Thermodynamics: Approaches for Electrolyte Models

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Modern lifestyle has initiated a vegan diet through the uptrend in plant-based or non-diary milk that is subsequently incorporated in Ice cream making. The aim of the study was to formulate a coconut milk-based Ice cream using natural sugars i.e., Palm Date (Phoenix dactylifera L.) as an alternative to conventional ice cream and to compare and evaluate its physicochemical characteristics and sensory attributes with the conventional ice cream. The present study was undertaken with different proportions of date pulp and American sweet corn milk. The product obtained was analysed for sensory attributes (colour, texture, flavour, appearance, overall acceptability) using 9point Hedonic scale. Analysis of Rheological properties and Physico-chemical properties were done on formulated ice cream. The results showed that the formulated ice cream can be served as an alternative for vegans, those who are lactose intolerant, sensitive to milk proteins (casein) those who prefer vegan ice cream due to dietary and ethical factors.

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Pagina's: 88, Paperback, LAP LAMBERT Academic Publishing