Consumption of ice cream produced from dairy products has been reportedly associated with health hazards. To circumvent this, this study was undertaken to formulate plant-based ice cream using kunu-zaki and soymilk (a...Consumption of ice cream produced from dairy products has been reportedly associated with health hazards. To circumvent this, this study was undertaken to formulate plant-based ice cream using kunu-zaki and soymilk (as substi<span style="font-family:Verdana;">tutes for dairy milk) fortified with mango, banana and avocado. Standard</span><span style="font-family:Verdana;"> method for the preparation of ice cream was modified to formulate three variants of kunu-zaki ice cream designated as B (40% kunu-zaki, 40% banana pulp and 20% </span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">s</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">oymilk);C (40% </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">k</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">unu-</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">z</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">aki, 40% mango pulp and 20% soymilk);D (40% kunu-</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">z</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">aki, 40% </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">a</span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;">vocado pulp and 20% soymilk), while control </span><span style="font-family:Verdana;">sample A was commercial dairy-based ice cream. Analyses of proximate, </span><span style="font-family:Verdana;">min</span><s展开更多
文摘Consumption of ice cream produced from dairy products has been reportedly associated with health hazards. To circumvent this, this study was undertaken to formulate plant-based ice cream using kunu-zaki and soymilk (as substi<span style="font-family:Verdana;">tutes for dairy milk) fortified with mango, banana and avocado. Standard</span><span style="font-family:Verdana;"> method for the preparation of ice cream was modified to formulate three variants of kunu-zaki ice cream designated as B (40% kunu-zaki, 40% banana pulp and 20% </span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">s</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">oymilk);C (40% </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">k</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">unu-</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">z</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">aki, 40% mango pulp and 20% soymilk);D (40% kunu-</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">z</span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">aki, 40% </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">a</span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;">vocado pulp and 20% soymilk), while control </span><span style="font-family:Verdana;">sample A was commercial dairy-based ice cream. Analyses of proximate, </span><span style="font-family:Verdana;">min</span><s
