Effect of Soursop Puree and Gum Arabic on the Sensory Properties of Non-Dairy Coconut Milk-Based Ice Cream

Coconut ( Cocos nucifera) milk-based ice cream is one of the innovative non- dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop ( Annona muricata) fruit puree and gum Arabic from Acacia senegal var . kerensis, conduct a sensory evaluation using descriptive tests by trained panelists (n = 9) then evaluate for consumer acceptability by semi trained panelists (n = 30). A seven-point hedonic scale for colour,...