doi: 10.1111/j.1471-0307.2009.00557.

ORIGINAL
RESEARCH Evaluation of different soybean varieties for manufacture
of soy ice cream
NAMRATA SUTAR, 1 * PARAG P SUTAR 1 and GURMUKH SINGH 2
1
Faculty of Food Processing Technology and Bio-Energy, Anand Agricultural University, Anand, 388001, India,
2
Department of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar,
263145, India

Soy ice cream is a delicious and nutritious frozen product. Seven varieties of soybean were evaluated for
their suitability in the preparation of soy ice cream. Significant differences (p < 0.05) were found
between the moisture, protein, fat and ash contents of ice cream mixes prepared from different soybean
varieties. The viscosity of the ice cream mix increased, while specific gravity decreased, after ageing and
freezing of the mix. Significant differences (P < 0.05) were observed in the over-run and melt down time
of ice cream prepared from different soybean varieties. Soy ice cream prepared from variety PK-472 was
rated organoleptically superior to other varieties.
Keywords Soybeans, Varieties, Soy ice cream, Quality evaluation.

milk solids in functional properties (Tyagi 1984).

INTRODUCTION
Ice cream is a delicious frozen food, which is pre-
Soybean (Glycine max) plays a major role in the pared by using both dairy and nondairy products
world food system. It has become a major source (De Sukumar 1986). According to PFA rules (PFA
of edible vegetable oil and high protein feed and 19786), ice cream is a frozen product obtained
food supplements in the world. In fact, soybean is from cow ⁄ buffalo milk or a combination thereof or
one of nature’s most efficient protein producers from cream, and ⁄ or other milk products. The ice
(Lusas and Riaz 1995). Most of the soybean crop cream industry in India is of comparatively recent
in India is used for the extraction of oil and the pro- origin and may be said to have started somewhere
duction of de-oiled meal, or soybeans are pro- in the 1960s. Today, the consumption of ice cream
cessed for direct human consumption (Grover is increasing rapidly. However, increasing cost has
et al. 1989). It has been clearly demonstrated that prohibited the consumption of ice cream by the
soybean production in India has increased from 5.3 vulnerable section of society. There is therefore
million tons in 2001 (Bhatnagar 2002) to 7.5 mil- a need to reduce the cost of ice cream, which
lion tons in 2004–2005 and is expected to further would be possible only when milk is replaced by
increase to 7.92 million tons in 2005–2006 (Anon- cheap and nutritious nonconventional ingredients.
ymous 2006). Soybeans and their processed prod- Though soybeans were introduced in India during
ucts have been acclaimed as health foods due to the 1960s, limited research work has been under-
their high protein content, essential amino acids, taken to determine the suitability of different varie-
omega-3 fatty acids, isoflavones, fat-soluble vita- ties for soy ice cream manufacture. The present
mins, polysaccharides and insoluble fibre (Prashad investigation was thus undertaken to compare dif-
et al. 2004). Consumption of soy-based foods has ferent soybean varieties for their suitability for the
been on the rise because of the USFDA decision to manufacture of soy ice cream.
accept soy protein health claims, which link the
intake of products high in soya protein with posi-
M AT E R I A L S A N D M E T H O D S
tive health benefits such as lower risk of heart dis-
ease (Federal Register 1998). Research on the Materials
potential health benefits of soy foods is particularly Dry mature seeds of seven soybean varieties,
intriguing with respect to cancer prevention, car- namely ‘JS-335’, ‘PK-472’, ‘PS-1042’, ‘PS-1225’,
diovascular disease, osteoporosis, menopausal ‘PS-1241’, ‘PS-1347’ and ‘PS-1368’ grown during
*Author for symptoms and the lowering of cholesterol (Waggle the kharif season, 2005–2006, were procured from
correspondence. E-mail: and Potter 2002). Soybeans are an excellent and the Crop Research Center of G.B. Pant University
[email protected]
cheap source of calories, protein and fat and thus of Agriculture and Technology, Pantnagar (Uttar-
 2009 Society of hold great promise as substitutes for milk solids in anchal). The grains were sun-dried, cleaned manu-
Dairy Technology ice cream manufacture. Soya solids also resemble ally and stored in airtight containers at ambient

