PHYSICOCHEMICAL, PROXIMATE AND SENSORY CHARACTERISTICS OF SELECTED PLANT BASED ICE CREAM
DOI:
https://doi.org/10.54536/ajfst.v5i1.6996Keywords:
Coconut, Ice Cream, Plant Milk, Soybean, TigernutAbstract
The aim of this study was to evaluate and compare the physicochemical properties, proximate composition, and sensory attributes of plant-based ice creams produced from soybean, tigernut, and coconut milks. The different plant milks were extracted by blending each base with water at a 1:3 ratio for 5 minutes, followed by filtration through muslin cloth. Ice cream mixes were prepared, and homogenized, pasteurized at 85°C for 30 minutes, and cooled to 4°C. The mixes were frozen at −5°C for 30 minutes to obtain the respective ice creams. The samples were labeled A (coconut milk ice cream), B (soy milk ice cream), and C (tigernut ice cream), while cow milk ice cream (sample D) served as the control. Physicochemical properties, proximate composition and sensory properties analysis of the samples were determined using standard methods. The pH, overrun, viscosity and sugar content ranged from 4.28-5.12, 37.93-42.86%, 2.71-2.90 Pa.s, and 21.00-26.01 °Brix, respectively. The melting rate of the samples ranged from 1.60-5.18% at 10 minutes, 1.68-75.70% at 20 minutes, and 67.20-100.00% at 30 minutes, with soybean ice cream showing the least melting rate. There was a significant difference (p<0.05) in the proximate composition of the samples, except for the total carbohydrate content. Moisture content, crude protein, crude fat, ash, and total carbohydrate contents of the ice cream samples ranged from 56.00-65.40%, 0.148-0.481%, 1.09-5.99%, 1.55-5.20%, and 18.47-18.62%, respectively. Sensory evaluation results showed no significant differences (p>0.05) in colour (6.80-7.70), flavour (6.40-7.90), thickness (6.40-7.70) and aftertaste (6.30-7.20) between plant-based ice creams and the control. This study showed that soybean, tigernut, and coconut milks are suitable for producing high-quality plant-based ice creams with favourable sensory and nutritional profiles. These products are particularly recommended for lactose-intolerant consumers and those seeking reduced-cholesterol dessert options.
Downloads
References
Aboulfazli, F., Baba, A. S., & Misran, M. (2014). Effect of vegetable milks on the physical and rheological properties of ice cream. Food Science and Technology Research, 20(5), 987–996.
Afifa, S.I., & Kurnia, P. (2024). Test of total solids and melting rate of coconut milk-based ice cream combined with cashew milk. Journal La Lifesci, 5(3), 250-260.
Airaodion A.I., Airaodion E.O., Ewa O., Ogbuagu E.O. & Ogbuagu U. (2019). Nutritional and anti–nutritional evaluation of garri processed by traditional and instant mechanical methods. Asian Food Science Journal, 9(4),1-13.
Akarca, G., Kilinç, M., & Denizkara, A. J. (2023). Quality specification of ice creams produced with different homofermentative lactic acid bacteria. Food science & nutrition, 12(1), 192–203. https://doi.org/10.1002/fsn3.3762
Amirtha, G., Vijaya, V.R., & Sarah, P. C. (2021). Formation and proximate evaluation of barnyard millet-based ice cream Int. J. Multidiscip. Res. Arts Sci. 12, 59-66.
Andreas, R., & Bayu, M. (2021). Effect of dairy and non-dairy ingredient in the physical characteristic of ice cream. IOP conference series: Earth and Environmental Science, 794(1), 012145.
AOAC (2012). Official Method of Analysis: Association of Analytical Chemists. 19th Edition, Washington DC, 121-130.
Bazine, T., & F. Arslanoglu, F. (2020). Tiger nut (Cyperus esculentus): morphology, products, uses and health benefits. Black Sea Journal of Agriculture, 3(4), 324-328.
