Table 3. pH of ice cream during storage at –20°C

Sample	pH
Sample	Day 1	Day 7	Day 14	Day 21
C	5.68±0.01^a	5.65±0.01^b	5.48±0.01^c	5.54±0.01^d
10% BF	5.45±0.01^a	5.39±0.01^b	5.22±0.02^c	5.23±0.01^d
20% BF	5.65±0.01^a	5.66±0.01^b	5.64±0.02^c	5.60±0.01^d
30% BF	5.61±0.00^a	5.50±0.01^b	5.50±0.02^c	5.46±0.01^d

Data presented are mean value of triplicates±standard deviation (n=3).
Mean values followed by different letters in superscript in the same row are significantly different (p<0.05).
C, control (ice cream without banana flour); 10% BF, 10% (w/w) banana flour added by replacing FCMP; 20% BF, 20% (w/w) banana flour added by replacing FCMP; 30% BF, 30% (w/w) banana flour added by replacing FCMP; FCMP, full cream milk powder; BF, banana flour.