Published Paper Details:

Ice cream is a nutritious food because it contains ingredients responsible for supplying energy to the body. Soy has a high nutritional value and functional properties which make it to be an alternative ingredient to replace cow's milk. The purpose of this paper was to formulate an ice cream with soy milk and cow milk & banana powder ,is also used and submitted to a sensory evaluation. Three formulations of ice cream were prepared: one soy-based (containg soy milk 70% , cow milk 30%) and this is control sample, the other with soy-based probiotic ice cream (containg soy milk 70% , cow milk 30%) and last one is sugar free (containing 100 % cows milk only) & for the sugar replacement here we added dextrose,fructo-oligosaccharide & oligofructose) & for all the three types of ice creams here we used ripened banana powder as it is a good source of dietary fibre,which promotes the healthy digestion, supports weight management. All these ice creams were submitted to a sensory evaluation in order to evaluate the appearance, flavor and texture attributes, mouthfeel, sweetness and overall acceptance ,for this examination it was used the hedonic scale of five points. With regard to colour & appearance control ice cream obtained rating of 3.8 remaining between the terms "Good" & "Very good" , while the probiotic with sugar ice cream got 3.71 remaining between the terms "Good" & "Very good" and where as the probiotic sugar free ice cream obtained 4.0 remaining between the terms "Good" & "Very good". For the attribute flavour & taste control ice cream obtained rating of 4.1 remaining between the terms "Excellent" & "Very good" ,while the probiotic with sugar ice cream also got the result of 4.01 whose term is as same the control sample and where as the probiotic sugar free ice cream obtained 3.2 remaining between the terms "Good" & "Very good". For the attribute mouthfeel , control ice cream obtained rating of 4.16 which corresponds between the terms "Excellent" & "Very good" , while the probiotic with sugar ice cream got 3.6 remaining between the terms "Good" & "Very good" and where as the probiotic sugar free ice cream obtained 3.4 remaining between the terms "Good" & "Very good". For the attribute sweetness control ice cream obtained rating of 4.0 which corresponds to the terms between "Very good" & "Excellent" , while the probiotic with sugar ice cream got 3.93 remaining between the terms "Good" & "Very good" , where as the probiotic sugar free ice cream obtained 3.0 which corresponds to the "good". The sensory parameters evaluated showed that the control ice cream i,e soy-based dietary ice cream had a good acceptance compared to that of the probiotic with sugar soy based dietary ice cream & probiotic sugar free ice cream.