Rheological study of soy yoghurt ice cream

Abstract

Rheological evaluation of the mixtures for soy yoghurt ice cream elaborated with soy milk and probiotics cultures. The mixtures were made with 6 % of fat and 34 % of total solids by means of the indirect method. The proportion by weight of soy yoghurt and basic mixture for ice cream was mixed. The rheological study was based on the determination of the viscosity of the mixtures using the Brookfield rheometer and to evaluate other rheological parameters with a Rotovisco rheometer. The viscosity of the mixtures was moderately higher than for other soy ice creams. The mixtures behaved as pseudoplastic fluids.  The mixtures also presented thixotropic characteristics.