The vitamin C content in the green kiwifruit ice cream was the lowest, despite a higher vitamin C content in the AFKW ingredient, indicating that the type of kiwifruit affected the stability of vitamin C in the ice cream matrix. The G′ decreased in the order of greenNgoldNred, suggesting that red kiwifruit AFKW might facilitate stronger fat destabilization and consequently lower
elasticity in ice cream than gold or green kiwifruit AFKW.