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The aim of the study was to develop the soy milk based ice cream and analysis of proximate, minerals, sensory evaluation, phytochemicals and in vitro antioxidant activity of developed product and compared with traditional market brand ice cream. The compositions of developed ice cream are soy milk 65%, sugar 27%, oil 7%, salt 0.2 % and carboxy methyl cellulose 0.3%. It was found that 100 grams of soy ice cream has 57.1±1.37 % moisture, 6.98±.04% fats, 5.47±0.45% protein, 29.33±1.46% carbohydrate, 0.011±0.001% fibre, 0.51±0.02% ash and 27.40 ± 0.61% sucrose. The protein content is significantly (p< 0.01) higher and fat content is significantly (p< 0.01) lower in soya ice cream than traditional ice cream. Analysis for minerals and heavy metals content was carried out using the Atomic Absorption Spectrophotometer (AAS). 100 gm of soy ice cream contain 25.59±0.43 mg calcium, 5.46±0.96 mg iron, 11.16±0.48 mg magnesium, 0.80±0.07 mg zinc, 17.35 ±0.70 mg potassium, 86.43±0.71mg sodium 0.24±0.01mg manganese, and 0.56±0.03 mg copper. Heavy metals were not present in developed product. Sensory attributes of this product is very much acceptable. Phytochemicals and invitro antioxidant models studied were the total antioxidant capacity by phosphomolybdenum method, FRAP assay , 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity and reducing power done by spectrophotometrically. The contents of phenolics, flavonoids and tannin are 23.69±0.45 mg tannic acid equivalent, 14.57±0.45mg catechin equivalent and 3.81±027 mg catechin equivalent in 100 gm sample respectively. Flavonoids and tannin were not present in traditional ice cream. The total antioxidant capacity is 505.60±9.77 mg ascorbic acid equivalent in phosphomolybdenum method and 62.13±1.05 μ mol ascorbic acid/100 gm fresh soy ice cream in FRAP assay and IC50 of soy ice cream in DPPH assay is 156.24 mg/ml whereas IC 50 of standard ascorbic acid in DPPH assay is 5.69 μg/ml but traditional ice cream has no DPPH free radical scavenging activity. The IC 50 in reducing power assay of soya ice cream, traditional ice – cream and standard ascorbic acid were 197.51±0.83 mg, 228.98±1.74 mg (fresh weight) and 31.12±0.13 mg respectively. Total anti oxidant activity and phytochemicals are significantly (p< 0.001 and p< 0.01) higher in soya ice cream than the traditional ice cream. The experiments repeated three times in all cases. The findings are soya ice cream is better than traditional ice cream.

Nutritional Quality, Sensory Evaluation, Phytochemicals Analyses and In-Vitro Antioxidant Activity of the Newly Developed Soy Ice Cream