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...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2025-01-01
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| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-025-00282-0 |
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