Greek yogurt ice cream from soy milk flavored with avocado coconut

Abstract

A study on the product development of coconut avocado ice cream from Greek yogurt and soy milk. The objective is to study the basic recipe for Greek yogurt. To study adding value to soy milk. By adding value to Greek yogurt. To develop Greek yogurt ice cream fortified with soy milk to be acceptable to consumers. From studying three basic recipes of Greek yogurt, it was found that the second recipe received the highest score. Overall liking received an average of 4.50, appearance received an average of 3.5, color received an average of 3.2, smell received an average of 3.4, taste received an average of 3.6, and texture received an average of 3.8. Formula 2 was selected as the basic formula to be used to further develop the Greek yogurt product with soy milk supplementation. Evaluation of sensory acceptability of Greek yogurt products fortified with soy milk. By supplementing with 3 levels of soy milk.50 percent, 70 percent, and 90 percent of consumers accept Greek yogurt with soy milk supplements.at 90 percent, with the highest acceptance score By appearance 3.97, color 4.02, smell 3.48, taste 3.97, texture 4.23, overall liking 4.11