# Plant-Based Milks: Alternatives to the Manufactature and Characterization of Ice Cream
## 3 Results and Discussion
### Physicochemical Analyses of Cream Mix  
In Table 2, the results obtained after physicochemical analysis of ice cream samples are presented. The titratable acidity is maintained in the range of 0.17-0.20 g/100 g lactic acid for all samples of the almond cream mixture (including those with the addition of psyllium fiber). Hemp milk with added pectin has higher titratable acidity values as the percentage of added pectin increases. Compared to the control sample (H0_Pec) which shows the value of 0.26 g/100 g lactic acid, the addition of 10% pectin leads to an increase in acidity to the value of 0.80 g/100 g lactic acid. From Table 2, it can be observed that the pH of almond milk ice cream and addition of psyllium fibers samples did not vary, while the pH of hemp milk ice cream samples with pectin decreased with the addition of a higher concentrations of pectin [25]. The pH values of the almond milk cream mix samples are around 6, while pH values of the hemp cream mix samples are in the range of 5.3 for the sample without the addition of pectin and 3.8 for the sample with 10% pectin (Table 2). \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & \multicolumn{5}{c}{**Physicochemical Parameters**} \\ \cline{2-6}  & **Titratable Acid/to 9 of Total Solids** & **pH** & **Soluble Solids, \({}^{\circ}\)Brix** & **Fat, \%** & **Protein, \%** \\ \hline A0\_Psy & 0.16 \(\pm\) 0.02 h  & 6.2 \(\pm\) 0.02 a  & 23.12 \(\pm\) 0.01 b  & 2.67 \(\pm\) 0.03 c  & 1.09 \(\pm\) 0.03 f  \\ A1\_Psy & 0.17 \(\pm\) 0.01 g & 6.1 \(\pm\) 0.01 a  & 23.26 \(\pm\) 0.02 a  & 2.58 \(\pm\) 0.03 d  & 1.12 \(\pm\) 0.03 f  \\ A2\_Psy & 0.17 \(\pm\) 0.01 g & 6.1 \(\pm\) 0.02 a  & 23.46 \(\pm\) 0.01 a  & 2.5 \(\pm\) 0.04 e  & 1.32 \(\pm\) 0.02 e  \\ A3\_Psy & 0.17 \(\pm\) 0.01 g & 6.1 \(\pm\) 0.01 a  & 23.16 \(\pm\) 0.01 b  & 2.57 \(\pm\) 0.04 d  & 1.46 \(\pm\) 0.03 e  \\ A4\_Psy & 0.17 \(\pm\) 0.01 g & 6.1 \(\pm\) 0.03 a  & 23.13 \(\pm\) 0.03 b  & 2.61 \(\pm\) 0.02 c  & 1.68 \(\pm\) 0.03 d  \\ A5\_Psy & 0.17 \(\pm\) 0.02 g & 6.1 \(\pm\) 0.02 a  & 23.13 \(\pm\) 0.04 b  & 2.53 \(\pm\) 0.01 e  & 1.75 \(\pm\) 0.02 d  \\ H0\_Pec & 0.26 \(\pm\) 0.03 f  & 5.3 \(\pm\) 0.02 b  & 21.25 \(\pm\) 0.03 d  & 3.24 \(\pm\) 0.01 b  & 2.04 \(\pm\) 0.02 c  \\ H1\_Pec & 0.28 \(\pm\) 0.02 e  & 5.1 \(\pm\) 0.03 b  & 21.39 \(\pm\) 0.04 d  & 3.20 \(\pm\) 0.02 c  \\ H2\_Pec & 0.34 \(\pm\) 0.01 d  & 4.9 \(\pm\) 0.02 c  & 21.54 \(\pm\) 0.04 a  \\ H3\_Pec & 0.48 \(\pm\) 0.02 c  & 4.7 \(\pm\) 0.01 b [FOOTNOTE:b]Footnote e: Mean valuesThe refractometric soluble solids (Table 2) showed values between 23.12-23.46 \({}^{\circ}\)Brix to the mixture of almond milk ice cream and addition of psyllium fibers for the control sample and the sample with 4% psyllium. Hemp milk samples had soluble solids values in the range of 21.25 \({}^{\circ}\)Brix in the control sample and 21.56 \({}^{\circ}\)Brix in the sample with the addition of 6% pectin. The fat content (Table 2) determined for the almond milk ice cream mix was 2.5-2.6%, being correlated with the fat of the almond milk. Hemp milk samples had a fat content relative to milk fat, which was around 3.5%. The results obtained for the protein content (Table 2) indicate values of 1.09% in the control sample with almond milk and a maximum of 1.75% in the sample with the addition of 10% psyllium fiber. Hemp milk ice cream mix had higher values for protein content due to the fact that hemp milk has a higher protein content, the control sample with hemp milk had a content of 2.04% and the sample with 8% pectin fibers had a higher protein content, 2.79%. According to [PERSON] et al. (2018) the protein content in the ice cream supplemented with Moldavian dragonhead bagasse (MDB) changed significantly (\(p<0.05\)) from 10.16 g per 100 g (\(w/w\)) for the 1% MDB sample to 12.07 g per 100 g (\(w/w\)) for ice cream with 3% MDB addition.