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dc.contributor.authorBourff, Chandler
dc.date.accessioned2018-11-06T15:21:25Z
dc.date.available2018-11-06T15:21:25Z
dc.date.issued2018-05-19
dc.identifier.urihttps://repository.tcu.edu/handle/116099117/22383
dc.description.abstractVegan diets (excluding animal products) are growing in popularity. Dairy, egg, and/or fat replacements must be used with vegan recipes. This study explored which non-dairy/non-egg ingredients serve as acceptable ingredient replacements in vegan ice creams. Three homemade vegan ice cream samples were evaluated for sensory attributes by 54 participants. Samples made with cashews/coconut cream (A) and dates/coconut cream (B) received high sensory scores overall. The sample made with almond milk/coconut milk (C) received low acceptability ratings. It was concluded that cashews, coconut cream, and dates provide an ice cream with desirable texture and are good vegan ice cream ingredient substitutes.
dc.subjectIce cream
dc.subjectvegan
dc.subjectsensory evaluation
dc.titleSensory Acceptability of Vegan Ingredient Substitutions in Ice Creamen_US
etd.degree.departmentNutritional Sciences


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