Abstract
Soy ice cream is a delicious and nutritious frozen product. Seven varieties of soybean were evaluated for their suitability in the preparation of soy ice cream. Significant differences (p < 0.05) were found between the moisture, protein, fat and ash contents of ice cream mixes prepared from different soybean varieties. The viscosity of the ice cream mix increased, while specific gravity decreased, after ageing and freezing of the mix. Significant differences (P < 0.05) were observed in the over‐run and melt down time of ice cream prepared from different soybean varieties. Soy ice cream prepared from variety PK‐472 was rated organoleptically superior t0 other varieties.
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