Evaluation of a soy frozen dessert formulated with soy milk or tofu
1989
Chen, S.C.S.
This study was designed to evaluate the eating quality and approximate composition of a frozen dessert into which soy milk or soy bean curd (tofu) was incorporated. Four types of soy frozen dessert were prepared and delivered to the cafeteria of a women's residence and evaluated by 50 students during lunch. A 9-point Hedonic scale was used for the sensory evaluation and analysis of variance was performed on the data. The texture and flavor of a frozen dessert prepared from lab-produced or commercially produced milk were superior (p less than .05) to those prepared from tofu or soy milk powder. Chemical analysis showed that soy frozen dessert was lower in fat and ash content when compared with commercial ice cream; however, there was little difference in their protein content. This experiment suggests that an acceptable soy frozen dessert can be produced from a commercially or lab-produced soy milk.
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