Development of Coconut Milk-Based Spicy Ice Cream as a Nondairy Alternative with Desired Physicochemical and Sensory Attributes

Table 3

Comparison of antioxidant activities of spicy coconut ice cream with normal coconut ice cream.

Antioxidant property	Spicy coconut ice cream	Normal coconut ice cream	value
Total phenolic content (mg gallic acid equivalents (GAE)/g of dry weight)	^a	^a	0.001
DPPH radical scavenging activity (mg ascorbic acid equivalent/g of dry weight)	^a	^a	0.000
Total antioxidant capacity (mmol ascorbic acid equivalent (AAE)/g of dry weight)	^a	^b	0.238

Values are the of three replicates. Means with a different letter within a column are significantly different ().