doi: 10.1111/j.1471-0307.2009.00557.

ORIGINAL RESEARCH

Evaluation of different soybean varieties for manufacture of soy ice cream

NAMRATA SUTAR, 1 * PARAG P SUTAR 1 and GURMUKH SINGH 2
1 2

Faculty of Food Processing Technology and Bio-Energy, Anand Agricultural University, Anand, 388001, India, Department of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, 263145, India

Soy ice cream is a delicious and nutritious frozen product. Seven varieties of soybean were evaluated for their suitability in the preparation of soy ice cream. Signicant differences (p < 0.05) were found between the moisture, protein, fat and ash contents of ice cream mixes prepared from different soybean varieties. The viscosity of the ice cream mix increased, while specic gravity decreased, after ageing and freezing of the mix. Signicant differences (P < 0.05) were observed in the over-run and melt down time of ice cream prepared from different soybean varieties. Soy ice cream prepared from variety PK-472 was rated organoleptically superior to other varieties. Keywords Soybeans, Varieties, Soy ice cream, Quality evaluation.

INTRODUCTION Soybean (Glycine max) plays a major role in the world food system. It has become a major source of edible vegetable oil and high protein feed and food supplements in the world. In fact, soybean is one of natures most efcient protein producers (Lusas and Riaz 1995). Most of the soybean crop in India is used for the extraction of oil and the production of de-oiled meal, or soybeans are processed for direct human consumption (Grover et al. 1989). It has been clearly demonstrated that soybean production in India has increased from 5.3 million tons in 2001 (Bhatnagar 2002) to 7.5 million tons in 20042005 and is expected to further increase to 7.92 million tons in 20052006 (Anonymous 2006). Soybeans and their processed products have been acclaimed as health foods due to their high protein content, essential amino acids, omega-3 fatty acids, isoavones, fat-soluble vitamins, polysaccharides and insoluble bre (Prashad et al. 2004). Consumption of soy-based foods has been on the rise because of the USFDA decision to accept soy protein health claims, which link the intake of products high in soya protein with positive health benets such as lower risk of heart disease (Federal Register 1998). Research on the potential health benets of soy foods is particularly intriguing with respect to cancer prevention, cardiovascular disease, osteoporosis, menopausal symptoms and the lowering of cholesterol (Waggle and Potter 2002). Soybeans are an excellent and cheap source of calories, protein and fat and thus hold great promise as substitutes for milk solids in ice cream manufacture. Soya solids also resemble

milk solids in functional properties (Tyagi 1984). Ice cream is a delicious frozen food, which is prepared by using both dairy and nondairy products (De Sukumar 1986). According to PFA rules (PFA 19786), ice cream is a frozen product obtained from cow buffalo milk or a combination thereof or from cream, and or other milk products. The ice cream industry in India is of comparatively recent origin and may be said to have started somewhere in the 1960s. Today, the consumption of ice cream is increasing rapidly. However, increasing cost has prohibited the consumption of ice cream by the vulnerable section of society. There is therefore a need to reduce the cost of ice cream, which would be possible only when milk is replaced by cheap and nutritious nonconventional ingredients. Though soybeans were introduced in India during the 1960s, limited research work has been undertaken to determine the suitability of different varieties for soy ice cream manufacture. The present investigation was thus undertaken to compare different soybean varieties for their suitability for the manufacture of soy ice cream. M AT E R I A L S A N D M E T H O D S

*Author for correspondence. E-mail: namrataharjai@gmail.com 2009 Society of Dairy Technology

Materials Dry mature seeds of seven soybean varieties, namely JS-335, PK-472, PS-1042, PS-1225, PS-1241, PS-1347 and PS-1368 grown during the kharif season, 20052006, were procured from the Crop Research Center of G.B. Pant University of Agriculture and Technology, Pantnagar (Uttaranchal). The grains were sun-dried, cleaned manually and stored in airtight containers at ambient

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temperature (2025C) until use. Cow milk and cream were obtained from the Students Instructional Dairy Farm, Nagla, G.B. Pant University of Agriculture and Technology, Pantnagar. Skim milk powder was purchased from Dugdh Utpadak Sahkari Sangh Ltd, Lalkuan. Other ingredients such as sugar and vanilla essence were purchased from local markets.

mix after pasteurisation, before freezing and after freezing were drawn for analysis of various physico-chemical characteristics. After hardening, the samples of ice cream were subjected to various physico-chemical and sensory analyses.

