Process optimization of vegan prebiotic ice cream by response surface methodology
Abstract The study aimed to optimize the formulation of vegan prebiotic ice cream using coconut milk, date syrup, and fructooligosaccharide (FOS) as key ingredients. Optimization of ice cream formulations was determined by utilizing the Response Surface Methodology. The physico-chemical and sensory...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Springer
2025-01-01
|
| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-025-00282-0 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832585618690932736 |
|---|---|
| author | Sakshi K. Devalekar Iranna S. Udachan |
| author_facet | Sakshi K. Devalekar Iranna S. Udachan |
| author_sort | Sakshi K. Devalekar |
| collection | DOAJ |
| description | Abstract The study aimed to optimize the formulation of vegan prebiotic ice cream using coconut milk, date syrup, and fructooligosaccharide (FOS) as key ingredients. Optimization of ice cream formulations was determined by utilizing the Response Surface Methodology. The physico-chemical and sensory properties of the optimized samples were evaluated. According to the findings, ice cream formulation comprising 50% coconut milk, 11.32% date syrup, and 5.81% FOS exhibited the desired quality characteristics. Optimized ice cream's overrun and melting rate was 65.14% and 40.85% respectively. Physico-chemical analysis indicated that the optimized ice cream had higher moisture (66.32%), ash (1.65%), fat content (18.5%), total phenols (79.85 mg GAE/100 ml), and antioxidant activity (54.80) compared to the control, whereas protein (2.93%) and carbohydrate content (10.60%) were lower. The optimized ice cream exhibited a slightly lower pH; adding date syrup affected its color. The developed vegan prebiotic ice cream exhibited favorable attributes such as creaminess, taste, and texture, indicating that it could be a healthy and delicious alternative to dairy ice cream. |
| format | Article |
| id | doaj-art-1de368434bab40d19c657eb5f1c65582 |
| institution | Kabale University |
| issn | 2731-4286 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Springer |
| record_format | Article |
| series | Discover Food |
| spelling | doaj-art-1de368434bab40d19c657eb5f1c655822025-01-26T12:37:30ZengSpringerDiscover Food2731-42862025-01-015111310.1007/s44187-025-00282-0Process optimization of vegan prebiotic ice cream by response surface methodologySakshi K. Devalekar0Iranna S. Udachan1Department of Technology, Shivaji UniversityDepartment of Technology, Shivaji UniversityAbstract The study aimed to optimize the formulation of vegan prebiotic ice cream using coconut milk, date syrup, and fructooligosaccharide (FOS) as key ingredients. Optimization of ice cream formulations was determined by utilizing the Response Surface Methodology. The physico-chemical and sensory properties of the optimized samples were evaluated. According to the findings, ice cream formulation comprising 50% coconut milk, 11.32% date syrup, and 5.81% FOS exhibited the desired quality characteristics. Optimized ice cream's overrun and melting rate was 65.14% and 40.85% respectively. Physico-chemical analysis indicated that the optimized ice cream had higher moisture (66.32%), ash (1.65%), fat content (18.5%), total phenols (79.85 mg GAE/100 ml), and antioxidant activity (54.80) compared to the control, whereas protein (2.93%) and carbohydrate content (10.60%) were lower. The optimized ice cream exhibited a slightly lower pH; adding date syrup affected its color. The developed vegan prebiotic ice cream exhibited favorable attributes such as creaminess, taste, and texture, indicating that it could be a healthy and delicious alternative to dairy ice cream.https://doi.org/10.1007/s44187-025-00282-0VeganPrebioticCoconut milkFructooligosaccharideResponse surface methodologyCCRD |
| spellingShingle | Sakshi K. Devalekar Iranna S. Udachan Process optimization of vegan prebiotic ice cream by response surface methodology Discover Food Vegan Prebiotic Coconut milk Fructooligosaccharide Response surface methodology CCRD |
| title | Process optimization of vegan prebiotic ice cream by response surface methodology |
| title_full | Process optimization of vegan prebiotic ice cream by response surface methodology |
| title_fullStr | Process optimization of vegan prebiotic ice cream by response surface methodology |
| title_full_unstemmed | Process optimization of vegan prebiotic ice cream by response surface methodology |
| title_short | Process optimization of vegan prebiotic ice cream by response surface methodology |
| title_sort | process optimization of vegan prebiotic ice cream by response surface methodology |
| topic | Vegan Prebiotic Coconut milk Fructooligosaccharide Response surface methodology CCRD |
| url | https://doi.org/10.1007/s44187-025-00282-0 |
| work_keys_str_mv | AT sakshikdevalekar processoptimizationofveganprebioticicecreambyresponsesurfacemethodology AT irannasudachan processoptimizationofveganprebioticicecreambyresponsesurfacemethodology |