The Indian Journal of Nutrition and Dietetics

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Quality Characteristics of Soymilk Ice Creams fortified with Carrot Juice


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1 Department of Home Science, Rashtrasant Tukadoji Maharaj Nagpur University, Nagpur, Maharashtra, India
     

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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 non conventional ingredients. Ice cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. Ice cream is made from a blend of dairy products (cream, condensed milk and butterfat), sugar, flavorings and federally approved additives. Soymilk is an alternative choice for making ice cream because it is normally used as a substitute for dairy milk and soybean is also a source of bioactive molecules. It contains good amounts of protein, polysaccharides and indigestible fibre, unsaturated fat and lecithin, vitamins and minerals, as well as bioactive organic molecules including polyphenols, such as phenolic acids, isoflavones, tannins and saponins. Soymilk blend is used in the preparation of frozen desserts especially ice cream. Soymilk ice cream is a smooth and QUALITY CHARACTERISTICS OF SOYMILK ICE CREAMS FORTIFIED WITH CARROT JUICE PRAJAKTA NANDE (Department of Home Science, Rashtrasant Tukadoji Maharaj Nagpur University, Nagpur, Maharashtra) (Received 20 th February, 2013) soft frozen mixture of a combination of components of milk, cream, sweeteners, stabilizers, emulsifiers, flavouring and possibly other ingredients such as egg products and coloring.
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  • Quality Characteristics of Soymilk Ice Creams fortified with Carrot Juice

Abstract Views: 343  |  PDF Views: 0

Authors

Prajakta Nande
Department of Home Science, Rashtrasant Tukadoji Maharaj Nagpur University, Nagpur, Maharashtra, India

Abstract


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 non conventional ingredients. Ice cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. Ice cream is made from a blend of dairy products (cream, condensed milk and butterfat), sugar, flavorings and federally approved additives. Soymilk is an alternative choice for making ice cream because it is normally used as a substitute for dairy milk and soybean is also a source of bioactive molecules. It contains good amounts of protein, polysaccharides and indigestible fibre, unsaturated fat and lecithin, vitamins and minerals, as well as bioactive organic molecules including polyphenols, such as phenolic acids, isoflavones, tannins and saponins. Soymilk blend is used in the preparation of frozen desserts especially ice cream. Soymilk ice cream is a smooth and QUALITY CHARACTERISTICS OF SOYMILK ICE CREAMS FORTIFIED WITH CARROT JUICE PRAJAKTA NANDE (Department of Home Science, Rashtrasant Tukadoji Maharaj Nagpur University, Nagpur, Maharashtra) (Received 20 th February, 2013) soft frozen mixture of a combination of components of milk, cream, sweeteners, stabilizers, emulsifiers, flavouring and possibly other ingredients such as egg products and coloring.

References