{"id":"https://openalex.org/W7146987149","doi":"https://doi.org/10.54536/ajfst.v5i1.6996","title":"PHYSICOCHEMICAL, PROXIMATE AND SENSORY CHARACTERISTICS OF SELECTED PLANT BASED ICE CREAM","display_name":"PHYSICOCHEMICAL, PROXIMATE AND SENSORY CHARACTERISTICS OF SELECTED PLANT BASED ICE CREAM","publication_year":2026,"publication_date":"2026-04-01","ids":{"openalex":"https://openalex.org/W7146987149","doi":"https://doi.org/10.54536/ajfst.v5i1.6996"},"language":"en","primary_location":{"id":"doi:10.54536/ajfst.v5i1.6996","doi":"https://doi.org/10.54536/ajfst.v5i1.6996","is_oa":true,"landing_page_url":"https://doi.org/10.54536/ajfst.v5i1.6996","pdf_url":null,"source":{"id":"https://openalex.org/S4387283455","display_name":"American Journal of Food Science and Technology","issn_l":"2834-0086","issn":["2834-0086"],"is_oa":true,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":null,"host_organization_name":null,"host_organization_lineage":[],"host_organization_lineage_names":[],"type":"journal"},"license":"cc-by","license_id":"https://openalex.org/licenses/cc-by","version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"American Journal of Food Science and Technology","raw_type":"journal-article"},"volume":null,"type":"article","is_traditional":true,"indexed_in":["crossref"],"open_access":{"is_oa":true,"oa_status":"diamond","oa_url":"https://doi.org/10.54536/ajfst.v5i1.6996","any_repository_has_fulltext":false},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5077929203","display_name":"A. O. Amadi","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I96576516","display_name":"Rivers State University","ror":"https://ror.org/01kr7aq59","country_code":"NG","type":"education","lineage":["https://openalex.org/I96576516"]}],"countries":["NG"],"is_corresponding":false,"raw_author_name":"A. O. Amadi","raw_affiliation_strings":["Department of Food Science and Technology, Rivers State University, Nkpolu-Oroworukwo, Port Harcourt, Rivers State, Nigeria"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Department of Food Science and Technology, Rivers State University, Nkpolu-Oroworukwo, Port Harcourt, Rivers State, Nigeria","institution_ids":["https://openalex.org/I96576516"]}]},{"author_position":"middle","author":{"id":"https://openalex.org/A5125356189","display_name":"Olaoluwa JOLAOSO","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I96576516","display_name":"Rivers State University","ror":"https://ror.org/01kr7aq59","country_code":"NG","type":"education","lineage":["https://openalex.org/I96576516"]}],"countries":["NG"],"is_corresponding":false,"raw_author_name":"O. Jolaoso","raw_affiliation_strings":["Department of Food Science and Technology, Rivers State University, Nkpolu-Oroworukwo, Port Harcourt, Rivers State, Nigeria"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Department of Food Science and Technology, Rivers State University, Nkpolu-Oroworukwo, Port Harcourt, Rivers State, Nigeria","institution_ids":["https://openalex.org/I96576516"]}]},{"author_position":"middle","author":{"id":"https://openalex.org/A5139644524","display_name":"Ifeoma Comfort Onyechege","orcid":"https://orcid.org/0009-0000-6634-3645","observed_orcids":["https://orcid.org/0009-0000-6634-3645"]},"institutions":[{"id":"https://openalex.org/I166934088","display_name":"Imo State University","ror":"https://ror.org/0257ekp23","country_code":"NG","type":"education","lineage":["https://openalex.org/I166934088"]}],"countries":["NG"],"is_corresponding":false,"raw_author_name":"I. C. Onyechege","raw_affiliation_strings":["Department of Food Science and Technology, Imo State University, Owerri, Imo State, Nigeria"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Department of Food Science and Technology, Imo State University, Owerri, Imo