Process optimization of vegan prebiotic ice cream by response surface methodology

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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Bibliographic Details
Main Authors: Sakshi K. Devalekar, Iranna S. Udachan
Format: Article
Language:English
Published: Springer 2025-01-01
Series:Discover Food
Subjects:
Vegan
Prebiotic
Coconut milk
Fructooligosaccharide
Response surface methodology
CCRD
Online Access:https://doi.org/10.1007/s44187-025-00282-0
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