ShareMeasuring sources of error in sensory texture profiling of ice cream.
Author(s) : KING B. M., ARENTS P.
Type of article: Article
Summary
11 descriptors are used to caracterize 4 ice-cream mixtures. Three sources of errors were tested: temperature, presentation order and size of sample. The importance of each type of error was determined. The texture parameters are influenced not only by the formulation composition but also by the temperature of ice cream during sensory evaluation.
Details
- Original title: Measuring sources of error in sensory texture profiling of ice cream.
- Record ID : 1995-3044
- Languages: English
- Source: J. Sens. Stud. - vol. 9 - n. 1
- Publication date: 1994
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Ice creams - Keywords: Measurement; Texture; Organoleptic property; Ice cream
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