Evaluation of the effect of Soy Flour on rheological properties of ice cream

Using soy products as an ingredient in ice cream formulation lead to a food product with unique nutritional and functional properties and reduces the cost of final product. In this project the effect of substitution of milk solid non fat (MSNF) with soy flour on flow behavior and rheological properties of hard ice cream was studied. The formulation of ice cream samples consisted of 10% fat، 12% SNF، 18% sugar، 0. 4% stabilizer and 0. 1% vanillin as flavoring agent. Substitution of MSNF was done at four levels: 45، 55، 65 and 75%. Rheological measurements of ice cream mix samples were carried out after 24 hours aging at 4·c. According to the obtained results، all sampled showed psuedoplastic behavior and apparent viscosity decreased with increasing shear rate. Increasing the level of soy flour substitution resulted in decreasing flow behavior index and therefore significantly increased the shear thining behavior of the samples (α<0. 05). Also، consistency index and apparent viscosity increased with increasing the amount of soy flour especially from 65 to 75%.