Bricarello, L. P., Kasinski, N., Bertolami, M. C., Faludi, A., Pinto, L. A., Relvas, W. G., Izar, M. C., Ihara, S. S., Tufik, S., & Fonseca, F. A. (2004). Comparison between the effects of soy milk and non-fat cow milk on lipid profile and lipid peroxidation in patients with primary hypercholesterolemia. Nutrition (Burbank, Los Angeles County, Calif.), 20(2), 200–204. https://doi.org/10.1016/j.nut.2003.10.005
Codex Alimentarius Commission (2011). Milk and milk products. Second Edition. World Health Organization Food and Agriculture Organization of The United Nations. Rome, 2011.
Collard, K.M., & Cormick, M.C. (2021). A nutritional comparison of cow milk and alternative milk product. Academic Pediatrics, 21 (6), 1067-1069.
Chude, C.O. (2023). Microbial lactic acid fermentation improves nutritional and organoleptic profile of non-dairy milk made from Bambara groundnut. American Journal of Food Science and Technology, 2(1), 5-15.
Devalekar, S.K., & Udachan, I.S. (2025). Process optimization of vegan prebiotic ice cream by response surface methodology. Discov Food 5, 13 (2025). https://doi.org/10.1007/s44187-025-00282-0
Ekumankama, I.O.O. (2022). Photochemical composition of ice cream from tiger nut (cyprerus esculentus) milk and coconut (Cocos nucifera) milk. Nigerian Journal of Nutritional Science, 43(2), 18-26.
Gonzales. M.J.B, Amor, J.G.C., Pescuela, A.M., & Monares, L.T. (2026). From garden to table: Incorporating organic lettuce into pandesal. American Journal of Food Science and Technology, 5(1), 25-31.
Haque, M., Rahman, T., Akter, S., & Karim, R. (2023). Quality parameters of plant-based frozen desserts: A comparative study of almond and soy formulations. Journal of Dairy Science, 106(4): 2154–2166. https://doi.org/10.3168/jds.2023-23011
Hasan, T., Thoo, Y. Y., & Siow, L. F. (2024). Influence of Brown Rice, Pea, and Soy Proteins on the Physicochemical Properties and Sensory Acceptance of Dairy-Free Frozen Dessert. Food science & nutrition, 12(11), 9391–9402. https://doi.org/10.1002/fsn3.4494
Hatice, B., Hamza, G., Dila, K., Faith, B., & Osman, S. (2022). Determination of theological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk. International Journal of Gastronomy and Food Science 28 (3), 100521.
Ismail, S. A., Adeola, A. A., & Bamidele, O. P. (2024). Physicochemical and sensory properties of ice creams produced with tigernut and cow milk blends. Journal of Food Science and Technology, 2: 32-39 https://doi.org/10.1007/s13197-024-06125-7
Iwe, M.O. (2010). Handbook of Sensory Methods and Analysis. Nigeria Rejoint Communication Science Ltd., Enugu. Pp 75-78
Legassa, O. (2020). Ice Cream Nutrition and Its Health Impacts. J. Food Nutritional Science, 7(1), 19-27.
Marchyshyn, S., Budniak, L., Slobodianiuk, L., & Ivasiuk, I. (2021). Determination of carbohydrates and fructans content in Cyperus esculentus L. Pharmacia, 68(1), 211–216. https://doi.org/10.3897/pharmacia.68.e54762
Marshall, R. T., Goff, H. D., & Hartel, R. W. (2013). Ice Cream (7th ed.). Springer. 28-32.
Meneses, R.B., Silva, M.S., Monteiro, M.L.G., Rochaleao, M.H.M., & Conte-Junior, C.A. (2020). Effect of dairy by-products as milk replacers on quality attributes of ice cream. Journal of Dairy Science 103(11), 10022-10035.
Nawas, T., Yousuf, N. B., Azam, M. S., Ramadhan, A. H., Xu, Y., & Xia, W. (2017). Physiological properties and sensory attributes of ice cream fortified with microencapsulated silver carp (Hypophthalmichthys molitrix) oil. American Journal of Food Science and Nutrition Research, 4(3), 79–86.
