PRODUCTION AND EVALUATION OF IMITATION YOGURT AND ICE CREAM USING LAGENARIA SICERARIA PROTEIN ISOLATES

Abstract

Protein isolates were prepared from two varieties of Lagenaria siceraria (Calabash and Bottle gourd) seeds using alkali solubilization and acid precipitation method. Yogurt and ice cream were prepared using the protein isolates to substitute for the milk solid nonfat. Physicochemical properties and sensory evaluation were carried out on the formulated food samples.  The pH, titratable acidity and total solid of the yogurt  samples produced ranged from 4.02 to 4.52, 0.68 to 0.72% and 8.77 to 12.02% respectively while the pH overrun and specific gravity of the ice cream mixes produced ranged from 5.81 to 6.20, 42.68 to 48.61% and 0.79 to 0.90 respectively. Yogurt and ice cream substituted with Lagenaria siceraria protein isolates up to 25% level of substitution showed no significant difference from the control in all the sensory parameters examined. Lagenaria siceraria protein isolates may be found useful in ice cream as stabilizer and protein supplement.