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temperature (20–25C) until use. Cow milk and mix after pasteurisation, before freezing and
cream were obtained from the Students’ Instruc- after freezing were drawn for analysis of
tional Dairy Farm, Nagla, G.B. Pant University of various physico-chemical characteristics. After
Agriculture and Technology, Pantnagar. Skim milk hardening, the samples of ice cream were sub-
powder was purchased from Dugdh Utpadak Sahk- jected to various physico-chemical and sensory
ari Sangh Ltd, Lalkuan. Other ingredients such as analyses.
sugar and vanilla essence were purchased from
local markets. Physico-chemical characteristics of
ice cream mix
Preparation of soy ice cream Moisture and protein (N · 6.25) were determined
according to AOAC (1984) procedures and the fat
Formulation content of the soy ice cream mix was determined
Mixes were formulated in 2 kg batches to contain by the modified method described by Chatterji
10% milk fat, 15% sugar, 11% MSNF and 0.5% (1978). The viscosity of soy ice cream mix samples
stabiliser, totalling 36.5% total solids, as shown in was measured at 20C with a Brookfield Synchro-
Table 1. lectric Viscometer (Brookfield, CT, USA) using
spindle No. 2 at a speed of 30 rpm after pasteurisa-
Manufacturing process tion and ageing of the ice cream mix and No. 4 at a
Soymilk (8% solids) was prepared according to speed of 12 rpm after freezing. The over-run in the
the procedure described by Grover et al. (1989) ice cream was determined by the method given by
using a bean-to-water ratio of 1:7 for grinding. De Sukumar (1986), where melt down is the
The quantity of soymilk, cream and skim milk amount (mL) of ice cream that melts in 10 min
powder required to prepare the ice cream were Bhandari (2001). The pH of soy the ice cream mix
calculated by the Algebraic method. All the was tested with a pH metre. Each sample was
liquid ingredients (milk and cream) were mixed mixed thoroughly and the pH noted (AOAC
together and heated at a temperature of about 1984). Acidity in the ice cream mix was estimated
49C. All the dry ingredients (skim milk pow- by the IS: 2802 (IS1964) method.
der, sugar and sodium alginate) were mixed
together separately and added slowly to the Sensory and statistical analysis
liquid ingredients with proper stirring to obtain Soy ice cream samples were evaluated organolepti-
a uniform mixing. The stabiliser was dissolved cally by 10 untrained panellists from the Depart-
in a small amount of soymilk and added to the ment of Food Science and Technology, G.B. Pant
mixture. The ice cream mix was pasteurised by University of Agriculture and Technology, Pantna-
a low temperature and long time method, at gar (Uttaranchal) who were familiar with ice
68C for 30 min. The mixture was then filtered cream. The panellists were asked to evaluate the
through muslin cloth. The ice cream mix was samples for colour, flavour, texture and overall
then homogenised at 17.2 and 3.45 MPa. There- acceptability on a nine point hedonic scale, where
after, the mix was cooled and aged at 4C for a score of nine represents ‘extreme liking’ and one
12 h. Vanilla flavour was added at the rate of denotes ‘extreme disliking’ (Larmond 1977). The
0.5 mL ⁄ L just before freezing. The ice cream organoleptic characteristics, over-run and melt-
mix (2 kg batch) was frozen in a batch type ice down time were compared for all the varieties and
cream freezer (A.P.V. Engineering Co. Ltd, the best variety was found. Statistical data were
Calcutta, India) at )4 to )5C for 10 min. The analysed using ANOVA and critical difference values
ice cream was kept overnight at )23 to )29C were estimated according to Snedecor and Cochran
in a deep freezer for hardening. The samples of (1968).

Table 1 Ice-cream mix formulation for control and treatments prepared from soybean varieties1

Varieties
Ingredients Control (g) JS-335 PK-472 PS-1042 PS-1225 PS-1241 PS-1347 PS-1368
Whole milk 1141 – – – – – – –
Soymilk – 1141 1141 1141 1141 1141 1141 1141
Sugar 300 300 300 300 300 300 300 300
60% cream 332 332 332 332 332 332 332 332
Skimmed milk powder 217 217 217 217 217 217 217 217
Stabilizer 10 10 10 10 10 10 10 10
Total 2000 2000 2000 2000 2000 2000 2000 2000
1
Control mix had no soymilk.

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pasteurisation, before and after freezing was 8.1.

