricado com soja.…”

Dairy-Free Alternatives for Frozen Dessert Application

“…For example, the literature has shown that the beany flavor of soy protein had a slightly negative effect on sensory perception; however, there was an overall positive influence on ice cream after adding soy protein. 90,91 Soy protein enhanced the physicochemical properties of the ice cream, such as the viscosity of the mix and the meltdown resistance. 17,88,92,93 Additionally, using soy extract instead of skim milk powder resulted in tiny ice crystals and reduced ice recrystallization in the ice cream.…”

“…Several functionalities of soy protein, such as its solubility, water-holding capacity, and emulsifying and foaming properties, enable it to be suitable for ice cream application, and many research can be found using soy protein in ice cream. For example, the literature has shown that the beany flavor of soy protein had a slightly negative effect on sensory perception; however, there was an overall positive influence on ice cream after adding soy protein. , Soy protein enhanced the physicochemical properties of the ice cream, such as the viscosity of the mix and the meltdown resistance. ,,, Additionally, using soy extract instead of skim milk powder resulted in tiny ice crystals and reduced ice recrystallization in the ice cream …”