Production of Ice Cream Using Winged Bean Milk

Production of Ice Cream Using Winged Bean Milk

Abstract:

Ice cream utilizing winged bean (sigarilyas) milk in place of cow's milk was produced. Although the ice cream produced did not rate very high in terms of taste, the texture, odor and appearance are comparable to that of regular homemade ice cream. The experimental ice cream was mom nutritious than the regular homemade ice cream. This was due to more protein and less fat found in winged bean milk, the amounts of which were determined using the kjeldahl method and Gerber method. In conclusion, ice cream made of winged bean milk makes for more nutritious ice cream.
This research compared only two types of milk: cow's milk and winged bean milk. Also, the research only tested the fat and protein content, and the acceptability of ice cream produced from pure cow's milk, pure winged bean milk, and an equal mixture of both types of milk.

Ice cream is one the most popular and nourishing foods. It contains milk, sugar, a stabilizer, and frequently, eggs. These ingredients are stirred together into a liquid mix; the mix is placed in a container to be stirred at the same time that it is frozen. Stirring is an important part of making good ice cream. Since the mix next tothe side of the container freezes faster than the rest, tiny crystals form in the ice cream. To prevent this from happening, the frozen mix must be scraped off the sides of the container and beaten into the mix. The machine used to freeze ice cream must be equipped with a paddle and a scraper that will stir the ice cream properly. All ice cream freezers work on this principle.

Winged bean (Phosphocarpus tetragonolobus) is a close relative of the soybean plant. Its color varies from green to violet depending on the variety. The pods of this plant have thin extensions that may appear to some as so-observable wings, thus the flame winged bean. It is an alternative crop and contains certain bacteria that add nutrients to the soil. tlitis enriching the soil. It has more protein than beef, more calcium than milk, and is also reach in vitamins. minerals. and acids (Winged Bean As a Source of High- Grade Milk, 1984)
Winged bean has. also been found to be feasible in the production of-ice cream, bean curd (tokwa, taho, miso and baby food. It has been proven to be a good substitute for soybeans in terms of nutrient standards Winged Bean As. a Source of High- Grade milk. 19841
Winged bean milk has been proven to be just as rich in protein as soymilk which has a comparably larger amount of protein than cow's milk. It has less fat than soy and cow's milk; It also contains more thiamin and ash (Winged Bean As- a Source Of High Grade Milk, 1984)

Methodology

A. Preparation of milk

The milk was first extracted from the winged bean by soaking 250 grams of dried mature-winged beans for 24 hours in tap water. The beans were then de-hulled and soaked in tap water for another 24 hours. After soaking, the beans were cooked. The cooked beanswere then pureed with hot water. The puree was strained and the solid residue was discarded. The liquid produced is the winged bean milk.

B. Production

The ice cream was prepared by mixing together a cup of sugar, three tablespoons of all-purpose flour, half a teaspoon salt, three eggs, and two and a half cups milk. This mixture was then cooked for 15 minutes. After cooking and cooling, two cups of whipping cream and five tablespoons of vanilla extract were added. The mixture was then frozen. After freezing, the ice cream was osterized or blended to remove the ice crystals. The blended ice cream was then refrozen.

C. Determination of fat and protein content of winged bean and winged bean ice cream

The fat content of the winged bean was determined by wrapping one gram of dry mature winged bean in filter paper. The sample was then placed for extraction in the Soxhlet flask. Some .270 milliliters of ethanol was added into the Soxhlet flask.
The ethanol was heated to boiling point. The heated solvent evaporated, and then condensed with the sample in the extraction. When the level of liquid in the extraction arm reached the brim, the solvent containing some constituents of the winged bean was siphoned back into the Soxhlet flask. After repeating the process for 16 hours, the solvent was evaporated and the weight of the residual fat was calculated as the increase in the weight of the Soxhlet flask previously dried toconstant weight.
Percentage (%).(weight fat/weight sample) x 100
The percentage protein of the winged bean was determined using the Kjeldahl method that involved three phases: digestion, distillation, and titration.
Digestion of the bean was done by mixing 0.26 grams mercuric oxide, 2.4 grams potassium sulfate, 3 ML 98% assay sulfuric acid, 0.09 grams selenium powder, and a tenth of a gram winged bean in a kondes flask. The flask was placed in a Kjeldahl digesting unit and heated until the mixture became clean. The flask was then withdrawn from the digesting unit and allowed to cool at room temperature.
After cooling, the digested solution was transferred to the Kjeldahl distillation flask. One hundred fifty milliliters of distilled worth and 100 mL of the Normality sodium dioxide solution were added to the mixture inside the flask.
Filtration of the solution was done using 0.01 Normality hydrochloric acid. The solution was then stirred occasionally and, upon completing filtration, the amount of the nitrogen liberated was calculated.
The fat content of the ice cream was also determined using the Babcock method, done by adding sulfuric acid to a predetermined amount of ice cream.
Results and Discussion
The produced winged bean milk ice cream smelled, looked,' and had the texture of regular homemade ice cream. The Friedmann's test conducted using 30 subjects showed that there was no significant difference between the ice creams in those terms. However, a significant difference was noted when the tastes of the samples were compared.
The Babcock Method was used in determining the fat content of the ice cream. In this method, the fat floats on top of the digested ice cream. The result showed the winged bean ice cream has the least amount of fat, half the mixture contains a little more fat, and purecow's milk ice cream contains the most fat.
The Kjeldahl method failed to produce any result. This was mainly due to the lack of available indicator.

Summary and conclusion

Using winged bean milk as a substitute for cow's milk in processing ice cream helps in the production of nutritious ice cream. It has less fat and more protein than regular ice cream. Although the winged bean milk ice cream did no rate very well in taste tests conducted, much can be done to remedy this.
Recommendations
The ice cream did not rate very well in the taste tests because of the beanie aftertaste. This could be removed, however, by soaking the uncooked bean in CaCO, a day prior to cooking. The group recommends that more batches of experimental ice cream be produced with this procedure added in the methodology. The group also recommends the production of different flavors of winged bean ice cream. Other flavors and additives in the ice cream can help make it more acceptable to the taste. Researches using the combinations of cow's milk and winged bean milk should also be done to see if the effects are favorable.

Selected references:

Barangan, A.R. et al. 1984. Winged Bean as a Source of High-Grade
Milk. Quezon City: PSHS Research Paper. 24 pages. The Good Housekeeping Illustrated Cookbook, 1980. New York:
Hearst Corporation.

Researchers:
Rose Butaran Caitlin Lavin Luz Lopez
Mala Malonzo
Jerusalem Mercado

Adviser:
Mr. Edmund Jason Baranda