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

Hega Bintang Pratama Putra, Anang Muhammad Legowo, Ahmad Ni'matullah Al-Baarri and Siti Susanti
Additional contact information
Hega Bintang Pratama Putra: Food Technology, Department of Agriculture, Faculty of Animal and Agricultural Science, Diponegoro University, Semarang, Indonesia
Anang Muhammad Legowo: Food Technology, Department of Agriculture, Faculty of Animal and Agricultural Science, Diponegoro University, Semarang, Indonesia
Ahmad Ni'matullah Al-Baarri: Food Technology, Department of Agriculture, Faculty of Animal and Agricultural Science, Diponegoro University, Semarang, Indonesia
Siti Susanti: Food Technology, Department of Agriculture, Faculty of Animal and Agricultural Science, Diponegoro University, Semarang, Indonesia

Czech Journal of Food Sciences, 2025, vol. 43, issue 3, 187-193

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.

Keywords: dairy alternative; frozen dessert; organoleptic; attributes; plant-based formulation; textural quality (search for similar items in EconPapers)
Date: 2025
References: Add references at CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/209/2024-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/209/2024-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:43:y:2025:i:3:id:209-2024-cjfs

DOI: 10.17221/209/2024-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().