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

<table class="table-group" id="tab4"><tr><td><table class="table"><tr><td class="thead-hr" colspan="6"><hr/></td></tr><tr class="thead"><td class="align_left" rowspan="2">Sample</td><td class="align_center" rowspan="2">Test</td><td class="align_left"></td><td class="align_center" colspan="2">Storage time (weeks)</td><td class="align_left"></td></tr><tr class="thead"><td class="align_center">01</td><td class="align_center">02</td><td class="align_center">03</td><td class="align_center">04</td></tr><tr><td class="thead-hr" colspan="6"><hr/></td></tr><tr><td class="align_left" rowspan="2">Spicy coconut ice cream</td><td class="align_center">TPC</td><td class="align_center">260</td><td class="align_center">316</td><td class="align_center">310</td><td class="align_center">410</td></tr><tr><td class="align_center">YMC</td><td class="align_center">0</td><td class="align_center">0</td><td class="align_center">0</td><td class="align_center">0</td></tr><tr><td class="align_left" rowspan="2">Ordinary coconut ice cream</td><td class="align_center">TPC</td><td class="align_center">377</td><td class="align_center">410</td><td class="align_center">414</td><td class="align_center">452</td></tr><tr><td class="align_center">YMC</td><td class="align_center">0</td><td class="align_center">0</td><td class="align_center">0</td><td class="align_center">0</td></tr><tr class="table-tr"><td colspan="6"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Changes in microbial counts of spicy coconut ice cream and normal coconut ice cream during storage.</div>

International Journal of Food Science

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Table 4

Table 4: Development of Coconut Milk-Based Spicy Ice Cream as a Nondairy Alternative with Desired Physicochemical and Sensory Attributes 