Preparation of soy ice cream

Formulation Mixes were formulated in 2 kg batches to contain 10% milk fat, 15% sugar, 11% MSNF and 0.5% stabiliser, totalling 36.5% total solids, as shown in Table 1.

Manufacturing process Soymilk (8% solids) was prepared according to the procedure described by Grover et al. (1989) using a bean-to-water ratio of 1:7 for grinding. The quantity of soymilk, cream and skim milk powder required to prepare the ice cream were calculated by the Algebraic method. All the liquid ingredients (milk and cream) were mixed together and heated at a temperature of about 49C. All the dry ingredients (skim milk powder, sugar and sodium alginate) were mixed together separately and added slowly to the liquid ingredients with proper stirring to obtain a uniform mixing. The stabiliser was dissolved in a small amount of soymilk and added to the mixture. The ice cream mix was pasteurised by a low temperature and long time method, at 68C for 30 min. The mixture was then ltered through muslin cloth. The ice cream mix was then homogenised at 17.2 and 3.45 MPa. Thereafter, the mix was cooled and aged at 4C for 12 h. Vanilla avour was added at the rate of 0.5 mL L just before freezing. The ice cream mix (2 kg batch) was frozen in a batch type ice cream freezer (A.P.V. Engineering Co. Ltd, Calcutta, India) at )4 to )5C for 10 min. The ice cream was kept overnight at )23 to )29C in a deep freezer for hardening. The samples of

Physico-chemical characteristics of ice cream mix Moisture and protein (N 6.25) were determined according to AOAC (1984) procedures and the fat content of the soy ice cream mix was determined by the modied method described by Chatterji (1978). The viscosity of soy ice cream mix samples was measured at 20C with a Brookeld Synchrolectric Viscometer (Brookeld, CT, USA) using spindle No. 2 at a speed of 30 rpm after pasteurisation and ageing of the ice cream mix and No. 4 at a speed of 12 rpm after freezing. The over-run in the ice cream was determined by the method given by De Sukumar (1986), where melt down is the amount (mL) of ice cream that melts in 10 min Bhandari (2001). The pH of soy the ice cream mix was tested with a pH metre. Each sample was mixed thoroughly and the pH noted (AOAC 1984). Acidity in the ice cream mix was estimated by the IS: 2802 (IS1964) method. Sensory and statistical analysis Soy ice cream samples were evaluated organoleptically by 10 untrained panellists from the Department of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar (Uttaranchal) who were familiar with ice cream. The panellists were asked to evaluate the samples for colour, avour, texture and overall acceptability on a nine point hedonic scale, where a score of nine represents extreme liking and one denotes extreme disliking (Larmond 1977). The organoleptic characteristics, over-run and meltdown time were compared for all the varieties and the best variety was found. Statistical data were analysed using ANOVA and critical difference values were estimated according to Snedecor and Cochran (1968).

Table 1 Ice-cream mix formulation for control and treatments prepared from soybean varieties1 Varieties Ingredients Whole milk Soymilk Sugar 60% cream Skimmed milk powder Stabilizer Total
1

Control (g) 1141 300 332 217 10 2000

JS-335 1141 300 332 217 10 2000

PK-472 1141 300 332 217 10 2000

PS-1042 1141 300 332 217 10 2000

PS-1225 1141 300 332 217 10 2000

PS-1241 1141 300 332 217 10 2000

PS-1347 1141 300 332 217 10 2000

PS-1368 1141 300 332 217 10 2000

Control mix had no soymilk.

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R E S U LT S A N D D I S C U S S I O N

