SENSORY TEXTURAL PROPERTIES OF STABILIZED ICE CREAM.

Author(s) : MOORE L. J., SHOEMAKER C. F.

Type of article: Article

Summary

VANILLA ICE CREAM SAMPLES CONTAINING FIVE DIFFERENT LEVELS OF SODIUM CARBOXYMETHYLCELLULOSE (CMC) WERE EVALUATED FOR TEXTURAL DIFFERENCES USING TIME-INTENSITY AND GRAPHIC RATING (LINEMARKING) METHODS. THE TIME-INTENSITY METHOD SHOWED SIGNIFICANT CORRELATIONS BETWEEN CMC CONCENTRATION AND THE SENSORY TEXTURAL PROPERTIES OF ICINESS, VISCOSITY, AND MELTING TIME. THE GRAPHIC RATING TESTS SHOWED SIGNIFICANT CORRELATIONS BETWEEN CMC CONCENTRATION AND THE SENSORY TEXTURAL PROPERTIES OF COLDNESS, ICINESS, VISCOSITY, AND FIRMNESS. COMPARISON OF TIME INTENSITY AND GRAPHIC RATING TESTS FOR THE SAME TEXTURAL PROPERTIES SHOWED SIGNIFICANT CORRELATIONS FOR ICINESS AND VISCOSITY.

Details

Original title: SENSORY TEXTURAL PROPERTIES OF STABILIZED ICE CREAM.
Record ID : 1982-0176
Languages: English
Publication date: 1981
Source: Source: J. Food Sci.
vol. 46; n. 2; 399-402; 409; 4 fig.; 6 tabl.; 8 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Ice creams
Keywords: Viscosity; Texture; Organoleptic property; Crystallization; Ice cream