Physicochemical properties and sensory acceptance of dairy-free fat and protein mixtures for frozen dessert application

In the present study, a frozen dessert was produced using plant oils (i.e., PKO/SBO/PS mixture) and plant proteins (i.e., soy, pea, brown rice protein) and compared against an ice cream made with milk fat and protein. The physicochemical properties and sensory quality of dairy-free deserts differed from that of ice cream; however, the dairy-free frozen desserts showed greater melting resistance than the ice cream with acceptable sensory quality.