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Influence of Soy Milk Substitution on Physicochemical and Sensory
Properties of Ice Cream
Nur Syafiqah ‘Izzati I.
Supervisor: Dr. Nizaha Juhaida Binti Mohamad
Bachelor of Food Science (Food Technology)
School of Science and Food Technology
In market, cow milk is much more expensive compared to soy milk which makes ice
cream in market expensive. Thus, by substituting soy milk in ice cream, helps in lowering
the ice cream cost. This study will be carried out to produce ice cream substituted with
soy milk, to determine the physicochemical properties of ice cream with substitution of
soy milk and sensory acceptability of soy milk ice cream. There will be five formulation
ice cream which contained different percentages soy milk which are 0, 25, 50, 70 and
100%. The control formulation contain 100% of cow milk. The physical analysis and
chemical analysis that will be conducted are determination of overrun value, melting rate,
melting characteristics, colour, instrumental hardness and proximate analysis. The
expected result is ice cream with substitution of 50% soy milk may have the most desired
quality and acceptability.
1278 | UMT UNDERGRADUATE RESEARCH DAY