Analysis of Sensory and Nutritional Parameters of Vegan Ice Cream Made from Cotton Seed Milk and Coconut Milk

Worldwide intake of vegan merchandise has extensively accelerated within the ultimate decade, as purchasers become more aware of the health, environmental and moral outcomes of eating animal products. Ice cream is a frozen sweetened product made out of a warm-treated blend including fit to be eaten fats and milk solids without or with other components and approved additives. Ice cream became and is the most famous dessert of all times. In this study, cottonseed milk was used as the main substrate, and coconut milk was used as the vegan version of whipped cream. The ice cream was prepared with the help of an instant ice cream machine, which was set to run for 30 minutes. The objectives of this study were to develop cottonseed milk ice cream with 2 flavors (vanilla and ginger), to determine the overall acceptance of vanilla-flavored and ginger-flavored ice cream (sensory evaluation), to determine the overall acceptance of the treated ice cream, and to find out the proximate composition of the vegan ice cream by FSSAI and AOAC methods. The vegetable milks might also provide ice cream producers an alternative supply of cow milk as a purposeful ice cream. It also gave a lead towards developing a non-dairy/ vegan delicacy on nutrient-rich cottonseed.