R E S U LT S A N D D I S C U S S I O N
The increase in pH of the mix with the increase in
Proximate composition of cream, skimmed soy solids concentration may be attributed to the
milk powder and soymilk slightly alkaline nature of soy slurry. The titratable
Table 2 shows the chemical composition of soy- acidity (as per cent lactic acid) of ice cream mix
milk prepared from different soybean varieties used prepared from different varieties ranged from 0.14
for soy ice cream preparation. The bean-to-water to 0.19. In this study, the viscosity of the mix
ratio during extraction was 1:7 (w ⁄ v). There were increased after pasteurisation, ageing and freezing.
significant differences (P < 0.05) in the moisture, Ageing of the mix results in an increase in its con-
protein, fat and ash contents of the soymilk used sistency. The stabiliser greatly contributes towards
for soy ice cream preparation. Soymilk prepared this condition. Thus, ice cream mix viscosity is an
from variety ‘PS-1042’ had a maximum titratable important parameter in determining flow behaviour,
acidity of 0.16, whereas soymilk variety ‘PK-472’ and many factors contribute to the viscosity of an
exhibited a maximum pH of 6.77. All these values ice cream mix. During ageing, it swells and com-
are similar to those reported by Saxena and Singh bines with water and forms a gel (Arbuckle 1966).
(1997) and Krishna et al. (2005) for various Indian During freezing, the water portion in the mix is fro-
varieties. zen first, which makes the unfrozen portion of the
mix more concentrated. Hence, the viscosity of the
Physico-chemical characteristics of unfrozen portion increases rapidly as the freezing
ice-cream mix progresses. The freezing process also incorporates
Table 3 shows the physico-chemical characteristics air into the mix, which manifests itself by lowering
of ice cream mix prepared from different soybean the specific gravity of the product. Tyagi (1984)
varieties. Moisture content of the ice cream mix reported that the viscosity of ice cream mix further
ranged from 65.18 to 68.535. Ice cream mix pre- increased upon ageing and freezing of the mix.
pared from variety PS-1368 and PS-1241 con- These observations are in agreement with earlier
tained a maximum of 68.53% and a minimum of reports. Sommer (1951) found that the viscosity of
65.18% moisture respectively. The protein content ice cream mix increases with the increase in its total
of ice cream mix prepared from different varieties solids concentration. Mohan (1985) reported that
varied from 3.34 to 5.94%. Ice cream mix prepared the viscosity of the mix increased from 85 to 212,
from variety PS-1042 and Control sample (plain 1400 to 1820 and 1740 to 3920 centipoise after
ice cream) had maximum (5.94%) and minimum pasteurisation, before freezing and after freezing
(3.34%) protein content respectively. The fat con- respectively. The increase in the viscosity of the
tent of ice cream mix prepared from different varie- mix containing soy protein isolate may be due to
ties ranged from 10.11 to 10.85%. Mix prepared the gel formation properties of soy protein. Table 3
from Control sample (plain ice cream) contained shows the over-run and melt down of ice cream
maximum (10.85%) whereas those prepared from prepared from different soybean varieties. The
variety PK-472 and PS-1347 exhibited minimum over-run (%) of ice cream prepared from different
(10.11%) amount of fat. There were significant dif- varieties ranged from 8.1 to 53.6. Ice cream pre-
ferences in moisture, protein, fat and ash content of pared from the control and PS-1241 exhibited max-
ice-cream mix after pasteurisation prepared from imum (53.6%) and minimum (8.1%) over-run
different soybean varieties. The carbohydrate con- respectively. The over-run in soy ice cream is much
tent (by difference) of ice cream mix of different lower than that obtained during the preparation of
varieties ranged from 14.83 to 20.26%. Control traditional ice cream. This may be due to the poor
sample and PS-1042 exhibited maximum (20.26%) whipping ability of soy proteins. The melt down
and minimum (14.83%) percentage of total carbo- (mL ⁄ 10 min) of ice cream prepared from different
hydrates respectively. Tyagi (1984) reported that varieties varied from 29.36 to 39.23. Ice cream pre-
ice cream mix containing 8.0% soy solids con- pared from variety PS-1042 and the control sample
tained 68.38% moisture, 10.00% fat, 4.23% pro- exhibited maximum (39.23) and minimum (29.36)
tein, 0.48% ash and 18.92% carbohydrates and melt down (mL ⁄ 10 min) respectively. In general,
these values are quite similar to the values obtained there were significant differences in melt down of
in present study. pH, viscosity and titratable acidity ice cream prepared from different soybean varieties
of ice cream mix prepared from different soybean (P < 0.05). Tyagi (1984) also reported that the
varieties are presented in Table 3. The pH of the over-run in soy ice cream was less than 10%, which
ice cream mix prepared from different soybean is quite similar to the values obtained in the present
varieties and the control varied from 6.71 to 8.36. investigation.
Ice cream mix prepared from variety PS-1241 had
the highest (8.36) and that prepared from the con- Sensory characteristics of ice-cream
trol sample exhibited the lowest (6.71) pH. Tyagi Table 4 shows the organoleptic scores of soy ice
(1984) reported that the pH of the mixes after cream samples prepared from different varieties.

