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