Effect of Soursop () Puree and Gum Arabic From var. on the Physicochemical and Nutritional Properties of Non-Dairy Coconut () Milk-Based Ice Cream.

Plant-based milks are increasingly popular in producing ice cream and frozen desserts as dairy alternatives. Their distinct nutritional and physicochemical characteristics affect the final product. This study aimed to incorporate soursop fruit puree and gum arabic from var. into a nondairy coconut milk-based ice cream and examine their effects on the product's properties. Physicochemical analyses, including overrun, melting rate, pH, and total soluble solids (TSS), were performed on the ice cream samples. The nutritional analysis followed specified AOAC methods for moisture, proteins, fats, ash, crude fiber, vitamin C, total phenolics, and minerals (calcium, iron, zinc, sodium, magnesium, and potassium). Data analysis utilized SAS program version 9.1.3 for ANOVA and least squares means, with soursop concentrations at 0%, 10%, 20%, and 30% and gum arabic levels from 0% to 1.5%. A control variant with gelatine and carboxymethylcellulose (CMC) was also prepared. Duncan's multiple range test (DMRT) was applied postsignificance at  < 0.05. Results showed that ice cream with 20% and 30% soursop achieved the highest overrun (20.01% and 26.99%) and the lowest pH (4.61 and 4.30), alongside reduced melting rates (0.10 and 0.09 g/min, respectively). Increased overrun correlated with higher gum arabic levels. TSS values peaked at 1% and 1.5% gum arabic (33.83° and 33.81°Bx, respectively). The addition of soursop and its interaction with gum arabic significantly impacted protein, fat, ash, fiber, moisture, vitamin C, and minerals ( < 0.05). This study demonstrated that incorporating 30% soursop and 1% gum arabic improves the physicochemical and nutritional properties of coconut milk-based ice cream, presenting a consumer-preferred alternative.