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

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 of5 repetitions (<i>n</i>=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 (<i>P</i><0.05). The sensory test delineated that F₃ had aless soft texture, although its aroma and flavour were not different from others (<i>P</i> <0.05). Thus, the greater portion ofSC substitution for milk inthe VGmaking process would substantially affect the physical properties ofits final product inwhich the total solids, viscosity, and overrun were lower while the melting rate was higher. Substituting SC for milk inVG did not affect the sensory properties, except the texture. The higher SC amount used for milk substitution would result inVG with aless soft texture. SC atacertain level ofsubstitution was potentially expected asaninnovation ofthe phyto-gelato product, namely soy gelato.