Sugar and Fat Effects on Sensory Properties of Ice Cream
Jean‐Xavier Guinard, Christine Zoumas‐Morse, Lisa A. Mori, B. UATONI, D. Panyam, A. KILARA
Journal of Food Science
Abstract
ABSTRACT Vanilla ice cream with 8, 13 or 18% sucrose and 10, 14 or 18% butterfat was evaluated by descriptive analysis (DA) with 15 judges, instrumental texture measurements (ITM), and hedonic rating with 146 consumers. Increased sugar caused higher vanilla, almond, buttery, custard/eggy, sweetness, fatty, creamy, doughy and mouthcoating characteristics, and lower coolness, ice crystals, melt rate (ITM) and hardness (ITM). Increased fat caused higher buttery, custard/eggy and sweet flavor, fatty, creamy, doughy and mouthcoating texture, and lower color, ice crystals and melting rate (DA). Acceptability was positively related to the vanilla, creamy, fatty and milky characters, and negatively related to color, ice crystals and ITM hardness.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
sucrose increased vanilla, almond, buttery, custard/eggy, sweetness, fatty, creamy, doughy, mouthcoating characteristics
“Increased sugar caused higher vanilla, almond, buttery, custard/eggy, sweetness, fatty, creamy, doughy and mouthcoating characteristics”
sucrose decreased coolness, ice crystals, melt rate, hardness
“Increased sugar caused ... lower coolness, ice crystals, melt rate (ITM) and hardness (ITM)”
color, ice crystals, ITM hardness negatively related to acceptability
“Acceptability was negatively related to color, ice crystals and ITM hardness”