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.--
- xi, 128pages: 29cm.
Bachelor's thesis
College of Industrial Technology.--
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.
Plant-based Homogenization process Soymilk utilization