The meltdown test was conducted according to Muse and Hartel (2004). After 1 week of frozen storage, the ice cream samples (100 g) were placed Ina wire screen (6 holes/cm) on the top of a funnel attached to s graduated cylinder. The samples were left to melt in controlled temperature chambers at 25 c and the dripped volume was recorded after 5 min. The time (min) was plotted against the melted volume (%) and the slope of the curve was taken as the melting rate.