RESUMO
Using of coconut powder [CP] and coconut cream [CC] as source coconut fat to replace milk fat in ice cream manufacture at the rate 25,50,75 and 100% were studied. The mean value of acidity, specific gravity, weight per gallon and viscosity were significantly decreased with increasing the replacement level of Cp and CC in ice cream mixes whereas the mean value of freezing point increased. In addition, ice cream made with coconut fat [in both CP and CC] had improved the mean value of whipping ability. The resultant ice cream products had significantly increased the melting resistance and overrun whereas decreased the specific gravity and weight per gallon with using either [CP] or [CC] at all treatment. Sensory scores for ice cream made with 100% [CP] and 75% [CC] gained high flavour, body and texture as compared with control. Fatty acids content of ice cream products had higher caprylic, capric, lauric and myristic acids than those control sample. It could be recommended to use of [CP] and [CC] in manufacturing ice cream products with contributing good quality and health nutritional benefits