Plant-Based Ice Cream: Processing, Composition and Meltdown Properties Analysis


  • Victor Vicent Matabura Department of Food Science and Technology, University of Dar es Salaam, Tanzania


Plant-based foods have become a popular option for consumers due to their positive impacts on health and resulting changes in lifestyle. To preserve the quality of non-dairy ice cream during distribution and consumption, it is essential to understand its proximate composition and meltdown properties. In this study, cashews, coconut, and bananas were used as raw materials. Cashew milk and coconut cream were prepared separately and mixed at different ratios to make non-dairy ice cream. The proximate composition of the formulated ice cream was measured using the official standard methods. The meltdown properties, including drip-through (%), height (mm), and temperature ( °C) were also assessed. The results indicated significant differences (p < 0.05) in the proximate components of the produced ice creams. An increase (p < 0.05) in protein, fibre, fat, and ash content was observed, as the amount of coconut cream increased, while the moisture content decreased, and the carbohydrate content remained unchanged. Furthermore, the meltdown properties of the ice cream changed significantly (p < 0.05) as the amount of coconut cream increased. The quantitative data on proximate composition and meltdown properties presented in this paper are valuable for maintaining ice cream quality and consumer convenience in the frozen food business. They also provide deeper insight into non-dairy desserts.

Keywords:                   Plant-Based Food; Ice Cream; Proximate Composition; Meltdown Properties






Physical Sciences