Obinna-Echem, P. C., Enente, U. J., Amadi, A. O & Fyne-Akah, H. (2023). Effect of Processing Methods on the Quality Characteristics of Ogi from two Varieties of Millet. Research Journal of Food Science and Quality Control (RJFSQC), 9 (3), 1-18.
Obinna-Echem, P. C., Amadi, A. O., Ekuma, C. C., & Fyne-Akah, H. (2024). Quality Attributes of Wheat-Tigernut Flour Blends and Chin-Chin Produced from the Blends. IPS Journal of Nutrition and Food Science, 3(1), 102–109. https://doi.org/10.54117/ijnfs.v3i1.39
Oladipo, I. C., Akinoso, R., & Adebo, O. A. (2021). Nutritional and functional properties of tigernut milk-based ice creams. Journal of Food Science and Technology, 58(3), 1075–1084. https://doi.org/10.1007/s13197-020-04609-3
Ramesh, F.C., Rahul, R.S., & Bhagwan, K.S. (2023). Functional Ice Cream: Chemistry, Characteristics, and Technology. The chemistry of milk and milk products, 87-106.
Ramon, B., & Eric, K.S. (2022). Innovative technologies for manufacturing plant based non-dairy alternative milk and their impact on nutritional, sensory and safety aspects. Future foods, 5(21), 100098.
Reyes-Jurado, F., Soto-Reyes, N., Davila- Rodriquez, M., Lorenzo-Leal, A.C., Jimenez- Munquia, M.T., Mani-Lopez, E., & Lopez-Malo, A. (2021). Plant based milk alternatives: types, processes, benefits and characteristics. Food Reviews international, 39(4), 2320-2351.
Rezaei, F., Alihosseini, F., & Ziaee, E. (2020). Effect of dietary fiber fortification on physical and melting properties of coconut milk ice cream. Journal of Food Processing and Preservation, 44(9), e14632. https://doi.org/10.1111/jfpp.14632
Sanjana, K., Vincent H., & Sinija, V.R. (2022). Development of plant based milk beverage from coconut and cashew nut milk. The Pharma Innovation Journal 2022, 11(7), 3743-3748
Sarsaiya, S., Awasthi, S., & Kumar, V. (2022). Development and evaluation of cashew and coconut milk-based ice creams. International Journal of Food Science, 2022, Article 9206936. https://doi.org/10.1155/2022/9206936
Silva, A.R.A., Silva, M.M.N., & Ribeiro, B.D. (2022). Chapater 12- Plant based milk products. In: Future foods, ed. R. Bhat, London, United Kingdom: Academic Press, 233-249.
Taesuk, N., Wang, A., Srikaew, M., Chumroenphat, T., Barile, D., Siriamornpun, S., & Bunyatratchata, A. (2025). Phytochemical profiling of Thai plant-based milk alternatives: Insights into bioactive compounds, antioxidant activities, prebiotics, and amino acid abundance. Food chemistry: X, 27, 102402. https://doi.org/10.1016/j.fochx.2025.102402
Tomczy´nska-Mleko, M., Mykhalevych, A., Sapiga, V., Polishchuk, G.; Terpiłowski, K., Mleko, S., Sołowiej, B.G., & Pérez-Huertas, S. (2024). Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams. Appl. Sci., 14, 2465. https://doi.org/10.3390/app14062465
Yakum, K. N., Ariahu, C. C., Ariahu, E. C., & Igoli, J. O. (2024). Physicochemical properties of fortified coconut milk-based chocolate-like drinks as influenced by cocoa powder and sugar levels. International Journal of Food Science and Technology, 3(1), 1-19.
Yu, Y., Lu, X., Zhang, T., Zhao, C., Guan, S., Pu, Y., & Gao, F. (2022). Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications. Foods (Basel, Switzerland), 11(4), 601. https://doi.org/10.3390/foods11040601
Downloads
Published
Issue
Section
License
Copyright (c) 2026 A. O. Amadi, O. Jolaoso, I. C. Onyechege, P. C. Nwadiogor
This work is licensed under a Creative Commons Attribution 4.0 International License.
