. 2020 Winter;21(1):9–14.

Table 3.

Physicochemical properties of all ice cream formulations

Formulas	Dry matter (%)	Fat (%)	pH	Acidity (g/L)	Density (g/L)	Viscosity (cp)	Overrun (%)
C	38.74 ± 4.22^a	10.53 ± 1.76^a	6.48 ± 0.08^a	1.53 ± 0.68^a	868 ± 32^a	926.00 ± 11.00^a	100 ± 0.00^a
PDS	36.52 ± 5.03^a	10.84 ± 2.11^a	6.39 ± 0.21^a	1.57 ± 0.31^a	820 ± 43^a	932.67 ± 13.01^a	100 ± 0.00^a
TDS	37.66 ± 6.16^a	10.58 ± 1.36^a	5.90 ± 0.01^b	2.47 ± 0.95^b	838 ± 69^a	1616.00 ± 16.10^b	100 ± 0.00^a
PDP	37.91 ± 3.95^a	10.29 ± 1.85^a	6.32 ± 0.02^a	2.11 ± 0.19^a	835 ± 85^a	2164.33 ± 15.04^c	100 ± 0.00^a

C: Control, PDS: Partial replacement (50%) of granular sugar with date liquid sugar, TDS: Total replacement of granular sugar with date liquid sugar, and PDP: Partial replacement (50%) of granular sugar with date pulp. The data are presented as mean±SD. Means in the same column with different superscript letters indicate significant differences (P<0.05) between treatments