Presentation 11 Satya Thesis Final -2

8/4/2019 Presentation 11 Satya Thesis Final -2

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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 .


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ABSTRACTFortified 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.


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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.


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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.


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METHODS AND MATERIALS


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Soy beans were cleaned manually to

remove dust, damaged seeds, weeds and

metals. Pre-cleaned soybeans weresoaked in water at pH 7 for 24 hours 80-

100C. Crushed and blend the soybeans

then extract milk through clean cheesecloth and pasteurize at 72C and obtain

the soy milk.

PREPARATION OF SOY MILK


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Nutritional values of soymilk (per 100g)

Water 93.3 g

Energy 33.0K cal

Protein 2.8 gFat (Total Lipid) 2.0 g

Fatty acids, Saturated 0.214 g

Carbohydrates 1.8 g

Fibre 1.3 g

Ash 0.27 gIsoflavones 8.8 mg

Lactose 0.0 mg

Sodium 12.0 mg

Iron 0.58 mg

Riboflavin (B2) 0.070 mgCalcium 4.0 mg

Phosphorus 49.0 mg

Vitamin A 0.03g

Vitamin E 0.010g

(source : USDA Nutrition Database for standard reference )


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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

heartdisease.


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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.


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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 7and blend the mix and strain with cheese

cloth after sieve to obtain the coconut

milk and treat at 70-80C for 15 min topasteurization of milk.


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DIFFERENT INGREDIENTS FOR DEVELOPMENT OF

FORTIFIED SOY MILK FROZEN DESSERT

Soy milk 750 ml

Coconut milk 250 ml

Skim milk powder 125 g

Cream 125 g

Water 20 ml

Stabilizer 0.35 g

Vanilla flavour 0.29 ml

Chocolate colour 0.24 g

Sugar powder 250 g

Salt 0.26 g


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Table-1.Compositional variations of Fortified

Soy milk frozen Dessert (100 ml)

Composition

of milks

Control Variation-1 Variation -2 Dairy

variation

(milk &milk

products )

Skim milk

powder

100 15 35 100

Soy milk 0 50 15 0

Coconut milk 0 35 50 0


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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.


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PROCESS FLOW CHART

Measure all ingredients

Mix all ingredients

Fat (Cream)

Blending

Pasteurization

Homogenization

Cooling

Ageing

Freezing

Filling

Hardening

Storage


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1. Microbial analysis

2. Chemical analysis

3. Mineral analysis

4. Sensory analysis

The following methods were analyzed to the

experimental works of the fortified soy milk

frozen dessert .


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RESULTS AND DISCISSION


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The fortified soy milk frozen dessert study was the development of the fortifiedsoy 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 otheringredients 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 .


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Different ingredients for development of fortified soy milk frozen dessert

Soy milk 750 ml

Coconut milk 250 ml

Skim milk powder 125 g

Cream 125 g

Water 20 ml

Stabilizer 0.35 g

Vanilla flavour 0.29 ml

Chocolate colour 0.24 gSugar powder 250 g

Salt 0.26 g


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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 )

Skim milk powder 100 15 35 100

Soy milk 0 50 15 0

Coconut milk 0 35 50 0


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The bar chart showed the compositional variations of fortified soy

milk frozen dessert ( 100 ml)

The bar chart was represented that the compositional variations of fortified frozen

dessert with different milks and other ingredients given below.


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

storage

BacteriaFungi Yeast

Klebsiella sp Aspergillus sp Torulapsis

Salmonella sp Neurospora sp Candida sp

Bacillus sp Rhizopus sp Sacharomyces sp

Escherichiacoli

Streptococcus sp

Staphylococcus sp


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. 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 0.15103 0.17103 0.19103 0.11103

10 1.20103 1.25103 1.23103 1.2103

20 1.41103 1.47103 1.43103 1.45103

30 2.51103 2.53103 2.55103 2.50103

40 2.71103 2.75103 2.78103 2.76103

50 2.90103 2.98103 2.97103 2.95103

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


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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 andVariation-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.


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Table -5.Bacterial count of soy milk fortified frozen dessert variations (cfu/g)

Storage days Control Variation-1 Variation-2 Dairy

variation

0 0.1103 0.15103 0.11103 0.1310310 0.90103 0.91103 0.90103 0.9210320 1.40103 1.51103 1.45103 1.5210330 1.50103 1.63103 1.67103 1.6910340 2.70103 2.72103 2.70103 2.7510350 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 bacterialgrowth 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.


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Table -6. CHEMICAL COMPOSITION OF THE VARIOUS MILK SOURCES

Composition (%) Tiger nut milk Soy milk Coconutmilk

Cowmilk

Protein 4.10 4.50 2.81 3.11

Total solids 9.30 8.32 32.12 12.43

Calcium 0.17 0.105 0.113 0.131

pH 6.5 6.1 6.2 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)


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Table-7. Physico-chemical characteristics of fortified soy milk

frozen dessert variations (100ml).

Nutrients Control Variation-1 Variation-2 Dairy

variation

Moisture 65.18 65.82 65.75 64.57

Ash 0.74 0.72 0.77 0.75

pH 6.72 6.75 6.73 6.71

Acidity 0.18 0.19 0.17 0.19

Fat 7.84 5.82 9.84 7.10

Protein 2.01 4.35 3.4. 2.15

Sucrose 11.85 14.87 14.87 8.05

Lactose 3.42 0.51 5.57 5.12

Carbohydrates 9.24 15.84 13.22 10.70


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The bar chat showed Physico-chemical characteristics of fortified

soy milk frozen dessert variations (100ml).


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table and chart was contain physico-chemical

characteristics of the soy milk fortified frozen dessert different

variations (100ml). The nutritional components and physico-

chemical 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 rotein content and hi h lactose content were noted.


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The dairy milk variation chemical composition protein, 2.15,

Fat 7.10, Lactose, 5-12 and carbohydrates 10.70. when comparedto 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.


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

Sensorycharacteristi

cs

Control (Plainflavour)

variation-1(Vanilla )

variation-2(Chocolate)

dairy milkvariation

(Strawberry)

Colour 5.52 1.85 6.94 0.70 6.58 0.85 6.81 0.64

Texture 4.31 0.51 5.46 2.34 4.49 1.97 4.78 2.00

Flavour 4.42 0.35 5.59 1.26 5.39 1.06 4.71 1.52

Taste 5.65 0.67 6.57 1.51 6.29 1.31 5.43 1.28

Overall

acceptability

4.15 0.51 6.71 1.35 5.77 1.24 5.48 1.18


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Table was represented the sensory characteristics like Colour,

Texture, Flavour, Taste and overall acceptability of soy milk

fortified frozen dessert variations. The sensory scores wereconducted 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 7-

point 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.


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Table-9. Micro-elements composition of fortified soy milk frozen dessert

variations (mg/100ml).

Micro-elements Control Variation-1 Variation-2 Dairy

variation

Na 13.50 8.55 17.25 10.51

K 18.15 15.12 11.73 12.35

Ca 0.55 0.29 0.71 1.23

Li 0.35 0.25 0.48 0.71


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The bar chart showed the Micro-elements composition of

fortified soy milk frozen dessert variations (mg/100ml).


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Table and chart was repented the mineral composition of

fortified soy milk frozen dessert variations. The minerals likeNa, 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 anddairy 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 whencompared with variation-2 and variation-1 frozen dessert

variations.


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Conclusion


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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.


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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 obesitypersons 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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Presentation 11 Satya Thesis Final -2

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