Utilization of powdered soy milk in ice cream

Abstract

The objective of the present work consisted on defining the proportion of powdered soy milk, in the formulation of ice cream of milk, to obtain a product of satisfactory global quality, by means of there  the general composition evaluation of the product and its sensory quality. there were tried different levels of substitution of the non fatty solids of milk (SNGl) for solids of soy milk and in parallel an ice cream of milk with 100% of SNGl, was elaborated as control. The chimicotphysical characteristics were evaluated to the mixtures and ice creams. To the selected variant was evaluated the composition and general characteristics. With the level of substitution of 50% of non fatty solids of milk for soy milk solids, was achieved a product of excellent sensorial quality, the yield established. satisfactory melting characteristics.