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Table 2 Chemical composition of soymilk used for soy ice cream preparation1,2

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Varieties
Characteristics Control JS-335 PK-472 PS-1042 PS-1225 PS-1241 PS-1347 PS-1368 CD at 5%
Moisture* (%) 89.90 ± 0.99h 91.12 ± 0.98g 91.88 ± 0.99bc 91.74 ± 0.99d 92.45 ± 0.99a 91.25 ± 0.98f 91.93 ± 1.04b 91.38 ± 1.00e 0.107
Protein* (%) 3.65 ± 0.02d 3.58 ± 0.01e 3.44 ± 0.01f 3.78 ± 0.01c 3.12 ± 0.01g 4.08 ± 0.01a 3.78 ± 0.011c 3.83 ± 0.01b 0.018
(36.14) (40.31) (42.36) (45.76) (41.32) (46.63) (46.84) (44.43)
Fat* (%) 2.11 ± 0.02a 1.78 ± 0.01fgh 1.86 ± 0.02e 1.82 ± 0.01f 1.81 ± 0.02fg 1.97 ± 0.01b 1.93 ± 0.02bcd 1.96 ± 0.03bc 0.033
(20.89) (20.04) (22.91) (22.03) (24.10) (22.51) (23.91) (22.74)
Ash* (%) 0.79 ± 0.01b 0.85 ± 0.02a 0.54 ± 0.02f 0.65 ± 0.01c 0.52 ± 0.01fg 0.64 ± 0.01cd 0.46 ± 0.01h 0.57 ± 0.01e 0.025
(7.82) (9.57) (6.65) (7.87) (6.89) (7.31) (5.70) (6.61)
Carbohydrates (by difference) % 3.55 2.66 2.28 2.00 2.09 2.06 1.89 2.24 –
(35.15) (29.95) (28.08) (24.21) (27.68) (23.54) (23.42) (25.99)
pH 6.65 6.75 6.77 6.73 6.71 6.70 6.72 6.73 0.01
Titratable acidity (%) 0.16 0.15 0.14 0.16 0.14 0.14 0.15 0.15 0.01
1
Average of three determinations.
2
Values presented in parenthesis are on dry weight basis.
*Means followed by different superscript alphabets in a row differ significantly at 5% level of significance.

139
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Table 3 Physico-chemical characteristics of ice-cream mix prepared from different soybean varieties1,2,3

Varieties
CD at
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Characteristics Control JS-335 PK-472 PS-1042 PS-1225 PS-1241 PS-1347 PS-1368 5%

Moisture* (%) 65.81 ± 0.03f 68.38 ± 0.30a 65.93 ± 0.98ef 67.79 ± 0.21b 66.26 ± 0.21d 65.18 ± 0.17g 67.24 ± 0.21c 68.53 ± 0.29a 0.198

