This study aimed to develop a cheaper and healthier ice cream formulation by substituting the liquid milk and fat with powdered milk and vegetable oil in the ice cream formulation. It especially aims to determine its effects on the quality and acceptability of ice cream, and determine the maximum level of substitution without causing any negative effect on the acceptability of the finished products.
Statistical analysis showed that there were no significant differences on the texture of the ice creams. The use of powdered milk and vegetable oil as substitute of liquid milk and milk fat/cream in the ice cream formulation does not exert a negative effect on the texture, flavor/taste and the general acceptability of finished products. They were described as "moderately fine" in texture, were "liked very much" in flavor/taste and general acceptability.

Includes appendices and bibliographical references