Development of a gluten-free ice cream basket alternative using cowpea flour (Vigna unguiculata (L.) Walp), rice flour (Oryza sativa) and crude palm oil (Elaeis guineensis Jacq.)

Cowpea and rice were evaluated for their suitability as an alternative to wheat in the production of ice cream baskets (ICB). The experiment was conducted according to a 23 full factorial design using water (WT; 10 or 15 mL), rice flour (RF; 15 or 20 g) and cowpea flour (CF; 15 or 20 g) as variables. The ICB consisted of 6.4–10% moisture, 10.1–11.9% protein, 75.2–78.4% carbohydrates, 2.2–3.7% lipids. The ash content was determined to be 1.2–1.5%, the energy content 368.7–382.0 for kcal and Aw 0.308–0.475. The ICB showed a bronze-orange color resulting from the presence of carotenoids (4.9–9.3 μg/g W) from the crude palm oil used. Texture and sensory analysis of the ice cream baskets revealed a crispy, brittle and hard nature. The highest acceptability (≥4) in the sensory evaluation was obtained for ice cream baskets produced with 20 g of rice flour, 20 g of cowpea flour and 15 g of water. Thus, the developed gluten-free ice cream baskets are an excellent alternative to wheat-based ones. •Cowpea and rice were evaluated for their suitability as an alternative to wheat in the production of ice cream baskets (ICB).•The best prepare conditions to achieve the optimal desirability were also identified.•The ICB showed a bronze-orange color resulting from the presence of carotenoids.•Texture and sensory analysis of the ICB revealed a crispy and hard nature.•The developed gluten-free ICB are an excellent alternative to wheat-based ones.