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Protein* (%) 3.34 ± 0.21h 4.25 ± 0.02f 5.09 ± 0.03b 5.94 ± 0.02a 3.92 ± 0.01g 4.75 ± 0.03c 4.57 ± 0.01d 4.26 ± 0.01ef 0.032
(9.77) (13.44) (14.94) (18.44) (11.62) (13.64) (13.95) (13.54)
Fat* (%) 10.85 ± 0.03a 10.51 ± 0.01de 10.11 ± 0.01gh 10.77 ± 0.01c 10.22 ± 0.01f 10.51 ± 0.02de 10.11 ± 0.02fg 10.82 ± 0.01b 0.007
(28.81) (33.24) (29.67) (33.44) (30.29) (30.18) (30.86) (34.38)
Ash* (%) 0.74 ± 0.01b 0.49 ± 0.02g 0.52 ± 0.01f 0.67 ± 0.012c 0.43 ± 0.02h 0.59 ± 0.03d 0.55 ± 0.02e 0.78 ± 0.02a 0.011
(2.16) (1.55) (1.53) (2.08) (1.27) (1.69) (1.68) (2.48)
Carbohydrates 20.26 16.36 18.34 14.83 19.16 18.96 17.54 15.60 –
(by difference) % (59.26) (51.74) (53.83) (46.04) (56.79) (54.45) (53.54) (49.57)
pH 6.71 7.90 8.19 8.22 7.89 8.36 7.92 8.25 –
Titratable 0.19 0.17 0.16 0.15 0.17 0.14 0.17 0.15 0.01
acidity (%)
Viscosity
(mPa s)
P 305 ± 1.29h 337 ± 5.77bc 324 ± 1.53e 357 ± 1.73a 316 ± 1.00fg 327 ± 2.08de 311 ± 3.51g 333 ± 1.53c 5.069
A 711 ± 3.20f 778 ± 2.52b 735 ± 5.00f 742 ± 5.29ef 748 ± 5.29de 768 ± 2.52c 724 ± 5.29g 788 ± 3.00a 7.56
F 1515 ± 2.29hg 1845 ± 8.50b 1608 ± 7.64f 1725 ± 5.51d 1762 ± 2.52c 1621 ± 6.56e 1510 ± 5.00h 1943 ± 5.69a 10.75
Over-run (%)* 53.6 ± 0.03 8.6 ± 0.02 8.7 ± 0.05 9.3 ± 0.05 9.8 ± 0.02 8.1 ± 0.01 10.8 ± 0.02 9.3 ± 0.02 –
Melt down 29.36 ± 0.79h 35.73 ± 0.64b,c 33.20 ± 0.26e 39.23 ± 0.32a 32.27 ± 0.25f 34.17 ± 0.15d 35.17 ± 0.29c 30.20 ± 0.17g 0.59
(mL ⁄ 10 min)*
1
Average of three determinations, P, after pasteurisation; A, after ageing; F, after freezing.
2
The ice cream mix contained 8.0% soysolids, 10.0% fat, 15.0% sugar, 0.5% sodium alginate and ageing and freezing times were 12 h and 10 min respectively.
3
Values given in parenthesis are on dry weight basis.
*Means followed by different superscript alphabets in a row differ significantly at 5% level of significance.
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Table 4 Sensory Characteristics of ice-cream prepared from different soybean varieties1,2

Varieties
Characteristics Control JS-335 PK-472 PS-1042 PS-1225 PS-1241 PS-1347 PS-1368 CD at 5%
Colour* 8.3a 7.9c 8.3a 7.3f 7.6e 7.8d 8.2a,b 8.1b 0.145
Flavour* 7.9a 7.6b 7.1f,g 6.8h 6.9g,h 7.4d,e 7.4c,d,e 7.3e,f 0.213
Body & texture* 8.2b,c 7.3g 8.4a 7.6f 8.1c,d 8.0d 7.8e 8.2a,b 0.144
Overall acceptability* 8.3a 7.7g 8.2a,b 7.3i 7.9f 7.4h 8.0 e 8.1b,c 0.134
1
Average of three determinations.
2
The ice cream mix contained 8.0% soy solids, 10.0% fat, 15.0% sugar, 0.5% sodium alginate and ageing and freezing times were 12 h
and 10 min respectively.
*Means followed by different superscript alphabets in a row differ significantly at 5% level of significance.

The mean scores for colour, flavour, texture and

ACKNOWLEDGEMENTS
overall acceptability varied from 7.3 to 8.3, 6.8
to 7.9, 7.3 to 8.4 and 7.3 to 8.3 respectively. Soy The authors are grateful to G.B. Pant University of
ice cream prepared from variety PK-472 was Agriculture and Technology, Pantnagar and Uni-
found to be the most acceptable after the control: versity Grants Commission, New Delhi for provid-
it had maximum overall acceptability as it pos- ing financial support and to carry out above
sessed high colour scores (8.30), best body and research work.
texture (8.35) and high overall acceptability
scores of 8.22 on the 9-point hedonic scale.
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142  2009 Society of Dairy Technology