Proximate composition of cream, skimmed milk powder and soymilk Table 2 shows the chemical composition of soymilk prepared from different soybean varieties used for soy ice cream preparation. The bean-to-water ratio during extraction was 1:7 (w v). There were signicant differences (P < 0.05) in the moisture, protein, fat and ash contents of the soymilk used for soy ice cream preparation. Soymilk prepared from variety PS-1042 had a maximum titratable acidity of 0.16, whereas soymilk variety PK-472 exhibited a maximum pH of 6.77. All these values are similar to those reported by Saxena and Singh (1997) and Krishna et al. (2005) for various Indian varieties. Physico-chemical characteristics of ice-cream mix Table 3 shows the physico-chemical characteristics of ice cream mix prepared from different soybean varieties. Moisture content of the ice cream mix ranged from 65.18 to 68.535. Ice cream mix prepared from variety PS-1368 and PS-1241 contained a maximum of 68.53% and a minimum of 65.18% moisture respectively. The protein content of ice cream mix prepared from different varieties varied from 3.34 to 5.94%. Ice cream mix prepared from variety PS-1042 and Control sample (plain ice cream) had maximum (5.94%) and minimum (3.34%) protein content respectively. The fat content of ice cream mix prepared from different varieties ranged from 10.11 to 10.85%. Mix prepared from Control sample (plain ice cream) contained maximum (10.85%) whereas those prepared from variety PK-472 and PS-1347 exhibited minimum (10.11%) amount of fat. There were signicant differences in moisture, protein, fat and ash content of ice-cream mix after pasteurisation prepared from different soybean varieties. The carbohydrate content (by difference) of ice cream mix of different varieties ranged from 14.83 to 20.26%. Control sample and PS-1042 exhibited maximum (20.26%) and minimum (14.83%) percentage of total carbohydrates respectively. Tyagi (1984) reported that ice cream mix containing 8.0% soy solids contained 68.38% moisture, 10.00% fat, 4.23% protein, 0.48% ash and 18.92% carbohydrates and these values are quite similar to the values obtained in present study. pH, viscosity and titratable acidity of ice cream mix prepared from different soybean varieties are presented in Table 3. The pH of the ice cream mix prepared from different soybean varieties and the control varied from 6.71 to 8.36. Ice cream mix prepared from variety PS-1241 had the highest (8.36) and that prepared from the control sample exhibited the lowest (6.71) pH. Tyagi (1984) reported that the pH of the mixes after
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pasteurisation, before and after freezing was 8.1. The increase in pH of the mix with the increase in soy solids concentration may be attributed to the slightly alkaline nature of soy slurry. The titratable acidity (as per cent lactic acid) of ice cream mix prepared from different varieties ranged from 0.14 to 0.19. In this study, the viscosity of the mix increased after pasteurisation, ageing and freezing. Ageing of the mix results in an increase in its consistency. The stabiliser greatly contributes towards this condition. Thus, ice cream mix viscosity is an important parameter in determining ow behaviour, and many factors contribute to the viscosity of an ice cream mix. During ageing, it swells and combines with water and forms a gel (Arbuckle 1966). During freezing, the water portion in the mix is frozen rst, which makes the unfrozen portion of the mix more concentrated. Hence, the viscosity of the unfrozen portion increases rapidly as the freezing progresses. The freezing process also incorporates air into the mix, which manifests itself by lowering the specic gravity of the product. Tyagi (1984) reported that the viscosity of ice cream mix further increased upon ageing and freezing of the mix. These observations are in agreement with earlier reports. Sommer (1951) found that the viscosity of ice cream mix increases with the increase in its total solids concentration. Mohan (1985) reported that the viscosity of the mix increased from 85 to 212, 1400 to 1820 and 1740 to 3920 centipoise after pasteurisation, before freezing and after freezing respectively. The increase in the viscosity of the mix containing soy protein isolate may be due to the gel formation properties of soy protein. Table 3 shows the over-run and melt down of ice cream prepared from different soybean varieties. The over-run (%) of ice cream prepared from different varieties ranged from 8.1 to 53.6. Ice cream prepared from the control and PS-1241 exhibited maximum (53.6%) and minimum (8.1%) over-run respectively. The over-run in soy ice cream is much lower than that obtained during the preparation of traditional ice cream. This may be due to the poor whipping ability of soy proteins. The melt down (mL 10 min) of ice cream prepared from different varieties varied from 29.36 to 39.23. Ice cream prepared from variety PS-1042 and the control sample exhibited maximum (39.23) and minimum (29.36) melt down (mL 10 min) respectively. In general, there were signicant differences in melt down of ice cream prepared from different soybean varieties (P < 0.05). Tyagi (1984) also reported that the over-run in soy ice cream was less than 10%, which is quite similar to the values obtained in the present investigation.

Sensory characteristics of ice-cream Table 4 shows the organoleptic scores of soy ice cream samples prepared from different varieties.

