Utilization of soy milk in making low fat filled cream/ Mary Rose P. Azur, Mikaela R. Quines, Jake R. Ricamora, and Ester Joy Z. Tuyor.--

Bachelor's thesis

College of Industrial Technology.-- Bachelor of science in food technology: Technological University of the Philippines, 2019.

Includes bibliographic references and index.

Low-fat filled cream is a plant-based milk product with the substitution of vegetable oil
in replacement of milk fat from animals. In the Philippines, locally produced soymilk
from the local soybean cultivated from Region 3 (Central Luzon) are not utilized by the
company that are producing soy milk. The usual soybean used in production in the
Philippines are imported from other country as to which local production of soybean are
not maximize and lacks utilization and researches. Due to this situation, the study is
intended to utilize local soybean in making heavy filled cream as to which a substitution
of a low-fat filled cream. The study aimed to process a heavy filled cream, through
homogenization of soymilk and vegetable oil specifically the soy oil; test and analyze the
proximate, nutrition, microbial, allergen, and shelf life of the product; and to know the
acceptability of the product in application to ice cream using affective sensory test. The
major processes in making heavy filled cream were selection of raw materials,
homogenization, processing, pasteurization, packaging and labeling and storing. The
result shows that it has a trace amount of 1548 mg vitamin A, 0.74 percent of Iron, 19.95
percent of Calcium, and 8.75 percent of Carbohydrates; and according to the microbial
result, the sample product is safe for consumption. The sensory evaluation for low-fat
filled cream proves that the most preferred did not have significant difference on the
existing ice cream. Thus, this signifies that the product is generally acceptable.