Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/80304
Type: Artigo de periódico
Title: Reduced fat and sugar vanilla ice creams: Sensory profiling and external preference mapping
Author: Cadena, RS
Cruz, AG
Faria, JAF
Bolini, HMA
Abstract: The aims of this study were (1) to map sensory attributes of vanilla ice cream with reduced fat and sugar, and (2) to determine drivers of liking by applying external preference mapping and reveal the relationship between descriptive attributes and hedonic judgments using the partial least squares method. Descriptive sensory profiles (n = 11) and consumer test (n = 117) of 6 samples of vanilla ice cream (3 traditional and 3 with reduced fat and sugar) were determined. The attributes brightness and sweet aftertaste for sample and creaminess (appearance and texture) and sweet aroma contributed positively to the acceptance of ice cream samples. The attributes aeration, powdered milk aroma and flavor, and white chocolate aroma and flavor contributed positively to the acceptance of the ice creams. The attributes hydrogenated fat aroma and flavor were responsible for the lower acceptance of samples. The reduction in fat and sugar did not necessarily cause a decrease in acceptance. The most important factors were selection of the appropriate sweetener system and the use of good quality raw material.
Subject: sensory profiling
ice cream
partial least squares
sweetener
Country: EUA
Editor: Elsevier Science Inc
Rights: aberto
Identifier DOI: 10.3168/jds.2012-5526
Date Issue: 2012
Appears in Collections:Unicamp - Artigos e Outros Documentos

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