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Wiley InterScience | |||||||||||||||||||
  Journal of Food ScienceVolume 62 Issue 5, Pages 1087 - 1094 Published Online: 20 Jul 2006 © 2010 Institute of Food Technologists® A Publication of the Institute of Food Technologists
Abstract | References | Full Text: PDF (Size: 490K) | Related Articles | Citation Tracking  Sugar and Fat Effects on Sensory Properties of Ice Cream Copyright 1997 by the Institute of Food Technologists KEYWORDS ice cream • sugar • fat • sensory properties 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. Ms Received 10/8/96; Revised 3/31/97; Accepted 5/12/97. | 
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