Background:

The high water-binding capacity of oat milk develops viscosity and subsequently results in smoother and creamier textures, qualities that are valued in traditional ice cream. The rheological properties of oat milk impact its texture, overrun, melting behavior, and overall consumer acceptability. This study aimed to evaluate the impact of oat milk substitution on the rheological and compositional characteristics of basil-enriched functional ice cream.

Methods:

Dairy milk was substituted with oat milk at two levels—partially (50%) and completely (100 %)—for the development of a functional ice cream. The experimental samples were flavoured with 10% basil leaf extract. These experimental samples were compared with the control sample of 100% full-cream dairy milk ice cream for its physicochemical properties (pH, titratable acidity, fat, protein, carbohydrate, ash, and total solids) using standard AOAC methods, rheological properties (viscosity measurements), overrun, melting properties, and antioxidant potential (Total Polyphenol and DPPH inhibition activity).

Results:

Oat milk substitution led to significant rheological and compositional changes. Viscosity increased markedly in oat-based ice cream samples (ranging from 35.13 to 146 cP), attributed to the presence of β-glucans and soluble fibers, which enhanced the structural thickness and water-binding capacity of the mix. The increased viscosity contributed to improved melting properties, structural integrity, and a denser and smoother texture. Compositional analysis showed higher total solids, carbohydrates, and ash, comparatively, which supported the observed textural improvements. Total phenolic content increased substantially in the oat milk samples, with the 100% oat milk-substituted ice cream sample recording the highest antioxidant activity (Polyphenoli- 45.44 to 46.68mg GAE/100g and DPPH inhibition activity-89.85 to 92.81%).

Conclusion:

Oat milk significantly enhances the rheological properties and functional quality of basil-enriched ice cream formulations. Its inclusion improves viscosity, structural stability, and antioxidant capacity, making it a promising dairy substitute for developing plant-based frozen desserts tailored to health-conscious and lactose-intolerant consumers.