Manufacturing plant-based non-dairy and probiotic frozen desserts and their impact on physicochemical, sensory and functional aspects.

Unlabelled: The present study aimed to produce frozen dessert containing plant-based milk (almond, hazelnut, and lupine) and the probiotic bacteria and to evaluate the chemical, microbiological and sensory properties during the 90 day-storage. Frozen dessert antioxidant capacity at day 0 and 90 of evaluation and changes in the phenolic compounds based on variations between different species were significant ( < 0.05).