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Preparation of Non-Dairy Soft Ice Milk with Soy Milk

Author(s): Atallah A Atallah

 This study examined the influence of different ratios of soy milk replacement of skim milk (the levels of 0:100, 25:75, 50:50, 75:25 and 100:0 soy milk to skim milk) on the chemical, physical, microbiological and sensory properties of soft ice milk. The results revealed that by increasing the replacement of soy milk the total solids, fat, protein, pH, overrun and viscosity of mixture increased while acidity and melt down decreased significantly n all treatments. Addition of soy milk in soft ice milk treatments has no significant effect on the counts of total viable bacterial and yeasts and molds. Adding cocoa (1%) in the treatment completely removes the beany flavour of sensory evaluation. Also, soy milk replacement up to 50% has no significant effect on sensory properties. It was found that soft ice milk of SIM4 sample contain greater amount of Na, Ca and Fe while the lowest value of Na, Ca and Fe was recorded in SIM0 sample. The content of isoflavones as daidzein can be varied from 230.40 to 105.13 μg, 100 ml-1 while isoflavones as genistein range from 20 to 4.98 μg, 100 ml-1 for soft ice milk samples. The total phenols and antioxidant contents increased of mixture by increasing of soy milk. Soft ice milk samples contained different concentrations of amino acids. Finally, the best ratio of soft ice milk samples is 50:50 ratio of soy milk to skim milk.


Soymilk is used in the preparation of frozen desserts especially ice cream and ice milk. Ice cream is a frozen mixture of a combination of some milk components (carbohydrates, proteins, fats, vitamins and minerals), sweeteners, stabilizers emulsLfiers and flavors It may be defined as partially frozen foam with air contents of 40% to 50% by volume. It has higher nutritive, biological and caloric value [6]. In Egypt and according to the Egyptian Standard 1185-3/2005, the fat content of ice milk must not less than 3%. Anhydrous milk fat can be partially or totally replaced by vegetative oils. Нerefore the objective of this study was to prepare dLÙ?Ù´erent soÑ? ice milk by skim milk and soy milk. Chemical, physical, microbiology and sensory properties of dLÙ?Ù´erent prepared soÑ? ice milk formulas in order to select the favoured ratio of soymilk substituted level were investigated

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