Title page for ETD etd-11162005-175017

Type of Document Master's Thesis
Author Soler, Luciana
Author's Email Address lsoler1@lsu.edu
URN etd-11162005-175017
Title Development of Non-Dairy Frozen Dessert Containing Soy Protein and Coconut Milk
Degree Master of Science (M.S.)
Department Food Science
Advisory Committee
Advisor Name Title
Witoon Prinyawiwatkul Committee Chair
Charles August Boeneke Committee Member
Marlene E Janes Committee Member
  • soy protein isolate
  • coconut milk
  • frozen dessert
  • sensory testing
  • consumer acceptance
  • purchase intent
  • three component mixture design
  • non-dairy
Date of Defense 2005-11-04
Availability unrestricted
As consumers have pursued healthier lifestyles in recent years, consumption of soy foods has risen steadily, encouraged by scientific studies showing health benefits from these products. There is a large market for ice cream in the United States. However, since ice cream contains dairy ingredients, a number of Americans are not able to consume it because of dietary habits due to religious beliefs, lactose intolerance, vegetarianism or other related ideologies. For years, these groups of consumers have been able to substitute ice cream with frozen desserts containing soy protein as a substitute for milk protein, but never in the United States have companies used a mixture of the soy protein with coconut milk in ice cream or frozen dessert formulations.

A non-dairy frozen dessert containing coconut milk and soy protein (meeting FDA requirements for health claim) was developed, and two consumer studies were performed to determine sensory attributes critical to consumer acceptance and purchase intent. In the first study (n = 109) three formulations were developed: vanilla (A), peach (B) and strawberry cheesecake (C). Drivers for acceptance and purchase intent were overall liking/flavor/texture, and overall liking/flavor/sweetness, respectively. Appearance and color were important for purchase intent for product C, not for A and B. Flavor choices affected purchase intent; flavor was most critical to purchase intent for product B, not for A. Products A, B, and C had an original purchase intent of 34%, 44%, and 83%, respectively; these figures (except for product B) significantly (prob.<0.05) increased after information about health benefit of soy protein/non-dairy ingredients had been given to consumers.

In study two, nine different formulations of the strawberry cheesecake-flavor desserts were developed. Consumers (n = 432) evaluated two of the nine formulations for acceptability of consumer sensory attributes. There were significant differences found among the nine formulations and overall liking, flavor and texture were the attributes responsible for the differences. Overall liking and flavor were the two most important factors in determining both consumer acceptance and purchase intent.

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