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Table 2 Chemical composition of soymilk used for soy ice cream preparation1,2 Varieties JS-335 0.98g 0.01e 0.01fgh 0.02a 0.02f 0.01c 0.02e 0.01f 0.02fg 0.01fg 0.99bc 0.01f 0.99d 0.01c 0.99a 0.01g PK-472 PS-1042 PS-1225 PS-1241 0.98f 0.01a 0.01b 0.01cd PS-1347 1.04b 0.011c 0.02bcd 0.01h PS-1368 1.00e 0.01b 0.03bc 0.01e CD at 5% 0.107 0.018 0.033 0.025 0.01 0.01

Characteristics

Control

Moisture* (%) Protein* (%)

Fat* (%)

Ash* (%)

Carbohydrates (by difference) %

pH Titratable acidity (%)

89.90 0.99h 3.65 0.02d (36.14) 2.11 0.02a (20.89) 0.79 0.01b (7.82) 3.55 (35.15) 6.65 0.16 91.12 3.58 (40.31) 1.78 (20.04) 0.85 (9.57) 2.66 (29.95) 6.75 0.15 91.88 3.44 (42.36) 1.86 (22.91) 0.54 (6.65) 2.28 (28.08) 6.77 0.14 91.74 3.78 (45.76) 1.82 (22.03) 0.65 (7.87) 2.00 (24.21) 6.73 0.16 92.45 3.12 (41.32) 1.81 (24.10) 0.52 (6.89) 2.09 (27.68) 6.71 0.14

91.25 4.08 (46.63) 1.97 (22.51) 0.64 (7.31) 2.06 (23.54) 6.70 0.14

91.93 3.78 (46.84) 1.93 (23.91) 0.46 (5.70) 1.89 (23.42) 6.72 0.15

91.38 3.83 (44.43) 1.96 (22.74) 0.57 (6.61) 2.24 (25.99) 6.73 0.15

Average of three determinations. Values presented in parenthesis are on dry weight basis. *Means followed by different superscript alphabets in a row differ signicantly at 5% level of signicance.

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Table 3 Physico-chemical characteristics of ice-cream mix prepared from different soybean varieties1,2,3

Varieties PK-472 0.30a 0.02f 0.01de 0.02g 0.01f 0.012c 0.02h 0.01gh 0.01c 0.01f 0.02de 0.03d 0.98ef 0.03b 0.21b 0.02a 0.21d 0.01g 0.17g 0.03c PS-1042 PS-1225 PS-1241 PS-1347 0.21c 0.01d 0.02fg 0.02e PS-1368 0.29a 0.01ef 0.01b 0.02a CD at 5% 0.198 0.032 0.007 0.011 0.01

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Characteristics

Control

JS-335

Moisture* (%) Protein* (%)

0.03f 0.21h

Fat* (%)

0.03a

Ash* (%)

65.81 3.34 (9.77) 10.85 (28.81) 0.74 (2.16) 20.26 (59.26) 6.71 0.19 65.93 5.09 (14.94) 10.11 (29.67) 0.52 (1.53) 18.34 (53.83) 8.19 0.16 67.79 5.94 (18.44) 10.77 (33.44) 0.67 (2.08) 14.83 (46.04) 8.22 0.15 66.26 3.92 (11.62) 10.22 (30.29) 0.43 (1.27) 19.16 (56.79) 7.89 0.17 65.18 4.75 (13.64) 10.51 (30.18) 0.59 (1.69) 18.96 (54.45) 8.36 0.14

0.01b

68.38 4.25 (13.44) 10.51 (33.24) 0.49 (1.55) 16.36 (51.74) 7.90 0.17

67.24 4.57 (13.95) 10.11 (30.86) 0.55 (1.68) 17.54 (53.54) 7.92 0.17

68.53 4.26 (13.54) 10.82 (34.38) 0.78 (2.48) 15.60 (49.57) 8.25 0.15

Carbohydrates (by difference) % pH Titratable acidity (%) Viscosity (mPa s) P A F Over-run (%)* Melt down (mL 10 min)* 5.77bc 2.52b 8.50b 0.02 0.64b,c 324 735 1608 8.7 33.20 357 742 1725 9.3 39.23 1.53e 5.00f 7.64f 0.05 0.26e 1.73a 5.29ef 5.51d 0.05 0.32a 316 748 1762 9.8 32.27 1.00fg 5.29de 2.52c 0.02 0.25f

305 711 1515 53.6 29.36

1.29h 3.20f 2.29hg 0.03 0.79h

337 778 1845 8.6 35.73

327 768 1621 8.1 34.17

2.08de 2.52c 6.56e 0.01 0.15d

311 724 1510 10.8 35.17

3.51g 5.29g 5.00h 0.02 0.29c

333 788 1943 9.3 30.20

1.53c 3.00a 5.69a 0.02 0.17g

5.069 7.56 10.75 0.59

Average of three determinations, P, after pasteurisation; A, after ageing; F, after freezing. The ice cream mix contained 8.0% soysolids, 10.0% fat, 15.0% sugar, 0.5% sodium alginate and ageing and freezing times were 12 h and 10 min respectively. 3 Values given in parenthesis are on dry weight basis. *Means followed by different superscript alphabets in a row differ signicantly at 5% level of signicance.

