Background: Ice cream is a popular product and innovations such as cashew milk-based ice cream provide a healthier alternative to dairy. Cashew milk enhances nutritional value and may offer disease-mitigating benefits. Methods: Cashew milk concentrations (15%, 30% and 45% v/v) were incorporated into ice cream. Physicochemical, microbiological and sensory evaluations were conducted using SPSS and SAS software. A sensory panel of 20 semi-trained participants assessed preferences using a nine-point hedonic scale. Result: Formulation with 30% cashew milk (T2) received the highest consumer preference. All cashew milk formulations had higher calcium content than the control, with average pH, calcium and energy values of 6.42±0.17, 55.53±1 mg/100 g and 312.09±0.75 kcal/100 g, respectively. Microbiological assessments showed an increase in total plate count and yeast/mold counts during storage but remained within safe limits. Coliform bacteria were absent in all samples.
Varathanathan et al. (Tue,) studied this question.