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Effect of sugar and fat on the acceptability of vanilla ice cream.

Author(s) : GUINARD J. X., ZOUMAS-MORSE C., MORI L., PANYAM D., KILARA A.

Type of article: Article

Summary

University students tasted and rated on a nine-point hedonic scale the texture and mouthfeel, flavour (taste and odour), and overall degree of liking for nine samples of vanilla ice cream varying in sugar and fat contents. Dome-shape response surfaces were obtained for all three degrees of liking parameters, and optimal sugar and fat, respectively, were 13.16 and 14.02 % for degree of liking of texture and mouthfeel, 14.07 and 15.35% for degree of liking of flavour, and 14.30 and 14.77% for overall degree of liking. The response surfaces indicated that the level of sugar had a greater effect on all hedonic measures than did fat.

Details

  • Original title: Effect of sugar and fat on the acceptability of vanilla ice cream.
  • Record ID : 1997-3462
  • Languages: English
  • Source: Egypt. J. Dairy Sci. - vol. 79 - n. 11
  • Publication date: 1996/11
  • Document available for consultation in the library of the IIR headquarters only.

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