Organoleptic parameters | Ice cream formulas | ||||||
TC | 10% PP | 15% PP | 20% PP | 10% CP | 15% CP | 20% CP | |
Appearance | 9.00a ± 0.28 | 9.00a ± 0.33 | 9.25a ± 0.22 | 8.92a ± 0.56 | 8.50a ± 0.36 | 8.58a ± 0.19 | 8.00a ± 0.39 |
Color | 7.17a ± 0.41 | 8.00a ± 0.60 | 9.17cd ± 0.37 | 9.42d ± 0.34 | 8.42a ± 0.36 | 8.50ab ± 0.38 | 8.67bc ± 0.28 |
Flavor | 32.17a ± 1.23 | 37.17bc ± 0.89 | 38.67bc ± 0.89 | 35.25ab ± 0.77 | 34.83ab ± 1.65 | 35.17b ± 1.32 | 35.92b ± 1.48 |
Texture | 26.08a ± 1.08 | 28.00b ± 0.49 | 28.50b ± 0.60 | 27.58ab ± 0.83 | 27.00a ± 1.51 | 27.00a ± 1.02 | 28.50b ± 0.48 |
Melting | 8.25a ± 0.60 | 8.92a ± 0.31 | 9.25b ± 0.29 | 9.42b ± 0.30 | 8.50a ± 0.40 | 8.92a ± 0.56 | 9.17ab ± 0.17 |
Overall acceptability | 80.15a ± 1.69 | 85.92b ± 1.22 | 97.08d ± 1.13 | 92.50c ± 3.51 | 82.50ab ± 1.69 | 93.08c ± 1.43 | 87.50bc ± 3.51 |