State, Nigeria","institution_ids":["https://openalex.org/I166934088"]}]},{"author_position":"last","author":{"id":"https://openalex.org/A5132699778","display_name":"P. C. Nwadiogor","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I96576516","display_name":"Rivers State University","ror":"https://ror.org/01kr7aq59","country_code":"NG","type":"education","lineage":["https://openalex.org/I96576516"]}],"countries":["NG"],"is_corresponding":false,"raw_author_name":"P. C. Nwadiogor","raw_affiliation_strings":["Department of Food Science and Technology, Rivers State University, Nkpolu-Oroworukwo, Port Harcourt, Rivers State, Nigeria"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Department of Food Science and Technology, Rivers State University, Nkpolu-Oroworukwo, Port Harcourt, Rivers State, Nigeria","institution_ids":["https://openalex.org/I96576516"]}]}],"institutions":[],"countries_distinct_count":1,"institutions_distinct_count":2,"corresponding_author_ids":[],"corresponding_institution_ids":[],"apc_list":null,"apc_paid":null,"fwci":0.0,"has_fulltext":false,"cited_by_count":0,"citation_normalized_percentile":{"value":0.0,"is_in_top_1_percent":false,"is_in_top_10_percent":false},"cited_by_percentile_year":null,"biblio":{"volume":"5","issue":"1","first_page":"60","last_page":"67"},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T14127","display_name":"Food Nutrient Composition and Product Development","score":0.9071999788284302,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},"topics":[{"id":"https://openalex.org/T14127","display_name":"Food Nutrient Composition and Product Development","score":0.9071999788284302,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T14438","display_name":"Advanced Scientific Research Methods","score":0.030500000342726707,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T12114","display_name":"Sensory Analysis and Statistical Methods","score":0.02710000053048134,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/plant-based-ice-cream","display_name":"plant-based ice cream","score":0.9769999980926514},{"id":"https://openalex.org/keywords/overrun","display_name":"overrun","score":0.7229999899864197},{"id":"https://openalex.org/keywords/melting-rate","display_name":"melting rate","score":0.765999972820282},{"id":"https://openalex.org/keywords/viscosity","display_name":"viscosity","score":0.597000002861023},{"id":"https://openalex.org/keywords/proximate-composition","display_name":"proximate composition","score":0.8309999704360962},{"id":"https://openalex.org/keywords/sensory-evaluation","display_name":"sensory evaluation","score":0.8650000095367432},{"id":"https://openalex.org/keywords/milk-substitutes","display_name":"dairy alternatives","score":0.4169999957084656},{"id":"https://openalex.org/keywords/ice-cream-texture","display_name":"ice cream texture","score":0.531000018119812},{"id":"https://openalex.org/keywords/sugar-content","display_name":"sugar content","score":0.5299999713897705},{"id":"https://openalex.org/keywords/fat-content","display_name":"fat content","score":0.5130000114440918},{"id":"https://openalex.org/keywords/moisture-content","display_name":"moisture content","score":0.6629999876022339},{"id":"https://openalex.org/keywords/protein-content","display_name":"protein content","score":0.6110000014305115},{"id":"https://openalex.org/keywords/ash-content","display_name":"ash content","score":0.6539999842643738},{"id":"https://openalex.org/keywords/color","display_name":"color","score":0.42899999022483826},{"id":"https://openalex.org/keywords/flavor","display_name":"flavor","score":0.9269999861717224},{"id":"https://openalex.org/keywords/aftertaste","display_name":"aftertaste","score":0.890999972820282},{"id":"https://openalex.org/keywords/sensory-acceptance","display_name":"sensory acceptability","score":0.5099999904632568}],"concepts":[{"id":"https://openalex.org/C2992050699","wikidata":"https://www.wikidata.org/wiki/Q13233","display_name":"Ice