The effect of soya curd substitution for milk on physical and sensory properties of vanilla gelato product

Abstract

The investigation was aimed to evaluate the physical (total solids, melting rate, viscosity, and overrun) and sensory properties of vanilla gelato (VG) made by substituting soya curd (SC) for milk. Samples were VG without SC (F0) and with SC, i.e. 25% (F1), 50% (F2), and 75% (F3). Each sample criterion consisted of 5 repetitions (n = 20). Results showed that F3 possessed the lowest total solids, viscosity, and overrun while its melting rate was the highest among other SC substitution levels (P < 0.05). The sensory test delineated that F3 had a less soft texture, although its aroma and flavour were not different from others (P < 0.05). Thus, the greater portion of SC substitution for milk in the VGmaking process would substantially affect the physical properties of its final product in which the total solids, viscosity, and overrun were lower while the melting rate was higher. Substituting SC for milk in VG did not affect the sensory properties, except the texture. The higher SC amount used for milk substitution would result in VG with a less soft texture. SC at a certain level of substitution was potentially expected as an innovation of the phyto-gelato product, namely soy gelato.