(2007) noted soy lecithin acts as emulsifier and also helps increase the viscosity, stability, texture and extends the melting time of the ice cream. The fortification of yogurt ice cream with soy protein improve the texture, firmness and viscosity of the product ( Mahdian et al., 2012). For instance, the viscosity, melting time and hardness of ice cream samples increased by substituting of skimmed milk powder with soy protein isolate ( Akesowan, 2009 ). Wide use of these two vegetable milks in food preparation can be associated with the vegetable proteins favorable effects on improving physical properties of foods. Coconut milk is commonly used by confectioners, bakeries, biscuits and ice cream industries to enhance flavor and taste of various products ( Belewu and Belewu, 2007). The high oleic and lauric acid content in coconut milk help in preventing arteriosclerosis and related illness. This milk is easy to digest and it contains an abundance of minerals (particularly calcium, phosphorus and potassium) and vitamins (B, C and E vitamins) and antioxidant activities. Coconut ( Cocos nucifera) milk is another vegetable milk that may be used to replace cow milk. Frequent consumption of soy products offers health benefit such as lowering the risk of getting cancers, diseases associated with cardiovascular, hypercholesterolemia, diabetes, bone and kidney ( Dervisoglu et al., 2005). Soy milk is regarded as a suitable choice ( Abdullah et al., 2003) because of its high nutritional quality especially with respect to protein content and balance amino acids ( Gandhi et al., 2001). The demand for alternatives to cow's milk in ice cream making is growing due to problems associated with its fat, cholesterol and lactose (allergenicity) contents and increasing desire for vegetable milk based ice cream.
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