cream","level":2,"score":0.8238000273704529},{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.7537999749183655},{"id":"https://openalex.org/C2780539549","wikidata":"https://www.wikidata.org/wiki/Q7252857","display_name":"Proximate","level":2,"score":0.7226999998092651},{"id":"https://openalex.org/C2777108408","wikidata":"https://www.wikidata.org/wiki/Q11002","display_name":"Sugar","level":2,"score":0.689300000667572},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.659500002861023},{"id":"https://openalex.org/C93656029","wikidata":"https://www.wikidata.org/wiki/Q11027905","display_name":"Specific gravity","level":2,"score":0.4564000070095062},{"id":"https://openalex.org/C176864760","wikidata":"https://www.wikidata.org/wiki/Q217651","display_name":"Moisture","level":2,"score":0.4325999915599823},{"id":"https://openalex.org/C16281581","wikidata":"https://www.wikidata.org/wiki/Q874733","display_name":"Flavour","level":2,"score":0.41589999198913574},{"id":"https://openalex.org/C24939127","wikidata":"https://www.wikidata.org/wiki/Q373499","display_name":"Water content","level":2,"score":0.3853999972343445},{"id":"https://openalex.org/C109097599","wikidata":"https://www.wikidata.org/wiki/Q58148","display_name":"Pasteurization","level":2,"score":0.36329999566078186},{"id":"https://openalex.org/C129360787","wikidata":"https://www.wikidata.org/wiki/Q2466917","display_name":"Total dissolved solids","level":2,"score":0.32199999690055847},{"id":"https://openalex.org/C3018023364","wikidata":"https://www.wikidata.org/wiki/Q425265","display_name":"Significant difference","level":2,"score":0.3183000087738037},{"id":"https://openalex.org/C46328234","wikidata":"https://www.wikidata.org/wiki/Q1501465","display_name":"Organoleptic","level":2,"score":0.3124000132083893},{"id":"https://openalex.org/C2778977261","wikidata":"https://www.wikidata.org/wiki/Q11358","display_name":"Carbohydrate","level":2,"score":0.28760001063346863},{"id":"https://openalex.org/C24223341","wikidata":"https://www.wikidata.org/wiki/Q218385","display_name":"Sensory analysis","level":2,"score":0.2867000102996826},{"id":"https://openalex.org/C40231798","wikidata":"https://www.wikidata.org/wiki/Q1333743","display_name":"Composition (language)","level":2,"score":0.2662000060081482},{"id":"https://openalex.org/C2992111332","wikidata":"https://www.wikidata.org/wiki/Q15318","display_name":"Freezing point","level":2,"score":0.25209999084472656}],"mesh":[],"locations_count":1,"locations":[{"id":"doi:10.54536/ajfst.v5i1.6996","doi":"https://doi.org/10.54536/ajfst.v5i1.6996","is_oa":true,"landing_page_url":"https://doi.org/10.54536/ajfst.v5i1.6996","pdf_url":null,"source":{"id":"https://openalex.org/S4387283455","display_name":"American Journal of Food Science and Technology","issn_l":"2834-0086","issn":["2834-0086"],"is_oa":true,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":null,"host_organization_name":null,"host_organization_lineage":[],"host_organization_lineage_names":[],"type":"journal"},"license":"cc-by","license_id":"https://openalex.org/licenses/cc-by","version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"American Journal of Food Science and Technology","raw_type":"journal-article"}],"best_oa_location":{"id":"doi:10.54536/ajfst.v5i1.6996","doi":"https://doi.org/10.54536/ajfst.v5i1.6996","is_oa":true,"landing_page_url":"https://doi.org/10.54536/ajfst.v5i1.6996","pdf_url":null,"source":{"id":"https://openalex.org/S4387283455","display_name":"American Journal of Food Science and Technology","issn_l":"2834-0086","issn":["2834-0086"],"is_oa":true,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":null,"host_organization_name":null,"host_organization_lineage":[],"host_organization_lineage_names":[],"type":"journal"},"license":"cc-by","license_id":"https://openalex.org/licenses/cc-by","version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"American Journal of Food Science and