Optimization of ingredients for the manufacture of soft‐serve ice‐cream (Softy) by response surface methodology (RSM)

Abstract

Soft ice‐cream samples were prepared with different proportions of cream and skimmed milk powder (SMP) and were examined for quality by physico‐chemical parameters and sensory attributes. The specific proportions of cream and SMP were designed using the central composite rotatable design (CCRD). Response surface analysis indicated that sensory flavour, texture and overall acceptability (OAA) scores of soft ice‐cream varied from 7.12 to 8.86, 6.66 to 8.03 and 6.90 to 8.45, respectively. The differences in the sensory scores for respective attributes were highly significant ( P ≤ 0.01). The soft ice‐cream containing a minimum level of 3.24% cream and 4.94% SMP resulted in a product having a minimum of 4.3% fat, 5.7% lactose and 33% total solids, with a minimum OAA score of 8. The derived mathematical second‐order polynomial models against cream (X) and SMP (Y) were found to be adequate as coefficients of multiple determinants ( R 2 ) were more than 80% except for melting resistance.