ArticleInternational journal of food science2021
Development of Coconut Milk-Based Spicy Ice Cream as a Nondairy Alternative with Desired Physicochemical and Sensory Attributes.
Article in International journal of food science, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed.
- Production and Characterization of Potentially Symbiotic Acerola Ice Cream with Partially Hydrolyzed Guar Gum and AddedFoods (Basel, Switzerland) · 2026Article
- Optimization of milk and coconut milk proportions in the formulation of ice cream and evaluation of its quality characteristics.Scientific reports · 2026Article
- Effect of Soursop (Food science & nutrition · 2025Article
- Novel vegan ice cream made from red kidney bean milk with a probiotic: Technological and biofunctional characteristics.Journal of food science · 2025Article
- Ultrasound-Assisted Processing for Improved Texture and Nutrient Retention in Dragon Fruit and Banana Ice Cream.International journal of food science · 2025Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Spices have been a major influence on Sri Lankan cuisine since times immemorial. Spices are identified as one of the most distinctive ingredients for their indigenous flavor, aroma, and medicinal properties. In this study, coconut milk-based spicy ice cream was developed in compliance with the Sri Lankan standards to introduce a new perception of flavor using spices to the ice cream industry. Although coconut ice cream is commercially available in the local market, spicy flavored coconut ice cream is not yet available. Cinnamon (
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Registered trials
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