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Table 4 Sensory Characteristics of ice-cream prepared from different soybean varieties1,2 Varieties Characteristics Colour* Flavour* Body & texture* Overall acceptability*
1 2

Control 8.3a 7.9a 8.2b,c 8.3a

JS-335 7.9c 7.6b 7.3g 7.7g

PK-472 8.3a 7.1f,g 8.4a 8.2a,b

PS-1042 7.3f 6.8h 7.6f 7.3i

PS-1225 7.6e 6.9g,h 8.1c,d 7.9f

PS-1241 7.8d 7.4d,e 8.0d 7.4h

PS-1347 8.2a,b 7.4c,d,e 7.8e 8.0 e

PS-1368 8.1b 7.3e,f 8.2a,b 8.1b,c

CD at 5% 0.145 0.213 0.144 0.134

Average of three determinations. The ice cream mix contained 8.0% soy solids, 10.0% fat, 15.0% sugar, 0.5% sodium alginate and ageing and freezing times were 12 h and 10 min respectively. *Means followed by different superscript alphabets in a row differ signicantly at 5% level of signicance.

The mean scores for colour, avour, texture and overall acceptability varied from 7.3 to 8.3, 6.8 to 7.9, 7.3 to 8.4 and 7.3 to 8.3 respectively. Soy ice cream prepared from variety PK-472 was found to be the most acceptable after the control: it had maximum overall acceptability as it possessed high colour scores (8.30), best body and texture (8.35) and high overall acceptability scores of 8.22 on the 9-point hedonic scale. Signicant difference (p < 0.05) was reported in colour, avour, texture and overall acceptability of soy ice cream prepared from different varieties. This was followed by varieties PS-1368, PS-1347 and PS-1225 (Table 4). The general quality characteristics of soy ice cream prepared from different varieties were obtained by organoleptic evaluation. Soy-based ice cream samples had a smooth texture with a soft body, a at surface appearance and a high melt-down resistance. There was no fat separation, curdling, wheying off or ice crystal formation. The products possessed a slight chalky taste and slight beany avour. Tyagi (1984) observed that the product did not possess a beany avour and resembled milkbased ice cream in texture and body characteristics. However, it possessed a slight chalky taste. Mohan (1985) also reported similar effect of soy solids on body and textural characteristics of ice cream. CONCLUSION An acceptable ice cream could be prepared by replacing the solids-not fat portion of milk with soy solids. The product thus developed possessed textural, body and compositional characteristics similar to milk-based ice cream. The product, however, possessed a slightly beany avour, a chalky taste and low over-run values, which could be overcome by using improved blending techniques. Soy ice cream prepared from variety PK-472 was rated organoleptically superior to those prepared from other varieties. This was followed by varieties PS-1368, PS-1347 and PS-1225.
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ACKNOWLEDGEMENTS The authors are grateful to G.B. Pant University of Agriculture and Technology, Pantnagar and University Grants Commission, New Delhi for providing nancial support and to carry out above research work. REFERENCES
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Mohan M (1985) Substitution of Milk Solids with Soy Solids in Ice Cream Manufacture. MSc, Thesis, G.B. Pant University of Agriculture and Technology, Pantnagar. Prashad S V, Limayl A and Sharma A (2004) Radiation induced enhancement of antioxidant content of soybean. Journal of Agricultural and Food Chemistry 52 3385 3388. Saxena S and Singh G (1997) Suitability of new soybean cultivars in the production of soymilk. Journal of Food Science and Technology 34 150152.

Snedecor G W and Cochran W G (1968) Statistical Methods. New Delhi: Oxford and IBH Publishing Company. Sommer H H (1951) Theory and Practice of Ice Cream Making, 6th edn. Milwaukee: Olsen Col. Tyagi A K (1984) Development of a Process for Manufacturing Soy Ice Cream. MSc, Thesis Submitted to G.B. Pant University of Agriculture and Technology, Pantnagar. Waggle D H and Potter S H (2002) Soy protein and health. Food Australia 52 3136.

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