Technology","raw_type":"journal-article"},"sustainable_development_goals":[{"id":"https://metadata.un.org/sdg/2","display_name":"Zero hunger","score":0.9208999872207642}],"study_designs":[],"awards":[],"funders":[],"has_content":{"pdf":false,"grobid_xml":false},"content_urls":null,"referenced_works_count":0,"referenced_works":[],"related_works":["https://openalex.org/W7127050243","https://openalex.org/W7166876128","https://openalex.org/W7169886157","https://openalex.org/W3119400251","https://openalex.org/W7160641336","https://openalex.org/W7127174538","https://openalex.org/W2912239494","https://openalex.org/W7220636469","https://openalex.org/W7134232668","https://openalex.org/W3211051174"],"abstract_inverted_index":{"The":[0,29,71,86,132,149],"aim":[1],"of":[2,18,124,152,189,209],"this":[3],"study":[4,249],"was":[5,180],"to":[6,69,80],"evaluate":[7],"and":[8,15,26,59,67,100,120,136,145,165,205,220,238,245,254,268,279],"compare":[9],"the":[10,82,114,125,153,175,186,190,194,210,246],"physicochemical":[11],"properties,":[12,117],"proximate":[13,118,187],"composition,":[14],"sensory":[16,121,267],"attributes":[17],"plant-based":[19,242,262],"ice":[20,84,93,98,103,108,172,211,243,263],"creams":[21,244,264],"produced":[22],"from":[23,140,156,215],"soybean,":[24,252],"tigernut,":[25,253],"coconut":[27,255],"milks.":[28],"different":[30],"plant":[31],"milks":[32,256],"were":[33,57,73,88,127],"extracted":[34],"by":[35,49],"blending":[36],"each":[37],"base":[38],"with":[39,170,265],"water":[40],"at":[41,62,75,158,162,167],"a":[42,181],"1:3":[43],"ratio":[44],"for":[45,64,77,193,259,276],"5":[46],"minutes,":[47,66,160,164,169],"followed":[48],"filtration":[50],"through":[51],"muslin":[52],"cloth.":[53],"Ice":[54],"cream":[55,109,173,212],"mixes":[56,72],"prepared,":[58],"homogenized,":[60],"pasteurized":[61],"85\u00b0C":[63],"30":[65,78,168],"cooled":[68],"4\u00b0C.":[70],"frozen":[74],"\u22125\u00b0C":[76],"minutes":[79],"obtain":[81],"respective":[83],"creams.":[85],"samples":[87,126,154,213],"labeled":[89],"A":[90],"(coconut":[91],"milk":[92,97,107],"cream),":[94,99,104],"B":[95],"(soy":[96],"C":[101],"(tigernut":[102],"while":[105],"cow":[106],"(sample":[110],"D)":[111],"served":[112],"as":[113],"control.":[115,247],"Physicochemical":[116],"composition":[119,188],"properties":[122],"analysis":[123],"determined":[128],"using":[129],"standard":[130],"methods.":[131],"pH,":[133],"overrun,":[134],"viscosity":[135],"sugar":[137],"content":[138],"ranged":[139,155,214],"4.28-5.12,":[141],"37.93-42.86%,":[142],"2.71-2.90":[143],"Pa.s,":[144],"21.00-26.01":[146],"\u00b0Brix,":[147],"respectively.":[148,222],"melting":[150,177],"rate":[151],"1.60-5.18%":[157],"10":[159],"1.68-75.70%":[161],"20":[163],"67.20-100.00%":[166],"soybean":[171],"showing":[174],"least":[176],"rate.":[178],"There":[179],"significant":[182,228],"difference":[183],"(p<0.05)":[184],"in":[185,231],"samples,":[191],"except":[192],"total":[195,206],"carbohydrate":[196,207],"content.":[197],"Moisture":[198],"content,":[199],"crude":[200,202],"protein,":[201],"fat,":[203],"ash,":[204],"contents":[208],"56.00-65.40%,":[216],"0.148-0.481%,":[217],"1.09-5.99%,":[218],"1.55-5.20%,":[219],"18.47-18.62%,":[221],"Sensory":[223],"evaluation":[224],"results":[225],"showed":[226,250],"no":[227],"differences":[229],"(p>0.05)":[230],"colour":[232],"(6.80-7.70),":[233],"flavour":[234],"(6.40-7.90),":[235],"thickness":[236],"(6.40-7.70)":[237],"aftertaste":[239],"(6.30-7.20)":[240],"between":[241],"This":[248],"that":[251],"are":[257,273],"suitable":[258],"producing":[260],"high-quality":[261],"favourable":[266],"nutritional":[269],"profiles.":[270],"These":[271],"products":[272],"particularly":[274],"recommended":[275],"lactose-intolerant":[277],"consumers":[278],"those":[280],"seeking":[281],"reduced-cholesterol":[282],"dessert":[283],"options.":[284]},"counts_by_year":[],"updated_date":"2026-10-28T10:33:24.094632","created_date":"2026-04-02T00:00:00"}