Formulation and Quality Assessment of Vegan Ice Cream from Avocado and Wheat Milk

Abstract

Plant based foods are widely consumed due to their health benefits. These foods are excellent substitutes due to their high concentrations of micronutrients, antioxidants, and bioactive compounds which are linked to a reduction in noncommunicable diseases. The present study was carried out with the objective of evaluating the physicochemical and sensory parameters of vegan ice-cream. The control sample was formulated using whipping cream, sugar and vanilla essence. Experimental product was developed using wheat milk, avocado puree, watermelon seeds powder and vanilla essence. Both the products were analyzed for pH, total solids, titrable acidity, melting rate and over run. The product was also subjected to sensory evaluation to determine its acceptability by 15 semi trained panelists. The results showed that the pH was slightly higher for control product (6.64±0.01) than that of experimental (6.13±0.03). Total solid content was shown to be 38.6% which was lower than the control product (46.5%). Melting rate for control sample showed no observable melting after 1 hour indicating good textural stability. Overrun quality of control sample was indicated to be 16.5% while, for experimental it was slightly higher with 17.5%. Sensory analysis revealed that the control sample scored higher than the experimental sample. Statistically significant differences were noted for appearance (p=0.02) and taste quality (p=0.0009). However, flavor and overall acceptability showed no significant differences suggesting that the experimental formulation remained generally acceptable to panelists despite slight variations. Overall, the study concludes that a product with acceptable physiochemical characteristics, and desirable sensory quality could be developed by utilizing plant-based sources. Such products would serve as a promising alternative to conventional dairy ice cream which also aligns with the present-day consumers demand for health promoting products.